Stuffed mushrooms (bread crumbs)***
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| - G. Granaroli XBRG76A | ||
| 1 | cup | Bread crumbs- for every cup use these measurements |
| 2 | tablespoons | Fresh chopped parsley |
| ½ | teaspoon | Dried oregano |
| 1 | tablespoon | Chopped garlic or more to taste |
| ¼ | cup | Grated Italian cheese |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ¼ | cup | Olive oil |
Directions
Mushrooms- get the largest ones available. Take the stems off gently.
Soak in warm water with the juice of ½ lemon for 10 min. (the warm water releases any dirt more easily) Reserve the stems for another use.
**Filling- Mix all ingredients except mushrooms in a bowl until it makes a sandy consistancy. Place mushrooms on a baking pan (with a lip) Fill each one with a slight mound. Bake at 400 for 15 min. You can prepare a couple of hours in advance. Bake just before serving.
This can be made as an appetizer or part of the main dish veggie.