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Mom's Best Italian Stuffed Mushrooms

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Italian Style, Delicious Vegetarian Stuffed Mushrooms

Photo of Mom's Best Italian Stuffed Mushrooms

Donna Pilato
Mom has been making these Italian Style Stuffed Mushrooms since we could first walk. She inherited the recipe from her mother who, most likely, inherited the recipe from her mother. They're always a welcome, savory appetizer or side dish at any large family gathering. My only caution is that you make enough for your crowd since there are never any leftovers.

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 24 stuffed mushrooms

Ingredients:

  • 2 dozen fresh, large, button mushrooms
  • 5 slices white sandwich bread, ends trimmed and save for another use
  • 2 large cloves of garlic, minced finely
  • 2 tablespoons fresh parsley, chopped
  • 1/2 cup Romano cheese, grated
  • 1/4 cup plus 2 tablespoons olive oil
  • 1/2 cup water plus more, if needed
  • salt and pepper to taste
  • 2 tablespoons olive oil to drizzle

Preparation:

Preheat your oven to 350 degrees. Grease baking dish with olive oil.

Clean mushrooms by rubbing with a damp paper towel. Trim stems, then break off stems, chop, and put in medium bowl. Place mushroom caps in baking dish.

Tear up bread slices into 1-inch pieces and add to chopped mushroom stems in bowl.

Add garlic, parsley, Romano cheese, olive oil and water to bowl and mix well. When done mixing, you'll want the bread to be evenly moistened and well combined with other ingredients. If the mixture doesn't hold together, slowly add more water, but be careful not to make the bread soggy or pasty.

Fill mushroom caps with bread mixture. There may be some of the filling left over, depending on the size of your mushroom caps. If so, reserve for another use. Once all of the caps have been filled, drizzle the last 2 tablespoons of oil over them all.

Bake uncovered for 30 - 35 minutes until filling is hot and mushrooms begin to soften and release liquid.

Serve hot.

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