 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
Another Alex Jamieson recipe. Ingredients:
24 large mushrooms, with stems |
1/4 cup extra virgin olive oil |
5 large garlic cloves |
1/4 teaspoon sea salt |
2 teaspoons minced fresh rosemary |
1/2 cup whole wheat bread crumbs |
1/2 cup fresh parsley sprig |
Directions:
1. Preheat oven to 375°F
2. Wipe mushrooms with damp paper towel and separate stems from the caps.
3. Place the caps underside up on a cookie sheet, drop a couple of drops of olive oil onto each one and bake for 5 minutes.
4. The mushrooms will shrink a little and release some of their moisture. Set aside.
5. Peel and finely chop the garlic.
6. Mince the mushroom stems by hand or in a food processor. Heat the remaining oil in an 8-9 inch skillet. Add garlic, mushroom stems, and sprinkle on salt and rosemary. Cook over medium heat stirring to combine for about 4-5 minutes. Add bread crumbs and stir until they soak up all the mushroom liquid. Remove from heat.
7. Chop parsley leaves finely, and add to the mushroom mixture.
8. Using 2 teaspoons, evenly distribute the filling onto all of the caps. Pat down with your palm to pack the mixture.
9. Just before serving, bake for 7-8 minutes. Serve warm.
|
|