Stuffed Mushrooms With Pecorino and Garlic
By: Celia R. Muller
Published: Tuesday, January 4, 2011 - 10:45am

Ingredients




2 10s oz. packages white mushrooms
2 tablespoons olive oil
2 large cloves garlic, minced
3 tablespoons chopped parsley
1/4 cup breadcrumbs
2 tablespoons grated Pecorino cheese, plus extra for topping

Preparation

1 Preheat oven to 350 degrees. Gently pull out mushroom stems, leaving caps intact. Set the caps aside and mince the stems. 2 Heat the oil in a medium skillet and add the garlic; cook 30 seconds or so until it becomes fragrant. Add the parsley and mushroom stems and cook for about 3-4 minutes until they soften and cook down. Toss in the breadcrumbs; remove from heat and add the grated cheese. 3 Grease a pan big enough to hold the mushroom caps (I used a 10-inch Corningware). Overstuff the mushroom caps with the breadcrumb mixture and place stuffing-up in the pan. Drizzle olive oil over (or spray with an oil mister) and grate a little cheese on top. 4 Bake about 30 minutes until the stuffing starts to brown on top.

About


One of my grandma's recipes!