4 Videos | Photo: Stuffed Mushrooms Recipe
Ingredients
- 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
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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By ximegom_12286240
katy, 83
on February 02, 2012
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Absolutely delicious!!!, I love the mint in it. I think it is a perfect combination of ingredients.
By calcoita
on January 04, 2012
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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!
By pjd3
Colorado
on December 15, 2011
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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.
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