I recently made these stuffed mushrooms by FoodNetwork’s Giada De Laurentiis and were pleasantly surprised at how great they came out! They were very flavorful and moist, but not soggy which is important when making stuffed mushrooms. Quick and versatile (I actually omitted the mint simply due to the fact that I didn’t have any on hand and it still came out good) the dish was added to a simple dinner as a side and they were indeed a hit with the fam. Best part is that it requires minimal ingredients and they are budget friendly, so they would work well for a party. Try and enjoy!
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
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.
Recipe courtesy of Giada De Laurentiis
Read more at: www.foodnetwork.com