Stuffed mushrooms are easy to make, bake and are great appetizers. The hardest part is the preparation which is really fairly easy. This is considered an Italian dish because of the mixture of extra virgin olive oil, Italian grated cheeses, etc. The only thing missing here is the garlic. I don’t like raw garlic, minced or otherwise in my stuffing. I would much rather infuse the olive oil with garlic than to put raw garlic into the stuffing mixture. The ingredients here are not exact because it largely depends on the size of the mushrooms, so these are just approximate. You can estimate by eye what you need and add accordingly, but just use your judgement to adjust to your taste.
- 1 Small Package of Button Mushrooms (about 15)
- 1/4 Cup Extra Virgin Olive Oil
- 1/4 Ounces Fresh Chopped Parsley
- 1/4 Cup Dried Plain Breadcrumbs
- 1/4 Cup Grated Parmesan and/or Pecorino Romano Cheese
- Salt & Pepper to taste
About 15 button mushrooms should fit in a 8×10″ glass baking dish. You want to put some olive oil on the bottom just to slightly coat it so the mushrooms don’t stick. First cut off the stems of the button mushrooms and discard. Next use a mellon baller or a small spoon to scoop out the center but do not discard them, chopped them up and add to a bowl where you will also put the breadcrumbs, grated parmesan, pecorino and parsley. Season the stuffing with salt and pepper to taste. Now take a generous amount of extra virgin olive oil and pour it into the mixture and mix well. You don’t want the stuffing wet but you don’t want it dry either. It should be moist.
Preheat the oven to about 425F. Next use a spoon to stuff the mushrooms over the mixing bowl so you don’t waste the stuffing (you don’t want it to spill into the dish you are going to cook them in).
From here you can put a few drops of olive oil on top of each mushroom or top with a 1″ square of cut bacon. This is fine just as it is without bacon in my opinion.
Allow to cook for at least 30 minutes or more. You will see the mushrooms get brown as well as the top of the stuffing. I like my mushrooms a bit more tender. I originally cooked them at 400F for 35 minutes but I think baking them at 425F for 35 minute should work. No worries, all of these ingredients you can eat raw, so there is no harm there, its just a matter of how tender you want them to be.
Allow them to cook for 5 minutes before serving. These need no condiments, they are ready to eat once they have cooled a bit from the oven.