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Stuffed Mushrooms Recipe

Name: STUFFED MUSHROOMS
Yield: 28
Ingredients: cup ½Italian-style dried bread crumbs; cup ½freshly grated Pecorino Romano cheese; 2 tablespoon chopped fresh flat-leaf parsley; 1 tablespoon chopped fresh mint; 2 garlic cloves (minced); tablespoons About 3olive oil; 28 large white mushrooms (stemmed, 2½-inch-diameter)

1 year ago

December 30, 2022

Giada De Laurentiis Fanclub

STUFFED MUSHROOMS

In Italy, one of the most popular recipes for stuffed mushrooms hails from Liguria, the northern region that stretches along the Mediterranean coast (actually, the body of water here is called the Ligurian Sea) from the border of France all the way down to Tuscany. The capital of the region is Genoa, which on the one hand is the birthplace of pesto, and on the other is a port city where seafood is worked into recipes where you wouldn’t necessarily expect it. Like mushrooms, for example, which they stuff with salted anchovies, marjoram, and bread crumbs. That recipe is a little complex, so I’ve omitted the little fishes and simplified. This is not only a great side dish, but also the perfect antipasto for a casual get-together.

Servings

MetricUS Imperial

Ingredients

cup ½Italian-style dried bread crumbs
cup ½freshly grated Pecorino Romano cheese
2 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh mint
2 garlic cloves minced
tablespoons About 3olive oil
28 large white mushrooms stemmed, 2½-inch-diameter

Servings

MetricUS Imperial

Ingredients

cup ½Italian-style dried bread crumbs
cup ½freshly grated Pecorino Romano cheese
2 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh mint
2 garlic cloves minced
tablespoons About 3olive oil
28 large white mushrooms stemmed, 2½-inch-diameter

Instructions

Preheat the Oven to 400 degrees F. In a medium bowl, stir the bread crumbs, Romano cheese, parsley, mint, and garlic to blend.
Lightly coat a large, heavy baking sheet with 2 teaspoons of the oil. Arrange the mushroom caps on the baking sheet, cavity side up, and spoon the filling into the mushroom cavities. Drizzle ¼ teaspoon of oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Arrange the stuffed mushrooms on a platter and serve.