Ingredients

The following ingredients have 4 Servings
  • 8-10 large white mushrooms
  • 1 cup Marinara
  • extra virgin olive oil
  • 1 cup fresh bread crumbs (made from day-old baguette)
  • 1 Tbs fresh oregano leaves (chopped)
  • 1 Tbs chopped fresh Italian flat-leaf parsley
  • 1/2 tsp kosher salt
  • pinch fresh cracked pepper
  • 2 Tbs freshly grated Parmigiano-Reggiano
  • 1/3 cup shredded mozzarella cheese
  • 1 egg (lightly beaten)

Instruction

  • Heat oven to 400F.
  • Take a 2- or 3-qt bake dish and add the marinara in a layer.
  • To prepare the mushrooms, gently brush the dirt off each using a damp paper towel. Break off the stems, chop the stems, and set aside. Take the mushroom caps and brush tops and bottoms very lightly with olive oil. Place them, bottom-sides up, into the bake dish on the marinara.
  • In a mixing bowl, use a fork to combine the chopped mushrooms stems and remaining ingredients. Mound the stuffing into the mushrooms caps. Bake for 20 minutes until stuffing is heated through and lightly browned on top.