Stuffed Mushrooms

3/4 cup breadcrumbs
1 tbsp basil, julienned
2 cloves garlic, minced
6 tablespoons butter, softened
1 lb mushrooms caps, cleaned
1 egg, beaten

Preheat oven to 350F, and line a baking sheet with parchment paper or foil. Place mushroom caps upside down on baking sheet.

In a small bowl, cream butter and beat in minced garlic. Divide garlic butter mixture into 2/3 and 1/3. Put the 2/3 garlic butter in the mushroom caps.

Melt remaining butter in skillet and add the breadcrumbs. Cook over low heat until toasted, about 3-4 minutes. Remove from heat and stir in the basil. Stir in beaten egg.

Divide the breadcrumb mixture evenly between the mushroom caps, and bake for 15 minutes or until golden.

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