Sicilian Stuffed Mushrooms

20 medium size button mushrooms or baby Bella
1 red onion, grated
3 garlic cloves, minced
1/2 cup extra virgin olive oil, divided
Salt and pepper to taste
1 large egg, beaten
1 tablespoon capers, roughly chopped

1 cup Italian breadcrumbs
1/2 – 3/4 cup Pecorino cheese
Pinch red pepper flakes

1/4 cup parsley, chopped
juice 1 lemon

Directions
Preheat oven to 400F.  Brush a little extra virgin olive oil on the bottom of baking pan where you will place mushroom in.

Wipe the mushrooms clean with a cloth or paper towel, and cut off and chop the stems.  Reserve stems.

Combine onion, garlic, and mushroom stems in skillet. Add half the oil and sauté over medium high heat for 5-8 minutes, stirring. Season with salt and pepper and remove from heat. Transfer to a bowl and allow to cool.

Once the mixture has cooled, add the egg, breadcrumbs, cheese, red pepper flakes, and parsley, and stir with a spoon until well blended. Fill the mushroom caps with this mixture and sprinkle with extra grated cheese and drizzle of olive oil on top of each mushroom. Bake for 15-18 minutes or until the mushrooms are golden on top. Squeeze a few drops of fresh lemon juice over each mushroom and serve. Serves 4-6

White Button Mushrooms

Mushrooms can be wiped clean. If you prefer to wash them, do so at the last moment in cold water and dry them before cooking.

Baby Bella Mushrooms

These Delicious and flavorful stuffed mushrooms can be served as an appetizer, a tapas dish, or a side dish. This is a great make-ahead dish. For best flavor, stuffed them ahead, and baked them right before your guests arrive.   I don’t suggest baking them ahead and refrigerating them, because they may become a little soggy.