Tag Archive for Parmesan cheese

Blue Cheese Meatballs

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Blue Cheese Meatballs - The Surprised Gourmet

Blue Cheese Meatballs make a tasty meal

If you’re looking for an odd combination meal, why not try meatballs and soup. Doesn’t sound odd until you make it Blue Cheese Meatballs and Acorn Squash Soup. Add a side dish of Creamy Cheesy Spinach to round out the meal.

This is a meal that will delight your taste buds on so many levels. I shared the Acorn Squash Soup recipe here and now here’s the Blue Cheese Meatballs recipe.

In a large bowl mix one pound of ground chuck (80/20), 2 eggs (beaten), 1 tablespoon dried oregano, 2 tablespoons dried basil, 1 teaspoon garlic powder, and 1 teaspoon Kosher salt. When mixed well, add in 1/2 cup fine bread crumbs and 1/4 cup grated blue cheese. You can turn this mixture into three 1/3-pound blue cheese burgers or delicious Blue Cheese Meatballs.

You can roll the mixture into meatballs by hand or use a small ice cream scoop to make them out. Remember, they don’t have to be perfect. The mixture should make about 14 meatballs that are 1 1/2-inches in diameter.

If you like blue cheese like I do, 1/4 cup usually turns out to be a bit (okay a lot) more. I like blue cheese for its tart, tangy earthy flavor. I love to mix it with a little grain alcohol to make a cologne (just kidding, LOL). Seriously, add as little or as much as you like of your favorite blue cheese.

Blue Cheese Meatballs and Acorn Squash Soup Meal - The Surprised Gourmet

Blue Cheese Meatballs pairs well with Acorn Squash Soup

Heat a skillet to medium heat and go around the pan a couple of times drizzling olive oil. Place the meatballs in the skillet and brown. Turn the heat up to medium high making sure to coat the meatballs all over with the olive oil and brown them on all sides.

Once the meatballs are brown, add 1 cup Clamato to the pan and coat them well. Put the pan in a pre-heated 350 degree oven for 30 minutes. Half way through the cooking time, roll the meatballs around in the mixture to make sure they are well coated.

When the meatballs are done, remove them from the skillet and place the skillet back on the stove. Cook the liquid until it reduces to half. When it’s reduced, add 1 tablespoon of butter, stir in well and pour the liquid over the meatballs. When you serve the meatballs, top them off with freshly grated Parmesan cheese to enhance the taste even more.

This is a fun and delicious take on traditional meatballs. Thanks for stopping by today. Do you have a favorite meatball recipe? Think you might like Blue Cheese Meatballs? If you give this a try, please let me know how it turns out.

Cucina Felice!

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Blue Cheese Meatballs

Prep time: 

Cook time: 

Total time: 

Serves: 3-4 servings

Not your average everyday meatballs
Ingredients
  • 1 Pound ground chuck (80/20)
  • 2 Eggs, beaten
  • 1 Tablespoon dried oregano
  • 2 Tablespoons dried basil
  • 1 Teaspoon garlic powder
  • 1 Teaspoon Kosher salt
  • ½ Cup fine bread crumbs
  • ¼ Cup grated blue cheese
  • Olive oil, to taste
  • 1 Cup Clamato
  • 1 Tablespoon butter
  • Grated Parmesan cheese, to taste
Instructions
  1. In a large bowl mix one pound of ground chuck (80/20), 2 eggs (beaten), 1 tablespoon dried oregano, 2 tablespoons dried basil, 1 teaspoon garlic powder, and 1 teaspoon Kosher salt. When mixed well, add in ½ cup fine bread crumbs and ¼ cup grated blue cheese. You can turn this mixture into three ⅓-pound blue cheese burgers or delicious Blue Cheese Meatballs.
  2. You can roll the mixture into meatballs by hand or use a small ice cream scoop to make them out. Remember, they don't have to be perfect. The mixture should make about 14 meatballs that are 1½-inches in diameter. Also remember to add as little or as much as you like of your favorite blue cheese.
  3. Heat a skillet to medium heat and go around the pan a couple of times drizzling olive oil. Place the meatballs in the skillet and brown. Turn the heat up to medium high making sure to coat the meatballs all over with the olive oil and brown them on all sides.
  4. Once the meatballs are brown, add 1 cup Clamato to the pan and coat them well. Put the pan in a pre-heated 350 degree oven for 30 minutes. Half way through the cooking time, roll the meatballs around in the mixture to make sure they are well coated.
  5. When the meatballs are done, remove them from the skillet and place the skillet back on the stove. Cook the liquid until it reduces to half. When it's reduced, add 1 tablespoon of butter, stir in well and pour the liquid over the meatballs. When you serve the meatballs, top them off with freshly grated Parmesan cheese to enhance the taste even more.

