Stuffed Mushrooms

total time:: 50 (minutes)

Makes 40-60

Kelly Brett

Good for parties.

ingredients

•2-3 cellophane packages of large white Mushrooms
•1 clove of Garlic (or a teaspoon of minced garlic)
•1/2 cup of Parmesan Cheese
•Breadcrumbs
•Lemon Juice
•Olive Oil

directions

1
Preheat the oven to 350 degrees
2
1. Wipe each mushroom with a damp paper towel and cut out stems to leave a pocket in each mushroom. (They will be too soggy if you wash them).
3
2. Chop up stems until relatively fine.
4
3. Chop up a clove of garlic or use a spoon of bottled chopped garlic.
5
4. Sauté stems and garlic in a combination of butter and oil (I used olive oil). You don’t need too much.
6
5. Mix a half cup of parmesan cheese into the stems and garlic and just enough bread crumbs to hold together. Too many crumbs will make the filling dry.
7
6. Add a squirt of lemon juice to this mixture and stir in.
8
7. Put a spoon of filling into each mushroom cap and set on a cookie sheet (I usually line the sheet with foil first).
9
8. Drizzle a little oil on each mushroom and bake for about 30 minutes.

notes

If you make ahead, cook first, cool down & put whole cookie sheet in freezer until mushrooms are frozen. Then place in a plastic bag or air tight container & take out as needed. Thaw and then reheat at 350 for 10 mins or longer if directly out of freezer

Source: Kelly Brett