Stuffed Mushrooms

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
28 mushrooms
Level:
Easy

NUTRITION INFO
Ingredients
Directions

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.


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Pairs Well With
Chardonnay

Rich, buttery white wine

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    278 Reviews
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    These are amazing, super easy, and people just rave about them when I make them. Definitely a favorite!
    Delicious and easy to make !
    These were amazing! I used more breadcrumbs than cheese, left out the mint and used oregano. I also added just a bit of water to the filling so it would stay in the mushroom better. My husband loved them!
    My go to Party Appetizer. Made them up in a flash and brought to a neighborhood party and they were gone before my husband tried one. Simple and delicious!!
    So delicious! Have several times and always a hit. I was hesitant about the mint but I went ahead and added it and I am glad I did, because definitely adds a little something and now I think I would miss it! The only change I have made is in the breadcrumbs...I never have "Italian style" on hand. I have also chopped the stems, sauteed and added that to the stuffing as well. Love this recipe can't say enough good things about it! Giada is great too!
    Made these as accompaniment to spicy shrimp & stir-fry vegis. 
    Wow they were great! I did leave out fresh mint. 
    Made great low calorie dinner.
    These were AMAZING! So simple yet so delicious! I omitted the mint (just didnt feel it was neccesary. Next time I will most likely add some ground italian sausage. If not they are perfect as is!
    I like this recipe for ease to prepare, and for a tasty appetizer that is not too high in calories. I roasted my bread crumbs for more flavor. when I cut off the stems I just added them to another recipe, or you could dice them and add them to the mushroom filling.
    It's OK, but I was expecting much more. I have tried so many of Giada's recipes and they have been wonderful, but this one fell short. It is quick to make, but none of my guests cared for this appetizer at all. I guess I was really surprised because I read all these wonderful reviews and expected so much more. I went out and spent money on the cheese and fresh herbs. I even made it twice thinking I made a mistake while preparing this dish, but the recipe is very simple. It's an OK recipe, but that's about it.
    Easy and delicious! This is a GREAT recipe.
    The only problem I have is that I never seem to make enough. I literally have to buy 2 containers of the mushrooms. My 16 year old son just loves it. I think the peccorino cheese and the fresh mint is what makes it standout in terms of flavor.
    incredibly easy to make...i substituted parmesan because roman cheese in particular is very expensive.. made them in a toaster oven and only took fifteen minutes.. DELICIOUS
    Ok..what did I do wrong? I followed the recipe exactly and the stuffing that was above the cavity didn't seem like it cooked and they were in the oven for 30 minutes. All it tasted like was bread crumbs. I was sad to have wasted that much money on the mushrooms and romano cheese in particular. Very disappointed.
    I followed this recipe step-by-step and the mushrooms were dry. Unfortunately, this was not a happy meal.
    I made this and i used the chopped stems also. Used pecorino romano cheese.....very good recipe.
    I loved this recipe. Very flavorful and simple to make. My family loved them.
    Absolutely delicious!!!, I love the mint in it. I think it is a perfect combination of ingredients.
    Delicious! I didn't make mine quite so "stuffed" as the ones pictured and I used less olive oil, making them a slim 25 calories each. These definitely do not taste like diet food. Mmm!
    These were very good, not dry at all. My family devoured them. I think next time I may cook them just a tad less, although my oven may have just run a little hotter.
    Made this for Thanksgiving. Didn't use the mint and added chopped spinach and chopped pieced of the maushroom stems. There was not a crumg left. Everyone loved it and I looked like a superstar.
    Made them for Thanksgiving and they were gone in minutes! Everyone loved them. Making them tonight with Crab as an addition. Can't wait to see how they taste. I'm sure they will be great.
    Very tasty. I made these mushrooms for Thanksgiving. Everyone loved them, even my 5 year old daughter.
    I just made these mushrooms last week as a Thanksgiving appetizer and they were a HUGE hit! They were gone in minutes. Drizzling them with a little olive oil before baking them gives them just the right amount of crunchiness. I'm actually thinking of stuffing some portobello mushroom caps with the mixture tonight for a vegetarian dinner!
    this is a great dish. I used sharp white chedder cheese because the cheese that giada uses us a little to salty ( jarlsberg baby swiss is an amazing cheese. cook for 25 min on 400 and you will be pleased
    I chose this recipe over others since they were from a professional chef. After reading all the positive reviews I was VERY disappointed with this recipe. My husband didn't like them at all, I thought they were just OK. I brought these to a dinner party and needless to say, they were barely touched.
    Terrific and a huge hit - they were gobbled down immediately. I used fresh Asiago and Parmesan instead since I had it on hand. I also took someone else's advice and minced and sauteed some of the stem with a little onion and butter and added it to the mix. It was not dry at all.
    Very easy and taste great
    So yummy. Added more oil in the mix and my friend adds cream cheese on bottom. They are delicously addictive.
    I am making them for the first time to bring to a party.What is the best way to reheat them?
    Very easy and tasty!
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    This recipe is featured in:

    The Best Thanksgiving Appetizers