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Stuffed Mushrooms Recipe

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This recipe for Stuffed Mushrooms, by , is from The Hungry Hawk Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
The Coleman Family
Added: Tuesday, June 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. Italian-style dried bread crumbs
1/2 c. 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
1/3 c. extra-virgin olive oil
28 large white mushrooms, stemmed

Directions:
Directions:
Preheat oven to 400

Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste and 2 tbsp. olive oil in a medium bowl to blend.
Drizzle a heavy large baking sheet with about 1 tbsp. 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 mins. Serve.

 

 

 

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