Preparing and eating mushrooms can be either and an easy or difficult affair. My Italian born parents, for example, are fans of wild mushrooms and go to great lengths to forage for exotic species and then pickle and preserve the delicacies. On the other hand, I enjoy garden variety Shiitake mushrooms sauteed with garlic and extra virgin olive oil and plenty of salt and pepper or the following stuffed mushrooms recipe, for example.
Our stuffed mushrooms recipe utilizes standard white or button mushrooms with a very simple breadcrumb stuffing. White mushrooms are cheap and while they have a mild flavor profile and a bad reputation for being ordinary, they can plenty of mushroom flavor to any dish (Jacques Pepin is famous for loving button mushrooms and often claims “wild mushrooms” found on supermarket shelves are not worth the price).
- 2 tablespoons of parsley, finely chopped
- 1 tablespoon of dried oregano
- 1 tablespoon of lemon zest
- Kosher salt and freshly ground black pepper
- ⅓ cup extra-virgin olive oil
- 20-25 medium to large white or button mushrooms (with stems removed)
- ½ cup of breadcrumbs (unseasoned)
- ½ cup of grated Grano Padano or Parmigiano-Reggiano
- 2 pieces of garlic, finely minced
- In a large bowl combine the unseasoned bread crumbs, grated cheese, garlic, parsley, lemon zest, oregano, salt and pepper and 2 tablespoons of olive oil.
- Spread olive oil on a large baking pan or dish. Drizzle each mushroom head with olive oil (making sure to clean the mushrooms ahead of time). Spoon the filling into the mushroom cavities and place on baking dish (with the stuffing side up). Drizzle olive oil over the top of stuffing.
- Bake for about 20-25 minute (in a preheated 400 degree F. oven) or until the mushrooms have broken down a bit and the stuffing is crunchy.