Mushrooms Stuffed With Garlic and Rosemary

Photo: flickr user tremaine.lea

Ingredients

24 medium-large mushrooms

3 tablespoons extra-virgin olive oil

3 large cloves garlic

1/8 teaspoon sea salt

teaspoon powdered rosemary

1/2 cup whole wheat bread crumbs

1/2 cup parsley sprigs (loosely packed)

Preparation

Preheat the oven to 375 degrees

Wipe the mushrooms with a damp paper towel and separate the stems from the caps. Place the caps underside up on a cookie sheet, drop a couple of drops of the oil into each one, and bake for 5 minutes. They will shrink a bit and release some of their moisture; set aside.

Peel and finely chop the garlic. Mince the mushroom stems by hand or in a food processor.

Heat the remaining oil in an 8-9-inch skilled. Add the garlic, then the mushrooms stems; sprinkle on the salt and the rosemary. Cook over medium heat, stirring until the mushrooms shrink and release their liquid, about 4-5 minutes. Add the bread crumbs and stir until they soak up all the mushroom liquid. Remove from heat.

Chop the parsley. Mix the mushroom stem mixture. Using 2 teaspoons, work quickly and fill the mushroom caps: scoop up some filling with one spoon, then tap it down and scrape into the mushroom hollow with the other. Pat down to pack.

Just before serving bake for 7 to 8 minutes or until warm. Serve.

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About

You can fill and refrigerate the mushrooms 2-3 hours ahead of time, then bake when you are ready to serve. From The Natural Gourmet by Annemarie Colbin.