MUSHROOMS.

Stuffed

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Ingredients:

3 slices firm white sandwich bread
2 tbsp extra-virgin olive oil
½ tsp kosher salt
¼ tsp black pepper
20 large white mushrooms (1lb), stems removed and finely chopped
2 tbsp unsalted butter
1 medium onion, finely chopped
¼ cup celery, finely chopped
2 garlic cloves, finely chopped
½ tsp dried oregano
1 oz Parmigiano-Reggiano, finely grated (½ cup)
¼ cup fresh parsley, chopped

Step 1

Make breadcrumbs: Preheat the oven to 200°C (400°F). Tear the bread into pieces and pulse in a food processor until coarse. Toss the crumbs with olive oil, ¼ tsp salt, and ⅛ tsp pepper. Spread on a baking tray and bake for 6–8 minutes until golden.

Step 2

Prepare mushrooms: Arrange mushroom caps (stem-side down) on a lightly oiled tray and bake for 10 minutes until they release liquid. Set aside.

Step 3

Cook the filling: Melt the butter in a skillet over medium heat. Sauté the chopped mushroom stems for 5 minutes. Add the onion, celery, garlic, oregano, and remaining salt and pepper, cooking for another 5 minutes. Remove from heat and mix with the breadcrumbs, Parmesan, and parsley.

Step 4

Stuff and bake: Turn the mushroom caps over, fill with the breadcrumb mixture, and press gently. Bake for 20 minutes until the mushrooms are tender and the filling is golden. Serve warm.