Stuffed mushrooms may seem like something from the 1980s, but they always disappear fast at parties. Hot and cheesy, these are just right for a passed appetizer or as part of an antipasto assortment. The tasty stuffing here is made from fresh bread crumbs, Parmigiano-Reggiano, and a bit of rosemary. For variety, try using different cheeses or herbs in the filling. But don’t stop there. You can also add prepared pesto sauce, cooked spinach, or chopped prosciutto. Small to medium mushrooms are the best choice so that they can be eaten in a bite or two
Serves 4 to 6
INGREDIENTS:
- 12 large white or cremini mushrooms, cleaned and trimmed
- 1 slice Italian-style bread, torn into small bits (about ½ cup)
- ¼ cup whole milk
- 1 large egg
- 1 large egg yolk
- 1 cup freshly grated Parmigiano-Reggiano
- ½ teaspoon chopped fresh rosemary
- Salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
INSTRUCTIONS:
- Preheat the oven to 350°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.
- Soak the bread crumbs in the milk, then squeeze out the excess milk. Place the crumbs in a bowl and add the egg, egg yolk, cheese, rosemary, and salt and pepper to taste. Add the mushroom stems and mix well.
- With a small spoon, scoop a little of the filling into each mushroom cap, mounding it slightly; do not press down or pack the stuffing. Place the mushrooms in the baking dish and drizzle with the oil.
- Bake for 30 minutes, or until the filling is lightly browned. Serve hot.
