I love mushrooms. I salivate when I travel to visit my sister in Indiana or to New York and go to any regular supermarket and see the wide variety of fresh mushrooms available. Here we get mostly white button mushrooms and with luck, sometimes we can find portobellos, creminis or oysters… but they’re usually old soggy-looking, so I never buy them like that.
I learned this recipe from my other good friend, Giada De Laurentiis. And until now, I haven’t realized my photo resembled so much the photo in the Food Network website. I usually make this by “eye-balling” the proportion of the ingredients… so we’ll just use Giada’s proportions as a guide this time.
1/2 cup whole-wheat bread crumbs – I grind ww breadsticks or leftover bread in the food processor
1/2 cup shredded Pecorino Romano or Parmesan cheese
2 garlic cloves, minced
2 tablespoons chopped fresh Italian parsley leaves
Salt and Black pepper to taste Garlic & Herb Seasoning or Italian Seasonings
1/3 cup extra-virgin olive oil
28 large white or cremini mushrooms, stemmed Save about 1/2 the mushroom stems
Pre-heat oven to 400 degrees F.
Prepare the stuffing by mixing in a bowl the breadcrumbs, cheese, garlic, parsley, seasonings, salt and pepper. Add olive oil until the mixture is damp and holds somewhat together when you press it between your fingers.
Take about 1/2 the mushrooms stems you took off and chop them very finely. Add them to the breadcrumb mix and combine.
Fill each mushroom cap – not too tightly because they might break.
Drizzle olive oil on a baking sheet, place mushroom caps on sheet and drizzle additional olive oil on top of the mushrooms.
6. Bake for about 30 minutes until mushrooms are soft and the top of the filling is golden brown.
7. Serve warm.
These are great as an appetizer or as a side dish. I once made a “stuffed night” and served these mushrooms with my Stuffed Peppers and worked great.