Kathy’s Stuffed Mushrooms
Package of Large Stuffing
Mushrooms (wipes clean, stemmed and stems reserved)
1 -1.5 Cups bread crumbs
3/4 Cup whole milk mozzarella
1/2 Cup grated Parmesan cheese
1/2 Cup fresh Italian parsley (chopped fine) plus more for garnish
1-2 gloves fresh garlic (minced)
1/4 Cup olive oil plus more for drizzling
Salt & pepper to taste
Non-stick cooking spray or tablespoon oil
-Preheat oven 350*-375* F
-Prepare sheet pan with cooking spray or brush with olive oil
-After mushrooms have been stemmed, place mushroom caps on baking sheet (cavity facing up)
-Gather mushroom stems & dice them into small pieces, place them in large mixing bowl
-Add bread crumbs, mozzarella, Parmesan cheese, parsley & garlic to bowl and toss ingredients together until completely combined.
-Drizzle with olive oil and mixture should be moistened enough to stick together (note if too wet add more breadcrumbs)
-Season empty mushroom caps lightly with salt & pepper
-Stuff mushrooms equally with mixture
-Drizzle lightly with olive oil
Bake at 350* to 375* F for approximately 35-45 mins. or until mushrooms are cooked & breadcrumb mixture is golden brown
Don't forget to tell me about your experiments with this recipe on Facebook, Twitter, and Instagram!
Facebook - @kathywakile
Twitter - @KathyWakile
Instagram - @kathywakile or @indulgebykathywakile
Podchaser is the ultimate destination for podcast data, search, and discovery. Learn More