Giada De Laurentiis' Stuffed Mushrooms | Everyday Italian | Food Network

Italians adore mushrooms. Dozens of exotic varieties can be found wild or in the markets. But sometimes, simpler is better. And that's how my stuffed mushrooms are. Each firm cap is packed with a light, zesty blend of breadcrumbs and Romano cheese. This is one platter that's always empty at the end of the night. So let's start our stuffing. We're going to use a half a cup of Italian-style breadcrumbs. Then we're going to use some Pecorino Romano cheese. Now, Pecorino is sort of a generic name for any Italian sheep's milk cheese. But this one in particular is made outside of Rome, so it's called Pecorino Romano. So we're going to use about a half a cup of this cheese. That looks about right. And some garlic. And a couple cloves. There we go. I'm going to bring a hint of summertime and some freshness to this fall dish. Flat leaf parsley. And some fresh mint. So I'm going to chop them all together. They're all going in the same stuffing, so let's make it easy. Alright. Now, we need a little olive oil to bring all of the stuffing ingredients together. And at the same time, I'm going to oil my baking sheet. I don't want the mushroom caps to stick to the baking sheet. Quick mix. Okay. Now I'm going to start stuffing them. Depending on the size of your mushroom, you're going to use about a teaspoon to a tablespoon of stuffing. And I like to lightly stuff it, create like a little mound on top, but not adding too much stuffing because your mushrooms will shrink in the oven. I'm just making sure that the oil gets underneath the mushroom. I'm looking for a moist but loose stuffing because the mushrooms, when you bake them, they release a lot of liquid. So I don't want an overly wet stuffing or mushroom. I'm going to finish up stuffing the rest of my mushrooms. And I'm going to pop them in a 400 degree oven for about 25 minutes. They're going to be mouthwatering. Pick any one you want. This one because it's browner.