Baked Mushrooms, Broken Bread

Baked mushrooms, broken bread is a simple yet sophisticated side that’s inspired by two enduring entertaining icons—stuffed mushrooms and Thanksgiving stuffing—and ends up someplace in between.

A white plate filled with baked mushrooms, broken bread, and two glasses of red wine in the background.

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
  • (2)
  • 25 M
  • 1 H, 10 M
  • Serves 4
5/5 - 2 reviews
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Ingredients


Directions

Preheat the oven to 400°F (200°C). Lightly oil a rimmed baking sheet.

In a bowl, combine the pecorino, bread crumbs, garlic, herbs, and lemon zest.

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.

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.

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.

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.

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    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.

    Recipe Testers' Reviews

    OMG! This was heaven in a bowl. And please do add the anchovies! The mushrooms were divine with the bread crumbs, cheese and herbs and when tossed over the chunks of bread, we fought for the last bits. You will add this to your vegetable recipe list for all seasons.

    My love for food has made the holidays the perfect excuse to really get down and cook. By preparing a delicious holiday feast for my family and friends, I feel I am giving my loved ones a big, fat, juicy kiss. For this reason, I have been on a hunt for recipes that can riff or spin off classic dishes which sometimes are little too labor-intensive for holiday cooking. This recipe for baked mushrooms fits that search perfectly. Although not intended to be so, this recipe can be an awesome swap for classic Italian stuffed mushrooms. I love that the breadcrumb mixture settles into the mushrooms without the labor of stuffing called for in the traditional dish. The rosemary is unexpected and plays so nicely with the acid of the lemons. I found one half of a ciabatta made the ratio a little heavy on the toasted bread. Next time I will use enough of the half loaf to make the ratio a little closer to one to one.

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    Comments

    1. I can’t find ciabatta in the stores where I live. Is there an approximate weight for the bread and what type would be best to substitute. Thanks. This sounds great!

    2. That’s what I’m wondering, Renee. I’ve done something similar to this, well, minus the torn bread, but more stir fry style for the cooking. Other than that I’ve only used the rehydrated mushroom in soups or saucy dishes, like Stroganoff. I’m game to give it a go. Maybe I’ll do a small test batch, and if that’s a fail, I’ll do my usual stove top prep, then at the end, stick it under the broiler. 😉 We’ll see.

    3. Haven’t tried this yet, but I definitely will — kind of a mushroom panzanella-ish thing. It sounds (and looks in your pic) amazing. Along with Jackie G. I am a mushroom wedger. 😉 They are just so much…I’d have to say…meatier…a real, recognizable, mouthful of funghi goodness, which in this case seems like the perfect match for the torn bread bits.

      Cooking the mushrooms in foil, I can’t imagine why so many people didn’t have liquid left. The first thing I thought when I saw the foil, was, ack, limp mushrooms sitting in brown water. 😉 But since that doesn’t seem to be the case here, I’ll go with the foil.

      I’ve got some dried wild mushrooms which I may try rehydrating and doing this with. I love the wild mushrooms so this might be a good showcase for them and all their flavor, and maybe shower the finished dish with some nice gremolata for lightness and contrast. But we’ll see if rehydrated comes out well after baking. Lots of good mushroom recipes on here, guys.

      1. Thanks so much, ruthie. And yes, a panzanella-ish thing. I know a number of folks who’ve sworn off stuffing at Thanksgiving after trying this. I wonder, do you think the rehydrated ‘shrooms would get tough in the oven?

    4. So simple, so delicious. Don’t double the lemon when you double the recipe. For the first time out, a home run! Will make again.

      1. Sue and Steve, so glad you enjoyed the dish. And thanks for the heads up about not doubling the lemon juice. Sometimes a little thing like that can make all the difference. Happy 2014!

    5. Everyone loved this. I doubled this recipe to make a side dish for four and didn’t have any leftovers. I was very happy to see everyone keep dipping into the bowl to get more. I didn’t add anchovies only because I didn’t have any, so I was generous with the salt. I didn’t have fresh bread crumbs, so I used dry ones and added more olive oil over the mushrooms before cooking, and before plating added more olive oil over the cooked bread. I couldn’t find a loaf of ciabatta, so I used three ciabatta rolls. We thought it was a perfect mix of bread and mushrooms. Next time I might zest a bit of lemon over the top right before serving to brighten things up a bit. Do yourself a favor and make this recipe.

      1. Lovely to hear, Cathy, many thanks! Sorry to hear about the lack of leftovers, though that is a compliment of the highest order…! Appreciate you letting us know how well this went over in your household.

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