Stuffed Mushrooms (Print Version)

# Ingredients:

01 - 18 large brown mushrooms (2 to 2 1/2 inches in diameter).
02 - 1/2 cup Italian-style bread crumbs.
03 - 1/2 cup grated parmesan cheese.
04 - 1 tablespoon chopped parsley.
05 - 1 tablespoon chopped basil.
06 - 2 teaspoons minced garlic.
07 - 1/4 teaspoon kosher salt.
08 - 1/4 teaspoon black pepper.
09 - 2 tablespoons olive oil, plus more for drizzling.

# Instructions:

01 - Preheat to 400°F. Line baking sheet with foil and grease with olive oil.
02 - Rinse mushrooms and dry well, or wipe with paper towel. Remove stems.
03 - Mix bread crumbs, parmesan, garlic, herbs, salt, pepper, and 2 tablespoons olive oil until evenly combined.
04 - Stuff each cap with about 1 tablespoon of filling, lightly packed.
05 - Drizzle stuffed mushrooms with olive oil. Bake 18-20 minutes until tender and tops are golden brown.

# Notes:

01 - Can be made 3 days ahead and refrigerated before baking.
02 - Use less filling for mushrooms under 2 inches.
03 - Can use gluten-free breadcrumbs.

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