Stuffed Mushrooms

These are my father’s specialty and are a requested staple at every family get together.  It’s an exercise in willpower to resist eating half the tray before it gets to the table.

1 lb mushrooms (cremini or whites), cleaned

4 cloves garlic, diced

olive oil

1/4 cup bread crumbs

1 teaspoon dried oregano

1/2 teaspoon red chili flakes

few leaves fresh basil, chopped

parmesan cheese, grated

s&p

Heat oven to 350 degrees.  Remove stems from caps.  Diced stems and set aside.  In a baking dish, place mushroom caps cup side up.  In a skillet, heat olive oil, add diced mushroom caps, garlic, bread crumbs, oregano, chili flakes, basil and parmesan cheese.  Cook until soft, adding more olive oil as nesseccery to keep the mixture moist, about five minutes.  Salt and pepper to taste.  Remove from heat and spoon mixture into mushroom caps.  Bake until mushrooms are cooked, about 25 minutes.

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