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Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, 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.
SERVES: 28 (APPETIZER- PER MUSHROOM); Calories: 42; Total Fat: 3 grams; Saturated Fat: 1 gram; Protein: 2 grams; Total carbohydrates: 2 grams; Sugar: 1 gram; Fiber: 0 grams; Cholesterol: 3 milligrams; Sodium: 131 milligrams
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Shrimp, Scallop and Pork Shumai
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By GastroGeek
Ontario
on January 06, 2013
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Rich and yummy! I used 8 large white stuffing mushrooms instead of the small mushrooms suggested. I did not increase the cooking time. Added a sprinkle of cayenne pepper to each cap before stuffing for extra zip. They were moist with a crispy top and delicious!
By sheila21sp
Houston
on November 28, 2012
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Absolutely Delicious!!! This recipe made my 13 year old niece like mushrooms, she used to hate them :
Thanks!
By LOVELY chef
on November 02, 2012
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I love trying new things and im very adventurous when it comes to cooking! New ideas are a top favorite. And this stuffed mushroom recipe is at the top of my list. And its just in time for thanksgiving. Which is also my birthday this year. Giada you also amaze me with the flavors and creativity you put together.
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