Mushrooms Stuffed With Garlic And Rosemary

1. 1

   Preheat the oven to 375 degrees

2. 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. 3

   Peel and finely chop the garlic. Mince the mushroom stems by hand or in a food processor.

4. 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. 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. 6

   Just before serving bake for 7 to 8 minutes or until warm. Serve.

* Per serving · 4 servings · Values may vary.