Dina’s Tossed Mushrooms

All the deliciousness of stuffed mushrooms without all the work! An easy side dish you can serve any night of the week!.

Website for Original Recipe Before my changes: www.skinnytaste.com

YIELD

Yield: 4 Servings, Serving Size: 3/4 cup

CATEGORIES

sides, vegetarian


INGREDIENTS

    • 1 pound white button mushrooms
    • 2 tablespoons water
    • 1/4 cup dried Italian-style breadcrumbs
    • 2 tablespoons Parmigiano Reggiano cheese, grated
    • 2 tablespoons Italian parsley, minced
    • 1/4 teaspoon thyme (fresh or dried)
    • 1 clove garlic, minced
    • 1/4 teaspoon kosher salt
    • black pepper to taste
    • olive oil spray

INSTRUCTIONS

  1. Preheat oven to 350 degrees.
  2. Slice off the bottom of the stems; then, use a moist paper towel to gently remove any dirt from mushrooms.
  3. Quarter or halve the mushrooms, depending on the size.
  4. Sprinkle water in the bottom of a 13 x 9 baking dish then place mushrooms in a single layer on top of the water.
  5. In a small bowl combine next six ingredients: breadcrumbs through salt/pepper. Sprinkle mixture evenly on top of the mushrooms.
  6. Top with olive oil spray so it’s evenly coated. Bake uncovered until the mushrooms are golden, about 20 minutes. Serve hot or warm.

NOTES

Amount Per Serving calories 73 % Daily Value * Total Fat 2 g 4 % Saturated Fat 1 g 5 % Monounsaturated Fat 0 g Polyunsaturated Fat 0 g Trans Fat 0 g Cholesterol 4 mg 1 % Sodium 259 mg 11 % Potassium 83 mg 2 % Total Carbohydrate 9 g 3 % Dietary Fiber 1 g 6 % Sugars 3 g Protein 6 g 13 % Vitamin A 9 % Vitamin C 13 % Calcium 7 % Iron 6 %