Parmigiana Stuffed Mushrooms

This vegetarian appetizer is heavy on the parm vibes without the heavy breading. And the cheese pull? Fogettaboudit!

INGREDIENTS

1/4 cup panko breadcrumbs

1/4 cup grated Parmesan

1/4 cup tomato sauce

1 tablespoon Distilled Pomodoro

2 tablespoons extra virgin olive oil

3 ounces fresh mozzarella pearls

12 baby bella mushrooms, cleaned and stemmed

Chopped parsley for garnish

INSTRUCTIONS

1. Preheat oven to 350F.

2. Combine breadcrumbs, Parmesan, tomato sauce, Distilled Pomodoro and 1 tablespoon of extra virgin olive oil.

3. Transfer the mushrooms on a parchment-lined baking sheet.

4. Place 1 or 2 pearls of mozzarella in each mushroom cap, topped with a generous teaspoon of the Parmigiana.

5. Drizzle the remaiing tablespoon of olive oil over the tops of the mushrooms and bake for 20 minutes.

6. Garnish with parsley.

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Parmigiana Stuffed Mushrooms

Yield: 4

Author: Dink Cuisine

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

This vegetarian appetizer is heavy on the parm vibes without the heavy breading. And the cheese pull? Fogettaboudit!

Ingredients

• 1/4 cup panko breadcrumbs
• 1/4 cup grated Parmesan
• 1/4 cup tomato sauce
• 1 tablespoon Distilled Pomodoro
• 2 tablespoons extra virgin olive oil
• 3 ounces fresh mozzarella pearls
• 12 baby bella mushrooms, cleaned and stemmed
• Chopped parsley for garnish

Instructions

1. Preheat oven to 350F.
2. Combine breadcrumbs, Parmesan, tomato sauce, Distilled Pomodoro and 1 tablespoon of extra virgin olive oil.
3. Transfer the mushrooms on a parchment-lined baking sheet.
4. Place 1 or 2 pearls of mozzarella in each mushroom cap, topped with a generous teaspoon of the Parmigiana.
5. Drizzle the remaiing tablespoon of olive oil over the tops of the mushrooms and bake for 20 minutes.
6. Garnish with parsley.