Stuffed Mushrooms

Source: Recipe courtesy Giada De Laurentiis

What you need:

  • 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

Tips:

  • If you can’t find “Pecorino Romano”, just use another kind of Romano cheese.

What you do:

  • Preheat the oven to 400 degrees F.
  • Remove stems from mushrooms.

    Mushrooms

  • 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.
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