Mushroom caps stuffed with pecorino cheese and herbs

Votes: 2

Time: 45 min.
Complexity: easily
Quantity: 28 pcs.

To prepare this appetizer, you'll need large mushrooms. The larger the caps, the more delicious cheese filling they'll hold. Stuff the mushrooms with grated Pecorino Romano sheep's cheese and top with a mixture of fresh herbs, garlic, and Italian herb-flavored breadcrumbs. Mint adds an interesting and unusual flavor to this appetizer. Bake the mushroom caps in the oven until the topping is golden and crispy, arrange them beautifully on a platter, and serve at any celebration.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 cup Italian herb breadcrumbs
0.5 cup grated Pecorino Romano cheese
2 cloves garlic, peeled and crushed
2 tbsp chopped parsley leaves
1 tbsp chopped mint leaves
1/3 cup olive oil
28 large champignons (6 cm in diameter), stems removed

Ingredient Substitution Suggestions

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Recipes with similar ingredients: breadcrumbs, Pecorino Romano cheese, garlic, parsley, mint, champignon mushrooms

Cooking the dish according to the recipe:

Preheat oven to 200°C.
In a medium bowl, combine breadcrumbs, Pecorino Romano cheese, garlic, parsley, mint, salt and pepper to taste and 2 tablespoons olive oil.

Spray a heavy, large baking sheet with about 1 tablespoon of olive oil to coat completely. Spoon the filling into the mushroom caps and arrange them on the baking sheet, filling-side up. Drizzle the filling of each mushroom with the remaining olive oil. Bake until the mushrooms are tender and the filling is heated through and golden brown, about 25 minutes. Serve.

Categories:

recipe / Appetizers / Vegetable appetizers / Cheese appetizers / Giada De Laurentiis

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