I’m sure there are a million ways to stuff mushrooms, and I don’t always do them the same way myself. But this is a pretty good dish, and can be modified to your liking and depending on what you have around the house.
14 medium mushrooms
3 green onions
1 1/2 cups croutons
dash of Worcestershire
dash of hot sauce
1 tsp sesame oil
1 cup grated cheese (I used Cotija; Parmesan will work fine.)
extra seasonings as desired
Pre-heat oven to 350. Slice off the stem side of the mushroom, exposing the fins. Scoop out the fins and the remaining stem material. It helps to cup your hand around the mushroom to keep it from breaking open as you dig out a hollow there. Place the hollowed out mushrooms in an oven proof pan.
Finely chop the green onions and the mushroom stems and pieces you’ve scooped out. Process the croutons to form fine bread crumbs. (I use Cheesy/Garlic flavored croutons. If you use plain, jazz up your stuffing with extra garlic powder, etc.) Combine mixture with the grated cheese, black pepper, and any other seasonings in a mixing bowl and season with a splash of Louisiana style hot sauce and some Worcestershire. Blend well.
Pack each mushroom liberally compressing with a flat spatula. Top with a sliver of butter. Place in oven for 30-35 minutes.
Feel free to experiment with the stuffing mixture. You’re most likely going to have a good amount of extra stuffing left over. I place broccoli and brussel sprouts in a microwave save dish with a few tablespoons of water; then cover with the left over stuffing mix. Microwave covered until brussel sprouts are tender.