Friday, October 22, 2010

Romano Stuffed Mushrooms

I have made stuffed mushroom caps several different ways, but this is the easiest recipe, because it has the least number of ingredients, and most of them have a permanent place in my pantry or refrigerator.

24 brown Crimini mushrooms
1/2 small red onion
2T chopped Italian parsley
1/4C freshly made Puglese breadcrumbs
1/4C freshly grated Pecorino Romano
extra virgin olive oil 

Clean mushrooms, remove stems, set aside the caps, facing up on a baking sheet. Now mince the stems, parsley and red onion. Preheat the oven to 375 degrees.

Saute the mushroom stems, onion and parsley over medium heat in a small amount of olive oil until fully cooked.

Add the breadcrumbs and stir until they have completely incorporated with the onion mushroom mixture.Take the pan off heat and add the Romano.

Stuff the mushroom caps with the filling until it is piled in a mound on top of the mushroom cap. I like to drizzle a little Sciabica Jalapeno olive oil on top before baking, but it's not necessary. When all caps have been stuffed, bake them for 10 - 15 minutes or until the mushrooms have cooked. These make a good appetizer or a side dish for steak.

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