Stuffed Mushrooms

Yesterday a group of us had a Valentines' day potluck dinner, and these stuffed mushrooms were my contribution. It's a super easy recipe - just requires some chopping and mixing and then you're essentially done! I love the end result because the dish is pretty unique and light, so you can fit a lot in your stomach at one time. The flavors come together really well, and Pecorino Romano cheese is super yummy.

Taken from Giada de Laurentiis on the Food Network website: http://www.foodnetwork.com/recipes/giada-de-laurentiis/stuffed-mushrooms-recipe/index.html


Ingredients

• 1/2 cup Italian-style dried bread crumbs
• 1/2 cup grated Pecorino Romano
• 2 garlic cloves, peeled and minced
• 2 tablespoons chopped fresh Italian parsley leaves
• 1 tablespoon chopped fresh mint leaves
• Salt and freshly ground black pepper
• 1/3 cup extra-virgin olive oil
• 28 large (2 1/2-inch-diameter) white mushrooms, stemmed

Directions

Preheat the oven to 400 degrees F.

Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.

Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. 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. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve