Carrabba's Stuffed Mushroom Recipe
Stuffed mushrooms this good shouldn’t be limited to restaurant dining!The key to getting Carrabba's just right is balancing the stuffing so it’s rich but not too heavy.Baking them on a rack instead of directly on a sheet pan keeps the bottoms from getting soggy.The best part is the golden, slightly crispy crust on top that forms as the cheese and breadcrumbs bake together.Fresh herbs make a difference here, especially parsley and basil, since they brighten up the richness of the filling.If there are any left (which is rare), they reheat well in the oven at a low temperature to keep the texture just right!
Ingredients
- 10 large Mushrooms
- 2 tbsp Butter
- 1 medium Onion finely chopped
- 1 tsp Garlic minced
- 1/4 cup Pepperoni finely chopped
- 1/4 cup Green Pepper finely chopped
- 1/2 cup Bread Crumbs
- 1/4 cup Parmesan Cheese grated
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 2 tbsp Olive Oil
- 1/4 cup Mozzarella Cheese shredded
Instructions
- Preheat your oven to 325°F.
- Clean mushrooms with a damp cloth and carefully remove the stems.
- Set the stems aside.
- In a large skillet, melt butter over medium heat.
- Sauté onion, garlic, pepperoni, green pepper, and mushroom stems until they’re tender.
- Keep them from browning.
- Remove the skillet from heat.
- Incorporate bread crumbs, Parmesan, salt, and black pepper into the mixture.
- Mix everything well.
- Fill each mushroom cap with the stuffing mixture.
- Drizzle with olive oil.
- Sprinkle mozzarella on top.
- Bake the stuffed mushrooms for 20 minutes or until the cheese is golden.
- Serve hot.
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