Italian Stuffed Mushrooms

These are an old favorite from my aunt Rosemary. I’ve no idea where she got this recipe.

These can be made with sliced mushrooms, in which case they’re not really stuffed, but more of a casserole, or they can be made with the stuffing put into mushroom caps that have been destemmed and cleaned.

1 to 1.5lbs button mushrooms, sliced (or stemmed)
1 stick butter
1/2/ to 3/4 cup grated Parmesan cheese
1/3 can of breadcrumbs (plain or Italian style)
1/4 tsp garlic salt
1/8 tsp onion powder
Italian herb seasoning (no hot pepper or anise/fennel please)

Melt butter and pour over the mushrooms, in a mixing bowl.
Stir in breadcrumbs, Parmesan, and the herbs/spices. Transfer to a casserole dish, cover, and bake at 350 for 30 minutes. Alternately, they can be microwaved for 5 to 10 minutes until mushrooms are thoroughly cooked.

This has become a very popular thanksgiving/christmas side dish in my family.

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