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