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.
Baked Mushrooms, Broken Bread
- Quick Glance
- 25 M
- 1 H, 10 M
- Serves 4
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.
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.