Salerno Stuffed Mushrooms (Skinny Italian)

By sybrmom

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.