Dina's Tossed Mushrooms

Tonight I made two new recipes. Pan-Fried Hone Garlic Chicken was my protein. This was my side dish. I had a lb of mushrooms in the fridge for a reason I can't explain, so it worked perfect. 

SkinnyTaste recipes rarely disappoint and this one didn't either. I ended up cooking mine for about 30 minutes, mostly because I forgot them and in my oven that was perfect. I'd make these again if I was looking for something different to do with mushrooms. 

Dina's Tossed Mushrooms

Beautiful photo from SkinnyTaste

Recipe from SkinnyTaste

• 1 pound white button mushrooms
• 2 T water
• 1/4 c dried Italian-style breadcrumbs
• 2 T Parmigiano Reggiano cheese, grated
• 2 T Italian parsley, minced
• 1/4 tsp thyme (fresh or dried)
• 1 clove garlic, minced
• 1/4 tsp kosher salt
• black pepper to taste
• 2 T olive oil to drizzle
• olive oil spray

Preheat oven to 350 degrees.

Slice off the bottom of the stems; then, use a moist paper towel to gently remove any dirt from mushrooms.

Quarter or halve the mushrooms, depending on the size.

Sprinkle water in the bottom of a 13 x 9 baking dish then place mushrooms in a single layer on top of the water.

In a small bowl combine next six ingredients: breadcrumbs through salt/pepper. Sprinkle mixture evenly on top of the mushrooms.

Drizzle evenly with olive oil then spray the top with olive oil spray so it’s evenly coated. Bake uncovered until the mushrooms are golden, about 20 minutes. Serve hot or warm.