Stuffed Mushrooms
This stuffed mushrooms recipe, a favorite starter of Italian trattorias in the 1970s, is a delicious classic that’s worthy, I feel, of a place in this book. As a former vegetarian, I would be happy to be offered this dish to replace meat at any meal.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 portobello mushrooms
- 1 tablespoon roughly chopped mint leaves
- 2 heaping tablespoons roughly chopped flat-leaf parsley leaves
- 1 ounce Parmesan (finely grated)
- 1 garlic clove (finely grated)
- 3 tablespoons bread crumbs
- 1/3 cup extra-virgin olive oil
Instructions
- 1
Preheat the oven to 350°F (176°C).
- 2
Slice the mushroom stalks from the caps. Place the mushroom caps on a baking sheets, gills facing up. Finely chop the mushroom stalks.
- 3
In a bowl, combine the mushroom stalks, mint, parsley, Parmesan, garlic, and bread crumbs and mix thoroughly. Using a spoon, divide the mixture evenly among the 6 mushroom caps, gently packing the mixture down with the back of the spoon.
- 4
Drizzle a little olive oil over each mushroom, then bake for 15 to 25 minutes, until the surface of the stuffing is golden. Serve warm.