Stuffed Mushrooms

By October 23, 2018 February 12th, 2019 No Comments
Stuffed mushrooms with Chilean red wine by Root: 1

Stuffed Mushrooms

(For 4 servings)

Prep time: 40 min
Difficulty: easy
Cannot be frozen

What you’ll need
  • 8 medium-sized crimini mushrooms, brushed clean with stems removed
  • 1 shallot, finely chopped
  • 2 garlic cloves, minced
  • 60 g | 2 oz | 1 cup fresh white breadcrumbs
  • 30 g | 1 oz | 1/4 cup Parmesan cheese, grated
  • 2 tbsp. fresh parsley, finely chopped
  • 2 tbsp. olive oil
  • kosher salt
  • freshly ground black pepper

1 Preheat oven to 350F. Arrange mushrooms, facing up, in a large roasting dish lined with aluminum foil.

2 Toss together shallot, garlic, breadcrumbs, Parmesan, 1 tbsp. parsley, 1 tbsp. olive oil, and some salt and pepper to taste in a mixing bowl.

3 Pack mixture onto mushrooms and drizzle with remaining olive oil.

4 Loosely cover mushrooms with a sheet of aluminum foil and bake for 15 minutes until tender to tip of knife.

5 Remove foil and continue baking until mushrooms are crisp and golden-brown on top, about 8-10 minutes.

6 Remove from oven and sprinkle with remaining parsley before serving.


Serve with a glass of Root: 1 Heritage Red.

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