Stuffed Mushrooms
A family recipe that has been made for decades. Simple breadcrumb and garlic stuffed mushrooms with pecorino romano that are perfect for parties, holidays, or any night you want an easy appetizer.
Ingredients
- 25 to 30 medium to large button or cremini mushrooms
- 9 cloves garlic minced
- 2 tbsp Italian parsley chopped (fresh or dried)
- 1/2 cup pecorino romano grated
- 2 cups seasoned breadcrumbs
- Extra virgin olive oil
Instructions
- Get the oven going first. Preheat your oven to 350 degrees F.
- Clean the mushrooms and pull the stems. Wipe the caps clean with a damp paper towel. Pop the stems out and set them aside -- you will use them in the stuffing.
- Dice the stems fine. Chop the mushroom stems into a small dice, around 1/4 inch or smaller.
- Combine the dry ingredients. Add the breadcrumbs, parsley, diced stems, minced garlic, and pecorino romano to a large mixing bowl and stir to combine.
- Add olive oil slowly until the mixture holds together. Drizzle olive oil over the breadcrumb mixture a little at a time, mixing as you go. You are looking for the point where the mixture just starts to clump and hold its shape when pressed. Stop there -- you do not want it wet or greasy.
- Pack the caps with stuffing. Use a spoon to fill each mushroom cap, mounding the stuffing just above the rim of the cap and pressing it in firmly so it holds.
- Drizzle the tops with olive oil. A light drizzle over the stuffed mushrooms helps the tops brown and crisps up the breadcrumbs.
- Bake until golden. Place the mushrooms on a baking sheet and bake at 350 degrees F for approximately 20 minutes, until the mushroom caps have softened and the tops of the stuffing are golden brown.
Video
Notes
For a vegan version, leave out the pecorino romano and use plain seasoned breadcrumbs rather than any variety that contains cheese.
These can be fully assembled and refrigerated several hours in advance. Pull them from the fridge a few minutes before baking while the oven preheats.
Any leftover stuffing makes a great topping for roasted chicken, pork, or fish -- press it on top before roasting and let it brown the same way it does on the mushrooms.