26 Jan Stuffed Mushrooms
Ingredients
- 10 Mushrooms medium size (either White or Cremini)
- 1/4 Cup Gluten Free Bread Crumbs (or regular if G.F. is not required)
- 1/4 Cup Parmesean Cheese
- 1/8 Cup Sun Dried Tomatoes (chopped)
- 2 Cloves Garlic (chopped)
- 2 TBSP Olive Oil (if your Sun Dried Tomatoes are in oil, use that oil)
- 1/4 tsp red pepper flakes
- 5-6 grinds of fresh pepper
Instructions
- Preheat oven to 400° F
- Remove the stems from the mushrooms to hollow out the mushroom caps (chop the stems for the filling)
- Combine the chopped mushroom stems with the rest of the filling ingredients and mix will. Set aside.
- Baste the top of the mushroom caps with oil and place upside down on a baking sheet (either a stone pan or parchment lined baking sheet).
- Fill each mushroom cap with the filling mixture, mounding it up.
- Bake for 20 minutes.
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