| Servings |
|
Ingredients
- 1 1/2 lb. baby portobellos – the bigger the better! Or button mushrooms
- 1 1/2 c. fresh whole wheat breadcrumbs
- 3 T. extra virgin olive oil
- 1 medium red onion chopped
- 1 clove garlicpressed
- 3/4 tsp. sea salt
- 2 T. fresh parsley chopped
- 1/2 tsp. basil
Ingredients
|
|
Instructions
- Preheat oven to 375 F.
- Process about 2 slices of whole wheat bread in a food processor. You can use prepared breadcrumbs, but whenever possible, use fresh. This makes about 1 1/2 cups of breadcrumbs. It's also a great way to use up the heels of your loaves. Set aside.
- Remove stems from mushrooms and chop them up.
- Brush one of the tablespoons of oil around in a 13x9 inch pan. Heat the rest of the oil in a pan over medium high heat. Add garlic and onions and sauté for 7 minutes.
- Stir in salt, and then breadcrumbs, basil, and parsley. Evenly distribute mixture on to mushroom caps.
- Bake for 30-45 minutes, depending on the size of your mushroom caps. Keep an eye out that they don't get too brown. Serve with a fresh salad, and enjoy!
Share this Recipe
