Jack’s Stuffed Mushrooms


  • 1 box of white button mushrooms
  • ¼ cup finely chopped fresh parsley leaves
  • 1/3 cup Progresso Italian style bread crumbs
  • 1/4 cup grated Pecorino Romano cheese
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons Bellucci EVOO
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon kosher salt

1. Preheat oven to 400F degrees. Pour 2 teaspoons of Bellucci EVOO to coat the bottom of an 8- inch glass pie plate.

2. Trim the bottom of each mushroom stem. Remove stems from each mushroom cap. then finely chop the stems and place in a medium bowl.

3. Add all remaining ingredients to the chopped stems and mix well. The mixture should be moist but not wet.

4. Using a teaspoon, fill and mound each mushroom cap with the mushroom herb filling and place in pie plate. Lightly drizzle top of filled mushrooms with Bellucci EVOO.

5. Bake for 15 – 20 minutes until the tops are golden brown.

6. Remove from oven and serve.


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© Bellucci EVOO 2018