Stuffed Mushrooms

Posted by Brandied at 9:38pm Jan 11 '14
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So, I was looking for something to make for an office party that I said I'd bring various appetizers to. I have a rule that I make things that I will love so if no one else likes them, I have happy left overs. Sadly this rule typically means that I have no left overs. I made these mushrooms, wrapped jalenos and peperoni rolls. The jalepenos were gone within 30 minutes and mushrooms within an hour. I think I took 4 peperoni wraps home. All in all a good night for me because the spouses of my coworkers were all about praising my cooking. I got this recipe from food network.....

1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed
Preheat the oven to 400 degrees F.

Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.

Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

SERVES: 28 (APPETIZER- PER MUSHROOM); Calories: 42; Total Fat: 3 grams; Saturated Fat: 1 gram; Protein: 2 grams; Total carbohydrates: 2 grams; Sugar: 1 gram; Fiber: 0 grams; Cholesterol: 3 milligrams; Sodium: 131 milligrams

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