Garlic Bread Crumb Stuffed Mushrooms
Mushroom caps filled with buttery garlic bread crumbs and baked at 350°F until cooked through and browned on top, about 15 minutes.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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Sandra Mills's Stuffed Mushrooms II use the same mushroom caps as her first version, with a simpler and very popular filling: bread crumbs mixed with melted butter and garlic powder.
The crumbs turn golden and crisp while the mushrooms cook through. Use plain or seasoned bread crumbs.
Ingredients
- 1 pound large mushrooms suitable for stuffing
- 1 1/2 cups of bread crumbs or seasoned bread crumbs
- 1/2 stick of butter or margarine, melted
- 1 teaspoon garlic powder
Instructions
- Heat the oven. Preheat the oven to 350°F.
- Prepare the mushrooms. Remove the stems from the mushrooms. Wash and dry the mushroom caps.
- Make the stuffing. Mix the bread crumbs, melted butter and garlic powder.
- Fill. Fill each cavity with the crumb stuffing and place the mushrooms on a cookie sheet.
- Bake. Bake at 350°F until the mushrooms are cooked through and the tops are browned, about 15 minutes.
Tips
- Chop the stems finely, saute them in a little butter, and mix them into the crumbs for extra mushroom flavor.
- A little grated Parmesan in the crumbs is a good addition.
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