Stuffed Mushrooms

Name: Stuffed Mushrooms
Total time: 2700 s
Yield: 8 servings
Cuisine: American
Ingredients: 16 oz mushrooms (2 - 2.5" diameter is best); 1 small head or 1\2 large head of garlic; 3 tbsp olive oil (cold pressed); 1/2 cup breadcrumbs, minimum (Italian is best); 1 salt (fine); 1 black pepper; 1/4 cup grated Parmesan cheese, minimum (or Romano)

skylarmoran @cook_3847570

Stuffed Mushrooms

skylarmoran @cook_3847570

Saved

Ingredients

45 mins

8 servings

16 ozmushrooms (2 - 2.5" diameter is best)
1 smallhead or 1\2 large head of garlic
3 tbspolive oil (cold pressed)
1/2 cupbreadcrumbs, minimum (Italian is best)
1salt (fine)
1black pepper
1/4 cupgrated Parmesan cheese, minimum (or Romano)

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Steps

45 mins

1

Preheat oven to 350°F.
2

Wipe down mushroom caps & pry out stems, careful to not break off inside. Chop fine. Peel garlic & chop fine.
3

Heat oil in skillet on medium flame. Add chopped stems & cook for 2-3 minutes. Toss in garlic & cook for 3-4 minutes until partly transparent. Slowly add breadcrumbs, folding, & cook until slightly golden. Add salt & pepper to taste.
4

Fill caps evenly (filling should be slightly mounded) & place on baking sheet. Pile cheese on each, & grind extra pepper over top. Bake for 20-25 minutes until caps are creased & cheese has melted. Remove & set to cool for 10 minutes.
5

... If you want to go one step beyond, spread a simple basil pesto on the platter before placing the mushrooms. You could also sprinkle bits of prepared anchovies over the top, too.