Stuffed Mushrooms

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Better than any restaurant and I didn't even have the mint!

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Follow the recipe to the T. Don't be sceptical of the mint. It is awesome.

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I opened up my old copy of Giada's Everyday Italian cookbook last night and was inspired to make these. They turned out amazing! My picky boyfriend said he wanted to eat 16 of them. I made a few changes based on what I had on hand: I didn't have breadcrumbs, but I did have a day-old baguette, so I threw it in the food processor with some Italian seasoning to make breadcrumbs. I had a block of good Parmesan cheese, so substituted that for the Pecorino Romano. The only fresh herb I had was basil, so I put in about a tablespoon of that instead of the mint and parsley. Other than that, followed the recipe. These came out FANTASTIC! I saved the extra stuffing and plan to use it on top of fresh tomatoes or something. Thanks, Giada!

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so simple and sooo good!!

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Made this recipe last night and they were amazing! Omitted the mint and used curly parsley instead of Italian flat parsley. I also used shredded parmesan cheese instead. I suggest brushing the bottom of the caps with olive oil as well as drizzling the pan with olive oil to make sure they come out moist. I will definitely use this recipe again!

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I've used this recipe twice now and its delicious. The first time was for a potluck party, and I followed the recipe except for using a 1 to 3 ratio of romano to ricotta cheese. Rave reviews. Next time using the same cheese ratio but substituting parmesean for romano, increasing garlic, mint and parsley, decreasing breadcrumbs, and a dash of cayenne. I would also go a little heavy on the ricotta, it's worth it. Very flavorful. I was not shy with the olive oil.

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Tried this recipe several times now. Recipe as is is a bit too dry for me. I've added mozzarella and ricotta for a cheesier creamy texture. Way better than Olive Garden!

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I used the filling for stuffing portabella mushrooms. Delicious. I mainly only followed the ingredient lists for ideas on what to chop up and throw in there. Great combination of flavors.

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These were different and I enjoyed the twist the mint gave to the mushrooms. That being said, this is not one of my favorite recipes for mushrooms but I did enjoy the fresh take on them.

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Since peccorino romano is $15.00 a pound at the store, I substituted parmesian and a little goat cheese. The mushrooms came out dry and a little funky in a textural way. I might try them again if I can ever afford the right cheese, but until then I'll keep my shrooms naked.