Easy Parmesan Stuffed Mushrooms
- 20 large mushrooms, washed and drained
- 1 clove garlic, minced
- 1/4 cup olive oil
- 1/2 cup soft bread crumbs
- 1/2 cup Parmesan cheese
- 1 T. dried parsley flakes
- Remove mushroom stems.
- Set aside caps and chop stems.
- Saute stems and garlic in oil over a medium heat until tender.
- Remove from heat.
- Stir in remaining ingredients.
- Spoon into caps.
- Place in 13 x 9" baking dish.
- Bake at 350 for 20-25 minutes.
This page is made by Pascal Meijer