Unstuffed Mushrooms
Description
Why go through all of the work of stuffing mushrooms when you can get the same result by not stuffing them? These will probably be the best mushrooms that you have ever had and make a great side dish. Perhaps they can be served as an appetizer as well.
Ingredients
1 lb. white button mushrooms
2 T. water
1⁄4 c. dried Italian style breadcrumbs
2 T. Parmigiano Reggiano cheese, grated
2 T. Italian parsley, minced
1⁄4 t. fresh or dried thyme
1 clove garlic, minced
1/4 t. kosher salt
black pepper, to taste
2 T. olive oil, to drizzle
olive oil spray
Directions
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Preheat oven to 350 degrees.
Slice off just the tip of the bottom of the stems; use a moist paper towel to gently remove any dirt from mushrooms. Quarter or halve the mushrooms, depending on the size.
Sprinkle water in the bottom of a 13 x 9 baking dish; place mushrooms in a single layer on top of the water.
In a small bowl, combine the breadcrumbs, cheese, parsley, thyme, garlic, salt and pepper; sprinkle mixture evenly on top of the mushrooms.
Evenly drizzle with olive oil; spray top with olive oil spray to evenly coat.
Bake uncovered until mushrooms are golden, about 20 minutes.
Serve hot or warm.
4 servings, each serving about 3/4 cup.