“Trust me, no matter how many you make, it will never be enough.”
Ingredients:
- 2 c coarse cut bread crumbs
- 1 c Parmesan cheese, shredded
- ¼ c dried parsley
- 2 Tab chopped garlic
- 2 lbs medium white button or baby portobello mushrooms
- 1 ½ stick butter (12 Tablespoons)
- toothpicks
Directions:
- Preheat oven to 350°.
- Melt butter in microwave, add garlic, mix and set aside.
- In food processor, add breadcrumbs, cheese and parsley. Pulse 3 – 4 times. Be careful not to get the breadcrumbs too fine or they will get pasty and don’t cook well.
- Remove mushroom stems and wash mushrooms.
- Stuff each mushroom with the bread crumb mixture.
- Place stuffed mushrooms onto a shallow baking pan with a lip. Place them close together, they cook better.
- Put about 1/2 teaspoon of the melted butter and garlic on each one.
- Drizzle enough butter on each mushroom so that some butter overflows onto the pan. A little butter in the bottom of the pan is necessary so the mushrooms can oven fry.
- Place in a preheated 350° oven. Cook for about 15 – 20 minutes.
- They are done when the breadcrumbs turn a little toasty and the butter on the bottom of the pan is bubbling.
- Serve with toothpicks – they are buttery.
Serve: 40-48
Source: Never Cook Bacon Naked