Garlic, Parmesan Stuffed Mushrooms

Dancer^'s Note:

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.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Yield: 4 to 6 se ...

• 16 -20 large white mushrooms
• 3 -4 garlic cloves, pressed or 3 -4 finely minced garlic
• 1/4 cup dried breadcrumbs (or 1/2 cup fresh)
• 1/4 cup parmesan cheese, grated
• 2 -4 tablespoons olive oil
• 1 egg
• pepper

Directions:

1. Preheat oven to 400°F
2. Remove stems from mushrooms.
3. If you've got a melon baller, scoop out some of the mushroom's insides.
4. Chop all mushroom bits finely.
5. In medium bowl, combine all ingredients and blend well.
6. Add more oil if mixture looks dry.
7. Should look shiny.
8. Lightly oil an oven proof-serving dish
9. Use a spoon to stuff mushroom caps and place in oiled baking dish
10. Bake for 30 minutes or until tops are browned and mushrooms are soft
11. Serve warm or at room temperature.

Reviews

[KristenErinM]

great recipe! made it for two separate holiday parties. used soy parmesan, egg whites, and subbed water for the oil. everyone raved- and couldn't believe they were healthy!

[Chef Michael #2]

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

[I'mPat]

I 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.