Prep Time
Cook Time
Serving Size
Our fiery 7-layer dip is the ultimate crowd-pleaser, combining layers of creamy goodness, fresh veggies, and bold Williams Taco Seasoning. Dive into this tailgate classic and taste the victory!
20 White button or cremini mushrooms, cleaned and stems reserved
1 tbsp Olive oil
1/2 cup Chopped yellow onion
1/2 tsp Kosher salt
1/4 tsp Black pepper
2 cloves Garlic, minced
1 cup Water
1 can (6 oz) Tomato paste
1 pkg Williams Spaghetti Sauce Seasoning Mix
1/2 cup Italian seasoned breadcrumbs
1/2 cup Grated Parmesan cheese
1 cup Shredded mozzarella cheese
Chopped fresh parsley, for garnish
Preheat conventional oven to 375°F. Line rimmed baking sheet with parchment paper. Set mushrooms caps, with cavity-side up, onto prepared baking sheet and set aside. Chop reserved mushroom stems. Meanwhile, heat oil in large saucepan over medium heat. Add mushroom stems, onion, salt and pepper, and cook until tender, about 3-4 minutes. Add garlic, and cook until fragrant, about 1 minute.
Add water, tomato paste and Williams Spaghetti Sauce Seasoning Mix and stir to combine. Bring mixture to simmer and cook until sauce is thickened slightly, about 8-10 minutes. Remove from heat and stir in breadcrumbs and Parmesan. Spoon mixture generously into mushroom cap cavities, pressing down gently to stuff. Sprinkle evenly with mozzarella. Bake until cheese is melted and light golden-brown, about 15-20 minutes.
Remove from oven and let cool for a few minutes. Garnish with parsley, and serve.
We’re always cooking something! Sign up for our newsletter for free giveaways, prizes, recipes and more.
Copyright All Rights Reserved © 2024
