Looking for an alternative side dish to your summer BBQ? While summer is abundant in great veggies, sometimes you’ve just had your fill of eggplants and zucchini. Or the green leafy salad! In comes the stuffed mushrooms. I love these next to a grilled steak, or some grilled chicken. These are also the perfect appetizer, often served at Italian weddings. Stuffed mushrooms also make the perfect vegetarian dinner option for folks staying away from meat, they are certainly satiating on their own. While the ingredients for the stuffing varies from recipe to recipe, many southern Italians like myself, not wanting to waste anything, often use the stems. Mushroom stems are fully edible, but many people unfortunately discount them as not worth eating. They make the perfect filling in this recipe, but if you prefer not using them, you can substitute 8 – 12 ounces of small button mushrooms instead, minced finely.
8 large stuffing mushrooms
¾ cup fresh breadcrumbs
½ cup freshly grated Parmesan cheese
3 tablespoons olive oil, plus additional for drizzling
2 tablespoons chopped parsley
2 – 3 garlic cloves, minced
Sea salt to taste
Freshly ground black pepper to taste
Hi there, thanks for visiting my blog! Here you will find recipes, short stories, tales, rants and whatever else is on my mind with regards to food, Italy, travel and along those lines. Drop me a line, I'd love to hear from you!