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Stuffed Mushrooms after the acid trip of the Yuzu Cake could make you think I am a fan of Lewis Carrol. And you are not wrong. Alice getting big and small always gave me vertigo and anxiety, but for the fascinating dynamics of dread, I am fond of the novel and of the White Rabbit.
And… a fiery fan of the Disney song A Very Merry Unbirthday to You! (yes, you) This is my mantra rhyme when I make myself a gift (it’s self-care, don’t judge me) or when I like to celebrate for no reason (a thing that we all don’t do enough). Stuffed mushrooms are a nice way to treat yourself and who you love.
Stuffed Mushrooms can be considered a No Meat Monday recipe (for more info and recipes about this day click here). But it is also a great dish to serve when you have friends coming over. You don’t even need to make them in advance, 30 min and they are on your table! Should I add that the day after is tastier? No, you know it.
The Stuffed Mushrooms‘ filling is widely used in Sicily and goes with everything, from belly peppers to mussels, and obviously, eggplants.
The ingredients of this tasty mix are the base of the Sicilian cuisine. My mother added her twist: white wine.
These gigantic mushrooms in the picture are called Portobello mushrooms, they are meaty and earthy, but you can use whatever mushroom you find at the grocery store.
Ingredients:
- 4 big Portobello mushrooms
- 1 and a half cup -150 gr (up to 200gr/2 cups if mushrooms are big) of breadcrumbs
- 1 garlic clove minced
- 1/3 cup parsley chopped keep a tablespoon to sprinkle on top to decorate after the oven.
- 2 tbs pine nuts (if you don’t have it you can sub with every nut)
- 2 tbs of raisins
- 1/3 cup of pecorino romano grated
- 2 tbsp of tomato paste (or tomato sauce)
- 4 tbsp of white wine
- black pepper
- water if needed
- extra virgin olive oil
If you have broken mushrooms that can’t be filled, just chop them and add to the mixture, no need to cook them before.
Directions:
Preheat your oven at 356°F/180°C
Clean your mushrooms with a brush or a paper towel (never wash the fungus). Remove the stem and discard it (if using other mushrooms like champignon etc., I use the cleaned stems, but Portobellos have woody steam that I don’t like).
Brush the base with extra virgin olive oil and place in a baking dish lined with parchment paper or reusable baking mat (that I use and love)
In a bowl mix all the ingredients (reserve some grated Pecorino for the end) and finish with a drizzle of olive oil.
The mixture has to be moist and soft. If still dry, add one tablespoon of water at a time without exceeding (in case this happens, just add breadcrumbs).
Fill mushroom caps with filling and sprinkle with more Pecorino.
Bake until soft and golden around 20 mins.
Before serving, garnish the mushrooms with chopped parsley.
One side will make you grow taller, and the other side will make you grow shorter.
