Stuffed Mushrooms With Pecorino And Garlic – a delicious recipe with white mushrooms, olive oil, garlic, parsley, breadcrumbs, pecorino cheese. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Preheat oven to 350 degrees. Gently pull out mushroom stems, leaving caps intact. Set the caps aside and mince the stems.
2
Heat the oil in a medium skillet and add the garlic; cook 30 seconds or so until it becomes fragrant. Add the parsley and mushroom stems and cook for about 3-4 minutes until they soften and cook down. Toss in the breadcrumbs; remove from heat and add the grated cheese.
3
Grease a pan big enough to hold the mushroom caps (I used a 10-inch Corningware). Overstuff the mushroom caps with the breadcrumb mixture and place stuffing-up in the pan. Drizzle olive oil over (or spray with an oil mister) and grate a little cheese on top.
4
Bake about 30 minutes until the stuffing starts to brown on top.
136
kcal
Calories
10
g
Fat
7
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 white mushrooms 10s oz. packages, 2 tablespoons olive oil, 2 cloves garlic minced, 3 tablespoons chopped parsley, and more.
Yes, Stuffed Mushrooms With Pecorino And Garlic falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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