 

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Stuffed Pork Chops with Fixings

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Stuffed Pork Chops with Fixings - The Surprised Gourmet

Stuffed Pork Chops with Fixings is a hearty meal

When it comes to a hearty meal, it doesn’t get much better than Stuffed Pork Chops with Fixings. Especially if those fixings are roasted carrots and twice  baked potatoes.

Preheat the oven to 350 degrees.

Take two 1 1/2-inch thick boneless pork chops and season on both sides with onion powder, garlic salt, paprika and fresh ground Kosher salt. Set chops aside for about an hour as you prepare the rest of the meal.

Next prepare your stuffing mixture. Mix together 2 cooked sausage patties (finely chopping), 1/4 cup dried homemade bread crumbs (can use bought if you prefer), 1/4 teaspoon celery seed, 2 teaspoons dehydrated onions, 1 tablespoon dried parsley, 1/4 cup shredded pizza blend cheese, and 1/2 cup mayonnaise. When the mixture is combined completely, set aside.

Stuffed Pork Chops - The Surprised Gourmet

Stuff the pork chops carefully as not to overdo

After the chops have rested, cut each one down the middle like you would a baked potato. Be sure not to cut all the way through. Next cut a pocket on each side of the chop to expand it further. Now you can stuff the two side pockets, as well as the main pocket.

If you like, you can put a dash of olive oil in a hot skillet and brown the chops on the bottom and sides. You have to be extra careful when browning the sides not to lose any of the filling mixture.

Place the chops on a baking dish, cover with foil and bake 40 minutes. Uncover and test the meat for doneness. Cook, uncovered, for 5 to 10 minutes depending on how you like your chops cooked.

You can place your carrots and potatoes in the oven when you put the chops in.

Stuffed Pork Chop sliced to eat

Stuffed Pork Chop sliced and ready to eat

For roasted carrots, put 6 carrots in a baking dish. Mix together 1 teaspoon olive oil, 1 tablespoon butter and 2 tablespoons balsamic vinegar. Pour over carrots and roast until tender.

Once you have baked your 2 potatoes, cut in half and remove the potato being careful not to tear the skins. Put the empty skins in the oven for a few minutes to crisp them. Combine the potatoes with 1/4 cup grated Parmesan cheese, 3 tablespoons melted butter, 3/4 cup milk, 2 tablespoons mayonnaise, 2 tablespoons sour cream, 2 teaspoons fresh ground Kosher salt, and 1/4 teaspoon fresh ground black pepper. Mix items well and put back into the skins. Place newly stuffed potatoes in the 350 degree oven for 15 to 20 minutes.

The Stuffed Pork Chops with Fixings (twice stuffed baked potatoes and roasted carrots) should all be done about the same time. This is a delicious meal that will have your taste buds savoring every morsel.

Do you enjoy Stuffed Pork Chops with Fixings? If so, how do you prepare your pork chops? Do you have a special stuffing mixture? If you give this a try, be sure to stop back by and let me know how it turned out.

Cucina Felice!

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Stuffed Pork Chops with Fixings

Prep time: 

Cook time: 

Total time: 

