Stuff It

• 1 package button, crimini, or baby bella mushrooms (Crimini and baby bella are actually the same thing.)
• 2 tbsp. olive oil
• salt and pepper
• Cooking spray
• 1 clove garlic
• .67 c. stuffing mix or bread crumbs
• 13 c. Parmesan cheese
• 1 tsp. minced sage

1. Preheat the toaster oven to 350 degrees.
2. With the clean kitchen towel, wipe off as much dirt as you can from the mushrooms.
3. Quickly rinse the rest of the dirt off under running water.
4. (Mushrooms absorb water fast, so wash them quickly.)
5. Gently wiggle the stems out of the mushroom caps.
6. Mince the stems only.
7. Save for later.
8. Toss the mushroom caps with 1 tablespoon of the olive oil and a pinch each of salt and pepper in the mixing bowl.
9. Arrange the mushroom caps on the baking sheet hollow sides up.
10. After heating the remaining tablespoon of olive oil in the skillet on medium-high heat, saute the garlic and mushroom stems for 5 to 7 minutes.
11. Stir with the wooden spoon until most of the juice has evaporated.
12. Transfer the garlic and mushroom stems to the mixing bowl.
13. Add the stuffing mix or bread crumbs, cheese, and sage.
14. Stir.
15. Add a pinch or two of salt and pepper if you like, and then spoon the filling into the mushroom caps.
16. Bake for 10 to 12 minutes.
17. After using your potholders to take the sheet out of the oven, let the mushrooms cool before you pop one in your mouth.

button, olive oil, salt, cooking spray, clove garlic, stuffing mix, parmesan cheese, sage

Taken from www.delish.com/recipefinder/stuff-it-mushrooms-appetizer-recipes (may not work)