Mushrooms Stuffed With Garlic And Rosemary

• 24 mushrooms medium-large
• 3 tablespoons extra-virgin olive oil
• 3 cloves garlic
• 1/8 teaspoon sea salt
• rosemary teaspoon powdered
• 1/2 cup whole wheat bread crumbs
• 1/2 cup parsley sprigs loosely packed

1. Preheat the oven to 375 degrees
2. Wipe the mushrooms with a damp paper towel and separate the stems from the caps. Place the caps underside up on a cookie sheet, drop a couple of drops of the oil into each one, and bake for 5 minutes. They will shrink a bit and release some of their moisture; set aside.
3. Peel and finely chop the garlic. Mince the mushroom stems by hand or in a food processor.
4. Heat the remaining oil in an 8-9-inch skilled. Add the garlic, then the mushrooms stems; sprinkle on the salt and the rosemary. Cook over medium heat, stirring until the mushrooms shrink and release their liquid, about 4-5 minutes. Add the bread crumbs and stir until they soak up all the mushroom liquid. Remove from heat.
5. Chop the parsley. Mix the mushroom stem mixture. Using 2 teaspoons, work quickly and fill the mushroom caps: scoop up some filling with one spoon, then tap it down and scrape into the mushroom hollow with the other. Pat down to pack.
6. Just before serving bake for 7 to 8 minutes or until warm. Serve.

mushrooms, extravirgin olive oil, garlic, salt, rosemary, whole wheat bread crumbs, parsley sprigs loosely packed

Taken from www.yummly.com/recipe/Mushrooms-Stuffed-With-Garlic-and-Rosemary-1664499 (may not work)