Stuffed Mushrooms
Adapted from Settino Covelli
32 ounces baby bella mushrooms, stems removed
4 cloves garlic, minced
1/2 cup tomato, seeded and diced small
3/4 cup unseasoned bread crumbs
1 cup freshly grated Parmesan cheese
2 tablespoons parsley, finely chopped
1/4 teaspoon kosher salt
1/8 teaspoon freshly cracked black pepper
Olive oil
Preheat oven to 325°F.
In a medium bowl, combine garlic, tomato, bread crumbs, Parmesan, parsley, salt and pepper. Invert mushroom caps so that the gill side is up, and place a generous amount of mixture into each cap, mounding and pressing it into place.
Place stuffed mushrooms onto a baking sheet and drizzle the tops with olive oil. Bake for at least 30 minutes, until the tops get well browned (could take up to 1 hour). Enjoy!