Stuffed Mushrooms

Inspiration:
Book Club
Giada De Laurentiis' recipe

Ingredients:

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

Instructions:

1. Preheat the oven to 400 degrees F.

2. 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.

3. 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.

4. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes.
   

Notes: These tasted good, but didn't look that great. Next time I would use grated Romano instead of shredded, and work better at getting the stuffing inside the mushrooms before baking.

Tim's Rating: ?/10
Liz's Rating: 7.5/10