For an elegant appetizer, try Giada De Laurentiis' Stuffed Mushrooms from Everyday Italian on Food Network. Breadcrumbs and cheese make these caps extra rich.

Stuffed Mushrooms

bread crumbs

Pecorino Romano

garlic cloves,

Italian parsley leaves

mint leaves

Salt and black pepper

olive oil

(2 1/2-inch-diameter) white mushrooms,

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.

I loved the seasoning mixture in these and the mint and parsley went extremely well together. The only thing I would change is that it's best to bake the mushrooms for a about 8 minutes before filling them and rebaking because of the amount of water secreted from the mushrooms. I can't imagine skipping this step because otherwise they come out very watery and the flavor just isn't there.

I have been making this receipt for four years for the holidays since everyone thinks they are out of this world. My best friend even requested I make them for her New Years Eve party for appetizers. I did modify the receipt a little, I take the mushroom, stems, chop and sauté them in olive oil until brown and add them to the stuffing mixture. Every thing else is followed exactly to Giada's recipe. You should it. it is really easy and delicious

Made these as part of an appetizer spread for Thanksgiving dinner - the family went berserk over them!  We added a tsp or so of black truffle oil to the mixture, was absolutely delicious!

Skip the mint and oil.  Chop up the stems and saute with garlic in butter and then add the other lngredients.  Mix on a very low flame.  Add butter, cheese and breadcrumbs as needed.  Keep on dry side.  Shut heat and stuff mushrooms.  Bake.

This way quite tasty. I wasn't certain how I would like the mint in this recipe, but I will admit, it worked! I am not thinking about putting the mixture into a meatloaf just to see if it can hold its' own there as well!<br />

We added REAL thick sliced bacon, crumbled in the stuffing and a lil bacon “juice” to the mixture w salt n pepper. Then topped with shredded mozzarella   YUM!

Too salty for my taste and I didn't add any salt. They were good and my family preferred another stuffed mushroom recipe 

So yummy!!!! They were gone within 10 minutes!

replaced mint with fresh basil and dried celery flakes. also, tried some with chicken "better than bouillon" stock. cooked both with fresh parmesan instead of romano. so good either vegetarian or with chicken stock! LAST NOTE: also, tried it with the above changes but didn't use fresh parm or chicken stock, used salt and pepper and vegan parmesan. ALL DELICIOUS! drizzle with some EVOO for browning breadcrumbs

https://www.foodnetwork.com/videos/stuffed-mushrooms-0132816

Giada's stuffed mushrooms are sure to be a hit at your next gathering.

stuffed mushrooms

Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 28

Author : Giada De Laurentiis

Ingredients

Instructions

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