Garlic Mushrooms

• Seeds of Change® product used in recipe: Marinara di Venezia Pasta Sauce
• Segment: Main course, Appetizer, Side dish
• Cuisine Type: Continental

Servings		Portion Size		Prep Time		Start to Finish Time		Preparation Rating
12		1 mushroom		15		30		Easy

Ingredients
Measurement		Ingredient		Cut or specific
12 Each		Small to Medium Portabello mushrooms		Stem and gills removed
3 Each		Garlic cloves		Crushed
6 Tablespoons		Butter		Softened
1 Cup		White bread crumbs		Fresh
1 Cup		Italian parsley		Chopped
1 Each		Egg		Beaten
1/2 Cup		Seeds of Change® Marinara di Venezia Pasta Sauce		Warmed

Directions

1. Preheat oven to 375°F. Arrange the mushrooms cup side up on a baking sheet. Mix the butter and garlic together and divide 2/3 of the garlic butter mix among the 12 mushroom caps.
2. Heat the remaining butter in a sauté pan and lightly sauté the bread crumbs and chopped parsley. Remove the bread crumb mixture from the pan and mix in the beaten egg.
3. Place the bread crumb mixture on each mushroom cap. Bake for 10 to 15 minutes, until the topping has browned and the mushrooms have softened.
4. Top each mushroom with Seeds of Change® Marinara di Venezia Pasta Sauce and serve.

Quick Tips

Special Twist: Place anchovy fillets on top of butter and garlic mixture before adding the bread crumb topping.
Make Ahead Tips: Unbaked, mushroom caps can be prepared 12 hours before if kept in the refrigerator.
Preparation Tips: Scrape the gills from inside the mushroom for a meatier flavor.

Grow your own ingredients with these Seeds of Change® Certified Organic Seeds:

• Chilean Silver Garlic
• Italian Flat Leaf Parsley

Nutritional Information
Serving Size		1 mushroom
Servings		12
Calories Per Serving		80
Calories from Fat		50
Total Fat		6g (9% DV)
Saturated Fat		3.5g (18% DV)
Cholesterol		35mg (12% DV)
Sodium		50mg (2% DV)
Total Carbohydrates		4g (1% DV)
Dietary Fiber		Less than 1g (4% DV)
Sugars		1g
Protein		2g
Percent Daily Values (DV) are based on a 2,000 calorie diet.