Baked mushrooms, broken bread is a simple yet sophisticated melding of two enduring entertaining icons: stuffed mushrooms and Thanksgiving stuffing.
This baked mushrooms, broken bread recipe is sorta a deconstructed déjà vu of a couple enduring entertaining icons—whether stuffed mushroom caps or Thanksgiving stuffing. An effortless, elegant side that plays loose and free with the form of what you expect. Originally published on November 14, 2011.–Renee Schettler Rossi
Baked Mushrooms, Broken Bread
- Quick Glance
- 25 M
- 1 H, 10 M
- Serves 4
- 1/2 cup grated pecorino
- 1/4 cup fresh bread crumbs
- 1 garlic clove, finely chopped
- 1 tablespoon finely chopped flat-leaf parsley, plus more for garnish
- 1 teaspoon finely chopped rosemary leaves, plus more for garnish
- 1 tablespoon thyme leaves, plus more for garnish
- Zest and juice of 1 lemon, preferably organic
- 2 anchovies, finely chopped (optional)
- 1/3 cup olive oil, plus 2 tablespoons for drizzling
- Splash (big or small, according to your discretion) brandy
- 1 pound smallish to medium cremini mushrooms, trimmed
- Salt and freshly ground black pepper
- 1/2 smallish loaf ciabatta (about 8 ounces or 226 g)
- 1. Preheat the oven to 400°F (200°C). Lightly oil a rimmed baking sheet.
- 2. In a bowl, combine the pecorino, bread crumbs, garlic, herbs, and lemon zest.
- 3. In another large bowl, combine the lemon juice, anchovies, 1/3 cup olive oil, and brandy. Add the mushrooms and toss gently. Season with salt and pepper and toss again. Add the cheese and herb mixture and toss once more.
- 4. Turn the mixture onto the baking sheet. Cover with foil and bake for 30 minutes. Then remove the foil and bake until the mushrooms are tender, 5 to 15 minutes more, depending on the size of the mushrooms.
- 5. Meanwhile, tear the bread into bite-size chunks and place them on another baking sheet. Toss with the remaining 2 tablespoons oil and lots of pepper. Place it in the oven with the mushrooms for the last 10 to 15 minutes of baking, or until the bread is golden and crisp on the outside but still a little soft in the middle.
- 6. Just before serving, place the dried broken bread on a large platter and spoon the mushrooms and their juices, if there are any, over the top. If desired, drizzle with olive oil. Sprinkle with more parsley, rosemary, and thyme.
In Advance Advice
- Truth be told, this dish is best when these ingredients are tossed together, shoved in the oven, and served at once, without dallying of any sort. But you can do quite a lot of the prep work—grating the cheese, chopping the herbs, trimming those ‘shrooms—the day before. Trust us, you’ll be glad you did.