February 05, 2011

Stuffed Mushrooms

Mushrooms are fungi. And I love eating them.
But how much tastier are they topped with breadcrumbs and cheese? This very simple recipe { via Giada } will have you reaching for these delicious poppers in less than 20 min.

  • 1/2 cup Italian bread crumbs
  • 1/2 cup grated Pecorino Romano
  • 2 garlic cloves, minced
  • 2 tbsp. fresh chopped parsley
  • 1 tbsp. fresh chopped mint leaves
  • 1/3 cup olive oil
  • salt and pepper
  • 28 large white mushrooms (2 1/2" in diameter)


1. Wash and de-stem the 'shrooms.

2. Preheat oven to 400 degrees.

3. Stir bread crumbs, Romano cheese, garlic, parsley salt & pepper, and 2 tbsp. of olive oil in a medium bowl.

4. Spoon filling into mushroom cavities. I firmly pressed the first spoonful and let the rest just sit atop the mushroom. Then arrange them on a foiled and greased baking sheet. Drizzle olive oil filling on each mushroom (or if you're feeling efficient, spray some PAM).


5. Bake in oven for 10 min.


6. It really is that easy.

yield: ~25 mushrooms
type: appetizer
difficulty: Easy
cost: $

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