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HCC: Stuffed Mushrooms

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Stuffed Mushrooms

Recipe is from one of my favorite Italian cookbooks...Hot Italian Dish by Victoria Gotti...yes...the mob boss John Gotti's daughter...wonderful cookbook that I highly recommend...


  • 1/2 Cup Extra-Virgin Olive Oil
  • 2 Dozen Large White Mushrooms, stems removed
  • 1 Cup Seasoned Italian Bread Crumbs
  • 1 Clove Garlic, minced
  • 1 1/2 t. Fresh Parsley, chopped
  • 2 T. Grated Parmesan Cheese
  • Salt & Pepper to taste
  • 1/4 Cup Dry White Wine

Cooking Directions

  1. Preheat oven to 350 degrees.
  2. Grease a large baking sheet with 3 tablespoons of the olive oil. Clean the mushrooms well and arrange them, centers up, on the baking sheet.
  3. In a medium mixing bowl, combine the bread crumbs, garlic, remaining 5 tablespoons oil, the parsley, grated cheese, salt and pepper, and white wine, and mix well. The mixture should be pasty.
  4. Spoon equal portions of the mixture into the center of each mushroom, sprinkling with additional grated cheese if desired.
  5. Cover the mushrooms with foil and bake for 12 minutes. Remove the foil and continue baking for an additional 3 minutes. Serve hot.

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Larry Bertolino

Larry Bertolino

Owner at myLocalPCpro
Larry Bertolino is a 31 year old, U.S Navy Veteran and currently sitting on the board of Directors for the Harrison County Chamber of Commerce, as well as Harrison County Rural Transit.
Larry Bertolino
Larry Bertolino

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Posted by on January 8, 2012, 6:09 pm. Filed under Harrison County Cooks. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry