Recipe of the Week: Stuffed Mushrooms
You know that awkward moment when your crazy relatives come over for Thanksgiving dinner, but dinner’s not ready yet and you’re forced to try to make conversation over cheese and crackers? Wouldn’t it be nice if you could at least enjoy the appetizers you eat while trying to distract yourself from the craziness of your family (as much as you love them)?
We think so too, which is why our featured recipe of the week is a great appetizer for next week from Food Network’s Giada De Laurentiis: Stuffed Mushrooms!
Total Time: 35 mins
Yield: 28 mushrooms
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.
Hope this provides some culinary relief to this year’s feast! Enjoy!!
Check out our blogs for more recipes!
Heidi 🙂
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