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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 Don't forget to tell me about your experiments with this recipe on Facebook, Twitter, and Instagram! Facebook - @kathywakile Twitter - @KathyWakile Instagram - @kathywakile or @indulgebykathywakile