Monday, March 14, 2011

Stuffed Mushrooms

In my house, I have no problem getting my four children to eat their vegetables. I make them lots of different ways and I dont overcook them. They're flavorful and crunchy (well not mushrooms) and the kids really love them. Try these and you'll see what I mean.

You'll need:

2  12 oz packs of mushrooms, stems off and dusted clean with a moist papertowel
1/4 cup of parsley, finely chopped
2 cloves of garlic, minced
1/2 cup breadcrumbs, plain because the seasoned ones will add too much salt
1/4 cup of grated cheese, I use Pecorino Romano
2 tablespoons of olive oil
1  14 oz can of low sodium chicken broth

In a small bowl mix parsley, garlic, breadcrumbs, cheese and olive oil, mix well with a fork.
Stuff each mushroom with a tablespoon or so of the breadcrumb mixture.
Place stuffed mushrooms in a baking tray.
Pour chicken broth on the bottom of tray. Be sure not to wet the inside of the mushrooms.
Bake at 450 degrees for 25 minutes


  1. I love stuffed mushrooms. I do like these without the usual sausage I find. Much lighter!

  2. Thank you dawn, very flavorful. Just watch the salt...plain crumbs work best cause tends to be too salty with seasoned ones. Enjoy!

  3. These were terrific. However, lest anyone doubt your wisdom I used regular seasoned bread crumbs and they were a little salty.

  4. Meghan, thanks for the comment. stick to plain crumbs next time :)


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