Garlic, Parmesan Stuffed Mushrooms |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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I have made these a few times. I cut the oil down quite a bit and substitute chicken or beef broth. The recipe can be doubled or tripled. Ingredients:
16 -20 large white mushrooms |
3 -4 garlic cloves, pressed or 3 -4 finely minced garlic |
1/4 cup dried breadcrumbs (or 1/2 cup fresh) |
1/4 cup parmesan cheese, grated |
2 -4 tablespoons olive oil |
1 egg |
pepper |
Directions:
1. Preheat oven to 400°F
2. Remove stems from mushrooms.
3. If you've got a melon baller, scoop out some of the mushroom's insides.
4. Chop all mushroom bits finely.
5. In medium bowl, combine all ingredients and blend well.
6. Add more oil if mixture looks dry.
7. Should look shiny.
8. Lightly oil an oven proof-serving dish
9. Use a spoon to stuff mushroom caps and place in oiled baking dish
10. Bake for 30 minutes or until tops are browned and mushrooms are soft
11. Serve warm or at room temperature.
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