Stuffed Mushrooms

Name: Stuffed Mushrooms
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
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

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Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 28

Author : Giada De Laurentiis

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Ingredients

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1/2 cup Italian-style dried bread crumbs1/2 cup grated Pecorino Romano2 garlic cloves, peeled and minced2 tablespoons chopped fresh Italian parsley leaves1 tablespoon chopped fresh mint leavesSalt and freshly ground black pepper1/3 cup extra-virgin olive oil28 large (2 1/2-inch-diameter) white mushrooms, stemmed

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Instructions

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Step 1

Preheat the oven to 400 degrees F.

Step 2

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.

Step 3

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.