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    Stuffed Mushrooms

    If you like mushrooms, this one'll knock your socks off!! (Of course, if you don't then there's no hope for you at all. You have my deepest sympathy...) ;-)


    20 to 30 fresh mushrooms
    1/4 lb. butter
    2 or more cloves minced garlic (to taste)
    1/2 tsp. dried thyme
    1/4 cup grated Parmesan cheese
    1 cup Italian breadcrumbs


    Remove stems from mushroom caps. Wipe caps clean. Chop stems very finely. Sauté stems in butter in cast iron skillet. Add thyme and garlic. Add Parmesan. Remove from stove and stir briskly. Add breadcrumbs. (Filling should be moist and loose.) Stuff caps and bake on cookie sheet at 350º F. for about 20 minutes.
 

 

 

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