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Stuffed Mushrooms

This stuffed mushroom recipe is a delightful vegetarian dish that is full of flavour. Even the carnivores in the family will love them too!


  • 0.5 cup italian style dried breadcrumbs

  • 0.5 cup grated pecorino cheese

  • 2 cloves garlic peeled and minced

  • 2 tablespoons chopped fresh italian parsley leaves

  • 1 tablespoon chopped fresh mint leaf

  • salt and freshly ground black pepper

  • 0.33 cup extra virgin olive oil

  • 28 large (2 1/2-inch-diameter) white mushrooms stemmed


  • 1.

    Preheat the oven to 400 degrees F.

  • 2.

    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.

  • 3.

    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.

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