Food Revolution Magic Stuffed Mushroom Caps

October 2nd, 2013 3 Comments Tags: ,

Gotta love the versatility of mushrooms. They’re perfect in various dishes like chili or tomato sauce, on pizza or as a meal accompaniment. I made these divine mushroom caps a few weeks back for a barbecue. They were certainly a hit and a snap to prepare.

Ingredient List
10 large mushroom caps
olive oil
minced garlic
fresh parsley
salt and pepper to taste
bread crumbs

You can prepare the first step hours in advance and let sit in the refrigerator before baking or make it all before serving. It’s up to you.

1) Preheat the oven to 425 degrees. Wash the mushroom caps then remove the stems and set aside. Finely chop the clean stems. Mince a few cloves of garlic. In a frying pan add a dab of olive oil and turn the heat to medium. Add the garlic and prepared mushroom stems to the pan and cook in the oil until softened. Season with salt, pepper and parsley. Pour bread crumbs into the pan to absorb the moisture. Turn up the heat to medium high constantly moving the ingredients around the pan with a spatula. Continue this until the mixture is golden brown. Then remove from heat and allow to cool.

2) When the crumb mixture is cooled, using a spoon fill each mushroom cap then place each into a nonstick baking pan. Repeat until all caps are filled. Place the baking dish in the preheated oven and bake until done 10-20 minutes. Serve hot.

These stuffed mushroom caps taste delish with any barbecued or roasted meat. Depending on the size of the mushroom caps make sure you cook to doneness, this is why there’s a wide window for the cooking time. Enjoy!

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3 Responses to “Food Revolution Magic Stuffed Mushroom Caps”

  1. Alicia says:

    These look delish! Will definitely be making them soon :)

  2. admin says:

    Hey Mon-Alicia, good to know! Let me know how they turn out. xoxo

  3. [...] Mushroom Madness – The mushrooms we’re looking mighty fine in my grocery store these days. Mush into the produce section and give this side dish a try to accompany most any meat, any season. [...]

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