- 1 pound large, white mushrooms, stems removed and minced
- 1 tablespoon minced garlic
- 2 tablespoons dried parsley
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup softened butter
- 1/2 cup dry bread crumbs
- 1 (16 ounce) jar Alfredo pasta sauce (optional)
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Stir the minced mushroom stems together with garlic, parsley, cheese, and butter. Stuff the mushroom caps with this mixture, and coat the stuffing-side thickly with bread crumbs. Place the mushroom caps stuffing-side-up onto the prepared baking sheet.
- Bake in preheated oven until the bread crumbs have turned golden brown, and the stuffing is bubbly, 20 to 30 minutes. Meanwhile, heat the Alfredo sauce in a saucepan over medium heat. Serve the baked mushrooms drizzled with Alfredo sauce.