Italian Stuffed Mushrooms
Baby bella mushrooms are stuffed with garlicky, herby breadcrumbs and plenty of cheese. They make for an easy appetizer or a simple side dish. Stuff them ahead of time and bake them off when you're ready.
Ingredients
- ½ cup Italian-style dried bread crumbs
- ½ cup grated Parmesan
- 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
- ⅓ cup extra-virgin olive oil or measure with your heart
- 28 large 2 ½-inch-diameter white mushrooms, stemmed
Instructions
- 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.