Unstuffed Mushrooms N' Melba Crackers |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
A recipe from St. Charles Borromeo Catholic School Class of 2002 Eigth Graders Cookbook, and was submitted by Renee Estoista. This makes up into a nice appetizer on the melba crackers, but I have also put it onto sliced baquette bread. Other variations can be adding chopped cooked sausage, chopped shrimp or crab meat to mushroom mix before baking. Ingredients:
1 (8 ounce) package white mushrooms, fresh and washed |
3/4 cup seasoned bread crumbs |
1 garlic clove, finely chopped |
1/4 cup romano cheese, grated |
4 tablespoons fresh parsley, finely chopped |
1/4 cup extra virgin olive oil |
24 melba crackers |
Directions:
1. Remove and chop mushroom stems. Slice mushroom caps and place in shallow baking dish; add chopped stems. In a small bowl combine bread crumbs, garlic, cheese, and parsley; mix well.
2. Spread breadcrumb mixture over mushrooms and rizzle with olive oil. Bake in preheated 375 degree oven 20-30 minutes until mushrooms are tender. Spoon about 1 tablespoon mixture onto each Melba snack cracker and serve immediately.
|
|