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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Grandma Anne's Italian Stuffed Mushrooms Recipe

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This recipe for Grandma Anne's Italian Stuffed Mushrooms is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup Italian-style dried bread crumbs
1 cup grated Pecorino Romano cheese
4 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
2 1/2 pounds White or baby bella mushrooms with stems removed – medium size (about 3 small packs or 1 pack of large stuffing mushrooms)
Chicken broth (low sodium)
Tomato sauce
Directions:
Directions:
Preheat the oven to 400 degrees F.

Clean mushrooms, remove stems.

Combine bread crumbs, Pecorino Romano cheese, garlic, parsley, basil, oregano, salt and pepper to taste in a medium bowl. Add olive oil to blend, then add chicken broth to moisten the breadcrumb mixture if too dry.

Drizzle a heavy large baking sheet with about 1 tablespoon olive oil to coat. Spoon the filling into the mushroom cavities generously and arrange on the baking sheet, cavity side up. Top each mushroom with a spoonful of tomato sauce. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 30 minutes. Serve.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
I usually make these for a holiday along with many other side dishes (We Italians like to go overboard with food!). Depending on how much other food you serve, this recipe could feed more people.

 

 

 

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