Wednesday, July 12, 2006

Stuffed Mushrooms

From Giada De Laurentiis: Everyday Italian

1/2 C Italian-style dried bread crumbs
1/2 C freshly grated Pecorino Romano cheese
2 Tbsp chopped fresh flat-leaf parsley
1 Tbsp chopped fresh mint
2 garlic cloves, minced
about 3 tablespoons olive oil
29 large (2 1/2" diameter) white mushrooms, stemmed

Preheat the oven to 400. In a medium bowl, stir the bread crumbs, cheese, parsley, mint and garlic to blend.

Lightly coat a large, heavy baking sheet with 2 teaspoons of oil. Arrange the mushroom caps on the baking sheet, cavity side up, and spoon the filling into the mushroom cavities. Drizzle 1/4 teaspoon of 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. Arrange the stuffed mushrooms on a platter and serve.

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