Parmesan Stuffed Fresh Mushrooms
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I found this simple and delicious recipe for stuffed mushrooms in The Taste of South magazine. It calls for using a cast iron skillet which I love. Goes from stove top to oven.
18 medium sized mushrooms, stems removed
3/4 cup panko bread crumbs (dried bread using only the white part)
1/2 cup fresh grated parmesan cheese
1 teaspoons died basil
1 teaspoon minced garlic
1/4 teaspoon sea salt
fresh ground pepper
4 tablespoons butter
Clean your mushrooms. I rinsed mine and patted them dry.
.Remove the stems. (Used stems diced in scrambled eggs the next morning)
In a cast iron skillet place panko (bread crumbs). Cook over medium high heat until lightly browned. Stirring constantly. Remove from heat.
In a medium bowl combine the bread crumbs, parmesan cheese, basil, garlic, sea salt and pepper. Mix.
Add two tablespoons melted butter. Mix.
Stuff each mushroom.
Drizzle with the remaining 2 tablespoons of butter melted.
Bake in a preheated 375 F oven for about 15 minutes.
Let cool and serve em up! Pretty aren’t they? They look pretty fancy but are really easy to make and they were soooo good 🙂
I share at these parties.
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