Stuffed Mushrooms
Stuffed Mushrooms
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.This recipe is courtesy of Pereg Natural Foods and Koshermoms.com.
Servings
12
Ingredients
- 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 tablespoon extra-virgin olive oil
Directions
- 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.