I love anything Parmigiana. This is one of my favorites.
1 pound mushrooms
2 cloves garlic, finely minced
2 Tablespoons finely chopped parsley
3 Tablespoons freshly grated Parmesan cheese
1 teaspoon oregano
1/2 cups breadcrumbs
salt and freshly ground black pepper
1/2 cup olive oil
Preheat oven to 350F degrees.
Wash the mushrooms and remove the stems. Chop the stems and mix with the garlic, parsley, cheese, oregano, bread crumbs and salt and pepper to taste.
Place the mushroom caps cavity side up in an oiled shallow baking dish. Fill the cavities with the chopped mixture and fill the bottom of the baking dish with water to the depth of one quarter inch. Pour the olive oil evenly over the caps and bake 30 minutes. Serve hot as an appetizer.
Published in: Cooking