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Stuffed Mushrooms

This recipe creates easy and flavorful Italian-style stuffed mushrooms. Large mushroom caps are filled with a savory mixture of bread crumbs, Pecorino cheese, fresh herbs, garlic, and olive oil, then baked until tender and golden. They make a perfect appetizer.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course lunch/dinner
Cuisine French
Servings 28 people
Calories 941 kcal

Equipment

  • 1 Medium Mixing Bowl
  • 1 Heavy Large Baking Sheet
  • 1 Measuring Cups and Spoons
  • 1 Garlic Mincer or Knife
  • 1 Spoon For mixing and filling

Ingredients
  

Main

  • 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

Instructions
 

  • Preheat the oven to 400 degrees F.
  • 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.

Notes

Ensure mushrooms are wiped clean, not washed, to prevent them from becoming watery during baking. Finely mincing the garlic is key for even flavor distribution. Pecorino Romano is quite salty, so taste the bread crumb mixture before adding salt. Using fresh herbs like parsley and mint provides a bright, aromatic contrast to the rich filling and earthy mushrooms. Don't be shy with the olive oil; it helps crisp the filling and adds moisture.