Stuffed Shaggy Parasol Mushrooms Food

STUFFED SHAGGY PARASOL MUSHROOMS

Steps:

• Dice the mushroom stems. Cook the bacon in a pan on medium heat to release the fat and brown it lightly, then add the diced mushrooms stems, garlic, thyme and shallot then cook for 2 more minutes. Season to taste with salt and pepper, then de-glaze the pan with the sherry. Cook, stirring occasionally until the alcohol has mostly evaporated, then remove the mixture to a bowl and stir in the cheese, ¼ cup toasted breadcrumbs and the 1 tablespoon of softened butter.
• Heat the oven to 375.
• Mix the half cup of reserved, toasted breadcrumbs with the parsley, then pack the mushroom caps full of the stuffing, and place in a wide baking dish or cast iron pan, top with the breadcrumb-parsley mixture, and dot with the remaining 2 tablespoons butter.
• Bake the mushrooms for 25 minutes, or until thoroughly cooked and hot throughout. Serve immediately.

STUFFED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F.
• Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
• Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.