Basil and olive–stuffed mushrooms

2
2
2
SmartPoints® value per serving
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

cup(s), plain variety

basil

¼ cup(s), fresh, chopped

olive(s)

5 medium, oil-cured black variety, pitted and chopped (about 1 tablespoon)

grated Parmesan cheese

1 Tbsp

canned chicken broth

1 Tbsp, low-sodium or dry white wine

olive oil

1 Tbsp

cremini mushroom(s)

12 medium, (about 1⁄2 pound), stems discarded

button mushrooms

1 cup(s)

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.

Notes

Lifetime member Lori created these delicious mushrooms when a friend gave her a bunch of fragrant fresh basil.

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