This traditional French dish from Nord-Pas-de-Calais is a delicious way to enjoy mushrooms. It is easy to make and can be served as an appetizer or main course.
- 4 large flat mushrooms
- 2 tablespoons butter, divided
- 1/4 cup onion, minced
- 1 garlic clove, minced
- 1/4 cup bread crumbs
- 2 tablespoons parsley, chopped
- 2 tablespoons Parmesan cheese, grated
- Salt and pepper to taste
Preheat oven to 375°F (190°C). Wipe the mushrooms with a damp cloth and remove the stems. Place the mushrooms in a lightly greased baking dish.
Heat 1 tablespoon of butter in a skillet over medium heat. Add onion and garlic and sauté until softened, about 5 minutes. Add bread crumbs, parsley and Parmesan cheese, stirring until combined. Season with salt and pepper to taste.
Fill each mushroom cap with the breadcrumb mixture. Dot each mushroom with remaining tablespoon of butter. Bake for 15 minutes or until golden brown.
