Stuffed Mushrooms
2 large pkgs whole white mushrooms
2 tbsp olive oil
vegetable oil for drizzling
2 1/2 cups grated pecorino romano cheese
2 cups italian breadcrumbs
8 cloves fresh garlic minced
1 bunch parsley finely chopped
Salt and pepper to taste
Directions:
Ingredients:
Preheat oven to 350 degrees
In a frying pan on high heat, add 2 tbsp olive oil and 2 tbsp garlic sauté until fragrant about 1 minute.
Add the mushrooms and cook until mushrooms start to brown. Be careful not to brown the garlic!! Add more oil if necessary
Remove mushrooms from pan put in a bowl and set aside.
In a medium size bowl, add the bread crumbs, cheese, parsley and the rest of the garlic. Salt and pepper to taste.
Mix all the ingredients and once completely blended scoop some into the bowl of mushrooms. You want to coat the mushrooms at first. next add a little oil to moisten the mushrooms and bread crumb mix.
Keep doing this until you feel there is enough breading in the mushrooms.
You don't want to add too much breadcrumbs as it will be dry. BUT you don't want to add to little or it can turn out very oily. You may not use all the breadcrumbs, that's okay.
Finally in a greased baking pan, pour the mushroom mixture in. Cover it with tin foil and bake for 20 minutes, then uncover and back 10 more minutes. (time may vary so keep an eye on it)
Once fully cooked, take it out and serve hot. Enjoy!