This recipe was the very first one I created on my own. Gosh, I think that was probably back in college...over 10 years ago. I had stuffed mushrooms in a restaurant and knew I could recreate them. The ingredients are so simple, it's hard to imagine that they taste so gosh darn good! So good in fact, that a friend of mine offered to mow our lawn if I paid him in stuffed mushrooms! Plus, if you're feeling adventurous, I suppose you could experiment with the filling on your own!
1 8oz. package of white button mushrooms
1/2 cup of ricotta cheese
1/2 cup of Italian seasoned bread crumbs
1/2 shallot, finely minced
1/2 cup of melted butter, divided
3 tablespoons of shredded parmigiano-reggiano cheese
Carefully wash the mushrooms. Remove the stems. Place the mushroom caps in a baking dish. Dice the mushroom stems and place into a mixing bowl. Add the riccotta cheese, breadcrumbs, shallot, 1/4 cup of the melted butter, and salt/pepper to the bowl. Mix well.
Stuff the filling into the mushroom caps. Go ahead, pile it on high!
Take the remaining 1/4 cup of melted butter and pour over the top of the mushrooms. Sprinkle the parmigiano-reggiano cheese on top. Bake for 20 minutes at 350 degrees.