Stuffed Mushrooms

These are a staple on my family’s table. Mushrooms have that wonderful earthy, deep flavor. Organic white caps are perfect for stuffing. I love a good drizzle of olive oil and a light stuff with cheese, breadcrumbs and fresh herbs. The more cheese, the merrier. Roasted nice and long so that the cheese and crumbs become crispy and golden brown. You can’t have just one.

When it comes to stuffed mushrooms, I like to keep it simple. I’m not into stuffing with crab or extra fluff. Let the mushroom shine. They’ll steal the show.

Photo Credit: Ashley Cuoco for Food.com

Photo Credit: Ashley Cuoco for Food.com

Photo Credit: Ashley Cuoco for Food.com

Servings: 24 mushrooms

Ingredients:

• • 24 large mushrooms

• • 4 tablespoons butter

• • 2 garlic cloves, chopped

• • 2 Tablespoons fresh parsley, finely chopped

• • 1/2 cup parmesan cheese (I prefer a 50% parmesan, 50% pecorino blend)

• • 1/2 cup Italian breadcrumbs

• 1/4 cup grated mozzarella for topping

1. Clean mushrooms under running water to remove all dirt. Carefully remove stems from mushrooms and chop stems.
2. In a medium skillet, melt butter and add garlic. Add chopped mushroom stems and saute until lightly brown. Add parsley stir, and remove from heat.
3. Add cheese and stir to combine. Add bread crumbs, stirring until mixture is crumbly.
4. Lightly fill each mushroom cap with the sauteed mixture, but don’t pack too tightly.
5. Set on a rimmed cookie sheet lined with foil and bake in a preheated oven at 400F degrees for about 24 minutes (if they’re smaller caps, check them after 20 minutes).

Recipe adapted from Food.com