Mushroom Caps Stuffed with Garlic and Rosemary
From ttaaccoo 14 years agoIngredients
- 24 medium or large mushrooms suitable for stuffing shopping list
- 3 T evoo shopping list
- 3 large cloves garlic shopping list
- 1/2 cup whole wheat bread crumbs shopping list
- 1/2 cup parsley sprigs(loosley packed) shopping list
- 1/3 tsp. powdered rosemary shopping list
- 1/8 tsp. seasalt shopping list
How to make it
- Preheat oven 375 degrees fahrenheit. Wipe mushrooms with a damp paper towel and separate the caps. Place the caps underside up on a baking sheet, brushing a little of the oil over each one. Bake until they have released most of their moisture, then remove from heat.
- Peel and finely chop the garlic. Mince the 'shroom stems. Heat remaining oil in a skillet, and add the shrooms and garlic; sprinkle with the rosemary and sea salt. Cook and stir until the mushrooms release their liquid, ~about 5 mins. Add the breadcrumbs and stir until they soak up the liquid. Remove from heat. Chop the parsley and add to mixture. Fill all the mushroom caps evenly and bake for 8-10 minutes. Serve immediately.
People Who Like This Dish 4
- tuilelaith Columbia, MO
- valinkenmore Malott, WA
- quaziefly ALL POINTS
- cuzpat Sikeston, Mo
- jackeezqueen Columbus, CA
- unicorn4 Melbourne, AU
- crazeecndn Edmonton, CA
- ttaaccoo Buffalo, NY
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The Rating
Reviewed by 5 people-
Good sounding bites to taste
cuzpat in Sikeston loved it -
Great recipe!
valinkenmore in Malott loved it -
Those must have been some caterer. Keep him around for things like christening, birthdays, and well a romantic dinner with the new hubby. These are delightful!
tuilelaith in Columbia loved it
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