Stuffed Mushrooms

My parents came down from New York this week for a visit. My father is allergic to lactose so it was a little challenging to to make a total lactose free meal but I managed. I know that my dad used to eat stuffed mushrooms when I was a kid and well since he developed his allergy he has not been able to eat them because of the coating and stuffing they use on the mushrooms. So when I was going through my cookbooks trying to decide what I would make while my parents were here, I came across this recipe and decided to give it a try. It came out really good and considering that it wasn't fried, it still had the taste of the stuffed mushrooms I remembered as a kid. I especially liked that it was fresh and not your typical stuffed mushroom you find in the freezer section of your grocery store. It was easy to make and you can triple the recipe with no problem. I ended up typing up the recipe for my mom to take home with her so that she can make it, of course I omitted the cheese for my dad. The picture doesn't do it justice but if you are a fan of mushrooms and love stuffed mushrooms this a must. I made this to go along side grilled steak but you can actually make this as your main too.

• 3/4 c. butter/margarine
• 4 cloves garlic, finely chopped
• 6 portabella mushrooms, stems removed
• 1 c. bread crumbs
• 1 egg, lightly beaten
• salt and pepper
• Parmesan cheese
  

1. Preheat oven to 350° F.
2. Beat butter and garlic in a medium bowl until softened. Divide two thirds of the garlic butter between the mushroom caps and arrange them, cut side up on aluminum lined baking sheet.
3. Melt the remaining garlic butter in a pan (reserve the bowl for later use). Add bread crumbs and cook over low heat, stirring frequently, until golden. Remove from heat and pour into a medium size bowl. Salt and pepper to taste. Add beaten egg and stir until thoroughly combined.
4. Divide the bread crumb mixture between the mushrooms, sprinkle a little bit of Parmesan cheese on top and bake in the oven for 15 minutes or until stuffing is golden brown and the mushrooms are tender. Serve hot.

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