- 1 C Enjoy Life Crunchy Flax Cereal
- 2 garlic cloves, sliced
- 2 T + fresh Italian parsley, minced
- 1 t salt
- ⅛ t black pepper, ground
- 2 T+2 T extra-virgin olive oil, separated
- 20-25 medium size cremini or white mushrooms, stemmed
Preheat the oven to 350° F.
Clean mushrooms with a damp paper towel and scrape gills with a spoon if necessary.
In a food processor, combine Crunchy Flax cereal and garlic slices. Grind until you have a fine crumb and transfer to medium bowl. Add the parsley, salt, pepper and olive oil, and combine completely. If it is too dry, add a small amount of oil.
Spoon the filling into the mushroom cavities and arrange on a large baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom.
Bake until the mushrooms are tender and the filling is golden on top, about 25-30 minutes. Garnish with fresh minced parsley and serve.
May be stored up to 2 days refrigerated and covered.
Yield: 20-25 single servings