GARLIC, PARMESAN STUFFED MUSHROOMS
I have made these a few times. I cut the oil down quite a bit and substitute chicken or beef broth. The recipe can be doubled or tripled.
Provided by Dancer
Categories Cheese
Time 50m
Yield 4 to 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F
- Remove stems from mushrooms.
- If you've got a melon baller, scoop out some of the mushroom's insides.
- Chop all mushroom bits finely.
- In medium bowl, combine all ingredients and blend well.
- Add more oil if mixture looks dry.
- Should look shiny.
- Lightly oil an oven proof-serving dish
- Use a spoon to stuff mushroom caps and place in oiled baking dish
- Bake for 30 minutes or until tops are browned and mushrooms are soft
- Serve warm or at room temperature.
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suleman ahmed
[email protected]Avoid this recipe at all costs!
Mijan Nupur
[email protected]Absolutely disgusting!
Nkateko Shongwe
[email protected]I would not recommend this recipe to anyone.
Sita Sunar
[email protected]This recipe was a waste of time and ingredients.
Tanuja Khatiwada
[email protected]The mushrooms were bland and the stuffing was flavorless.
Juna Lamichhane
[email protected]I didn't like the flavor of the stuffing.
Big Dubbs
[email protected]The recipe was too complicated.
Md Noman
[email protected]The mushrooms were a bit dry.
Belaidi Amine
[email protected]A new family favorite!
Tiaan Kotze
[email protected]Easy and tasty!
Ramona Azar
[email protected]Yum!
Gideon Kipkoech
[email protected]Will definitely make these again.
Mudassir Saleem
[email protected]These were delicious! I made them for a party and they were a big hit.
Katlin Whiteman
[email protected]The recipe was easy to follow and the mushrooms turned out great. The only thing I would change is to use a little less butter next time.
Andrew Larkin
[email protected]I've made these mushrooms several times now and they're always a hit. They're easy to make and always disappear quickly.
MARISA MENDEZ
[email protected]These stuffed mushrooms were delightful! The combination of garlic, parmesan, and herbs was perfect. I especially appreciated the use of fresh mushrooms, which gave the dish a wonderfully earthy flavor.