Serves: 2 servings

This is a hearty meal the entire family will enjoy.
Ingredients
  • 2 (1½-inch) boneless pork chops
  • Onion powder, to taste
  • Garlic salt, to taste
  • Paprika, to taste
  • Fresh ground Kosher salt, to taste
  • STUFFING MIXTURE
  • 2 Cooked sausage patties (finely chopped)
  • ¼ Cup dried homemade (or bought) bread crumbs
  • ¼ Teaspoon celery seed
  • 2 Teaspoons dehydrated onions
  • 1 Tablespoon dried parsley
  • ¼ Cup shredded pizza blend cheese
  • ½ Cup mayonnaise
  • ROASTED CARROTS
  • 6 Carrots
  • 1 Teaspoon olive oil
  • 1 Tablespoon butter
  • 2 Tablespoons balsamic vinegar
  • TWICE STUFFED BAKED POTATOES
  • 2 Potatoes
  • ¼ Cup Parmesan cheese
  • 3 Tablespoon butter, melted
  • ¾ Cup milk
  • 2 Tablespoons mayonnaise
  • 2 Tablespoons sour cream
  • 2 Teaspoons fresh ground Kosher sale
  • ¼ Teaspoon fresh ground black pepper
Instructions
  1. Preheat the oven to 350 degrees.
  2. Take two 1½-inch thick boneless pork chops and season on both sides with onion powder, garlic salt, paprika and fresh ground Kosher salt. Set chops aside for about an hour as you prepare the rest of the meal.
  3. Next prepare your stuffing mixture. Mix together 2 cooked sausage patties (finely chopped), ¼ cup dried homemade bread crumbs (can use bought if you prefer), ¼ teaspoon celery seed, 2 teaspoons dehydrated onions, 1 tablespoon dried parsley, ¼ cup shredded pizza blend cheese, and ½ cup mayonnaise. When the mixture is combined completely, set aside.
  4. After the chops have rested, cut each one down the middle like you would a baked potato. Be sure not to cut all the way through. Next cut a pocket on each side of the chop to expand it further. Now you can stuff the two side pockets, as well as the main pocket.
  5. If you like, you can put a dash of olive oil in a hot skillet and brown the chops on the bottom and sides. You have to be extra careful when browning the sides not to lose any of the filling mixture.
  6. Place the chops on a baking dish, cover with foil and bake 40 minutes. Uncover and test the meat for doneness. Cook, uncovered, for 5 to 10 minutes depending on how you like your chops cooked.
  7. You can place your carrots and potatoes in the oven when you put the chops in.
  8. For roasted carrots, put 6 carrots in a baking dish. Mix together 1 teaspoon olive oil, 1 tablespoon butter and 2 tablespoons balsamic vinegar. Pour over carrots and roast until tender.
  9. Once you have baked your 2 potatoes, cut in half and remove the potato being careful not to tear the skins. Put the empty skins in the oven for a few minutes to crisp them. Combine the potatoes with ¼ cup grated Parmesan cheese, 3 tablespoons melted butter, ¾ cup milk, 2 tablespoons mayonnaise, 2 tablespoons sour cream, 2 teaspoons fresh ground Kosher salt, and ¼ teaspoon fresh ground black pepper. Mix items well and put back into the skins. Place newly stuffed potatoes in the 350 degree oven for 15 to 20 minutes.

 

 

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Shrimp Scampi for a Scrumptious Meal

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Plate of Delicious Shrimp Scampi - The Surprised Gourmet

Delicious Shrimp Scampi is a quick and easy dish

If you’re looking for a quick and easy dish the family will enjoy, then look to Shrimp Scampi for a scrumptious meal.

This tasty seafood delight is loaded with flavor. Pair it with a salad and French bread for a delicious meal for the family or a special occasion with friends.

Boil enough water in a stock pot for 8 ounces of Angel Hair pasta. Cook the pasta according to the package directions.

Put 1 stick (1/2 cup) butter in a skillet over medium heat. Add 1 tablespoon minced garlic, 2 tablespoons chopped onions, 1 tablespoon chopped oregano, and 1 tablespoon chopped green onion tops. Mix well and add 12 ounces of raw shrimp (60-80 small count) that has been peeled and deveined with the tails off. Let the shrimp cook until pink then add 1/2 cup white wine. Cook another minute and remove from heat.

Shrimp Scampi and French bread - The Surprised Gourmet

Shrimp Scampi paired with French bread and a salad, yum!

Drain pasta and place on a platter. Scoop shrimp mixture on top of the pasta and add freshly grated Parmesan cheese. Serve immediately.

This delectable dish will receive rave reviews from hungry mouths and they demand more.

Thanks for dropping by today. Are you a fan of shrimp? What are your favorite ways to prepare it? If you give this a try, be sure to drop back by and let me know how it turns out. If you post it online, just add the tag #thesurprisedgourmet. I love to know how the dish turns out for you.

Cucina Felice! 

