Champiñones Rellenos (stuffed mushrooms)
Servings: 12 pieces
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Ingredients
- 12 White or crimini mushrooms
- 3 cloves garlic finely chopped
- ¼ cup bread crumbs
- 2 TBS Chopped parsley
- 2 TBS extra virgin olive oil divided
- kosher salt and fresh ground black pepper to taste
Instructions
- Preheat the oven to 400oF/205oC
- Remove the stems from the mushrooms. Set aside for use in a different dish
- Place mushrooms in a large bowl and toss with half of the olive oil and salt and pepper until everything is evenly coated.
- Heat remaining olive oil a small skillet over medium high heat
- When oil begins to shimmer, add chopped garlic and saute until just fragrant, about 2 minutes. Stir occasionally to prevent garlic from browning
- Add bread crumbs and stir to combine fully with garlic. Allow to toast for a minute or two. Add kosher salt and fresh ground black pepper to taste.
- Remove from heat and add chopped parsley. Stir to fully incorporate into breadcrumb and garlic mixture
- Arrange mushrooms evenly on a lined baking sheet. If using foil as a liner, give a quick spray with cooking spray
- Place about 1 teaspoon of mixture into each mushroom. After filling all mushrooms, divide remaining mixture among mushrooms, creating a small mound atop each mushroom
- Place mushrooms in oven for about 15 minutes, until mushrooms are softened and stuffing is golden browned.
- Remove from oven and let cool for 2 - 3 minutes, them arrange on a serving platter