With Thanksgiving around the corner, stuffed mushrooms make perfect appetizers for a memorable holiday meal or a dinner party. The mushrooms can be prepared the day before and then baked before serving.
- 1/2 cup dried bread crumbs
- 1/2 cup grated Pecorino Romano
- 3 scallions (alternate 1 medium onion) chopped finely
- 2 tablespoons chopped fresh Italian parsley leaves
- Salt and freshly ground black pepper
- 6 tablespoons of butter
- 2 tablespoons of oil
- 25 medium to large white mushrooms, stemmed
Preheat oven to 400°F.
Wash the mushrooms one at a time under running water for one second. Dry immediately. Pull stems from mushroom caps and finely chop them. Put mushroom caps, stemmed sides down, in a lightly oiled large shallow baking pan and bake in middle of oven until mushrooms exude liquid, about 15 minutes, then remove from oven.
While mushroom caps are baking, melt 3 tablespoons of butter and oil in a heavy skillet over moderately high heat. Sauté scallions briefly. Add chopped stems, stirring, about 5 minutes. Remove the pan from the heat and add the bread crumbs, cheese, parsley salt and black pepper. Mix well.
Turn mushroom caps over. Using the remaining butter, place a small piece inside each cap. Mound mushroom filling in mushroom caps, pressing gently. Bake until mushrooms are tender and stuffing is golden brown, about 20 minutes.