Leftover bread is used by resourceful Italian cooks to make stuffing for vegetables and meats that will be served at another meal. Look for large button mushrooms suitable for stuffing.
1 (16-ounce) package large mushrooms (12 mushrooms)
1/4 teaspoon salt
1 tablespoon butter
1 tablespoon olive oil
2 tablespoons finely chopped onion
1 garlic clove, minced
3 tablespoons dry white wine
1/3 cup Italian-seasoned breadcrumbs
1/4 cup grated pecorino Romano cheese
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon freshly ground black pepper
How to Make It
Preheat oven to 350°.
Remove stems from mushrooms; finely chop stems. Sprinkle salt evenly over mushrooms.
Melt butter in a large nonstick skillet over medium-high heat; add oil. Add mushroom stems, onion, and garlic; sauté 4 minutes or until onion is tender. Add wine; cook 2 minutes or until liquid evaporates. Remove from heat; stir in breadcrumbs and next 3 ingredients.
Spoon about 2 tablespoons stuffing mixture into each mushroom cap. Place mushrooms on a baking sheet coated with cooking spray; lightly coat each mushroom with cooking spray. Bake at 350° for 14 minutes or until mushrooms are tender and stuffing is lightly browned. Serve immediately.