Grandma’s Stuffed Mushrooms

Brendan’s Grandma’s recipe (Helen Papaleo, née Gangemi)

Ingredients

• 2 cartons of mushrooms
• ½ cup gluten free breadcrumbs
• ½ cup grated Parmesan
• 1 tsp basil (not needed if using Italian breadcrumbs)
• 1 tsp oregano (not needed if using Italian breadcrumbs)
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 2 Tbsp chopped parsley
• 5 Tbsp EVOO in mix (or more if filling is not wet)

Directions

1. Wash mushrooms thoroughly, separate stems from caps and set aside.
2. Line caps on aluminum foil on tray.
3. Combine ingredients and fill caps.
4. If there is a teaspoon or more of the mixture left, put stems in bowl, drizzle with EVOO, and mix.
5. Add coated stems to pan.
6. Drizzle caps with olive oil and bake at 400 for 15 minutes.