Stuffed Mushrooms

22 large button mushrooms, cleaned with a wet towel, take off the stems and separate into 2 bowls

3 celery stalks, peeled and finely chopped

1 onion, finely chopped

mushrooms stems, finely chopped ( after being boiled)

1/4 cup parsley, finely chopped

2-3 Tbsp olive oil

salt and pepper

1/3 cup seasoned breadcrumbs

1/2 cup Parmesan cheese

 

1.  In two separate pots, boil salted water. One for caps and the other for stems.  Boil for 2-3 minutes.  Drain the water and let them cool.  The stems in a colander and the caps on a paper towel to drain the water and dry. (caps side up) Set aside and prepare the filling mixture.

2.  In a skillet add the oil and heat.  Cook onions. When starting to brown add the celery and mushroom stems. Add salt and pepper and parsley. Cook until tender, about 10 minutes. Take off stove.

3.  Add the breadcrumbs and Parmesan cheese.  Mix all in the skillet off the heat. 

4.  Sprinkle olive oil on the bottom of a casserole dish.  Spoon the mixture into the mushroom caps, pressing into the caps.  Place into the prepared casserole dish.  

5.  Sprinkle the top of the mushrooms with a little Pecorino Romano cheese and a sprinkle of olive oil.

6.  Bake in a 375 degree oven for 30 minutes or until lightly browned on top.

Note:  You can prepare the day before. Keep in the refrigerator and when you need it bake it. 

Recipe:  Italian Grandma