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Shrimp Scampi for a Scrumptious Meal

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Prep time: 

Cook time: 

Total time: 

Serves: 4-6 servings

A quick and easy meal that is loaded with flavor
Ingredients
  • 8 ounces Angel Hair pasta
  • 1 Stick (1/2 cup) butter
  • 2 Tablespoons chopped onions
  • 1 Tablespoon chopped oregano
  • 1 Tablespoon chopped green onion tops
  • 12 ounces (60-80 small count) raw shrimp
  • ½ Cup white wine
  • Fresh grated Parmesan cheese (to taste)
Instructions
  1. Boil enough water in a stock pot for 8 ounces of angel hair pasta. Cook the pasta according to the package directions.
  2. Put 1 stick (1/2 cup) butter in a skillet over medium heat. Add 1 tablespoon minced garlic, 2 tablespoons chopped onions, 1 tablespoon chopped oregano, and 1 tablespoon chopped green onion tops. Mix well and add 12 ounces of raw shrimp (60-80 small count) that has been peeled and deveined with the tails off. Let the shrimp cook until pink then add ½ cup white wine. Cook another minute and remove from heat.
  3. Drain pasta and place on a platter. Scoop shrimp mixture on top of the pasta and add freshly grated Parmesan cheese. Serve immediately.

 

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Mac and Cheese With Crab Salad

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Homemade Mac and Cheese with Crab Meat - The Surprised Gourmet

Homemade Mac and Cheese with Crab Salad is comfort food at its best

Nothing says comfort food quite like mac and cheese, but make it homemade Mac and Cheese with Crab Salad and you have extra comfort.

When that mac and cheese is made from scratch mere words can’t describe the gooey goodness. This method may take a bit longer than using the box version, but well worth the effort. A melt-in-your mouth taste you won’t be able to resist.

Boil 8 ounces of large elbow noodles according to the package directions. You want the noodles al dente or firm to the tooth so that it will have a little bite to it when added to the cheese sauce. This way it can absorb more of the cheese. I use Ronco Large Elbows because they seem to hold up better.

Put 3 cups of milk in a saucepan on medium heat. You want the milk to just begin to bubble, not boil.

In another saucepan (one large enough to hold everything) melt 1 stick (1/2 cup) butter and add 1/2 cup all-purpose flour. Once it’s incorporated and a pale yellow, let the mixture cook for 30 seconds and take it off heat. Whisk constantly as it’s making this blonde roux as not to let it burn.

Mac and Cheese with Crab Salad - The Surprised Gourmet

Comfort food in the form of Homemade Mac and Cheese with Crab Salad

When you take the roux off the heat continue to whisk vigorously as you add a little milk in. Continue whisking and adding the milk a little at a time until all is incorporated. Whisk until you have a silky smooth sauce that coats the back of a spoon. Put back on heat and slowly add 2 cups of  grated sharp cheddar cheese in a little at a time, continuing to whisk as the cheese melts.

Once all the cheese is melted, add 2 teaspoons fresh ground kosher salt to help with the cheese flavor. Taste your sauce. If it doesn’t seem cheesy enough, add a little more salt to aid the flavor. You can use any type of cheese you prefer for this dish. I just like the taste of the sharp cheddar.

Drain the noodles and slowly add to the cheese sauce. You can place the mac and cheese in a casserole dish and top with more cheese and bread crumbs. Pop it in a preheated 350 degree oven for 10 minutes for a different taste. I personally like mine drowning in a lot of creamy and gooey cheese sauce so I serve it without baking it.

Crab Salad

A crab salad goes well with a big dish of homemade mac and cheese. Chop spinach (the amount depends on the size salad you want) and place in two bowls. Split, seed and finely dice 1 Roma tomato. Sprinkle tomato over spinach. Cut 8 ounces of crab meat into 3/4-inch chunks and toss with spinach and tomato. I use Louis Kemp Crab Delights Leg Style Imitation Crab Meat.

For the dressing whisk together 3 tablespoons mayonnaise and 1 tablespoon Italian White Wine Vinegar. Drizzle mixture over salad, top with freshly grated Parmesan cheese and serve. These ingredients will make approximately 2 servings of the salad.

It doesn’t take a table full of dishes to be a delectable meal. Combine some of your favorite comfort foods for a meal that will be satisfying in so many ways.

Appreciate you dropping by today. Is mac and cheese a comfort food for you? What are your comfort foods? Hope you’ll give these recipes a try. If you do, please be sure to drop back by and let me know how they turned out for you. If you post them online, just add the tag #thesurprisedgourmet. I’d love to know what you think

Cucina Felice!

