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Recipe courtesy of Valerie Bertinelli

Show: Valerie's Home Cooking

Episode: Lazy Sunday Dinner

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4 videos | All About Mushrooms (01:38)

Total:: 35 min
Active:: 30 min

Yield:: 4 to 6 servings

Level:: Intermediate

Nutrition Info

Healthy

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Cleaning and Storing Mushrooms (01:51)

Ingredients

2 teaspoons extra-virgin olive oil
12 large white mushrooms, brushed clean, stems removed and reserved
1/2 cup baby spinach, finely chopped
1/2 onion, minced
2 cloves garlic, chopped
1/2 cup cherry tomatoes, finely chopped
2 tablespoons flat-leaf parsley, chopped
1/8 teaspoon salt, plus additional for sprinkling on mushroom caps
Pinch freshly ground black pepper
3 tablespoons grated Pecorino Romano cheese
3 tablespoons panko (Japanese breadcrumbs)

Directions

Watch how to make this recipe.

Preheat the oven to 325 degrees F. Brush a baking sheet with 1 teaspoon of the oil.

Finely chop the mushroom stems and set aside. Place the mushroom caps on the prepared baking sheet and bake for 12 minutes.

Meanwhile, heat the remaining 1 teaspoon oil in a medium skillet over medium heat. Add the mushroom stems, spinach, onion, and garlic and saute until the spinach wilts, about 6 minutes. Add the tomatoes and cook for 2 minutes more. Turn off the heat and stir in the parsley, salt, pepper and 2 tablespoons each of the pecorino and panko.

Preheat the broiler. Divide the spinach mixture evenly among the mushroom caps. Sprinkle each with the remaining 1 tablespoon pecorino and panko, then broil until golden brown, 2 to 3 minutes. Serve warm.

Adapted from "One Dish at a Time: Delicious Recipes and Stories from My Italian-American Childhood and Beyond" by Valerie Bertinelli © Rodale 2012. Provided courtesy of Valerie Bertinelli. All rights reserved.

My Private Notes

Name: Stuffed Mushrooms
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 to 6 servings
Ingredients: 2 teaspoons extra-virgin olive oil; 12 large white mushrooms, brushed clean, stems removed and reserved; 1/2 cup baby spinach, finely chopped; 1/2 onion, minced; 2 cloves garlic, chopped; 1/2 cup cherry tomatoes, finely chopped; 2 tablespoons flat-leaf parsley, chopped; 1/8 teaspoon salt, plus additional for sprinkling on mushroom caps; Pinch freshly ground black pepper; 3 tablespoons grated Pecorino Romano cheese; 3 tablespoons panko (Japanese breadcrumbs)

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1 - 3 of 6 videos

Stuffed Mushrooms

All About Mushrooms (01:38)

How to Mince Garlic (02:02)

Valerie's Stuffed Mushrooms (02:41)

Cleaning and Storing Mushrooms (01:51)

Categories:

My Private Notes

Buffalo Chicken Enchiladas

Buffalo Chicken Enchiladas 00:45

Patriotic Piñata Cookies 01:00

Grilled Brie with Prosciutto 00:40

How to Make Basil Pesto 03:48

Sheet Pan Brownie-Cookie Bars 01:15

Meatball Marsala 00:53