Stuffed Mushrooms
This stuffed mushrooms recipe, a favorite starter of Italian trattorias in the 1970s, is a delicious classic that’s worthy, I feel, of a place in this book. As a former vegetarian, I would be happy to be offered this dish to replace meat at any meal.
Ingredients
- 6 portobello mushrooms
- 1 tablespoon roughly chopped mint leaves
- 2 heaping tablespoons roughly chopped flat-leaf parsley leaves
- 1 ounce Parmesan, finely grated
- 1 garlic clove, finely grated
- 3 tablespoons bread crumbs
- 1/3 cup extra-virgin olive oil
Instructions
- Preheat the oven to 350°F (176°C).
- Slice the mushroom stalks from the caps. Place the mushroom caps on a baking sheets, gills facing up. Finely chop the mushroom stalks.
- In a bowl, combine the mushroom stalks, mint, parsley, Parmesan, garlic, and bread crumbs and mix thoroughly. Using a spoon, divide the mixture evenly among the 6 mushroom caps, gently packing the mixture down with the back of the spoon.
- Drizzle a little olive oil over each mushroom, then bake for 15 to 25 minutes, until the surface of the stuffing is golden. Serve warm.
Notes
Stuffed Mushroom Variations
Blue Cheese-Stuffed Mushrooms Omit the mint and Parmesan and reduce the bread crumbs to 2 tablespoons. Add 2 3/4 ounces crumbled blue cheese, such as Gorgonzola, in place of the Parmesan. Bite-Size Stuffed Mushrooms Substitute 15 or so button or cremini mushrooms for the portobello mushrooms. You will not need to use all the chopped mushroom stems.Nutrition
Serving: 1portion | Calories: 164kcal | Carbohydrates: 7g | Protein: 4g | Fat: 14g | Saturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 121mg | Fiber: 1g | Sugar: 2g