Ingredients
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4
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-
1/4
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2
-
1
-
1
-
-
-
-
-
-
-
-
-
Directions
Roasted Portabella Caps, From Eating Well , These are very tasty, and they were very well received at a BBQ I, too, added garlic to the stuffing mix as well as a light sprinkle of balsamic vinegar I pre-roasted these earlier in the day, then we popped them on the grill for a few minutes after stuffing them and it worked out fine I will third the notion that fresh parsley is important–I might even add more next time I had some trouble with the crumb filling falling out and a few folks mentioned that it was powdery , so next time I might add more parm or oil to make it a bit more cohesive Thanks so much for posting! Made for Veg Swap 35
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Steps
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1
Done
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Preheat Oven to 450. Spray a Cooking Sheet or Roasting Pan. (to Lessen the Mess, Consider Lining It With Parchment Paper Instead.) Place Mushrooms Gill-Side Up on the Pan. Sprinkle With a Little Salt and Pepper. Roast Until Tender, About 20 Minutes. |
|
2
Done
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Meanwhile, Combine Breadcrumbs, Parmesan, Parsley, Oil, 1/8 T. Salt and Some Pepper. Remove Mushrooms from Oven. Top Each With 2 T. of Crumb Mixture, Spreading Evenly. Return to Oven and Cook Until Browned, About 5 Minutes. |
