Great for a holiday party…or any party for that matter! I do like to stock up on the Pepperidge Farm stuffing during this time of year. I usually find it in stores during November and December.
1 package baby bella mushrooms, cleaned and stemmed
3/4 cup parmesan, freshly grated
extra virgin olive oil
parsley (I use Gourmet Garden, lightly dried parsley.)
sea salt & pepper
Preheat oven to 400 degrees F. Mix bread crumbs, 1/2 cup parmesan, parsley, salt & pepper and 2 tbsp olive oil in a large bowl. Line a baking sheet with foil. Arrange all mushroom caps onto baking sheet and add a light layer of parmesan into bottom of mushroom. Spoon in stuffing, drizzle with olive oil and top with leftover parmesan. Bake for 20-25 minutes.
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