Stuffed Mushrooms
- Ready In:
- 20mins
- Ingredients:
- 7
- Yields:
-
24 mushrooms
ingredients
- 24 large mushrooms, with stems
- 1⁄4 cup extra virgin olive oil
- 5 large garlic cloves
- 1⁄4 teaspoon sea salt
- 2 teaspoons minced fresh rosemary
- 1⁄2 cup whole wheat bread crumbs
- 1⁄2 cup fresh parsley sprig
directions
- Preheat oven to 375°F
- Wipe mushrooms with damp paper towel and separate stems from the caps.
- Place the caps underside up on a cookie sheet, drop a couple of drops of olive oil onto each one and bake for 5 minutes.
- The mushrooms will shrink a little and release some of their moisture. Set aside.
- Peel and finely chop the garlic.
- Mince the mushroom stems by hand or in a food processor. Heat the remaining oil in an 8-9 inch skillet. Add garlic, mushroom stems, and sprinkle on salt and rosemary. Cook over medium heat stirring to combine for about 4-5 minutes. Add bread crumbs and stir until they soak up all the mushroom liquid. Remove from heat.
- Chop parsley leaves finely, and add to the mushroom mixture.
- Using 2 teaspoons, evenly distribute the filling onto all of the caps. Pat down with your palm to pack the mixture.
- Just before serving, bake for 7-8 minutes. Serve warm.
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RECIPE SUBMITTED BY
Wendy's Kitchen
Australia
Working mother living in beautiful Sydney, Australia.