Stuffed Mushrooms

Stuffed Mushrooms

22 Large White Mushrooms (make sure the bottoms haven't opened up)
3 Stalks Celery with their leaves, chopped
1 Onion, chopped
¼ Cup Parsley, chopped
1/3 cup Seasoned Breadcrumbs, approx.
½ cup Grated Pecorino Romano Cheese, approx.
Extra Virgin Olive Oil
Salt and Pepper to taste


Preparing the Mushrooms
1. Wet a paper towel and wipe down the mushrooms, removing all the dirt.
2. Slice off the very bottom of the mushroom stems to remove the edge.
3. Pop off the mushroom stems and place them in a bowl.
4. Place the mushroom tops in a separate bowl.
5. Simultaneously, bring a large pot and medium pot of water to boil. One for the tops and one for the stems.
6. When the water is boiling add a generous amount of salt to each pot.
7. Add the stems to the small pot and the tops to the large pot.
8. Boil each for a couple minutes then drain.
9. Lay the tops out on a paper towel with the opening facing down to dry.

The Stuffing
1. Peel the celery (optional).
2. Chop the celery, onion, and mushroom stems and place in separate bowls.
3. Heat about 4 Tbsp Olive oil in a non-stick pan on medium heat.
4. When the oil is aromatic, add the onions and sauté for a minute.
5. Add the chopped mushroom stems and mix.
6. Add the celery and mix well.
7. Salt and Pepper to taste. (once its done cooking you can taste it again and re-season)
8. Add the parsley.
9. Cook, stirring occasionally, until veggies are tender. (Approx. 10 minutes)
10. When veggies are done, remove from heat.

1. Preheat oven to 375F.
2. Add about half the cheese and breadcrumbs and mix well.
3. Add the other half of the cheese and breadcrumbs and mix well.
4. Drizzle a little olive oil into a baking dish and great the bottom and sides with it.
5. Stuff the mushrooms with the onion mix, pressing well to compact it.
6. Place the onions in the baking pan as you fill them.
7. Top with more grated pecorino cheese.
8. Drizzle just a little bit of olive oil on top of each mushroom. (just a drop or two)
9. Bake for approx. 30 minutes or until the tops just start to brown.

Serve on a plate garnished with parsley.

You can prepare these a day ahead of time and bake them 30 minutes before you want to serve them.

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