Mushroom Parmesan
Yield
5 servingsPrep
5 minCook
30 minReady
35 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
mushrooms
|
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 3 | tablespoons |
Parmesan cheese
|
|
| 1 | teaspoon |
oregano
|
|
| ½ | cup |
bread crumbs
|
|
| ½ | cup |
olive oil
|
|
| 1 | x |
black pepper
ground |
*
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
mushrooms
|
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 45 | ml |
Parmesan cheese
|
|
| 5 | ml |
oregano
|
|
| 118 | ml |
bread crumbs
|
|
| 118 | ml |
olive oil
|
|
| 1 | x |
black pepper
ground |
*
|
| 1 | x |
salt
|
*
|
Directions
Preheat oven at 350℉ (180℃).
Wash and remove mushroom stems.
Chop the stems and mix with garlic, parsley, cheese, oregano, bread crumbs, salt and pepper.
Place mushrooms stem side up in baking dish .
Fill mushrooms with mixture.
Add ¼ inch of water to dish. Pour olive oil evenly over caps and bake 30 minutes.
