INGREDIENTS
- 18 whole mushrooms
- 1 cup shredded cheese
- 1/2 cup breadcrumbs
- 1/2 cup finely minced fresh herbs (I used 1/4 cup parsley, 1/8 cup thyme, 1/8 cup oregano, and 2 sage leaves)
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
DIRECTIONS
- Preheat oven to 400F. Grease the baking pan.
- Clean the mushrooms and remove the stems. Save stems.
- Finely mince about half the mushroom stems, which will go into the stuffing.
- In a large bowl, combine the shredded cheese, breadcrumbs, minced herbs, minced garlic cloves, and olive oil. Mix well. Add salt and pepper to taste.
- Stuff each mushroom cap with 1-2 tablespoons of stuffing.
- Arrange the mushrooms on the baking pan, and bake at 400F for 17-19 minutes, or until the mushrooms are golden and the stuffing is melted.
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