Jumbo Stuffed Mushrooms 20 fresh mushrooms (stuffers), 3 tbs butter, 2 tbs finely chopped onions, 2 tbs finely chopped red pepper, ½ cup bread crumbs, tbs Parmesan cheese, ½ tsp Italian seasoning. Remove stems from mushrooms, chop stems to make 1/4 cup, melt butter in a pan on medium heat, add stems, onions and peppers, cook until tender, once tender stir in bread crumbs, cheese and Italian seasoning, spoon into mushroom caps, place on a baking sheet and cook at 400⁰F for about 20 minutes
red wine & garlic mushrooms; 2 tablespoons butter, 1 tablespoon olive oil, 2-3 cloves minced garlic, ¼ cup red wine, 16 oz. mushrooms (I used cremini, but you can use whatever kind you want), 2 tablespoons fresh squeezed lemon juice, 2 tablespoons chopped parsley. -- Impressive & very tasty side dish the next time you throw a couple of rib eyes on the grill!