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Mac and Cheese With Crab Salad

Prep time: 

Cook time: 

Total time: 

Serves: 6-8 servings

Comfort food at its best is a dish of homemade mac and cheese with a crab salad
Ingredients
  • MAC & CHEESE
  • 8 Ounces large elbow noodles
  • 3 Cups milk
  • 1 Stick (1/2 cup) butter
  • ½ Cup all-purpose flour
  • 2 Teaspoons fresh ground kosher salt
  • 2 Cups extra grated sharp cheddar cheese
  • CRAB SALAD
  • 8 Ounces fully cooked crab meat
  • Spinach (amount depends on size of salad)
  • 1 Roma tomato, split, seeded and finely diced
  • Fresh grated Parmesan cheese (to taste)
  • DRESSING
  • 3 Tablespoons mayonnaise
  • 1 Tablespoon Italian White Wine Vinegar
Instructions
  1. Boil 8 ounces of large elbow noodles according to the package directions. You want the noodles al dente or firm to the tooth so that it will has a little bite to it when added to the cheese sauce. This way it can absorb more of the cheese.
  2. Put 3 cups of milk in a saucepan on medium heat. You want the milk to just begin to bubble, not boil.
  3. In another saucepan (one large enough to hold everything) melt 1 stick (1/2 cup) butter and add ½ cup all-purpose flour. Once it's incorporated and a pale yellow, let the mixture cook for 30 seconds and take it off heat. Whisk constantly as it's making this blonde roux as not to let it burn.
  4. When you take the roux off the heat continue to whisk vigorously as you add a little milk in. Continue whisking and adding the milk a little at a time until all is incorporated. Whisk until you have a silky smooth sauce that coats the back of a spoon. Return to heat and slowly add 2 cups of extra grated sharp cheddar cheese in a little at a time, continuing to whisk as the cheese melts.
  5. Once all the cheese is melted, add 2 teaspoons fresh ground kosher salt to help with the cheese flavor. Taste your sauce. If it doesn't seem cheesy enough, add a little more salt to aid the flavor. You can use any type of cheese you prefer for this dish.
  6. Drain the noodles and slowly add to the cheese sauce. You can place the mac and cheese in a casserole dish and top with more cheese and bread crumbs. Pop it in a preheated 350 degree oven for 10 minutes for a different taste.
  7. Crab Salad
  8. Chop spinach (the amount depends on the size salad you want) and place in two bowls. Split, seed and finely dice 1 Roma tomato. Sprinkle tomato over spinach. Cut 8 ounces of crab meat into ¾-inch chunks and toss with spinach and tomato.
  9. For the dressing whisk together 3 tablespoons mayonnaise and 1 tablespoon Italian White Wine Vinegar. Drizzle mixture over salad, top with freshly grated Parmesan cheese and serve. This amount will make approximately 2 servings of salad.

 

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Stuffed Mushrooms

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Stuffed mushrooms pair well with steamed broccoli and corn on the cob

Stuffed mushrooms pair well with steamed broccoli and corn on the cob

Stuffed mushrooms are another one of those dishes that can be prepared in so many various ways that you just can’t go wrong.

Mushrooms are a hit at our house no matter how they’re prepared. I decided to stuff some the other evening, but wanted something different in them. As I gathered my usual suspects of ingredients, I saw a container of a fresh dried herb we had and thought, ‘Why not?’

I started by peeling one small carrot, then used the peeler to cut thin slices of the carrot that I then chopped into confetti. This made about 1/4 cup. Next I finely chopped a white onion for 3 tablespoons.

Stuffed mushrooms sprinkled with cheese ready for the oven

Stuffed mushrooms sprinkled with cheese ready for the oven

Using 12 ounces of white mushrooms, I cleaned them with a damp cloth and then removed the stems by simply pulling them out. People have different thoughts when it comes to washing mushrooms. Some say you should just dust them with a paper towel, others say wipe them with a damp cloth, and others say you should give them a good wash under the faucet. Since mushrooms soak up water, I like to just wipe mine off with a damp cloth.

After removing the stems, I cut the holes a little more to allow additional room for filling. I finely chopped the extra mushrooms I removed, along with the stems.

I put the chopped mushrooms, onions, and carrots into a heated skillet on medium heat with 2 tablespoons of butter and 2 tablespoons of Canola oil. I added a pinch of freshly ground black pepper, a pinch of freshly ground Kosher salt, stirred well and sautéed for 3 minutes. Next I added 1 tablespoon of minced garlic (I use Spice World) and sautéed another 2 minutes. Then came time for the fresh dried herb — I added 1/2 teaspoon of sage that I had rubbed into a powder, mixed well and cooked for 5 more minutes.

