This week's "Meatless Monday" Recipe of the Week is Simple Stuffed Mushrooms. Always the perfect appetizer, Stuffed Mushrooms. They go great with any meal and with this version it will satisfy the Vegetarians. You can find this recipe on the PBS/Recipe website (http://www.pbs.org/food/recipes/) which has a great selection of recipes and tips for all cuisines, enjoy!
Simple Stuffed Mushrooms
These mushrooms feature a combination of Italian parsley, lemon, crunchy bread crumbs and cheese.
3 tablespoons unsalted butter
2 garlic cloves, peeled and minced
1/2 cup (from 1/2 bunch) minced fresh Italian parsley
1/2 cup Panko bread crumbs
1/2 cup (about 2 ounces) finely shredded Parmesan-Reggiano or Pecorino Romano cheese
1/4 teaspoon crushed red pepper
Juice from 1/2 lemon
1/2 teaspoon salt
2 pounds white button or cremini mushrooms, stems removed
1 -In a small saucepan, set over medium-low heat, melt the butter. Add the garlic cloves and cook until softened, about 2 minutes.
2 - To a medium bowl, pour in the melted butter and softened garlic. Add the minced Italian parsley, bread crumbs, cheese, crushed red pepper, lemon juice and salt. Mix until thoroughly combined.
3 - On a parchment-lined baking sheet, place the mushrooms a few inches apart, and place them cavity side up. Spoon a teaspoon or two of the mixture into each of the mushroom cavities. Bake for 15 minutes, until the tops are lightly golden brown. Serve immediately.