* 2 containers of medium-sized mushrooms (not the small ones - they are difficult to stuff)
* 5 cloves garlic
* 1 - 2 handfuls of parsley
* 1/2 cup freshly grated parmesan cheese
* 1/2 cup breadcrumbs
* juice from 1 lemon
* salt and pepper
* extra virgin olive oil
1. Preheat oven to 350 degrees. Wash mushrooms, then cut out stems. Place caps on a foil-lined baking sheet. Place stems in a food processor.
2. Add garlic, parsley, lemon juice, breadcrumbs, salt and pepper to the food processor. Blend while drizzling in olive oil until smooth but still sticky. Don't be worried if this tastes very garlicy at this point - the garlic has not yet cooked.
3. Stuff mushroom caps and bake for 20 minutes or until done.
| Yield: | 12 servings |
| Prep Time: | 0 hr 20 mins |
| Cook Time: | 0 hr 20 mins |
| Ready In: | 0 hr 20 mins |
| Category: | Appetizer |
| Main Ingredient: | Vegetables |
| Cooking Method: | Baking |
| Nationality: | Italy |
| Special Diet: | Vegetarian |
Chef's Note & Story
If you liked this recipe, check out the chef's blog at http://the-delicious-life.blogspot.com/
I use a baby spoon to fill the mushroom caps. The small spoon makes it easy to stuff the mixture into the caps.
I usually just use the no-fuss store bought Italian seasoned breadcrumbs :)
LOVE IT! Do you make your own breadcrumbs or do you have a favorite store-bought one?