Stuffed Mushrooms a la Giada

8 Aug


Since I was taking an evening class this summer, I’ve had very little time to cook and I’ve missed it a lot.  So I decided to go all out with dinner last night and make an appetizer and dessert with dinner.  So that gives me four new recipes to post (and if I may say so myself, they were all delicious).

So the appetizer is first.  I recently found Giada’s Everyday Italian at Half-Priced Books and I’ve been dying to make several things from it.  I love mushrooms, so these were at the top of the list.  If you like stuffed mushrooms, they are awesome.

1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 tablespoons chopped fresh flat-leaf parsley1 tablespoon chopped fresh mint
2 garlic cloves, minced
About 3 tablespoons olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed

Preheat the oven to 400 degrees F.

In a medium bowl, stir the bread crumbs, Romano cheese, parsley, mint, and garlic to blend.

Lightly coat a large, heavy baking sheet with about 2 teaspoons of the oil.  Arrange the mushroom caps on the baking sheet, cavity side up, and spoon the filling into the mushroom cavities. Drizzle 1/4 teaspoon of 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. Arrange the stuffed mushrooms on a platter and serve.

I know you can’t eat these Weesie, but I highly recommend them to everyone else.


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