Ingredients
-
16 - 20
-
3 - 4
-
1/4
-
1/4
-
2 - 4
-
1
-
-
-
-
-
-
-
-
-
Directions
Garlic, Parmesan Stuffed Mushrooms, I have made these a few times I cut the oil down quite a bit and substitute chicken or beef broth The recipe can be doubled or tripled , I subbed for water also, with no egg as some of the reviews did I added bacon bits 1st in the mushroom, then added the panko breadcrumb mixture I added just a touch of soy sauce before I baked 30 minutes After the big mushrooms were done, I added more cheese and baked 5 minutes more OH MY Gosh Thank U This was to good Michael, used 4 field mushrooms (weight of 100g each), 1 cup of fresh wholemeal breadcrumbs, 1 tablespoon (5 cloves) minced garlic, 1/4 cup grated parmesan and 4 tablespoon olive oil (didn’t need the egg); this filled the 4 mushrooms with a little extra parmesan on top and took 30 minutes to cook Thank you Dancer for the recipe
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 400f |
|
2
Done
|
Remove Stems from Mushrooms. |
|
3
Done
|
If You've Got a Melon Baller, Scoop Out Some of the Mushroom's Insides. |
|
4
Done
|
Chop All Mushroom Bits Finely. |
|
5
Done
|
in Medium Bowl, Combine All Ingredients and Blend Well. |
|
6
Done
|
Add More Oil If Mixture Looks Dry. |
|
7
Done
|
Should Look Shiny. |
|
8
Done
|
Lightly Oil an Oven Proof-Serving Dish |
|
9
Done
|
Use a Spoon to Stuff Mushroom Caps and Place in Oiled Baking Dish |
|
10
Done
|
Bake For 30 Minutes or Until Tops Are Browned and Mushrooms Are Soft |
|
11
Done
|
Serve Warm or at Room Temperature. |
