INGREDIENTS

DIFFICULTY: LOW          PREP. TIME: 30 MIN          COOKING TIME: 30 MIN          SERVINGS: 4          COST: LOW

16 MUSHROOM CAPS

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16 MUSHROOM STEMS, MINCED

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2 GARLIC CLOVES, CHOPPED

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3 TBLSPOONS EXTRA VIRGIN OLIVE OIL

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2 CRUSHED RED PEPPERS

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1 TBLSPOON CHOPPER PARSLEY

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4 TBLSPOONS OF THE SOFT INSIDE OF ITALIAN BREAD CUT VERY SMALL

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2 TBLSPOONS PARMIGIANO CHEESE, GRATED

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1 EGG

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SALT AND PEPPER TO TASTE

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RECIPE

HEAT OVEN AT 350°F

IN A LARGE FRY PAN, OVER MEDIUM HEAT, PLACE THE OLIVE OIL, GARLIC AND RED PEPPER. ​

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BEFORE THE GARLIC STARTS TO BROWN, ADD THE MINCED MUSHROOM STEMS AND COOK

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ADD THE PARSLEY AND STIR. TURN THE HEAT OFF.

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ADD THE BREAD CRUMBS AND STIR

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ADD THE PARMIGIANO CHEESE AND STIR

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ADD THE EGG AND STIR. IF YOU THINK IT IS TOO LIQUID YOU CAN ADD A LITTLE MORE BREAD.

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USING A TEASPOON, STUFF THE MUSHROOM CAPS

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PLACE THE STUFFED MUSHROOMS ON A COOKIE SHEET WITH PARCHMENT PAPER AND DRIZZLE WITH OLIVE OIL AND GRATED PARMIGIANO CHEESE. PLACE IN THE OVEN UNTIL COOKED, ABOUT 30 MINUTES BUT IT WILL VARY DEPENDING ON HOW BIG THE MUSHROOMS ARE

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TAKE OUT OF THE OVEN AND GRATE EXTRA PARMIGIANO CHEESE OVER THE MUSHROOMS. SERVE HOT AS AN APPETIZER

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