Who loves mushrooms????
I DO! I DO! 😀
I Love mushrooms, any kind and every kind. I don’t really know why I love mushrooms so much, its always been a mystery to me.
I love them sauteed, fried, grilled…. one of my favorite is this stuffed mushrooms recipe. The fun thing about stuffed mushrooms is that you can stuff them with pretty much anything you think of.
The creativity is endless!
This version of stuffed mushrooms are not only mouth-watering, but easy and simple as well… I stuff these babies with Italian breadcrumbs, freshly grated parmesan cheese, garlic, fresh herbs, and most importantly olive oil.
Yeah, I got it from my favorite girl, Giada De Laurentiis, love her!
These were such a hit at ThatsSoYummy’s Food and Wine Mixer that I had guests taking some home and eating them the following day!
First wash the mushrooms and cut and discard the stems. Place them on a baking sheet, drizzled with olive oil.
Stir the bread crumbs, Pecorino Romano, garlic, parsley, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend. The aroma that you will start to smell is so intoxicating your mouth will start to water.
Spoon the filling into the mushroom caps 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.
Yummy!
Stuffed Mushrooms
(adapted from 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
* Salt and freshly ground black pepper
* 1/3 cup extra-virgin olive oil
* 28 large (2 1/2-inch-diameter) white mushrooms, stemmed
Preheat the oven to 400 degrees F.
Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
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.
