Such an amazing, meatless, weekend lunch option!

Happy Sunday loyal blog followers and friends!

This morning I ran an errand after I had breakfast out with my husband and some friends and found myself at Aldi picking up a few last-minute items for the week. I had a list but in true Rachel fashion, I browsed around the store to see what looked inspiring for a Sunday supper or weeknight dinner.

I found fresh mushrooms on sale for $0.99 for an 8 oz. package and immediately got excited at the thought of making stuffed mushrooms for lunch today! $.99 and Fresh from Florida… Winning! I’ve said it a million times, Aldi never disappoints!

Ok, enough talk, let’s get down to the good stuff….the recipe! Prepare the few ingredients you’ll need because the assembly and cooking moves quickly! Here we go!

Ingredients:

  • 2 8oz. fresh, whole mushrooms
  • 4 cloves fresh garlic
  • 1/2 cup Italian style bread crumbs
  • 1/2 cup fresh parmesan, grated or shredded
  • 4 tbsp butter (real butter, folks!)
  • Salt and pepper to taste

Directions below…..

Pound each clove with your knife and palm of your hand to easily remove the paper-like shell.
Mince the fresh garlic.
I buy a big jar of prepared, minced garlic to have on hand when you need to make a quick recipe but I always prefer to use fresh garlic instead. See the difference between fresh and the jarred stuff?! You can also taste the difference so put in the extra few minutes of effort and use fresh garlic more often!
Clean, separate the stems and the top and gently mince the mushrooms stems. Lay the tops on a parchment lined baking sheet.
Mince the cleaned mushroom steams a little bigger than the garlic, but nice and small.
Saute the garlic in the butter on medium heat for a few minutes.
Add the minced mushrooms and saute another few minutes.
Add 1/2 c. seasoned breadcrumbs and sautee golden brown.
Add salt, pepper and the parm!
Use a tablespoon measuring spoon for the filling.

Directions:

  • Begin by removing the stems from the top of the mushrooms. Do not throw out the stem!!
  • Clean the mushroom tops with a damp paper towel and remove the ribbing, delicately, with a spoon.
  • Set clean tops aside and begin chopping the stems and 2-3 of the mushroom tops. If the end of the mushroom stem seem tough, you can discard that part and mince the remaining stem, set the minced stem aside.
  • Mince the garlic. And please only use fresh garlic in this recipe and whenever you can!
  • Begin sauteing the garlic in a medium heat saucepan with the 4 tablespoons of butter.
  • Add the minced mushrooms to the sautee pan, about a minute after you’ve started the garlic.
  • Stir in a pinch of salt and pepper at this time.
  • Now add the seasoned bread crumbs, gently stirring so everything is mixed together. Add another pinch of salt and pepper to this step.
  • Stirring in the parmesan cheese for the last step before assembly.
  • Fill each top with a heaping tablespoon of the sauteed mushroom filling.
  • Baked at 375 degrees for about 10 to 15 minutes or until the mushroom starts to soften and the top is a golden brown.
The crisp, golden brown topping, cooked perfectly!

Bon appetit!

Rachel

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