I happen to love mushrooms in any shape or form. This recipe is really great because you can make it ahead of time to store in the refrigerator without worrying about messing up your kitchen. All you have left to do is to grab that dish and pop into your oven later once your guests arrive.
Don’t worry about the tiny bit of garlic in this recipe. Just grab a breath mint or head to the bathroom for a quick gargle because this is too delicious not to enjoy while it will make you look like some culinary star once you serve these tasty hot delights.
I hope you do try these because they are special and I wanted to share them with YOU!
My Cheese Stuffed Mushrooms
1/2 cup white bread, cut into cubes (about 2 slices)
12 large fresh mushrooms
2 cloves of garlic, finely minced
1/2 cup of cottage cheese
1/4 cup olive oil
1/4 teaspoon dried oregano leaves
1/4 cup of grated Parmesan cheese
Soak bread in a little water, then squeeze dry and shred in your mixing bowl.
After you clean your mushrooms, chop the stems, garlic and brown lightly in half of the olive oil.
Take off the heat and add this into your mixing bowl along with the crumbs, eggs, and cottage cheese.
Stuff the mushroom caps with filling and arrange them, cap side down on a baking dish rubbed lightly with some of the oil. Sprinkle the Parmesan cheese on top and drizzle the rest of the olive oil over the tops.
Bake at 400 degrees for about 20 minutes.