Basil and Olive–Stuffed Mushrooms
- Total Time
In this recipe we don’t recommend substituting dried basil for fresh—it just doesn’t cut it. If you can’t find fresh basil, use chopped flat-leaf parsley instead.
dried plain breadcrumbs⅔ cup(s), plain variety
basil¼ cup(s), fresh, chopped
olive(s)5 medium, oil-cured black variety, pitted and chopped (about 1 tablespoon)
grated Parmesan cheese1 Tbsp
canned chicken broth1 Tbsp, low-sodium or dry white wine
olive oil1 Tbsp
cremini mushroom(s)12 medium, (about 1/2 pound), stems discarded
button mushrooms1 cup(s)
- 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.