Ingredients:
- 24 large mushrooms, stems removed
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1/4 cup cream cheese, softened
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions:
- Preheat the oven to 400°F (200°C).
- In a bowl, combine breadcrumbs, Parmesan, garlic, parsley, cream cheese, salt, and pepper.
- Stuff each mushroom cap with the breadcrumb mixture.
- Arrange mushrooms on a baking sheet and drizzle with olive oil.
- Bake for 20 minutes or until the mushrooms are tender and the filling is golden brown.
Mushrooms, stuffed (4 cap) contains 9.8g total carbs, 7.4g net carbs, 7.8g fat, 2.4g protein, and 114 calories.
A crispy, savory mixture of panko bread crumbs, pine nuts, sun-dried tomatoes, herbs, and pecorino cheese fills juicy roasted mushroom caps. These bite-sized apps are easy to make and SO delicious.
#homemade #homemadefood #homemadecooking #homemaderecipe #homemadetips #recipe #tastyrecipe #recipevideos #recipeoftheday #shortrecipe #shortrecipevideo #cookingtips #dinnerrecipe #lunchrecipe #looseweight #glutenfree #ketorecipe #veganrecipe #breakfastrecipe #tastyfoodrecipe #deliciousrecipes
