Eat Live Love Indulge with Kathy Wakile

Kathy’s Stuffed Mushrooms    Package of Large Stuffing  Mushrooms (wipes clean, stemmed and stems reserved)  1 -1.5 Cups bread crumbs 3/4 Cup whole milk mozzarella  1/2 Cup grated Parmesan cheese  1/2 Cup fresh Italian parsley (chopped fine) plus more for garnish  1-2 gloves fresh garlic (minced)  1/4 Cup olive oil plus more for drizzling  Salt & pepper to taste  Non-stick cooking spray or tablespoon oil   -Preheat oven 350*-375* F -Prepare sheet pan with cooking spray or brush with olive oil  -After mushrooms have been stemmed, place mushroom caps on baking sheet (cavity facing up)  -Gather mushroom stems & dice them into small pieces, place them in large mixing bowl -Add bread crumbs, mozzarella, Parmesan cheese, parsley & garlic to bowl and toss ingredients together until completely combined.  -Drizzle with olive oil and mixture should be moistened enough to stick together (note if too wet add more breadcrumbs)  -Season empty mushroom caps lightly with salt & pepper  -St