Recipe by Mary Berg
Details
- Difficulty: Easy
- Servings: 4 to 6
- Nutritional Information (per serving):
- Calories: 239
- Total Fat: 14 g
- Saturated Fat: 5 g
- Carbohydrates: 20 g
- Dietary Fiber: 5 g
- Sugar: 9 g
- Protein: 13 g
- Cholesterol: 22 mg
- Sodium: 891 mg
- Total Time: 35 minutes
- Active Time: 10 minutes
Mary follows the steakhouse philosophy for side dishes: fill it up and smother it in cheese! This approach works wonderfully well with Garlic and Cheese Stuffed Mushrooms.
Ingredients
- Olive oil, for drizzling
- 24 to 26 large cremini mushrooms or 8 portobello mushrooms, stems removed
- Kosher salt and freshly ground black pepper
- 1/2 cup (40 grams) panko breadcrumbs or 12 soda crackers, finely crushed
- 2 tablespoons (30 milliliters) unsalted butter, melted
- 1/2 cup (40 grams) grated Parmigiano-Reggiano
- 1/2 cup (40 grams) grated Gruyre cheese
- 2 tablespoons finely chopped fresh parsley
- 2 cloves garlic, finely minced
Directions
- Preheat your oven to 400F (about 200C).
- Drizzle a baking sheet with olive oil. Place the mushrooms on it, season with salt and pepper, and toss carefully to coat. Turn mushrooms so their caps are facing down.
- In a medium bowl, combine the panko or crushed crackers, melted butter, Parmigiano-Reggiano, Gruyre, parsley, and garlic. Season with salt and pepper. Fill the mushroom caps with this mixture and drizzle more olive oil on top.
- Bake in the oven until the filling turns golden and crisp, approximately 20 to 25 minutes.
Note:
