Stuffed Mushrooms

These were a big hit at the dinner party I hosted last night. They are super easy to make. The recipe asks for pecorino cheese (which I found out is a Romano cheese). Pecorino cheese is available at Deluca’s. I used Kraft Parmesan for the 1/2 cup Parmesan and freshly grated Parmesan to replace the 1/4 cup of pecorino with great results. This recipe is taken from “The Italian Way – Cooking with the Deluca’s”.

12 large button mushrooms
3 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2 garlic cloves, coarsely chopped
Salt and pepper to taste
2 tablespoons Italian flat-leaf parsley
1 tablespoon dried oregano
1/4 teaspoon red chili pepper flakes
1/2 cup Parmesan cheese
1/4 cup pecorino cheese
1/4 cup mozzarella cheeses, grated and then chopped fine, either by hand or with a food processor

1. Wash and dry the mushrooms and remove the stems. Using a paring knife, cut away some of the mushroom cap to form a larger cavity. Set aside. (Mushrooms can be cleaned and refrigerated in an air-tight container for up to two days before use).

2. Melt the butter over low heat in a saucepan and add the oil, garlic, salt, pepper, parsley, oregano, and chili pepper. Let the spices steep in the liquid for 5 minutes. Meanwhile, combine the three cheeses in a small bowl.

3. Place the mushroom caps in a baking dish. Spoon the butter and oil mixture evenly into the mushroom caps and fill with the cheese mixture. Broil the mushrooms until cheese is golden, about 8-10 minutes. Serve hot.

Serves 4-6


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