Ingredients
-
16
-
1
-
1
-
1
-
2
-
1/4
-
-
-
-
-
-
-
-
-
Directions
Broiled Italian Stuffed Mushrooms, Using the skillet and the broiler is a technique that my brother developed It cooks both sides at once It is quick, tasty and simple , Absolutely super and easy They release a lot of liquid in the oven, but removed with a slotted spoon, they’re perfect as a side dish or if small enough, as a one-bite appetizer Thanks Mercy!, Using the skillet and the broiler is a technique that my brother developed It cooks both sides at once It is quick, tasty and simple
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Remove the Stems from the Mushrooms, Chop the Stems and Add to the Spaghetti Sauce. |
|
2
Done
|
Hollow Out the Mushroom Caps and Fill With a Little of the Sauce. |
|
3
Done
|
Top Each Cap With the Mozzarella Cheese and Then Sprinkle With Parmesan. |
|
4
Done
|
Heat the Olive Oil and Rosemary on the Stovetop in an Ovenproof Skillet. |
|
5
Done
|
Place the Mushroom Caps in the Hot Rosemary-Infused Oil. |
|
6
Done
|
Immediately Place the Skillet Under the Oven Broiler and Cook Until the Cheese Is Brown and Bubbly and the Mushrooms Are Done. |
