Sometimes, it can be hard to find vegetarian-friendly versions of popular appetizers, but these stuffed mushrooms deliver. Substituting the stems of the mushrooms for sausage or bacon, these appetizers are quick, easy, and waste-free.
- 12 baby bella mushrooms
- 1/2 Cup panko breadcrumbs, preferably Pereg Natural Foods Extra Crunchy Panko
- 1/4 Cup grated Parmesan cheese
- 1/2 Teaspoon kosher salt
- 1/4 Teaspoon freshly ground black pepper
- 1 head garlic, minced
- 2 Tablespoons extra-virgin olive oil
Preheat oven to 425 degrees F.
Wash mushrooms and remove stems. Set mushrooms aside in a baking dish.
Chop stems into tiny pieces.
In a bowl, combine chopped stems, panko, cheese, garlic, and spices with the olive oil.
Stuff each mushroom cap until there is a rounded mound of filling coming out from the top.
Bake for 15 minutes, or until you smell the garlic and the tops are browned.