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ITALIAN STUFFED MUSHROOMS Recipe│Classic HOLIDAY EDITION│EASY HOLIDAY SIDE
The holidays are the perfect time to enjoy this classic Italian stuffed mushroom recipe. They are so incredibly delicious, but also really easy to make. Whether you make them for your holiday table, or as a quick simple side dish for any occasion or day of the week – I know you will love them. If you are following a low carb lifestyle or are gluten-free, omit the breadcrumbs and use almond or hazelnut flour instead. If you are vegan, omit the cheese and the butter and use nutritional yeast and olive oil. These can be made ahead of time and reheated to make your day even easier. What is your favorite holiday side dish? Let me know in the comments below.
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INGREDIENTS:
16 oz Mushrooms
4-6 Garlic Cloves
½ teaspoon Pink Salt
½ teaspoon Black Pepper
½ teaspoon Dried Basil
½ teaspoon Dried Parsley
4 oz Pecorino Romano Cheese (may substitute any other cheese or nutritional yeast)
2 tablespoon Butter (may substitute olive oil)
¼ cup Bread Crumbs (may substitute almond or hazelnut flour)
INSTRUCTIONS:
1. Preheat oven to 400F. Remove stems from mushrooms. Remove the inner core of the mushroom making a small cavity. You may need to use several additional whole mushrooms to bulk up the filling. Use the smallest ones for the filling.
2. On a prepared baking sheet, place mushroom caps. Bake for 8 minutes. Chop mushroom stems into small pieces. In a skillet heating up over medium high heat, add butter or oil. Add garlic and saute for 30 seconds. Add chopped mushrooms and dried spices. Stir constantly until mushrooms have softened. Add half the cheese and half the breadcrumbs (flour) and saute until incorporated. Add remaining cheese and breadcrumbs, reserving 1/4 cup of each for topping the mushrooms.
3. Remove baking sheet from the oven and carefully add a spoonful of mixture to each mushroom cap. Top with breadcrumbs (flour) and cheese. Bake for 10-15 minutes until golden brown. Enjoy!
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