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!

Ingredients:

• 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 Black Truffle Sea Salt
• ¼ cup Rocky Mountain Olive Oil Wild Mushroom & Sage, plus extra for drizzling

Instructions:

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, truffle salt, and 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.