Stuffed Mushrooms

1. 1

   Preheat oven to 375F

2. 2

   Wipe mushrooms with damp paper towel and separate stems from the caps.

3. 3

   Place the caps underside up on a cookie sheet, drop a couple of drops of olive oil onto each one and bake for 5 minutes.

4. 4

   The mushrooms will shrink a little and release some of their moisture.

5. 5

   Set aside.

6. 6

   Peel and finely chop the garlic.

7. 7

   Mince the mushroom stems by hand or in a food processor.

8. 8

   Heat the remaining oil in an 8-9 inch skillet.

9. 9

   Add garlic, mushroom stems, and sprinkle on salt and rosemary.

10. 10

    Cook over medium heat stirring to combine for about 4-5 minutes.

11. 11

    Add bread crumbs and stir until they soak up all the mushroom liquid.

12. 12

    Remove from heat.

13. 13

    Chop parsley leaves finely, and add to the mushroom mixture.

14. 14

    Using 2 teaspoons, evenly distribute the filling onto all of the caps.

15. 15

    Pat down with your palm to pack the mixture.

16. 16

    Just before serving, bake for 7-8 minutes.

17. 17

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.