Tonight is going to be a special one at The Rodriguez residence. We're throwing our annual New Year's Eve party! Last night, Jay prepared Chicken & Beef Shish-Kabobs while I put together Jello Shooters & Rum Balls.
Today, I'll be mixing up some of Giada's amazing Stuffed Mushrooms! I've never made them before but they sound really easy (PS I had a photo for you but Blogger isn't cooperating this morning)...
Stuffed Mushrooms
Recipe courtesy Giada De Laurentiis
1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed
Directions
Preheat the oven to 400 degrees F.
Stir the bread crumbs, Pecorino Romano, 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, cavity side up. 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 25 minutes. Serve.
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