This is the item that will never be removed from our Thanksgiving menu. This has been on the Thanksgiving menu in our family for generations. They are amazing. We devour them that day and they are even better leftover. I have to make 50-60 mushrooms for about 8 people! These are also great to serve on Christmas Eve or New Year’s Eve. They look fancy and everyone will love them!
The key is to get large, fresh, white mushrooms. Sometimes the large ones are hard to find, but keep looking… It is worth the search.
***You can do all the prep work the day before. Cover tightly in the fridge until ready to bake.***
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- 50-60 large, white mushrooms
- 2 cups of Italian seasoned bread crumbs
- 2 cups of grated pecorino romano cheese
- 8 garlic cloves, minced
- 1 big bunch of Italian parsley, rinsed and chopped
- Olive Oil
- salt and pepper
- Use a wet paper towel or clean dish cloth to wipe the dirt off of every mushroom. (This is the best way to get the dirt off. If you don’t have the patience for that, you can rinse them in a strainer. But you must dry them immediately since they soak up all the water.)
- Remove all the stems of the mushrooms while washing the dirt off. Set aside and finely chop about 1 cup of the stems.
- In a large bowl, add the breadcrumbs, cheese, garlic, parsley, mushroom stems and about 5 tablespoons of olive oil. Mix ingredients together. Season with salt and pepper and mix again.
- Preheat oven to 400 degrees.
- Stuff each mushroom with stuffing mixture.
- Place mushrooms on a large baking sheet that is drizzled with olive oil.
- Drizzle more olive oil on top of the mushrooms.
- Bake for 25-30 minutes. Mushrooms should be brown and tender.
Here are some other great holiday dishes:
Butternut Squash Soup