Jack’s Stuffed Mushrooms
COOK TIME
40 MIN
SERVINGS
4
DIFFICULTY
MEDIUM
Ingredients:
- 2 tablespoons Bellucci EVOO
- 1 box of white button mushrooms
- ¼ cup finely chopped fresh parsley leaves
- 1/3 cup Progresso Italian style bread crumbs
- 1/4 cup grated Pecorino Romano cheese
- 2 tablespoons unsalted butter, melted
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon kosher salt
Cooking Instructions:
- Preheat oven to 400F degrees. Pour 2 teaspoons of Bellucci EVOO to coat the bottom of an 8- inch glass pie plate.
- Trim the bottom of each mushroom stem. Remove stems from each mushroom cap. then finely chop the stems and place in a medium bowl.
- Add all remaining ingredients to the chopped stems and mix well. The mixture should be moist but not wet.
- Using a teaspoon, fill and mound each mushroom cap with the mushroom herb filling and place in pie plate. Lightly drizzle top of filled mushrooms with Bellucci EVOO.
- Bake for 15 – 20 minutes until the tops are golden brown.
- Remove from oven and serve.