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Lighter & Healthier, and
for a detailed description of the book
Prep Time: 20-25 minutes
Cook Time: 20 minutes
- 1/3 cup extra-virgin olive oil, plus 1 teaspoon to coat
baking sheet, plus a little to drizzle on top
- 12 medium size cremini or white button mushrooms with stems
- 6 basil leaves
- 2 cloves garlic, minced
- 3 teaspoons fresh parsley, finely chopped
- 1/2 cup Italian-style bread crumbs
- 1/2 cup grated Parmesan cheese, plus 1 tablespoon
- Salt and pepper to taste
Preheat the oven to 350°F.
Lightly coat a medium-size baking sheet with 1 teaspoon of olive oil;
set it aside. Using a damp paper towel, gently clean the mushrooms.
Carefully cut the stems from the caps; chop the stems finely. Arrange caps,
stem side up, on a cutting board. In a medium-size bowl, add the chopped stems,
garlic, and parsley; mix with your hands. Add the bread crumbs, 1/2 cup of Parmesan
cheese, 1/3 cup of olive oil, salt, and pepper. Combine all ingredients thoroughly
(the mixture should stick together). Spoon the stuffing generously into the
mushroom caps. Sprinkle them lightly with the remaining tablespoon of
Parmesan cheese. Place the stuffed mushrooms on the prepared baking sheet.
Drizzle a little olive oil over each mushroom. Bake for 20 minutes or
until heated through. Serve immediately.
Copyright © 2010 by Janet Zappala. Reprinted from My Italian Kitchen: Home-Style Recipes Made Lighter & Healthier
with permission from Addicus Books.