You either love mushrooms or you hate them. I first starting liking them after hating them at the old Bennigans resturant (no longer in business) and their fried mushrooms. MMM. Then came these. So much easier and no frying!
Stuffed Mushrooms
Yield: 24
prep time: 5
cook time: 15
total time: 20
Ingredients
- 24 large fresh mushrooms, about 2 inches in diameter
- ½ cup seasoned fine dry bread crumbs
- ⅓ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 Tbs snipped fresh Italian parsley
- ¼ tsp salt (optional)
- ¼ tsp black pepper
- 1-2 tbsp melted butter.
- Nonstick cooking spray
Instructions
- Heat oven to 425.
- Prepare your ingredients while the oven is preheating.
- Rinse the mushrooms together in your hands and using a motion like you are washing your hands, rub the mushrooms under running water to remove all of the dirt.
- Remove the stems, and place the mushrooms, stem side up into a parchment lined baking sheet.
- Stir together the bread crumbs, parm cheese, garlic, parsley, salt and pepper into a small bowl. Spoon the mixture into the mushrooms, then drizzle with the melted butter.
- Bake uncovered 7-20 minutes until the topping is light brown and heated through thoroughly.
All photographs copyright Janet S. Grey.
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