Stuffed Shrooms

This is really more of an idea than an actual recipe. I say that, because the amount of each ingredient can’t really be measured. But, it’s an awesome appetizer, snack, or even a meal (if you’re an oddball eater, like me). I swear – I had these for dinner the other night when hubs took the girl to a birthday party. In fact, the preparation of the mushrooms was somewhat documented in this photo of the day:

Ingredients

  • Package of white mushrooms
  • Olive oil
  • Your favorite breadcrumbs – I make mine by smashing Texas Toast Cheese & Garlic Croutons
  • Minced garlic
  • Fresh shredded parmesan cheese
  • Lemon juice (at least a couple teaspoons)

Directions:

  1. Preheat oven to 350˚.
  2. Thoroughly wash mushrooms.
  3. Remove stems from caps, slicing off the “ground” end.
  4. Mince stems and put in bowl.
  5. Add breadcrumbs, garlic (to taste), and parmesan to make a mixture that looks like a good filling for the caps (I told you it wasn’t precise) and mix well.
  6. Stir in lemon juice and olive oil until mixture is moist (sorry, I know some of you hate that word).
  7. Place mushroom caps in a greased baking dish.
  8. Fill caps with breadcrumb mixture. It’s ok (and yummy to stealthily eat before cleaning up) if you spill some into the pan.
  9. Bake for 30 minutes, or until mushrooms become soft.
  10. Serve.

Be careful not to burn your mouth – these suckers are HOT when they first come out of the oven!