Stuffed Mushrooms (vegetarian holiday appetizer)

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One Bowl Made in 30 minutes Make Ahead 2 Days

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This recipe feeds about 12 people. Gather ingredients: mushrooms breadcrumbs parmesan cheese Italian seasonings parsley onions garlic olive oil salt

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Step 1: Gently wash the mushrooms with water and a cloth. Do not submerge them. Snap off the stem and put it on the cutting board. Line the empty mushroom caps in a lined baking sheet rubbed with olive oil.

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Step 2: Chop all the veggies, and mix them with bread crumbs and oil in a bowl until sticky. Taste test and adjust spices.

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Step 3: Press the mixture into each mushroom cap until there is a slight dome. 

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Step 4: Bake at 375 F for about half an hour until tops are browned and mushrooms are juicy.

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Step 5: Allow mushrooms to cool then refrigerate for up to 4 days. Before baking, you can assemble the mushrooms and refrigerate for up to 2 days, then bake when needed. 

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Step 5: Do not freeze already-baked stuffed mushrooms or they will get soggy. You can however freeze UNBAKED stuffed mushrooms for up to 3 months. TAP for full recipe!

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Enjoy

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