“Another Alex Jamieson recipe.”
READY IN:
20mins
YIELD:
24 mushrooms
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F
  2. Wipe mushrooms with damp paper towel and separate stems from the caps.
  3. 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.
  4. The mushrooms will shrink a little and release some of their moisture. Set aside.
  5. Peel and finely chop the garlic.
  6. 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.
  7. Chop parsley leaves finely, and add to the mushroom mixture.
  8. Using 2 teaspoons, evenly distribute the filling onto all of the caps. Pat down with your palm to pack the mixture.
  9. Just before serving, bake for 7-8 minutes. Serve warm.

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