Simple Stuffed Mushrooms


2- 8 oz pkg baby bella mushrooms, stems removed & discarded
1 shallot, small dice
1 carrot, small dice
1 celery stalk, small dice
3/4 cup Italian seasoned bread crumbs
1/4 cup grated pecorino romano
2 Tbsp fresh chopped parsley
2 tsp garlic powder
1/3- 1/4 cup vegetable broth
olive oil
salt & pepper


Preheat oven to 375 degrees.
In a large saute pan, over medium heat, add in a couple tsp olive oil, the shallot, carrot and celery. Season lightly with salt and pepper. Cook until softened.
Into a bowl mix together the bread crumbs, cheese, parsley, garlic powder and vegetables.
Slowly add in enough vegetable broth until the mixture is just moist enough to come together in a loose crumble. {I hope that makes sense- you do not want it very wet}
Using a small spoon, stuff the mushrooms pressing the mixture down to remain in place. Drizzle a baking dish with a little olive oil, place the stuffed mushrooms into the baking dish and bake for about 15 minutes. The mushrooms should be tender and the stuffing lightly golden.


Mushrooms make for a really great meaty dish without the meat. These simple Stuffed Mushrooms are perfect as an appetizer or side dish. I make these every year as part of our big ole Italian antipasto at Christmas. These come together easily, quickly and are delicious! If you wanted, you could add some crumbled sweet Italian sausage.


Tuesday, October 15, 2013 - 7:51pm


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