Stuffed Mushrooms
Calories: 534kcal
Ingredients
- 1 1/2 lb baby bella or cremini mushrooms
- 2 tbsp butter
- 3 garlic cloves minced
- 1/4 cup panko breadcrumbs I use gluten-free for more crispiness
- salt & pepper to taste
- 1/4 cup parmesan cheese` grated
- 2 tbsp fresh parsley finely chopped
- 1 tbsp fresh thyme finely chopped
- olive oil
Instructions
- Preheat oven to 400°F. Line a baking pan with parchment paper and set aside.
- Remove mushroom stems set mushroom caps aside. Roughly chop the stems.
- Heat a skillet to medium heat and melt butter. Add in chopped mushroom stems and sauté for approx. 5 minutes. Add in garlic and cook for 1 more minute, then add in panko breadcrumbs and sauté for about 3 minutes longer and turn off heat. Add salt and pepper to taste.
- Once slightly cooled, add in parmesan cheese, parsley and thyme and mix well.
- Spoon mixture into each mushroom cap and line onto baking pan. Drizzle each mushroom with olive oil.
- Bake in the oven for for 20 minutes.
Nutrition
Calories: 534kcal | Carbohydrates: 46g | Protein: 29g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 78mg | Sodium: 760mg | Potassium: 3169mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1878IU | Vitamin C: 24mg | Calcium: 501mg | Iron: 5mg