Every once in a while, I have a stuffed mushroom craving. There’s something so “cocktail culture” about them, and besides being flavorful and a satisfying mix of textures, they’re a snap to make.
While I’ve seen mushrooms stuffed with things like crabmeat and sausage, nothing fancy for me, thankyouverymuch. Just a simple savory breadcrumb stuffing, enhanced with some salty romano cheese, a zippy touch of garlic, and a couple of herbs. It’s the perfect bite every time!
Adapted from a recipe by Giada DeLaurentiis
- 1/2 cup Italian-style dried bread crumbs
- 1/2 cup grated Pecorino Romano
- 2 garlic cloves, peeled and minced
- 2 tablespoons chopped fresh Italian parsley leaves
- 1 tablespoon chopped fresh mint leaves
- Salt and freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- 28 large (2 1/2-inch-diameter) white mushrooms, stemmed (stems reserved)
- Mushroom stems, chopped
1. Preheat the oven to 400 ° F.
2. Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, chopped mushroom stems, salt and pepper to taste, and 2 tablespoons olive oil in a medium bowl to blend.
3. Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining 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. Serve.
Makes 28 mushrooms