Mushroom Caps Stuffed With Garlic And Rosemary |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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These were served at my wedding reception by Jules Michael, reknowned caterer in Sonoma County. At the time I was a vegetarian. Actually there are 2 cooking methods: saute and bake. cuisine type: Californian Ingredients:
24 medium or large mushrooms suitable for stuffing |
3 t. extra virgin olive oil |
3 large cloves garlic |
1/2 cup whole wheat bread crumbs |
1/2 cup parsley sprigs, loosely packed |
1/3 tsp. powdered rosemary |
1/8 tsp. sea salt |
Directions:
1. Preheat oven to 375 degrees F. Wipe the mushrooms with a damp towel, and separate the caps. Place the caps underside up on a baking sheet, brushing a little of the oil over each one. Bake until they have released most of their moisture then remove from the oven.
2. Peel and finely chop the garlic. Mince the mushroom stems.
3. Heat the remaining oil in a skillet. add the garlic and mushroom stems, sprinkle with the salt and the rosemary. Cook and stir until the mushrooms shrink and release their liquid-about 5 minutes. Add the bread crumbs and stir until they soak up the liquid. Remove from heat. chop the parsley and add to mixture. Fill the mushroom caps evenly and bake 8 to 10 minutes. Serve immediately.
4. enjoy!!
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