“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:

1. Preheat oven to 350°.
2. Melt butter in microwave, add garlic, mix and set aside.
3. 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.
4. Remove mushroom stems and wash mushrooms.
5. Stuff each mushroom with the bread crumb mixture.
6. Place stuffed mushrooms onto a shallow baking pan with a lip. Place them close together, they cook better.
7. Put about 1/2 teaspoon of the melted butter and garlic on each one.
8. 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.
9. Place in a preheated 350° oven. Cook for about 15 – 20 minutes.
10. They are done when the breadcrumbs turn a little toasty and the butter on the bottom of the pan is bubbling.
11. Serve with toothpicks – they are buttery.

Serve: 40-48

Source: Never Cook Bacon Naked