Stuffed Mushroom Caps
Tags: Food & Health News
Mushrooms are one of those foods that is really good for you. Maybe they can help stave off the upcoming season's flu. Enjoy!
Stuffed Mushroom Caps
Makes 26 to 28 servings
• 26-28 white mushrooms
• 2 tablespoons basil, chopped
• 1½ tablespoons Italian parsley, chopped
• 1½ to 2 garlic cloves
• 1/3 cup grated Parmesan cheese (other substitutes include Romano or Asiago cheese)
• ½ cup dried breadcrumbs (preferably Italian-style)
• 1/4 cup extra-virgin olive oil (an additional tablespoon of extra-virgin olive oil will be used to drizzle the baking sheet with)
1. Preheat the oven to 375 degrees. While the oven preheats, stem all of the mushrooms.
2. Chop the basil cloves and Italian parsley and peal and mince the garlic cloves. Put these herbs in a mixing bowl.
3. Grate the Parmesan cheese and add it to the mixing bowl.
4. Mix in the dried breadcrumbs and the extra-virgin olive oil by stirring the ingredients together with your hands.
5. Stuff the caps with the breadcrumb mixture until there is a slight dome above the mushroom. Place the stuffed mushroom caps on the baking sheet and pop them into the oven for roughly 25 to 30 minutes, or until the breadcrumb mixture is golden brown.
Mushrooms are one of those foods that is really good for you. Maybe they can help stave off the upcoming season's flu. Enjoy!
Stuffed Mushroom Caps
Makes 26 to 28 servings
• 26-28 white mushrooms
• 2 tablespoons basil, chopped
• 1½ tablespoons Italian parsley, chopped
• 1½ to 2 garlic cloves
• 1/3 cup grated Parmesan cheese (other substitutes include Romano or Asiago cheese)
• ½ cup dried breadcrumbs (preferably Italian-style)
• 1/4 cup extra-virgin olive oil (an additional tablespoon of extra-virgin olive oil will be used to drizzle the baking sheet with)
1. Preheat the oven to 375 degrees. While the oven preheats, stem all of the mushrooms.
2. Chop the basil cloves and Italian parsley and peal and mince the garlic cloves. Put these herbs in a mixing bowl.
3. Grate the Parmesan cheese and add it to the mixing bowl.
4. Mix in the dried breadcrumbs and the extra-virgin olive oil by stirring the ingredients together with your hands.
5. Stuff the caps with the breadcrumb mixture until there is a slight dome above the mushroom. Place the stuffed mushroom caps on the baking sheet and pop them into the oven for roughly 25 to 30 minutes, or until the breadcrumb mixture is golden brown.