recipes
Stuffed mushrooms
Serves:
Ingredients
- 100g dried breadcrumbs
- 100g grated Pecorino Romano
- 2 garlic cloves, peeled and minced
- 2 tbsp chopped fresh Italian parsley leaves
- 1 tbsp chopped fresh mint leaves
- Salt and freshly ground black pepper
- 4 tbsp extra-virgin olive oil
- 10 x 5cm local button mushroom, stemmed
Method
Preheat the oven to 200°C. Stir the breadcrumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend. Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining 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. Serve.
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