| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Appetizers |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Mushrooms |
| 6 |
tb |
Grated Parmesan cheese * |
| 4 |
tb |
Italian bread crumbs |
| 1 |
tb |
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.
1. 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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