"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

ITALIAN STUFFED MUSHROOMS Recipe

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This recipe for ITALIAN STUFFED MUSHROOMS, by , is from Never Forgotten 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!

Contributor:  
Contributor:  
Mindy Buckley

Category:
Category:

Ingredients:  
Ingredients:  
1/2 Cup Italian style dried bread crumbs
1/2 Cup grated Pecorino Romano Cheese
2 Garlic cloves, peeled & minced
2 Tablespoons chopped fresh Italian parsley leaves
t Tablespoon chopped fresh mint leaves
Salt and pepper to taste
1/3 Cup EVOO
28 Large (2 1/2" diameter) white mushrooms de-stemmed

Directions:
Directions:
Preheat oven to 400. Stir breadcrumbs, cheese, garlic, parsley, mint, salt and pepper, 2 Tablespoons EVOO in medium bowl to blend. Drizzle a large baking sheet with about 1 Tablespoon EVOO, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle the remaining EVOO over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated thought and golden on top. About 25 minutes.

 

 

 

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