1 lb medium whole mushrooms2 tsp sherry (I used balsamic vinegar)
1 small clove garlic, pressed
2 tsp olive oil, divided
3 TBS Italian breadcrumbs
3 TBS grated Parmesan cheese
1/8 tsp dried thyme, crushed
1/8 tsp salt
1/8 tsp pepper
Preheat oven to 350. Clean, trim stems, and quarter mushrooms. Place the mushrooms in a large microwave-safe bowl. Microwave on high power for 2 to 2 1/2 minutes, stirring after 1 minute, or until the mushrooms begin to soften. Remove and drain the mushrooms, discarding the liquid.
Place the mushrooms in a 1 1/2 quart baking dish. Add the sherry, garlic, 1 tsp of olive oil and stir to combine. In a small bowl, combine the breadcrumbs, Parmesan, thyme, salt and pepper. Stir 2 TBS of the crumb mixture into the mushrooms and mix well to coat. Let sit for 5 minutes.
Mix the remaining 1 tsp of olive oil into the remaining crumbs. Sprinkle over the mushrooms and bake for 15 minutes or until the crumbs are golden brown.
Makes 4 servings
Source: Eat More of What You Love - Marlene Koch