Thanksgiving Appetizers: Stuffed Mushrooms

By grace.g.yang ยท November 18, 2009
Under: Cheap Eats,Dinner,My Life,Recipes

While I was researching recipes for my NYC Thanksgiving menu, I came across this easy (and tasty) recipe by Giada de Laurentiis. The recipe looked like it was pretty easy to make beforehand and I just happened to have all of the ingredients (some of the ingredients, like garlic, olive oil, black pepper, and parmesan cheese, are kitchen staples; other items, like flat-leafed parsley, was purchased for another dish and I had leftovers). The mushrooms were a great finger food and didn’t take much time to prepare – they kept everyone satiated while the turkey was resting and while I was busy putting the final touches on the next recipe – butternut squash soup!

Stuffed Mushrooms
adapted from The Food Network

Ingredients:

1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano (I used Parmesan)
3 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) baby portobello mushrooms, stemmed

IMG_0108

I added another garlic clove to the recipe to make sure everyone’s breath smelled great:

IMG_0110

Minced and placed in a bowl:

IMG_0111

Chopped up some flat-leafed parsley, dumped it into the bowl, and added the parmesan cheese:

IMG_0112

Next came the breadcrumbs:

IMG_0115

Mixed them all together:

IMG_0116

I made the filling on Friday night and placed it in the fridge since the mushrooms only need to be baked for 20 minutes. On Saturday, after all of the guests arrived, I cleaned and stemmed the baby portobello mushrooms:

IMG_0173

Then I loosely stuffed them, drizzled some olive oil on my baking sheet, placed them neatly on the baking sheet, and drizzled some more olive oil on top of the mushrooms. Into a preheated 400 degree oven they go (same temperature for roasting turkey):

IMG_0174

And 20 minutes later, you have yourself some great stuffed mushrooms:

IMG_0200

Easy, quick, and definitely a crowd pleaser.

Cost Breakdown:

1/2 cup Italian-style dried bread crumbs - $0.50
1/2 cup grated Pecorino Romano (I used Parmesan) - $0.50
3 garlic cloves, peeled and minced – $0.25
2 tablespoons chopped fresh Italian parsley leaves – $0.25
Salt and freshly ground black pepper – free
1/3 cup extra-virgin olive oil - $1.00
28 large (2 1/2-inch-diameter) baby portobello mushrooms, stemmed - $3.99 (man, Costco ROCKS)

Total: $6.49

Reader Comments

I’m really digging your site. I love the recipes, photos and the cost break downs. Awesome!

Your breakdown of how the food is made makes it look really approachable. I’m going to try some of these, but might have to modify a few things since I live in Beijing.

A salute to a domestic goddess.

bookmarked!

#1 
Written By will on November 18th, 2009 @ 9:17 am

I always love mushroom and think the stuffed mushroom served in those fancy receptions are so fabulous. Now I know how to make them myself. It does look so approachable. I love it. Thank you so much for posting the steps of making them. Grest post. Love your cutting “board” :-)

#2 
Written By Ruby on November 18th, 2009 @ 6:44 pm

Oooh those look delicious! Stuffed mushrooms always bring a warm feeling. If you’re ever at Ruth’s Chris, the stuffed mushrooms there are pretty awesome too. :)

#3 
Written By Jessica on November 18th, 2009 @ 8:25 pm

Add a Comment

required, use real name
required, will not be published
optional, your blog address