mitchell
Crash Test Dummy
1-pound large mushrooms ( 12-18 )
1/2 cup (1 stick) of butter
3 cloves garlic, pressed
1/2 cup soft breadcrumbs
1/2 teaspoon oregano leaves
1/2 teaspoon sweet basil leaves
1/2 teaspoon thyme leaves
1 tablespoon fresh parsley flakes or 1 teaspoon dried
1/3 cup shredded asiago cheese
2 tablespoons olive oil
Remove the cap from the stem of each mushroom. Chop the stems finely and sauté in the butter until slightly browned. Add the garlic and cook for a few more seconds (do not brown the garlic). Remove from heat and mix in the breadcrumbs, oregano, basil, thyme and parsley. Spoon enough of mixture into each upside down cap to fill the hole, sprinkle cheese on top of each mushroom cap. Place in a single layer on a shallow baking pan lightly oiled with the olive oil. Bake at 400 degrees in oven for 20 minutes or until cheese is golden brown. (Makes approx. 12-18 stuffed mushrooms)
1/2 cup (1 stick) of butter
3 cloves garlic, pressed
1/2 cup soft breadcrumbs
1/2 teaspoon oregano leaves
1/2 teaspoon sweet basil leaves
1/2 teaspoon thyme leaves
1 tablespoon fresh parsley flakes or 1 teaspoon dried
1/3 cup shredded asiago cheese
2 tablespoons olive oil
Remove the cap from the stem of each mushroom. Chop the stems finely and sauté in the butter until slightly browned. Add the garlic and cook for a few more seconds (do not brown the garlic). Remove from heat and mix in the breadcrumbs, oregano, basil, thyme and parsley. Spoon enough of mixture into each upside down cap to fill the hole, sprinkle cheese on top of each mushroom cap. Place in a single layer on a shallow baking pan lightly oiled with the olive oil. Bake at 400 degrees in oven for 20 minutes or until cheese is golden brown. (Makes approx. 12-18 stuffed mushrooms)