Stuffed Mushrooms

1

Ingredients

  • 120g Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup Italian-style dried bread crumbs
  • 150g Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated Pecorino Romano
  • 2 garlic cloves, peeled and minced
  • 2 tablespoons Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped fresh Italian parsley leaves
  • 1 tablespoon Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped fresh mint leaves
  • Salt and freshly ground black pepper
  • 80ml extra-virgin olive oil
  • 28 large (2 1/2-inch-diameter) white mushrooms, stemmed

Use imperial measurements

Method

How to make Stuffed Mushrooms

1) Preheat the oven to 200°C.



2) Stir the breadcrumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and two tablespoons olive oil in a medium bowl to Technique: Blend Mixing two or more ingredients with another so that they combine together as one mixture. You can also use the main blade of a food processor to blend. I know this Teach me, please blend .



3) Drizzle a heavy large baking sheet with about one tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.