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:
- 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)
- Preheat oven to 350˚.
- Thoroughly wash mushrooms.
- Remove stems from caps, slicing off the “ground” end.
- Mince stems and put in bowl.
- 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.
- Stir in lemon juice and olive oil until mixture is moist (sorry, I know some of you hate that word).
- Place mushroom caps in a greased baking dish.
- Fill caps with breadcrumb mixture. It’s ok (and yummy to stealthily eat before cleaning up) if you spill some into the pan.
- Bake for 30 minutes, or until mushrooms become soft.
Be careful not to burn your mouth – these suckers are HOT when they first come out of the oven!