Meanwhile, I had buttered a 3 quart casserole dish. When the mixture in the skillet was done, I poured it into a bowl adding 3 tablespoons of dried bread crumbs, 1/4 teaspoon of Kosher salt, and 2 tablespoons of grated Parmesan cheese (you could use freshly grated Parmesan).

Combining the ingredients well, I filled the mushroom caps with the mixture, placed them in the casserole dish and sprinkled with shredded cheese. I placed them in a preheated 350 degree oven for 20 minutes. You may need to cook your mushrooms a little longer depending on their size and the temperature of your oven. This makes about 5 to 6 servings.

Before I put the mushrooms in the oven, I decided to prepare corn on the cob to go with it.

Corn on the Cob baked in the oven

Corn on the Cob baked in the oven

Pulling back the shucks on the corn, I removed the silks. Next I liberally rubbed a stick of cold butter over each cob. Once they were coated in butter, I sprinkled each with freshly ground Kosher salt, Italian Seasoning, and paprika. I pulled the shucks back down over the corn, wrapped them separately in aluminum foil and placed them on the middle rack of the 350 degree oven. I baked these for 30 minutes. Here again, your baking temperature could be different depending on the size of the corn cob and your oven.

To round out the meal I took a head of broccoli and cut it into florets. You can keep the stem and use it for stock or simply cut it into pieces to use too. This time I just discarded it. I sautéed the florets in a skillet with 2 tablespoons of butter and a touch of Canola oil (about a tablespoon) making sure all the broccoli was covered with the butter/oil. After cooking for 5 minutes, I put a lid on the skillet, turned the heat to simmer and let the broccoli steam for another 3 minutes.

This is how a taste for stuffed mushrooms turned into a complete meal. Thanks for stopping by. If you try one or all of these recipes, come back and tell us how it was or tag it with #thesurprisedgourmet. I’d love to know how it turns out for you.

Cucina Felice!

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Stuffed Mushrooms

Prep time: 

Cook time: 

Total time: 

Serves: 5-6 servings

This yummy dish goes well with steamed broccoli and baked corn on the cob
Ingredients
  • 12 Ounces white mushrooms
  • ¼ Cup carrot (peeled, sliced and turned into confetti)
  • 3 Tablespoons finely chopped onion
  • 2 Tablespoons butter
  • 2 Tablespoons Canola oil
  • 1 Tablespoon minced garlic
  • ½ Teaspoon fresh dried sage (made into a powder)
  • 3 Tablespoons bread crumbs
  • 2 Tablespoons grated Parmesan cheese
  • Freshly ground black pepper (to taste)
  • Freshly ground Kosher salt (to taste)
  • Shredded cheese for topping (optional)
Instructions
  1. Preheat oven to 350 degrees.
  2. Started by peeling one small carrot, then used the peeler to cut thin slices of the carrot , chop that into confetti. This made about ¼ cup. Next finely chopped a white onion for 3 tablespoons.
  3. Using 12 ounces of white mushrooms, clean them with a damp cloth and then removed the stems by simply pulling them out.
  4. After removing the stems, cut the holes a little more to allow additional room for filling. Finely chop the extra mushrooms removed, along with the stems.
  5. Put the chopped mushrooms, onions, and carrots into a heated skillet on medium heat with 2 tablespoons of butter and 2 tablespoons of Canola oil. Add a pinch of freshly ground black pepper, a pinch of freshly ground Kosher salt, stirred well and sautéed for 3 minutes. Next add 1 tablespoon of minced garlic and sautéed another 2 minutes. Then add ½ teaspoon of sage rubbed into a powder, mixed well and cooked for 5 more minutes.
  6. Meanwhile, butter a 3 quart casserole dish. When the mixture in the skillet is done, pour it into a bowl adding 3 tablespoons of dried bread crumbs, ¼ teaspoon of Kosher salt, and 2 tablespoons of grated Parmesan cheese (you could use freshly grated Parmesan).
  7. Combining the ingredients well,fill the mushroom caps with the mixture, placed them in the casserole dish and sprinkled with shredded cheese. Place them in a preheated 350 degree oven for 20 minutes. You may need to cook your mushrooms a little longer depending on their size and the temperature of your oven.

 

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