Mama Scotto’s Stuffed Mushrooms

Mom’s Stuffed Mushrooms

Serves 6

• 24 white button mushrooms

• ⅓ cup extra-virgin olive oil

• 2 cloves minced garlic

• ½ cup of dry seasoned breadcrumbs (Mom loves her 4C!)

• 1 cup mozzarella, in bite-sized cubes

• Salt and pepper, to taste

1. Preheat the oven to 400°F and grease a baking sheet with butter or olive oil.

2. Remove stems from mushrooms and wash in cold water and salt. Drain and pat dry with paper towels when finished. 

3. In a skillet with a thin layer of olive oil, saute garlic for about 3 minutes. Add breadcrumbs, salt, and pepper, and saute until light brown.

4. Fill mushroom caps with breadcrumb mixture and top with a small cube of mozzarella. Drizzle with olive oil. Bake for 20-25 minutes or until mushrooms are brown and cheese is melted. 

5. Serve alone or over salad. 

CHEF’S TRICK! Make sure your mushrooms are dry before stuffing! Mushrooms are mostly water, so they’re susceptible to becoming waterlogged.