One New Year’s Eve, I stayed home with my family and cooked like a mad woman. My stuffed mushrooms were a huge hit, and for this reason, I am happy to share my recipe with all of you.

Gina’s Stuffed Mushrooms:

Ingredients:

6 medium-sized Portobello mushrooms, with stems, chopped up
salt to taste for the mushrooms + 1/2 teaspoon for stuffing, optional
2 tablespoons extra-virgin olive oil
1/3 cup seasoned breadcrumbs
1/4 cup Pecorino Romano cheese, grated
/4 cup flat-leaf parsley, chopped + more for garnish
Pine nuts to taste
Olive oil cooking spray

Preparation:

Preheat oven to 375°F.

1. Season the mushrooms with salt. Combine the stems, salt, oil, breadcrumbs, Pecorino cheese, and parsley. Stuff the mushrooms. Top them with pine nuts.
2. Spray a flat tray with cooking spray and place the mushrooms.
3. Bake for 40 minutes uncovered.
4. Garnish with parsley.

Gina’s notes: wipe the mushrooms with a damp paper towel to clean them. This will avoid the mushrooms from retaining too much water. You can add thyme, marjoram or any kind of herb of your choice.
Wine pairing suggestions: Pinot Noir, Gavi, Sancerre, Chablis, Champagne or sparkling wines.

Kindly let know if you will try this recipe. If you have any questions, please let me know via email.

I hope 2024 is off to a fabulous start!

Bon Appetit!

Gina Martino Zarcadoolas
Food & Wine Blogger, Sommelier Level 2
WSET Level 2 certified.
Cookbook Author: Cuisines, Corkscrews & Cultures
Italian Wine Scholar
Website: www.foodiewinelover.com
Email: gina@foodiewinelover.com