Stuffed Mushrooms
Ingredients
The filling
-
½
cup
panko breadcrumbs
-
½
cup
grated pecorino cheese
-
½
cup
finely chopped parsley
-
¼
cup
chopped oil-packed sun-dried tomatoes
-
2
tablespoons
pine nuts
-
2
cloves
garlic, minced
-
¼
teaspoon
sea salt
-
to taste
freshly ground black pepper
The mushrooms
-
20 to 24
large cremini mushrooms, stemmed
For drizzling
-
to taste
extra virgin olive oil
-
pinches
red pepper flakes (optional)
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a medium bowl, combine the panko, pecorino cheese, parsley, sun-dried tomatoes, pine nuts, garlic, salt, and pepper.
- Place the mushrooms cavity side up on the baking sheet, drizzle with olive oil, and sprinkle with salt.
- Spoon the filling into the mushrooms, drizzle with more olive oil, and bake until the mushrooms are tender and the filling is golden brown, about 18 to 22 minutes.
- Garnish with parsley and red pepper flakes if desired, season to taste, and serve.
Nutrition Facts (estimated)
Servings
6 to 8
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
8g
Sodium
200mg
Cholesterol
20mg
You might also like