Giada's breadcrumb-and-Pecorino-Romano-stuffed mushrooms are simple to make and pack lots of zesty Italian flavor. "This is one platter that's always empty at the end of the night," she says.
Michael Chiarello transforms portobello mushrooms into easy-to-eat appetizers with melty mozzarella cheese and a crunchy Parmesan and breadcrumb topping.
These delicate stuffed mushrooms make it easy to snack while mingling at a Thanksgiving cocktail hour. Create the perfect bowl shape to accomodate the stuffing by using a melon baller to gently scoop out the stem from inside the mushroom caps.
Don't throw out the mushroom stems! They add an earthy element to the sweet Italian sausage filling. Finish off each cap with breadcrumbs, cheese and chopped green olives for a tangy touch.
Cream cheese, chopped veggies and fresh lemon make bright additions to this crab filling. It would make a wonderful dip on its own, but it’s even better when baked into mushrooms with buttery cracker crumbs.
These bite-size treats taste like cornbread stuffing in mushroom form — although the cheddar cheese and pickled jalapenos might give these stuffed mushrooms a slight edge over the classic side dish.
