Giada De Laurentiis's Mouth-watering Italian Stuffed Mushroom Recipe Appetizers Snacks Vegetables Vegetarian

If given a choice, I'll always choose appetizers over an entrée. I always gravitate toward "finger foods" at the holidays, parties, even when eating out. I enjoy making appetizers at home when we have guests. I have my family favorites but I'm always on the lookout for new recipes, too.

Giada De Laurentiis is one of my favorite celebrity chefs. I find her recipes to be reliably delicious. My favorite right now is her stuffed mushroom recipe. It's quick and easy to make and the perfect snack recipe for a holiday party.

I only made one change to the recipe, omitting the fresh mint leaves. If you'd like to include them, the original recipe calls for 1 tablespoon chopped mint leaves.

Cuisine: Italian
Prep: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: Makes 28 mushrooms

Ingredients

• 1/2 cup Italian-style breadcrumbs
• 1/2 cup grated Pecorino Romano cheese (I added a bit more)
• 2 garlic cloves, minced
• 2 tablespoons chopped fresh Italian parsley leaves
• 1/3 cup extra-virgin olive oil (divided)
• 28 large (about 2 1/2 inches in diameter) white mushrooms, stem removed

Here's how to make it:

1. Stir the breadcrumbs, Pecorino Romano, garlic, parsley, salt and pepper (to taste) and 2 tablespoons olive oil in a medium bowl.
2. Drizzle a heavy large baking sheet with about 1 tablespoon olive oil. 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. 
3. Bake in a preheated 400-degree F oven until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes.

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