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Garlic and Cheese Stuffed Mushrooms |
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| Ingredients: |
Olive oil, for drizzling
24 to 26 large cremini or 8 portobello mushrooms, stems removed
Kosher salt and freshly ground black pepper
1/2 cup (40 grams) panko breadcrumbs or 12 soda crackers, finely crushed
2 tablespoons (30 milliliters) unsalted butter, melted
1/2 cup (40 grams) grated Parmigiano-Reggiano
1/2 cup (40 grams) grated Gruyère
2 tablespoons finely chopped fresh parsley
2 cloves garlic, finely minced
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| Procedures: |
Preheat your oven to 400 degrees F.
Drizzle a baking sheet with oil.
Add the mushrooms, season with salt and pepper and toss to coat.
Flip the mushrooms so that they are cap-side down.
In a medium bowl, toss together the panko or crackers, melted butter, Parmigiano-Reggiano, Gruyère, parsley and garlic.
Season with salt and pepper.
Scoop into the mushrooms and drizzle with oil.
Bake until golden brown, 20 to 25 minutes.
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| Notes: |
2024-10-26: Made for the October Party, they were quite popular with the family.
2024-10-25: Added to our Cookbook.
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12/04/2024
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