Vegetarian Stuffed Mushrooms

• Vegetarian

• Produce

  • 1 1/2 tsp Chives, Fresh
  • 1 1/2 tsp Curly parsley, fresh
  • 24 Mushrooms, large white
  • 1 1/2 Oregano, dried
  • 2 Shallots

• Refrigerated

  • 1 Egg, whole

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1 tsp Sea salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Bread & Baked Goods

  • 9 tbsp Panko bread crumbs, Whole Wheat

• Dairy

  • 4 tbsp Parmesan cheese

• Beer, Wine & Liquor

  • 2 tbsp White wine, dry

Found on champagnenutrition.com

Description

Ingredients

• 24 large white mushrooms, cleaned
• 3 Tablespoons of olive oil
• 2 shallots, finely chopped
• 2 Tablespoons dry white wine
• 9 Tablespoons whole-wheat panko bread crumbs
• 1 whole egg, lightly beat
• 1 1/2 teaspoons fresh chives, finely chopped
• 1 1/2 teaspoons fresh curly parsley, finely shopped
• 1 1/2 dried oregano
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 4 Tablespoons freshly grated Parmesan cheese, divided

Directions

• Remove the stems from the mushrooms. Place mushroom caps upside down on a parchment lined baking pan. Finely chop the mushroom stems. Heat 2 Tablespoons of olive oil in a medium skillet. Add chopped stems and shallots and sauté for 4 minutes. Add white wine and cook 2 minutes more. Transfer to a small bowl and stir in panko bread crumbs then let sit to cool slightly for 5 minutes. Preheat oven to 350 degrees. Add egg, chives, parsley, oregano, salt, pepper and 2 Tablespoons Parmesan to bread crumb mixture. Spoon into mushroom caps, slightly rounding on the top. Top mushrooms with additional 2 Tablespoons of Parmesan. Bake for 30 minutes or until mushrooms are tender and topping is browned. Let cool and garnish with additional chives, parsley and oregano.