A delightful baked mushroom dish with a touch of herbs and a crispy topping, perfect for any occasion.
Preheat your oven to 325°F (160°C).
Preheating ensures even cooking from the start.
Clean and slice the mushrooms evenly.
Use a damp cloth to clean mushrooms instead of washing them to avoid excess moisture.
In a mixing bowl, combine breadcrumbs, melted butter, and chopped parsley.
Mix thoroughly to ensure the breadcrumbs are evenly coated with butter.
Layer half of the mushrooms in a baking dish, sprinkle with salt and pepper, and drizzle with half of the white wine.
Distribute the wine evenly for consistent flavor.
Add half of the breadcrumb mixture over the mushrooms.
Spread the breadcrumbs evenly for a uniform crust.
Repeat the layering process with the remaining mushrooms, wine, and breadcrumb mixture.
Press down gently to compact the layers slightly.
Cover the dish with foil and bake for 30 minutes.
Covering helps retain moisture during baking.
Remove the foil and bake uncovered for an additional 10 minutes to toast the breadcrumbs.
Keep an eye on the breadcrumbs to prevent over-toasting.
Serve the baked mushrooms warm as a side dish or appetizer.
Garnish with additional parsley for a fresh touch.
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