Photo: Stuffed Mushrooms with Pecorino and Herbs 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 dericknsandy
Gardena, CA
on October 21, 2011
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Two words... "Delicious" and "Simple". My husband and I absolutely LOVE this recipe!! It comes out wonderful no matter what type of cheese we use. We've substituted plain old grated parm, swiss cheese and usually have fresh thyme in the fridge so that gets thrown in instead of the fresh mint. Since it is normally just the two of us, we cut the recipe down to just a handful of mushrooms (eye-balling the bread crumbs, cheese, etc. so we are able to prepare them for the oven in literally a matter of minutes.
By nina su
Brooklyn, NY
on June 16, 2009
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i've made these a few times and they're pretty good and easy. i've made it without the mint and substituted the fresh parmesan.
By jabberwocky_199...
Medina, OH
on December 22, 2008
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I liked the taste of these but the Itl breadcrumbs give it a gritty feel in the mouth that will result in me not making them again. Perhaps if you used a packaged dressing or Panko bread crumbs....
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