Friday, November 5, 2010

Stuffed Mushrooms

As Maria Von Trapp said, “Let’s start at the very beginning…” Can you tell I watched “The Sound of Music” recently? Anyhow, appetizers are people’s first foray into your cooking style and profile. Blow them away with this simple, yet delicious appetizer. You don’t even need a special occasion to break out this recipe.

Stuffed Mushrooms
Yields 28 Mushrooms

½ cup Italian-style dried bread crumbs
½ cup grated Pecorino Romano
½ cup chopped pepperoni
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed

Preheat the oven to 400 degrees.

Stir the bread crumbs, Pecorino Romano, garlic, parsley, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.

Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

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