Stuffed Mushrooms

Stuffed Mushrooms

Once in a while, I would think about the stuffed mushrooms that was served at a get together that I had attended a few years ago.  I love mushrooms and were still thinking about them the next day.  The hostess recited the simple recipe when I asked what was in those delectable morsels.  Unfortunately, I never wrote it down.  So I put together a recipe based on what I think were the list of ingredients.  I think it came pretty close to the original.

Stuffed Mushrooms
12 large white button mushrooms
3/4 cup bread crumbs
1/4 cup parmesan cheese, freshly grated
3 tbsp parley leaves, finely minced
3 tbsp olive oil
1 tbsp olive oil
zest from 1/2 lemon

Preheat oven to 350 degrees F.
Wipe mushrooms clean with a wet paper towel.  Remove stems*.
If you have a Misto, lightly spray the bottom and sides of the mushroom caps with olive oil.  If not, toss the mushroom caps and 1 tbsp of olive oil in a large bowl until coated.
In a mixing bowl, combine bread crumbs, parmesan cheese, parsley and 3 tbsp olive oil.
Arrange mushroom caps on a baking sheet so that they hollow end up and are not touching.  With a spoon, fill the mushroom caps with the breadcrumb mixture.
Bake for about 10-15 minutes or until top of fillings are golden brown.  Remove from oven and sprinkle with lemon zest.

*Roasted mushroom stems add umami flavor to homemade vegetable stock.