A tasty appetizer with a kick: cream cheese-stuffed mushrooms. Whenever we cook them, they are a party staple. I normally multiply recipes by two.
| Prep Time: | 5 mins |
| Cook Time: | 30 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 2 cups |
Ingredients
- 10 slices whole wheat bread, or your favorite bread
Instructions
- Gather ingredients.
- Dotdash Meredith Food Studios
- Preheat the oven to 250 degrees F (120 degrees C).
- Using tongs, place bread slices directly on the oven racks in the preheated oven. Leave in the oven until hard and golden brown, about 30 minutes; darker if you prefer. Remove bread and cool on a wire rack.
- Dotdash Meredith Food Studios
- Crumble slices into a large bowl until reduced to fine crumbs, or place in the bowl of a food processor and pulse until fine.
- Dotdash Meredith Food Studios
Reviews
Perfect every time
It was very easy to do and worked perfectly with other recipes. I added several seasonings to make a perfect chicken breading: thyme, rosemary, parsley, oregano, basil and garlic powder.
I put my leftover bread in the freezer. When I make breadcrumbs, I pulse the slightly defrosted bread in the food processor first. Then I mix in basil and oregano. Spread on a bake pan and bake, turning bread over to evenly toast. Let cool, bag, freeze. I like the consistency of the crumb better this way, doesn’t turn into dust.
So easy & delicious. Love the capability of adding seasonings…or not! Thanks!
So easy. Now I can try my new recipe for air fryer chicken tenders. Thank you.
Just what I was hoping for. Followed exactly.
This is a very easy breadcrumb recipe, but like some reviewers were saying, the bread can still be a little moist in the center. The way that I have gotten around this is to toast the bread many times on a low cycle until it is a nice golden color, and then finish it in the oven until very dry. Perfect every time!
My neighbors gave me a PILE of whole wheat rolls, so this saved me. Now I have plans to make fish cakes with the breadcrumbs. I was glad to have a food processor attachment with my immersion blender.
Superb
Made exactly as written and they turned out great. Thank you
Worked well, but I put it up to 300C for the same amount of time, and found it worked better.
Omg, skip the oven, put it in the toaster and then sandwich bag it to crush it up.
I butter my bread and put a bit of crushed garlic on it. . . then i just take out when it’s all as hard as a rock and use processor or blender–work BEAUTIFULLY in my sweet sour meat balls. I also add a 1-2 TBlsp dry ranch mix (available at Costco in a BIG plastic jar) if I’m making meatloaf. Or if I’m making ham loaf (now about twice a year) with a glaze, I have actually added brown sugar to the breadcrumbs to deliver the base taste of the glaze evenly throughout. .And like another poster pointed out–add some Italian herb if making meatballs for Italian dishes or as Italian toppings. It’s cooking–try to create something uniquely your own–even if it’s the lowly breadcrumb. Store these in glass jars to help keep them from landfills or oceans. Commercial ovens get Breadcrumbs very dry–we can’t so store short term in fridge or long term in freezer.
Good quick recipe when you’re in a pinch for some breadcrumbs. Super easy to do. I kept mine in the oven for 45 minutes to give it the toasted-ness needed to easily crumble into breadcrumbs.
I can’t believe I’m writing a review for making my own breadcrumbs, but this recipe was perfect when I had only Italian crumbs on hand and needed plain.
Great recipe! Turned out perfect!
Great and simple!
I’ll never buy bread crumbs again!!!!
Why do we need to use tongs to put the bread on the cookie sheet?
Perfect breadcrumbs!
I like that recipe, but I noticed that if you toast your bread in the toaster, grind it in the food processor, then bake it for around 10 minuted (or until golden brown) and grind it again in the food processor that the breadcrumbs turn out better cooked and finer ground. Also, this is a great way to use that old stale bread at the back of your refrigerator.