Baked Stuffed Mushrooms
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Ingredients
  • 28 large button mushrooms, stemmed
  • ½ cup Italian-style dried bread crumbs
  • ½ cup grated Pecorino Romano ( I used Parmesan)
  • 2 garlic cloves, peeled and minced
  • 2 tbsp chopped fresh Italian parsley leaves
  • 1 tbsp chopped fresh mint leaves
  • Salt and freshly ground black pepper
  • ⅓ cup extra-virgin olive oil
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Stir the bread crumbs, Pecorino Romano/Parmesan, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
  3. Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet.
  4. Drizzle remaining oil over the filling in each mushroom.
  5. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 20-25 minutes.
  6. Serve hot!
Nutrition Information
Serving size: 5 Calories: 249 Fat: 19g Saturated fat: 4g Unsaturated fat: 14g Trans fat: 0g Carbohydrates: 14g Sugar: 3g Sodium: 386mg Fiber: 2g Protein: 9g Cholesterol: 12mg
Recipe by Maya Kitchenette at https://mayakitchenette.com/baked-stuffed-mushrooms/