Tinfoil Chef

Here’s a mushroom and cheese side dish that could easily end up being the main course if you’re willing to make a double batch of ‘em. Personally, I think the side dish idea is all fine and dandy but I’m very much in favor of doubling up and having them for a main dish. Especially If I can get Portablella mushrooms to make this with!

Start by Preheat the oven to 475 degrees. Then remove the stems from the mushrooms and set them aside. Wash the mushroom caps and leave them damp.

Combine 3 tablespoons of grated Parmesan or Romano cheese (or a combination!) with 4 tablespoons of Italians style bread crumbs. Add garlic salt and black pepper to taste.

Next, roll the damp mushrooms in the cheese and breadcrumb mixture and put them on a shallow non-stick baking pan that’s been sprayed with your favorite non-stick cooking spray with the bottom of the caps facing up.

Dry the mushroom stems and chop them up. Add a tablespoon of fresh chopped parsley and another 3 tablespoons of grated cheese. Spoon this mixture into the caps and bake in for about 8 to 10 minutes or until browned.

1/2 pound of mushrooms
6 tablespoons of grated Parmesan or Romano cheese
4 tablespoons of Italian bread crumbs
1 tablespoon of fresh parsley — chopped
garlic salt to taste
black pepper to taste

Technorati Tags: baked mushrooms, mushrooms and cheese, mushroom cheese bake, low cal mushroom, mushroom recipe

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