Stuffed Mushrooms (Print Version)
# Ingredients:
01 -
18 big brown mushrooms (about 2 to 2.5 inches wide).
02 -
1/2 cup of breadcrumbs with Italian seasoning.
03 -
1/2 cup finely grated parmesan.
04 -
1 tablespoon of fresh parsley, chopped.
05 -
1 tablespoon fresh basil, minced.
06 -
2 teaspoons of garlic, minced.
07 -
A small pinch (1/4 tsp) of kosher salt.
08 -
1/4 teaspoon of ground black pepper.
09 -
2 tablespoons olive oil, plus more for topping.
# Instructions:
01 -
Set oven to 400°F. Cover a baking tray with foil and lightly oil it.
02 -
Wash the mushrooms, dry them off, or use a paper towel to clean. Pull out the stems.
03 -
Stir bread crumbs, parmesan, garlic, herbs, salt, pepper, and olive oil in a bowl until it’s all mixed together.
04 -
Scoop about 1 tablespoon of stuffing into each mushroom cap. Don’t overpack it.
05 -
Drizzle a little olive oil over the stuffed mushrooms. Bake for 18-20 minutes, or until soft and the tops are a nice golden color.
# Notes:
01 -
Keep in the fridge up to 3 days before baking.
02 -
Use less stuffing if mushrooms are smaller than 2 inches wide.
03 -
Gluten-free breadcrumbs can work, too.