These stuffed mushrooms are SO yummy. I think next time I may even add some finely chopped red bell pepper. This is a versatile dish...so experiment, and have fun making them!
Ingredients:
1/2 cup panko (Japanese style) bread crumbs
1/2 cup shredded parmesan cheese
2 tablespoons chopped fresh Italian parsley leaves
2 garlic cloves, peeled & minced
1/2 cup finely chopped celery
sea salt & freshly ground pepper to taste
2 tablespoons of fresh squeezed lemon juice
1/3 cup extra virgin olive oil
12 medium sized portabella mushrooms with stems removed
Directions:
1. Preheat oven to 400 degrees F
2. In a bowl, combine bread crumbs, parmesan cheese, garlic, celery, salt & pepper, 2 table spoons of olive oil, and fresh lemon juice. Lightly stir.
3. Lightly drizzle a baking dish or baking sheet with 1 tablespoon of olive oil. Fill the mushroom caps with breadcrumb mixture, and place in baking dish cap side up. Lightly drizzle all mushrooms with the rest of your olive oil.
4. Bake for 15 minutes, or until the mushrooms and filling start to turn golden brown. Sprinkle with your favorite Italian cheese and place back in oven for 5 more minutes.
5. Remove from oven and serve while piping hot! Enjoy!
No comments:
Post a Comment