Garlic Mushrooms

ServingsPortion SizePrep TimeStart to Finish TimePreparation Rating
121 mushroom1530Easy
MeasurementIngredientCut or specific
12 EachSmall to Medium Portabello mushroomsStem and gills removed
3 EachGarlic clovesCrushed
6 Tablespoons ButterSoftened
1 CupWhite bread crumbsFresh
1 CupItalian parsleyChopped
1 EachEggBeaten
1/2 CupSeeds of Change® Marinara di Venezia Pasta SauceWarmed


  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:

Nutritional Information
Serving Size1 mushroom
Calories Per Serving80
Calories from Fat50
Total Fat6g (9% DV)
Saturated Fat3.5g (18% DV)
Cholesterol35mg (12% DV)
Sodium50mg (2% DV)
Total Carbohydrates4g (1% DV)
Dietary FiberLess than 1g (4% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
This recipe is a good source of vitamins A and C.