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.
