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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Great appetizer that combines my favorites: mushrooms, olives, garlic and cheese!! Always a hit! Use spanish or kalamata olives, or a combo of both! I always double this recipe for parties! They disappear quick. Read more . From a local news program. Ingredients:
12 white mushrooms |
4 tbsp. extra virgin olive oil |
1 small onion, finely chopped |
2 cloves garlic, minced |
1/4 cup spanish olives, or kalamata olives, chopped |
1/4 cup parmesan cheese, grated |
1/3 cup dry breadcrumbs |
2 tbsp. parsley, chopped |
1 tbsp. fresh rosemary, chopped |
salt & pepper, to taste |
Directions:
1. Preheat oven to 400 degrees.
2. In small bowl, mix olives, Parmesan cheese, breadcrumbs, parsley and rosemary. Set aside.
3. Wipe mushrooms clean with kitchen towel or brush (do not run under water)
4. Trim mushrooms stems, separate from caps and finely chop.
5. Warm 3 tablespoons oil in large skillet over med heat. Add onion and garlic and sauté until soft, about 2 minutes.
6. Add chopped mushroom stems and sauté 1 minute.
7. Add olive, cheese breadcrumbs and herb mixture.
8. Salt and pepper to taste.
9. Pile mixture into mushroom caps.
10. Arrange on greased baking sheet.
11. Drizzle with remaining oil.
12. Cover lightly with foil and bake for 15 minutes.
13. Remove foil and bake another 5-7 minutes longer or until golden brown.
14. Serve hot
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