Yield 3-4 servings
This dish is like deconstructed stuffed mushrooms, but somewhat healthier. I promise you won't have any leftovers when you make these...
1 pound button mushrooms
1/4 cup Italian style breadcrumbs
4 tablespoons grated parmesan cheese
1/4 teaspoon dried thyme
2 tablespoons dried parsley
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
1/4 teaspoon ground pepper
2 tablespoons water
olive oil spray
Preheat oven to 350°F.
Clean the mushrooms and then chop into halves or quarters, depending on the size of the mushrooms.
Put the water in the bottom of a large baking pan (13x9).
Place the mushrooms in a single layer on top of the water.
Combine the breadcrumbs, cheese, parsley, thyme, garlic, salt, and pepper.
Sprinkle evenly over the top of the mushrooms.
Spray with olive oil spray so that the mushrooms are evenly coated.
Bake for about 20 minutes, or until the mushrooms are golden brown.
If you don't have a baking dish big enough to have a single layer of the mushrooms, that is okay. Just make sure to put one layer down, season with breadcrumb mix, add the second layer, and season again. Also, reduce the water on the bottom of the dish slightly, since not all of the mushrooms will touch the water, and you don't want the breadcrumbs to get mushy.
Tweaked ever-so-slightly from Skinny Taste