RECIPE OF THE WEEK: Stuffed Mushrooms

Appetizers can make a strong first impression when eating at a restaurant. Indeed, a flavorful appetizer can give diners a taste of what's to come throughout the rest of the meal, creating a sense of anticipation that will linger all the way to the last bite.

Appetizers may be most associated with restaurants, but holiday hosts can go the extra mile and prepare some flavorful apps at home as well. As hosts prepare to welcome loved ones into their home this holiday season, they can treat guests with these Stuffed Mushrooms courtesy of Lines+Angles.

INGREDIENTS: Makes 28 servings

Olive oil, to coat baking sheet

28 mushrooms (2 1/2 inches in

diameter), stemmed

1/2 cup butter (1 stick)

1 small onion, minced

2 cloves of garlic, peeled and minced

3/4 cup Italian breadcrumbs

1/2 cup Romano cheese, grated

3 tablespoons fresh Italian parsley, chopped

Salt, to taste

Freshly ground black pepper, to taste

DIRECTIONS:

1. Preheat oven to 350 F. Drizzle olive oil on baking sheet and coat thoroughly.

2. Gently clean the mushrooms and remove stems. Finely chop stems. Melt butter in a skillet over medium heat. Add stems, onion and garlic, and sauté until stems and onions are soft and garlic is fragrant.

3. In a mixing bowl, add bread crumbs, cheese and parsley. Season with salt and pepper and stir to combine. Add sautéed mixture to bread crumb mixture and mix well.

4. Spoon filling mixture into mushroom caps. Arrange on prepared baking sheet, stuffed side up. Bake about 20 to 25 minutes, or until the mushrooms are tender and the tops are golden. Cool for several minutes before serving. Arrange on serving tray or platter. Serve.

Prep time: 15 minutes

Cooking time: 35 minutes

Total time: 50 minutes