Ingredients
- 20 large white mushrooms
- 4 Tbsp olive oil
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 3/4 cup plain dried breadcrumbs
- 1/2 cup grated pecorino romano cheese
- 3 Tbsp chopped fresh parsley
- 1/4 tsp salt
- 1/8 tsp fresh ground black pepper
Preparation
Step 1
Preheat oven to 350 degrees. Lightly oil a baking sheet. Remove stems from mushrooms and scrape insides clean. Finely chop stems and reserved trimmings.
Heat 2 Tbsp oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring occasionally until onion is translucent, about 5 minutes. Add 1 Tbsp oil and mushroom trimmings. Cook, stirring occasionally until mushrooms are tender, about 5 minutes. Transfer to a bowl and cool slightly.
Add breadcrumbs, cheese, 2 Tbsp parsley, salt and pepper and mix well. Place mushrooms on baking sheet and fill each with the filling. Mound the top and drizzle with 1 Tbsp olive oil.
Bake until stuffing begins to brown about 15 minutes. Transfer to a platter and sprinkle with remaining parsley.