Stuffed Mushrooms With Pecorino and Garlic

Photo: Celia R. Muller

Ingredients

2 10s oz. packages white mushrooms

2 tablespoons olive oil

2 large cloves garlic, minced

3 tablespoons chopped parsley

1/4 cup breadcrumbs

2 tablespoons grated Pecorino cheese, plus extra for topping

Preparation

Preheat oven to 350 degrees. Gently pull out mushroom stems, leaving caps intact. Set the caps aside and mince the stems.

Heat the oil in a medium skillet and add the garlic; cook 30 seconds or so until it becomes fragrant. Add the parsley and mushroom stems and cook for about 3-4 minutes until they soften and cook down. Toss in the breadcrumbs; remove from heat and add the grated cheese.

Grease a pan big enough to hold the mushroom caps (I used a 10-inch Corningware). Overstuff the mushroom caps with the breadcrumb mixture and place stuffing-up in the pan. Drizzle olive oil over (or spray with an oil mister) and grate a little cheese on top.

Bake about 30 minutes until the stuffing starts to brown on top.