Stuffed Mushrooms

Prep Time: 15 minutes

Cook Time: 20 minutes

Serving: 1 salad

A Word From The Cook

The little effort that this requires compared to the taste is well worth it!

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

  1. Preheat oven to 400° F
  2. Remove the stems from the mushrooms to hollow out the mushroom caps (chop the stems for the filling)
  3. Combine the chopped mushroom stems with the rest of the filling ingredients and mix will.   Set aside.
  4. 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).
  5. Fill each mushroom cap with the filling mixture, mounding it up.
  6. Bake for 20 minutes.
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