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Ingredients
- Baby Bella mushrooms I used 32 about the same size
- Small bunch fresh parsley
- 5 tablespoon extra virgin olive oil
- 3 large cloves of garlic
- 2/3 cup breadcrumbs
- 1/2 Pecorino Romano
- 1/3 stick butter cut into small cubes. You’ll need 32
- Salt to taste
- Fresh cracked black pepper to taste
Instructions
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Step#1- Quickly rinse your mushrooms under cold running water. Do not have them soak otherwise they’ll absorb water. Gently remove the stem and set on the side.
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Step#2- In a food processor or by hand chop garlic and parsley.
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Step#3- Remove the garlic and parsley and chop the mushroom stems.
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Step#4- In a large sauté pan add the extra virgin olive oil, garlic, and parsley. On low heat stir for a minute until it releases its flavor in the oil.
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Step#5- Add your chopped stems and cook until color changes. Add the breadcrumbs and toast for 1 minute or 2. Step#6- Adjust your salt and pepper. Let the mixture cool and then mix the Pecorino Romano in.
Now you’re ready to fill, place your scooped out mushrooms on a cookie sheet. With a small spoon fill with the mixture and press down.
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Step#7- Add a small piece of butter to each mushroom.
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Step#8- Bake at 375 degrees Fahrenheit for about 30 minutes. So simple and delicious that they can be made anytime throughout the year. Enjoy!
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