Stuffed garlic mushrooms

Ah, one of my all-time faves: mushrooms stuffed with bread crumbs, parsley, and garlic. Lots of garlic. How could you go wrong?

I usually make this as an appetizer, serving one large portabello cap per person. I think, having now tried out this button-size hors d'oeuvres dish, that the larger caps are the way to go. The little ones still tasted great, but the large caps for some reason allow the bread crumbs to get a little crispier on the top. It's always possible to give the shrooms some time under the broiler to achieve that in a pinch, though.

A note -- I use Jaclyn's All-Natural Bread Crumbs, the plain kind. They are made with organic whole wheat flour. You could use white bread crumbs instead, if you like.



Stuffed garlic mushrooms (makes about 6 servings)

5-6 large portabello mushrooms, about 1 pound

3 tablespoons fresh parsley, chopped

1.5 tablespoons olive oil, divided

2 large garlic cloves, finely chopped

2 ounces dried, whole wheat bread crumbs

salt and black pepper



1.) Wash the shrooms and cut off the stems. Chop them finely.

2.) Mix the stems with the parsley, 1 tablespoon of oil, and garlic, and mix well by hand.

3.) Brush the remainder of the oil on the bottom of a baking dish. Pre-heat the oven to 350.

4.) Place the caps, bottom side up, into the dish. Fill them equally with the crumb mixture. Bake for about 25 minutes, or until they start to turn golden brown. Sprinkle with salt and pepper.


Overweight is something that just sort of snacks up on you. (from All the Jokes)