Mushrooms Stuffed With Garlic And Rosemary – a delicious recipe with mushrooms, extra-virgin olive oil, garlic, salt, rosemary, whole wheat bread crumbs. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 375 degrees
2
Wipe the mushrooms with a damp paper towel and separate the stems from the caps. Place the caps underside up on a cookie sheet, drop a couple of drops of the oil into each one, and bake for 5 minutes. They will shrink a bit and release some of their moisture; set aside.
3
Peel and finely chop the garlic. Mince the mushroom stems by hand or in a food processor.
4
Heat the remaining oil in an 8-9-inch skilled. Add the garlic, then the mushrooms stems; sprinkle on the salt and the rosemary. Cook over medium heat, stirring until the mushrooms shrink and release their liquid, about 4-5 minutes. Add the bread crumbs and stir until they soak up all the mushroom liquid. Remove from heat.
5
Chop the parsley. Mix the mushroom stem mixture. Using 2 teaspoons, work quickly and fill the mushroom caps: scoop up some filling with one spoon, then tap it down and scrape into the mushroom hollow with the other. Pat down to pack.
6
Just before serving bake for 7 to 8 minutes or until warm. Serve.
246
kcal
Calories
12
g
Fat
21
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 24 mushrooms medium-large, 3 tablespoons extra-virgin olive oil, 3 cloves garlic, 1/8 teaspoon sea salt, and more.
Yes, Mushrooms Stuffed With Garlic And Rosemary falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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