Ingredients
3 slices whole-wheat sandwich bread (3 ounces)
3/4 cup finely grated Asiago or Parmesan cheese (3 ounces)
1/3 cup chopped fresh parsley
2 minced garlic cloves
Coarse salt and ground pepper
40 medium white button mushrooms (about 1 pound), stemmed
4 tablespoons butter, melted
Preparation
Preheat oven to 375 degrees. In a food processor, pulse bread until fine crumbs form (you should have about 1 cup). In a large bowl, toss breadcrumbs with cheese, parsley, and garlic; season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Using one hand, dip a mushroom in melted butter to coat completely; transfer to breadcrumb mixture. With other hand, stuff mushroom with filling, patting some mixture on bottom and sides. Place, stemmed sides up, on a rimmed baking sheet. Repeat until all the mushrooms are stuffed.
Bake until golden brown and cooked through, 20 to 25 minutes. Let cool for a few minutes before transferring to a serving dish.
