Basil and olive–stuffed mushrooms
2
Points®
Total time: 32 min • Prep: 7 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
These one-bite savory party poppers are as delicious as they come. Stuffed with breadcrumbs, salty olives, Parmesan, and lots of fresh basil, humble cremini caps become heavenly. We don’t recommend substituting dried basil for fresh—it just doesn’t cut it. If you can’t find fresh basil, choose another tender-leaved fresh herb, such as flat-leaf parsley, chervil, French tarragon, or cilantro instead. It's unlikely you'll have any leftovers, but if you do, simply reheat them in the microwave for 20 seconds and enjoy one as a satisfying mid-morning or afternoon snack.
Ingredients
Dried plain breadcrumbs
⅔ cup(s)
Fresh basil
¼ cup(s)
Olives
5 olive(s), medium
Grated Parmesan cheese
1 Tbsp
Chicken broth
1 Tbsp
Olive oil
1 Tbsp
Cremini mushroom
12 medium
Button mushrooms
1 cup(s), chopped or sliced
Instructions
1
Preheat the oven to 400°F. Spray a nonstick 10 x 15-inch jelly-roll pan with nonstick spray.
2
Combine the bread crumbs, basil, olives, cheese, broth, and oil in a medium bowl.
3
Place the mushroom caps on the jelly-roll pan. Fill the cavity of each mushroom with the crumb mixture, mounding it slightly. Lightly spray with nonstick spray. Bake until the mushrooms are tender and the crumbs are browned, about 25 minutes. Serve hot. Yields 2 stuffed mushrooms per serving.
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