Makes 28 stuffed mushrooms
Prep time: 20 minutes
Total time: 45 minutesIngredients¼ cup|60 ml olive oil, plus more for drizzling
1 medium shallot, minced
2 garlic cloves, minced
kosher salt and freshly ground black pepper, to taste
2 ounces|55 grams grated pecorino-romano
2 ¼ ounces|65 grams Italian-style breadcrumbs
7 grams minced flat-leaf parsley
3 grams minced mint
28 large button mushrooms (about 1 ½-inches|3 ¾-cm in diameter), stems removed and mincedDirections
Prep time: 20 minutes
Total time: 45 minutesIngredients¼ cup|60 ml olive oil, plus more for drizzling
1 medium shallot, minced
2 garlic cloves, minced
kosher salt and freshly ground black pepper, to taste
2 ounces|55 grams grated pecorino-romano
2 ¼ ounces|65 grams Italian-style breadcrumbs
7 grams minced flat-leaf parsley
3 grams minced mint
28 large button mushrooms (about 1 ½-inches|3 ¾-cm in diameter), stems removed and mincedDirections
- Heat the oven to 400°F|200°C. Heat 2 tablespoons of olive oil in a 10-inch skillet over medium-high. Add the shallots and cook until soft, 4 minutes. Add the garlic and cook 1 to 2 minutes longer. Add the mushroom stems and cook until soft, 6 to 7 minutes. Season with salt and pepper and cool slightly.
- In a medium bowl, stir 2 tablespoons of the olive oil, the cheese, breadcrumbs, parsley, and mint together. Add in the mushroom mixture and stir to combine. Season with salt and pepper.
- Divide the filling between the mushrooms and place on a baking sheet. Drizzle the mushrooms with olive oil and bake until the mushrooms are tender and the filling is heated through and golden, about 25 minutes.