Stuffed Mushrooms

Ingredients

1 pound large button mushrooms, stems removed
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste

Instructions

Serves: 4 to 6

Method: Indirect grilling

Set the EGG for indirect cooking at 375°F/190°C.
In a medium bowl, mix the breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, olive oil, salt, and pepper.
Spoon the breadcrumb mixture into the mushroom caps, packing it tightly.
Place the stuffed mushrooms on a perforated grilling pan or directly on the grid.
Grill for 20-25 minutes, until the mushrooms are tender and the tops are golden brown.
Remove from the EGG and serve warm.

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