Cremini mushrooms, sometimes called Baby Bellas, are smaller relatives of portobellos. With a firmer texture and a bit more flavor than white mushrooms, to which they are also related, they add a little something extra to this classic preparation. The filling of dry bread crumbs flavored with garlic and cheese becomes crunchy, a nice contrast to the juicy mushroom caps. This was one of my mom’s favorite recipes, and we never failed to have them with roast beef or a steak. Look for small mushrooms that can be eaten in one or two bites.
Serves 4 to 6
INGREDIENTS:
- 1 (8- to 10-ounce) package small cremini or white mushrooms, cleaned and trimmed
- ½ cup plain dry bread crumbs
- 1 small garlic clove, minced
- 2 tablespoons finely chopped fresh parsley
- ½ cup freshly grated Pecorino Romano
- Salt and freshly ground pepper
- About ¼ cup extra-virgin olive oil
INSTRUCTIONS:
- Preheat the oven to 375°F. Oil a baking dish large enough to hold the mushroom caps in a single layer.
- Snap off the mushroom stems and chop them fine. Set the caps aside.
- Place the chopped stems in a bowl and add the bread crumbs, garlic, parsley, cheese, and salt and pepper to taste.
- Add 2 to 3 tablespoons oil, or enough to moisten the crumbs.
- Lightly stuff the mushroom caps with the filling; do not press down or pack the filling.
- Place the stuffed mushrooms in the baking dish and drizzle with a thin stream of oil.
- Bake for 35 to 45 minutes, or until the mushrooms are tender and the crumbs are crisp and lightly browned.
- Serve hot or at room temperature.
