This is what happens when you keep a dish aside to photograph later for a blog post without a note saying to not eat anything. Yes, what started off as a plate full of beautifully arranged Parmesan Cilantro stuffed mushrooms had two lonely mushrooms looking for a tummy! I guess on the bright side, they must have been delicious because if I didn’t come back to the kitchen in time these two babies would have been inhaled too.
I am a fan of small bites. It is easy for the kids to pick the food up; you can use these small bites for lunch or afternoon/after school snack or a playgroup snack. These crispy mushrooms definitely appeal to the younger kids who have a preference towards crunchy taste. Also, did you know that Mushrooms are a great source of Vitamin D?
Cilantro Parmesan Stuffed Mushrooms (makes about 20-25 mushroom bites)
20-25 small (bite) sized white Mushrooms
1 medium diced red onion
2 garlic cloves finely chopped
1/4 cup chopped Cilantro (both leaves and stems)
½ cup Breadcrumbs
½ cup freshly grated Parmesan Cheese
1 tsp salt
2 tbsp olive oil
1) Wash mushrooms and gently twist off the stems. Chop mushrooms stems.
2) Sprinkle little salt in Mushroom cavity.
3) Rub oil (approximately 1 tbsp) on the outside of the mushrooms.
4) Heat a pan on medium heat and add the oil. Add chopped garlic and onion and sauté until onion becomes translucent.
5) Add chopped mushroom stems, cilantro, and salt and cook for 2 minutes. Remove from heat.
6) Mix in the breadcrumbs and the grated parmesan cheese.
7) Stuff the mushrooms with above stuffing. Heat oven to 350 degrees. Put stuffed mushrooms in oven for 20-25 minutes. Remove from oven. Serve warm.