STUFFED MUSHROOMS RECIPE | GIADA DE LAURENTIIS - FOOD NETWORK
For an elegant appetizer that takes only 35 minutes to make, try Giada De Laurentiis' Stuffed Mushrooms recipe from Everyday Italian on Food Network. These vegetarian bites are stuffed with breadcrumbs, Pecorino Romano, garlic, parsley and mint then baked until crispy on top.
Provided by Giada De Laurentiis
Categories appetizer
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 28 mushrooms
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 42 calorie, FatContent 3 grams, SaturatedFatContent 1 grams, CholesterolContent 3 milligrams, SodiumContent 131 milligrams, CarbohydrateContent 2 grams, ProteinContent 2 grams, SugarContent 1 grams
SAUTEED WILD MUSHROOMS RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Categories side-dish
Total Time 40 minutes
Prep Time 25 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
- Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.
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