Stuffing Stuffed Mushrooms

I made these as an appetizer when we had friends come over for dinner last week, then made them again for a girls night on Tuesday.  Honestly, I don't know if I think it matters what you stuff inside a mushroom, it's bound to taste delicious!  Stuffed mushrooms really have to be one of my favorite things in the world and I've had them numerous ways.  This is just a quick and easy stuffed mushroom fix using ingredients that you very well may have on hand.  Whatever you do however, whether this recipe or another, I have learned that the most important thing to do when you are making stuffed mushrooms is bake them twice.  Once before you stuff them and once after.  Mushrooms hold so much liquid on their own, that if you just bake them once, you are going to end up with a soggy, juicy mess.  Hope this helps and your mushrooms turn out delicious - enjoy!

Stuffing Stuffed Mushroomsmakes 40 mushrooms
1 c. panko bread crumbs
1 Tbs. olive oil

1/2 tsp. salt

1/4 tsp. pepper

40 crimini mushrooms (about 2 lbs)
2 tablespoons butter

1 medium onion, finely chopped (1 cup)

1/4 cup finely chopped celery

2 garlic cloves, finely chopped

1/2 teaspoon dried oregano, crumbled

1/2 c. parmigiano-reggiano
1/4 cup chopped fresh parsley

Preheat oven to 400°F.  Clean the mushrooms.  Pull stems from mushroom caps and finely chopped the removed stems.  Put mushroom caps, stemmed sides down on a baking sheet and bake in middle of oven 10 minutes - until the mushrooms release liquidmushrooms.  Remove from oven and when cool, dry the mushrooms and baking sheet, then place mushrooms back on the tray stem side up. 

While mushroom caps are baking, melt butter in a large skillet over med-high heat then saute the chopped stems, stirring, until golden, about 5 minutes.  Add onion, celery, garlic, oregano, salt, and pepper and saute, stirring occasionally until onion is golden. Cool vegetables slightly, then add to a bowl with bread crumbs, cheese and parsley and toss well.

Turn mushroom caps over, then mound mushroom filling in mushroom caps.  Bake in middle of oven until mushrooms are tender and stuffing is golden brown, 15-18 mins.