Stuffed Mushrooms

 

Stuffed Mushrooms

2 lbs. button mushrooms, rinsed and stems removed

1 cup plain bread crumbs

½ cup whole milk ricotta

4 cloves of garlic, finely chopped

1/3 cup of parsley, finely chopped

1/3 cup pecorino romano cheese, grated

1/8 teaspoon of black pepper

1 teaspoon of salt

2 ounces of olive oil

2 ounces of mushroom broth

 

Mushroom Broth

Stems of the mushrooms

2 cups of water

2 cloves of garlic, finely chopped

1 teaspoon of salt

1 tablespoon of olive oil

 

Pre-heat oven to 400 degrees.

Broth: Heat olive oil and stir in garlic until light brown, stir in stems and sauté for a minute. Add water and salt. Bring to a boil then reduce heat to a slow simmer for 10 minutes. Strain and reserve liquid, and then discard solids.

Stuffing: In large bowl add bread crumbs, ricotta, garlic, parsley, romano cheese, black pepper, salt, olive oil, mushroom broth and mix gently. Take teaspoon and lightly stuff mushroom caps with stuffing and place in baking sheet. Pour remaining mushroom broth over the mushrooms. Place in oven for 20 minutes. Then place under broiler for a few minutes until golden brown. Place on platter and pour liquid from baking sheet over mushrooms before serving.

 

Larry’s tips: This stuffing can be used to stuff squash, tomatoes, and eggplant.