Grandma Nancy's Stuffed Mushrooms
Serves: 5
Irma Bergnaum
1 January 1970
Based on User reviews:
56
Spice
62
Sweetness
46
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
6 large
Button Mushrooms3 cup
Grated Pecorino Romano1 tbsp
Garlic Powder1 tbsp
Dried Parsley1 cup
Shredded MozzarellaDirections:
1
Preheat oven to 375 degrees F
2
Wash and pat dry mushrooms
3
Take off stems and chop into small pieces
4
Place mushroom caps in baking dish
5
Place teaspoon of sausage meat in bottom of mushroom
6
Press meat down into mushroom
7
In a small bowl combine mushroom pieces, bread crumbs, Pecorino Romano, Parmigiano Reggiano, garlic powder, pepper, and parsley
8
Add olive oil until mixture is moist
9
If too dry add more oil
10
Fill each mushroom cap generously with stuffing mixture and place in baking pan
11
If any stuffing is leftover, divide evenly and top each mushroom
12
Drizzle olive oil over each one
13
Pour little water in bottom of pan
14
Cover with foil
15
Bake for 30 minutes
16
Remove foil, sprinkle shredded mozzarella on each mushroom and bake uncovered for another 10 minutes