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
Print

4 comments:

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

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

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

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

    ReplyDelete

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