Total Time: 35 min
Prep Time: 15 min
Cook Time: 20 min
Simple recipe and super good. This stuffed mushroom recipe is easily manipulated to suit how many mushrooms you would like to make.
- 12 large white mushrooms
- 1/3 cup Bertolli Extra Virgin Olive Oil
- 2 cloves garlic
- ½ tsp. Morton Iodized Salt
- ½ tsp. pepper
- ¾ cup breadcrumbs (see recipe)
- 1/4 cup Bel Gioioso Grated Parmesan
- 1 tsp. parsley
Cut off stems and wash mushrooms well. Chop stems saute in olive oil with garlic a few minutes; add breadcrumbs and brown. Remove from stove. Add parsley, salt, pepper and cheese. Mix well. Fill each cap with a teaspoon of the bread mixture until all is used. Place on oiled sheet. Bake in hot oven at 400 degrees for 15-20 minutes.
More about Stuffed Mushrooms
Mushrooms are known as the meat vegetable of the world. The most common mushroom is the Agaricus bisporus, because it is considered the safest. The agaricus bisporus is grown in controlled, sterilized environments. There are however many kinds of mushrooms that are now available at the local grocery store. Many species of mushrooms are poisonous, so it is best not to eat wild mushrooms unless you really know what you are doing. There is not one specific way to tell which mushrooms are poisonous or not. Allergic reactions to some mushrooms range from mild to anaphylactic shock. China is the worlds largest producer of mushrooms.