I first ate these stuffed mushrooms at a church picnic. They were amazing. It's an easy recipe that I've bookmarked and used many times in the past. I just haven't gotten around to posting the recipe. The original recipe is Giada's, but I adapted it by adding cooked ground sausage to the mixture before stuffing the little guys. I also used a 3-blend cheese mixture (parmesan, asiago, and romano) instead of the Pecorino Romano used in the recipe. I also left out the mint...just didn't seem savory with it in. Bon appetit!
Ingredients
- 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
Directions
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.
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