*

Whenever I ask what I can bring to a gathering, this particular appetizer is the most requested. I have made other recipes over the years for stuffed mushrooms, but have been disappointed with the stuffing coming out soggy. After multiple testings of my own recipe I finally came up with a combination where multiple textures are experienced, moist on the inside and crunchy on the top.

Serves 6-8

2 Packages of white (stuffing mushrooms)
1 Cup of seasoned bread crumbs
1 1/2 Panko (Japanese) bread crumbs
2 Cloves of finely minced garlic
1/2 Cup of freshly grated Pecorino Romano Cheese
3 Tablespoons dried parsley
4 Tablespoons melted, unsalted butter
1/4 Cup of extra virgin olive oil
1/8 Teaspoon freshly ground black pepper
1/4 Teaspoon Kosher Salt

Optional – White truffle oil for drizzling (Highly recommended this elevates the flavor to the next level.

Preheat oven to 400 degrees. Prepare the baking sheet(s) with foil and lightly oil the surface. Prepare the mushrooms by removing the stems and cleaning the outside with a damp paper towel. Mix all of the ingredients together in a medium sized bowl EXCEPT for the truffle oil. Now you’re ready to stuff the mushrooms. With a teaspoon, scoop some of the stuffing into the mushroom cavity. If the stuffing doesn’t quite hold together, you can add a teaspoon or two of water to the stuffing mixture. Once all the mushrooms are stuffed and right before you put them in the oven, drizzle with the truffle oil. Just a couple of drops on each mushroom goes a long way. Bake for 15-20 minutes until slightly browned on top.

Here’s the best part. You can pre-stuff your mushrooms the day before and refrigerate. Once you’re ready to put them in the oven, drizzle with the truffle oil.