5 Reviews

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!

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KristenErinM December 30, 2005

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

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Chef Michael #2 June 08, 2011

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.

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I'mPat June 15, 2007

Served these alongside a juicy steak. Easy to put together and nice flavours.

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Evie* September 14, 2006

Delicious! I had some roasted garlic I needed to use up and 3 huge white mushrooms, so glad I used them for this recipe. I didn't use the egg, to be honest, I forgot it but it didn't seem to matter, they were soooo good!! Also sprinkled some extra parmesan over the top of the mushrooms. Mine were done in about 25 minutes. Thanks for sharing a really tasty treat!!

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Derf September 22, 2005
Garlic, Parmesan Stuffed Mushrooms