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Categories:
bread crumbs Romano garlic freshly ground black pepper extra-virgin olive oil white mushrooms Parmesan cheese
Viewed: 53 - Published at: 4 years agoIngredients
- 1/2 C Bread Crumbs
- 1 Pkg Pancetta, chopped and sauteed until crispy
- 1/2 C grated Pecorino Romano
- 2 garlic cloves, minced
- 2 T chopped fresh Italian parsley
- 1 T chopped fresh basic
- Freshly ground black pepper and salt to taste
- 1/3 C extra-virgin olive oil
- 28 large (2 1/2") white mushrooms, stemmed
- Parmesan cheese
Method
- Preheat oven to 400
- Stir bread crumbs, Pancetta, Pecorino Romano, garlic, parsley, basil, salt and petter and 2 T olive oil in medium bowl to blend.
- Drizzle a large baking sheet with 1T olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom and sprinkle with parmesan cheese.
- Bake until mushrooms are tender and filing is heated through and golden on top (about 25 minutes).
