Stuffed Mushroom

by alessandrasfoodislove
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Baby Bella mushrooms I used 32 about the same size
  • Small bunch fresh parsley
  • 5 tablespoon extra virgin olive oil
  • 3 large cloves of garlic
  • 2/3 cup breadcrumbs
  • 1/2 Pecorino Romano
  • 1/3 stick butter cut into small cubes. You’ll need 32
  • Salt to taste
  • Fresh cracked black pepper to taste

Instructions

  • Step#1- Quickly rinse your mushrooms under cold running water. Do not have them soak otherwise they’ll absorb water. Gently remove the stem and set on the side.
  • Step#2- In a food processor or by hand chop garlic and parsley.
  • Step#3- Remove the garlic and parsley and chop the mushroom stems.
  • Step#4- In a large sauté pan add the extra virgin olive oil, garlic, and parsley. On low heat stir for a minute until it releases its flavor in the oil.
  • Step#5- Add your chopped stems and cook until color changes. Add the breadcrumbs and toast for 1 minute or 2. Step#6- Adjust your salt and pepper. Let the mixture cool and then mix the Pecorino Romano in.

    Now you’re ready to fill, place your scooped out mushrooms on a cookie sheet. With a small spoon fill with the mixture and press down.

  • Step#7- Add a small piece of butter to each mushroom.
    • Step#8- Bake at 375 degrees Fahrenheit for about 30 minutes. So simple and delicious that they can be made anytime throughout the year. Enjoy!

Notes

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