Stuffed Mushrooms

• 24 large mushrooms, with stems
• 14 cup extra virgin olive oil
• 5 large garlic cloves
• 14 teaspoon sea salt
• 2 teaspoons minced fresh rosemary
• 12 cup whole wheat bread crumbs
• 12 cup fresh parsley sprig

1. Preheat oven to 375F
2. Wipe mushrooms with damp paper towel and separate stems from the caps.
3. Place the caps underside up on a cookie sheet, drop a couple of drops of olive oil onto each one and bake for 5 minutes.
4. The mushrooms will shrink a little and release some of their moisture.
5. Set aside.
6. Peel and finely chop the garlic.
7. Mince the mushroom stems by hand or in a food processor.
8. Heat the remaining oil in an 8-9 inch skillet.
9. Add garlic, mushroom stems, and sprinkle on salt and rosemary.
10. Cook over medium heat stirring to combine for about 4-5 minutes.
11. Add bread crumbs and stir until they soak up all the mushroom liquid.
12. Remove from heat.
13. Chop parsley leaves finely, and add to the mushroom mixture.
14. Using 2 teaspoons, evenly distribute the filling onto all of the caps.
15. Pat down with your palm to pack the mixture.
16. Just before serving, bake for 7-8 minutes.
17. Serve warm.

mushrooms, extra virgin olive oil, garlic, salt, fresh rosemary, whole wheat bread crumbs, parsley sprig

Taken from www.food.com/recipe/stuffed-mushrooms-352097 (may not work)