Hollisters

Stuffed Mushrooms

Name: Stuffed Mushrooms
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 20 servings
Ingredients: ½ cup panko breadcrumbs; ½ cup grated pecorino or Parmesan cheese; ½ cup finely chopped fresh parsley, plus more for garnish; ¼ cup chopped oil-packed sun-dried tomatoes, about 4; 2 tablespoons pine nuts; 2 garlic cloves, minced; ¼ teaspoon sea salt, plus more for sprinkling; Freshly ground black pepper; 20 to 24 large cremini mushrooms, stemmed; Extra virgin olive oil, for drizzling; Pinches of red pepper flakes, optional

20 servings

servings

20 minutes

active time

40 minutes

total time

Start Cooking

Ingredients

½ cup panko breadcrumbs

½ cup grated pecorino or Parmesan cheese

½ cup finely chopped fresh parsley, plus more for garnish

¼ cup chopped oil-packed sun-dried tomatoes, about 4

2 tablespoons pine nuts

2 garlic cloves, minced

¼ teaspoon sea salt, plus more for sprinkling

Freshly ground black pepper

20 to 24 large cremini mushrooms, stemmed

Extra virgin olive oil, for drizzling

Pinches of red pepper flakes, optional

Directions

Preheat the oven to 400°F and line a baking sheet with parchment paper.

In a medium bowl, combine the panko, pecorino cheese, parsley, sun-dried tomatoes, pine nuts, garlic, salt and several grinds of pepper.

Place the mushrooms, cavity side up, onto the baking sheet. Drizzle the mushrooms with olive oil and sprinkle with salt. Spoon the filling into the mushrooms, drizzle with more olive oil and bake until the mushrooms are tender and the filling is golden brown, 18 to 22 minutes.

Garnish with parsley and sprinkle with red pepper flakes, if desired. Season to taste and serve.

Nutrition

Serving Size

Calories

31 kcal

Total Fat

2 g

Saturated Fat

1 g

Unsaturated Fat

1.4 g

Trans Fat

Cholesterol

3 mg

Sodium

76 mg

Total Carbohydrate

3 g

Dietary Fiber

0.4 g

Total Sugars

1 g

Protein

2 g