Thursday, July 5, 2012

Italian Stuffed Mushrooms

I have so many friends and family that are great cooks and I look for inspiration from them, always.  My intentions are never to copy one's crowning glory, yet  to be inspired and then put a little twist to their already beautiful creations.  With that said, I was recently inspired by a neighbor's tasty stuffed mushrooms.

I decided to make my version more Italian, having elements like Romano cheese, parsley and, of course, lots of garlic!  After tasting these little morsels, I thought, "Why haven't I made these before?".  This one is a keeper and probably will be a starter for more dinner parties to come!

Italian Stuffed Mushrooms

This recipe makes about 10-12 and can easily be doubled or tripled, if needed.

1/4 cup Italian bread crumbs

1/4 cup Romano cheese, grated

1 Tbsp chopped fresh parsley

1 garlic clove, minced

1/2 Tbsp chopped fresh mint

2 Tbsp olive oil

salt and pepper to taste

10-12 button white mushrooms, stemmed (reserve 1/2 of tops, finely chopped)

Preheat oven to 400 degrees. Stir together the bread crumbs, cheese, garlic, parsley, mint,  salt and pepper and chopped mushroom stems.  Add about 1 1/2 tbsp of the oil and blend.  Prepare a baking sheet with parchment paper.  Spoon the filling into the mushroom caps and arrange on the baking sheet.   Drizzle with remaining olive oil and bake until tender, for about 25 minutes.  Serve.  You'll love these!

1 comment:

  1. These are one my favorite family recipes, I add lemon zest and a little lemon juice to mine and they really pop! The added lemon is a Neapolitan trick : )