Ingredients
1pkgmushrooms,button, Crimini, or baby bella mushrooms
2tbspolive oil
salt and pepper
cooking spray
1garlic clove
stuffing mix,or bread crumbs
parmesan cheese
1tspsage,minced
Preparation
Preheat the toaster oven to 350 degrees F.
With the clean kitchen towel, wipe off as much dirt as possible from the mushrooms. Quickly rinse the rest of the dirt off under running water.
Gently wiggle the stems out of the mushroom caps. Mince the stems only and save them for later.
Toss the mushroom caps with 1 tablespoon of olive oil and a pinch each of salt and pepper in the mixing bowl.
Arrange the mushroom caps on the baking sheet hollow sides up.
After heating the remaining tablespoon of olive oil in the skillet on medium-high heat, sauté the garlic and mushroom stems for 5 to 7 minutes. Stir with the wooden spoon until most of the juice has evaporated.
Transfer the garlic and mushroom stems to the mixing bowl. Add the stuffing mix or bread crumbs, cheese, and sage. Stir.
Add a pinch or two of salt and pepper and then spoon the filling into the mushroom caps.
Bake for 10 to 12 minutes.
Use potholders to take the sheet out of the oven, then let the mushrooms cool before consuming.
Serve and enjoy!
