This recipe is taken from a combination of Auntie M’s recipe and some variations and extra explanations from my mother.
Ingredients:
1lb. or more of large mushrooms
Progresso bread crumbs
garlic, minced
Italian parsley, chopped
grated Pecorino Romano cheese
¼ can of anchovies, chopped
oregano
salt/pepper
olive oil
1 medium can of Italian tomatoes (2 large tomatoes and little juice)
Directions:
1. Remove stems from mushrooms and cut stems into very small pieces.
2. Take about 2/3 of the stems and place in a bowl.
3. Next cover the stems with Progresso bread crumbs.
4. Then add garlic and cover with chopped parsley.
5. Next cover with black pepper.
6. Then add a pinch of oregano, the chopped anchovies, and the oil from the anchovy can, a pinch of salt.
7. Next cover the mix with grated Pecorino Romano cheese and then mix everything together.
8. Finally, add a little olive oil to help mix it together (until it looks like a stuffing).
9. Mix thoroughly, taste and adjust flavors if necessary, and then add:
- a little juice from a medium can of Italian tomatoes or a little bit of water.
10. Brush mushroom caps with a little oil.
11. Then stuff mushroom caps with stuffing mixture.
*My mom puts a little tomato sauce on the top of the mushrooms after they are stuffed if she is already making sauce for spaghetti.
12. Cover with aluminum foil and bake covered for about ½ hour in a 350° to 375° oven. Remove foil and brown.
Dellibovirecipes 