Guest guest Posted April 17, 2006 Report Share Posted April 17, 2006 Rosemary Stuffed Mushrooms May be filled 2 to 3 hours in advance and baked just before serving. 24 medium to large mushrooms, with stems 1/4 cup extra virgin olive oil 5 large cloves garlic 1/4 tsp. sea salt 2 tsps. minced fresh rosemary 1/2 cup whole wheat bread crumbs 1/2 cup fresh parsley sprigs Preheat oven to 375 degrees. Wipe mushrooms with damp paper towel and separate stems from the caps. Place the caps underside up on a cookie sheet, drop a couple of drops of olive oil onto each one and bake for 5 minutes. The mushrooms will shrink a little and release some of their moisture. Set aside. Peel and finely chop the garlic. Mince the mushroom stems by hand or in a food processor. Heat the remaining oil in an 8 to 9 inch skillet. Add garlic, mushroom stems, and sprinkle on salt and rosemary. Cook over medium heat stirring to combine for about 4 to 5 minutes. Add bread crumbs and stir until they soak up all the mushroom liquid. Remove from heat. Chop parsley leaves finely, and add to the mushroom mixture. Using 2 teaspoons, evenly distribute the filling onto all of the caps. Pat down with your palm to pack the mixture. Just before serving, bake for 7 to 8 minutes. Serve warm. Makes 24 mushrooms. Messenger with Voice. PC-to-Phone calls for ridiculously low rates. Quote Link to comment Share on other sites More sharing options...
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