These mini cups of savory deliciousness are literally stuffed with flavor. Cheesy, earthy and herby, they make a perfect appetizer or side dish. Perfect and easy for dinner parties!

I N G R E D I E N T S:

• 12 ea large white stuffing mushrooms
• ½ cup panko bread crumbs or gluten-free panko bread crumbs
• ½ cup shredded parmesan cheese
• 1 Tbsp Grind Spice Co Italian Seasoning
• 1 Tbsp Grind Spice Co Ground Roasted Vegetable
• 1 tsp Rocky Mountain Olive Oil Black Truffle Sea Salt
• ¼ cup Rocky Mountain Olive Oil Sage Infused Olive Oil, plus extra for drizzling

I N S T R U C T I O N S :

1. Preheat oven to 400°F. Line a large baking sheet with parchment paper or aluminum foil.
2. Remove mushrooms stems and discard. If needed, clean tops of mushroom caps with a paper towel and set aside.
3. In a medium bowl, stir together bread crumbs, parmesan cheese, spice blends, Black Truffle Sea Salt, and Sage Olive Oil until combined.
4. Spoon the filling into each mushroom cavity and arrange on the baking sheet, filling side up. Drizzle extra olive oil over each mushroom.
5. Bake approximately 25 minutes, or until the mushrooms are tender and the filling is golden brown.