Stuffed Mushrooms

Ingredients

• 1 (16-ounce) package large mushrooms (12 mushrooms)
• 1/4 teaspoon salt
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 tablespoons finely chopped onion
• 1 garlic clove, minced
• 3 tablespoons dry white wine
• 1/3 cup Italian-seasoned breadcrumbs
• 1/4 cup grated pecorino Romano cheese
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/2 teaspoon freshly ground black pepper
• Cooking spray

Preparation

1. 1. Preheat oven to 350°.
2. 2. Remove stems from mushrooms; finely chop stems. Sprinkle salt evenly over mushrooms.
3. 3. Melt butter in a large nonstick skillet over medium-high heat; add oil. Add mushroom stems, onion, and garlic; sauté 4 minutes or until onion is tender. Add wine; cook 2 minutes or until liquid evaporates. Remove from heat; stir in breadcrumbs and next 3 ingredients.
4. 4. Spoon about 2 tablespoons stuffing mixture into each mushroom cap. Place mushrooms on a baking sheet coated with cooking spray; lightly coat each mushroom with cooking spray. Bake at 350° for 14 minutes or until mushrooms are tender and stuffing is lightly browned. Serve immediately.