Stuffed Mushrooms

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Holiday Side Dishes

Rated: 4 stars out of 5Rate itRead users' reviews (189)

Cook Time:
25 min
Level:
Easy
Yield:
28 mushrooms

Times:

Prep: 10 min
Inactive Prep: --
Cook: 25 min
Total:: 35 min

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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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Photo: Stuffed Mushrooms

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Giada De Laurentiis's Thanksgiving Menu

AppetizerItalian Greens and Herb Salad
Main DishTurkey with Herbes de Provence and Citrus
Side DishCiabatta Stuffing with Chestnuts and Pancetta
DessertChocolate-Hazelnut Tart

Giada De Laurentiis's Thanksgiving Menu (11)

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Comments & Reviews

recipe Stuffed Mushrooms
Heather Tempe, AZ 11-19-2009
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Great!
Rated: 5 stars out of 5

This was a great recipe for stuffed mushrooms! I did a couple changes to mine, I sauteed the mushroom stems in some butter,... and added a sprinkle of onion salt.. absolutely amazing!! I will definitely make them again, thanks Giada!!Read more
recipe Stuffed Mushrooms
Rebecca Prairieville, LA 11-11-2009
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Fam loved 'em!
Rated: 5 stars out of 5

I served these last year at Thanksgiving and they were gone in a matter of minutes! I had to make my brother and dad share... with the rest of the family. I will definitely be making them again this year, but doubling the recipe! I made a few small mods that I noticed some other reviewers did as well. I added the chopped stems to the stuffing mixture, as well as a little mozz and more Italian cheeses. I think I used baby portabellas as well. They were quick and easy to make, and soooo worth it!Read more
recipe Stuffed Mushrooms
Jo An Huntington Station, NY 11-10-2009
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THANKS FOR ANOTHER WINNER,
Rated: 5 stars out of 5

Just another twist I added to these, I dice up small pieces of mozzerella, stuff it in the mushroom topped with bread crumb... mixture. No complaints of greasy, and as usual no leftovers. Read more
recipe Stuffed Mushrooms
chris newark, IL 11-09-2009
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The true Italian way - no meat
Rated: 4 stars out of 5

I made these yesterday for the football game and my husband loved them. My uncle Bill a third generation Italian cook used... to make them this way, but he chops the mushroom stems and sautes them in the oil then puts them in the bread crumb mixture. He said it adds moisture. My husband is not a big fan of olive oil, so I sauteed them in unsalted butter, I also shredded a little more cheese over the top before baking. Just right not to filling like the ones made with the meat and all the creamy cheeses. Magnifico! Thanks Giada.Read more
recipe Stuffed Mushrooms
Sacha Brooklyn, NY 11-06-2009
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Classic with a twist
Rated: 4 stars out of 5

This is your perfect, classic stuffed mushroom recipe. We "tweeked" it just a bit by sauteeing the leftover chopped mushroom... stems (waste not, want not) and garlic with minced shalot and some fresh chopped spinach we had in the fridge and it turned out great! As always, you know what you're doing Giada. Read more
recipe Stuffed Mushrooms
Charlotte Wilson, WY 10-19-2009
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So Good, So Easy!
Rated: 5 stars out of 5

These mushrooms tasted great. And, per the reviews, I definitely left the mint in! All of my friends loved it too. You only... need that one tablespoon, because the mint is strong, and it is just the right amount to add flavor, without overpowering it. I also added a little bit of extra olive oil to the stuffing to make sure that they were not dry at all, and they definitely were not! Absolutely delicious. I already got requests to make them again for Christmas. Read more