Kathy’s Stuffed Mushrooms 

 

Package of Large Stuffing 

Mushrooms (wipes clean, stemmed and stems reserved) 

1 -1.5 Cups bread crumbs

3/4 Cup whole milk mozzarella 

1/2 Cup grated Parmesan cheese 

1/2 Cup fresh Italian parsley (chopped fine) plus more for garnish 

1-2 gloves fresh garlic (minced) 

1/4 Cup olive oil plus more for drizzling 

Salt & pepper to taste 

Non-stick cooking spray or tablespoon oil

 

-Preheat oven 350*-375* F

-Prepare sheet pan with cooking spray or brush with olive oil 

-After mushrooms have been stemmed, place mushroom caps on baking sheet (cavity facing up) 

-Gather mushroom stems & dice them into small pieces, place them in large mixing bowl

-Add bread crumbs, mozzarella, Parmesan cheese, parsley & garlic to bowl and toss ingredients together until completely combined. 

-Drizzle with olive oil and mixture should be moistened enough to stick together (note if too wet add more breadcrumbs) 

-Season empty mushroom caps lightly with salt & pepper 

-Stuff mushrooms equally with mixture

-Drizzle lightly with olive oil 

 

Bake at 350* to 375* F for approximately 35-45 mins. or until mushrooms are cooked & breadcrumb mixture is golden brown

 

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