Stuffed mushroom caps have been a party favorite since I can remember but they're also a great appetizer before a meal. You can actually stuff them with anything but this is the cheapest way to do it.
Normally, I would use them as an appetizer, a side dish, or finger food for lunch as well. This serves 12 people for one each.
- 12 large button mushrooms
- 1/4 cup plus 1 tbsp EVOO
- 1 cup bread crumbs
- 3/4 to 1 cup fresh Parmesan cheese
- 1 tbsp parsley
- 1/2 tsp dried basil or 1 tsp fresh
- finely chopped garlic
- salt and pepper
- Clean out the mushrooms, reserving the inner stuff.
- In a bowl, combine the EVOO minus the 1 tbsp. with the crumbs, parsely, basil garlic, salt and pepper
- Toss on the stove in a shallow pan and toast on medium heat until fragrant
- Remove and cool off before stuffing in the cleaned out caps.
- Place under the broiler on high and broil for 1-2 minutes until browned.
- Keep an eye on it!!!
- Remove, cool and serve on a tray.