Basil and olive–stuffed mushrooms
Dried plain breadcrumbs
⅔ cup(s), plain variety
¼ cup(s), fresh, chopped
5 medium, oil-cured black variety, pitted and chopped (about 1 tablespoon)
Grated Parmesan cheese
Canned chicken broth
1 Tbsp, low-sodium or dry white wine
12 medium, (about 1⁄2 pound), stems discarded
- Preheat the oven to 400°F. Spray a nonstick 10 x 15-inch jelly-roll pan with nonstick spray.
- Combine the bread crumbs, basil, olives, cheese, broth, and oil in a medium bowl.
- 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.