Stuffed Mushrooms     Serves 2-4  
 

• 16  Large to medium mushrooms, stems removed
• 10  Mushroom stems
• ½  Cup plain bread crumbs
• 1  Tablespoon fresh Italian (flat) parsley
• 2  Tablespoons Romano cheese
• 2  Garlic cloves
• ¼  Teaspoon dry oregano
• Olive oil
• Freshly ground black pepper to taste

 
     
     1. In a food processor, finely chop the mushroom stems,
         parsley and garlic. Add this to the bread crumbs along
         with the cheese, black pepper and oregano. Mix well.
 
      2. Peel the skins from the mushrooms. Fill each mushroom
          cap with 2 tablespoons of the bread crumbs mixture.
 
      3. Place the mushroom caps on cookie tray greased with
          olive oil. Drizzle the mushrooms with olive oil. Bake  in
        a preheated 350º F oven for 15 to 20 minutes.
 
 
 
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