Stuffed Mushrooms ½ cup Best Choice Italian-style dried bread crumbs ½ cup Best Choice grated Parmesan cheese 2 garlic cloves, peeled and minced 2 Tbsp chopped fresh Italian parsley leaves 1 Tbsp chopped fresh mint leaves Best Choice Salt and pepper to taste 1/3 cup Best Choice extra-virgin olive oil 28 large (2 ½ in diameter) white mushrooms, stemmed

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Stuffed Mushrooms

Posted Oct 1st, 2018

½ cup Best Choice Italian-style dried bread crumbs
½ cup Best Choice grated Parmesan cheese
2 garlic cloves, peeled and minced
2 Tbsp chopped fresh Italian parsley leaves
1 Tbsp chopped fresh mint leaves
Best Choice Salt and pepper to taste
1/3 cup Best Choice extra-virgin olive oil
28 large (2 ½ in diameter) white mushrooms, stemmed

Preheat the oven to 400 degrees F.
Stir the breadcrumbs, parmesan cheese, garlic, parsley, mint, salt and pepper, and 2 Tbsp of the olive oil in a medium bowl to blend.

Drizzle a heavy large baking sheet with about 1 Tbsp olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated though and golden on top, about 25 minutes. Serve warm.

 

Stuffed Mushrooms
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