Wednesday, October 13, 2010

Mushrooms Parmigiana


This is an easy stuffed mushroom recipe that my mom has used for years. It's got lots of flavor and is a perfect appetizer for dinner or a party!


1 lb mushroom caps
4 tbsp olive oil (plus more for drizzling)
1/4 cup onion, minced
2 cloves of garlic, minced
1/2 cup bread crumbs
4 tbsp Pecorino Romano cheese
1 tsp salt
1 tbsp parsley, chopped
2 tsp pepperoncino flakes
1/2 tsp oregano


1. Clean the mushrooms and remove the stems. Roughly chop the stems and set aside. Drizzle a little olive oil into a baking dish and place the mushroom caps in the dish with the cavity facing upwards.

2. Heat 4 tbsp of olive oil in a frying pan over medium heat. Place the mushroom stems, onion, and garlic in the pan and cook until slightly browned. Remove from heat.

3. Mix bread crumbs, cheese, parsley, salt, pepperoncino flakes, and oregano in a separate bowl.
4. Stir in the onion, garlic and stems into the dry mixture. Fill the cavity of the mushroom caps with breading.

5. Drizzle olive oil over the tops of the mushroom (if you have some extra cheese, you could sprinkle some on now as well) and bake at 400 degrees for 15-20 minutes (slightly browned).

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4 comments:

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