Whenever I’m awake till the wee hours, I would always try to watch or record Giada De Laurentiis cooking program. She is also E granddaughter of film producer Dino De Laurentiis. Giada cooks simple but yummy looking Italian cuisine! She never failed to make me hungry at 4am! She was trained at Ritz Carlton Fine Dining apparently.
I love Italian food but at times E ingredients ain’t that easily obtainable. Cold storage is quite good though! Giada recipes are easy to understand and cook. I’ve already tried 3 recipes and they turned out pretty nice. Sharing 1 of her recipe. I mostly stir fry my mushrooms. It was interested to grill the mushrooms instead. Texture was different.
Baked Stuffed Mushrooms
Author: Maya Kitchenette
- 28 large button mushrooms, stemmed
- ½ cup Italian-style dried bread crumbs
- ½ cup grated Pecorino Romano ( I used Parmesan)
- 2 garlic cloves, peeled and minced
- 2 tbsp chopped fresh Italian parsley leaves
- 1 tbsp chopped fresh mint leaves
- Salt and freshly ground black pepper
- ⅓ cup extra-virgin olive oil
- Preheat the oven to 400 degrees F.
- Stir the bread crumbs, Pecorino Romano/Parmesan, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
- Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet.
- Drizzle remaining oil over the filling in each mushroom.
- Bake until the mushrooms are tender and the filling is heated through and golden on top, about 20-25 minutes.
- Serve hot!
Serving size: 5 Calories: 249 Fat: 19g Saturated fat: 4g Unsaturated fat: 14g Trans fat: 0g Carbohydrates: 14g Sugar: 3g Sodium: 386mg Fiber: 2g Protein: 9g Cholesterol: 12mg