This is a new take on a very old recipe:
Ingredients:
2 slices whole wheat bread
16 medium white mushrooms (between 14 and 16 ounces)
1 1/2 teaspoons olive oil
2 cloves garlic
1/4 cup grated Parmesan cheese
1/4 teaspoon salt (or to taste)
1/4 teaspoon pepper
Cooking directions:
1. Preheat oven to 375 degrees
2. Tear the bread into pieces and place in a blender or food processor container - fitted with a steele blade.
Cover and process into crumbs. This should produce approximately 1 cup of fresh bread crumbs.
(pre-made seasoned bread crumbs will also work for this recipe)
3. Wash mushrooms and wipe clean with a clean damp cloth.
Separate the mushroom caps from the stems.
4. Chop enough mushroom stems to equal 1/3 cup
Create Filling:
5. In a medium skillet, heat oil over medium high heat.
Add chopped mushroom stems and garlic
Cook, until softened, stirring constantly (about three minutes)
Remove from heat.
6. Stir bread crumbs into skillet with cooked stems.
Stir in cheese, salt, and pepper.
7. Spoon filling into each mushroom cap.
Place caps on a baking sheet.
8. Bake caps approximately 12 minutes or until heated through.
Serving variation:
Sprinkle caps with a light dusting of parmesan cheese before serving.
