Herb Stuffed Mushrooms

Nothing drives me crazier than when I am cooking and certain family members stand over me like buzzards looking for a scrap. Fresh crutons, bacon and cheese are usually the first of my precious ingredients to disappear. In an effort to keep the buzzards away, I created these stuffed mushrooms and ever since, they have been a big hit. I really like this recipe because it is light, super easy and they can be ready in just 10 minutes.

As promised, the ingredients are super simple. You will need fresh garlic, parmesan cheese, flat leaf parsley, panko bread crumbs, olive oil, salt and crushed red pepper. I use the small portabella mushrooms when I make these, but you could also try the larger ones and turn this into a side dish.

Start by adding the freshly grated parmesan cheese to the chopped garlic and freshly chopped flat leaf parsley. If you don’t like parsley, you can use basil or skip the herbs all together.

Next, add the Panko bread crumbs. You should be able to find these in the baking section of your grocery store- if not, look in the international section.

Then, add in the Salt, crushed red pepper and olive oil.

Careful mix everything together. Make sure not to over mix it, you just want the olive oil to coat the bread crumbs.

Now that the mix is made, remove the stems of the baby portabella mushrooms. You should be able to just pop them off.

Finally, stuff the mushrooms with about a tablespoon of the mixture.

Bake in a 475 degree oven for about 10 minutes and enjoy!

Ingredients

• 2 packages of baby portabella mushrooms (you need about 20 mushrooms)

• 1/3 cup freshly chopped flat leaf parsley

• 2 cloves chopped garlic

• 1/2 cup freshly grated parmesan cheese

• 3/4 cup panko bread crumbs

• 1 teaspoon crushed red pepper flakes

• 3 tablespoons olive oil

• 1 teaspoon Kosher salt

Directions

• Preheat the oven to 475 degrees

• In a bowl, mix together the chopped garlic, bread crumbs, cheese, salt, crushed red pepper and olive oil

• Remove the stems of the mushrooms and place on baking sheet

• Fill each mushroom with about 1 tablespoon of the stuffing

•  Bake the mushrooms for about 10-12 minutes until the stuffing is golden brown

• Serve hot

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