I’ve always loved stuffed mushrooms since I was a kid. Earthy, salty and cheesey, most of the time you can pop the entire thing in your mouth before your mom notices you are spoiling your appetite.
The filling is flavorful and the mushroom is cooked perfectly, making it the perfect vessel to hold all that stuff.
They are a fancy addition to any cocktail party and can also serve as a great side dish.
They are best served 10 minutes out of the oven, but taste just as good room temperature.
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1 lb large white mushrooms
1/2 bread crumbs
2 cloves garlic minced
½ or 1 small white onion finely chopped
1/2 cup Pecorino Romano cheese, grated
2 tablespoons parsley, plus more for a garnish
1 tablespoon fresh chopped oregano
Salt and pepper
Preheat oven to 400 degrees.
Clean off mushrooms and remove stems, reserve. Drizzle a baking sheet with olive oil and arange mushrooms caps on it.
Chop up mushroom stems. Heat a large skillet with olive oil, sauté stems for 5 minutes. Add onion and garlic, salt and pepper, for about 5 more minutes. Let cool slightly.
Mix in bowl mushroom mixture, breadcrumbs and pecorino Romano. Spoon into mushroom caps, patting down gently to compact stuffing.
Bake at 400 for 25 minutes. Let sit for five, so the juices in the mushroom become reabsorbed and it doesn’t scorch your mouth.