Tuesday, August 2, 2011

Parmesan Stuffed Mushrooms

Ingredients:
20 large fresh mushrooms
1 clove garlic, minced
1/4 cup olive oil
1/2 cup soft breadcrumbs
1/2 cup grated Parmesan cheese
1 tablespoon dried parsley flakes

Directions

Preheat Oven: 350 Degrees

Clean mushrooms with damp paper towels or mushroom brush -- never wash under running water or immerse in water. Store leftover mushrooms in brown paper bag in refrigerator. Remove mushroom stems and chop; set caps aside.

Saute mushrooms stems and garlic in oil until tender; remove from heat. Stir in remaining ingredients; spoon into mushroom caps. Place in a shallow, slightly greased baking dish. Bake for 20-25 minutes. Serve immediately. 


Another of your Aunt Janet's recipes -- she is awesome!


 

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