Stuffed Mushrooms

For the bread crumbs:

Preheat your oven (or toaster oven) to 200F. Cut the bread into slices then cut the slices into bite sized pieces. Place bread chunks on a baking pan and lightly drizzle with olive oil and toss with the rosemary, basil and oregano. Toast the bread until crunchy, this should take 15-20 minutes. Remove bread crumbs from the oven and turn heat up in the oven to 350F.

For the stuffing:
Dice the yellow squash, green bell pepper, and onion, into very small pieces and sauté on low for 4-5 minutes or until soft. Chop meat very small and add to the sauté to combine.

Crush the bread into a medium sized mixing bowl; add the veggie/meat sauté, salt, pepper and eggs, and stir until thoroughly mixed.

Remove stems from the mushrooms and wipe them clean with a damp towel. Fill the mushroom caps with the bread mixture till they are just filled to right above the top.

Place the filled mushrooms tightly together in a lightly buttered casserole dish. Sprinkle the caps lightly with olive oil and parmesan cheese.

Cover the dish with foil. Set a timer for 45 minutes; after 20 minutes remove foil and cook uncovered for the last 25 minutes.

For the meat, I have always used leftovers, or bits of summer sausage, leftover ham… really whatever you have on hand at the time.

You can serve them with just about anything, my suggestion is pasta, or eat them all by themselves!

Enjoy!