| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Appetizers |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Mushrooms |
| 6 |
T |
Grated Parmesan cheese * |
| 4 |
T |
Italian bread crumbs |
| 1 |
T |
Fresh parsley, chopped |
|
|
Garlic salt to taste |
|
|
Black pepper to taste |
INSTRUCTIONS
Use Romano cheese instead of Parmesan if preferred, or use a
combination of both. Remove stems from mushrooms and reserve. Wash
mushrooms and leave moist. 2. Combine half the cheese with the crumbs.
Add garlic salt and black pepper to your preference. Roll the moist
mushrooms in the cheese mixture; place cup side up on shallow
non-stick baking pan sprayed with cooking spray. 3. Dry the stems and
chop; add parsley and the remaining cheese. Spoon this mixture into
the caps. Bake in preheated 475-degree oven 8-10 minutes or until
browned. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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