Isola Trattoria & Crudo Bar’s Executive Chef, Victor LaPlaca, shares his mother’s Stuffed Mushrooms recipe.
1 pound large white mushroom caps
2 cups seasoned bread crumbs
1 cup mushroom stems from caps; chopped fine
1/4 cup pecorino cheese grated
3 each garlic cloves chopped
to taste crushed red pepper
2 tbsp. chopped parsley
to taste salt and pepper
olive oil to moisten
Mix all ingredients together.
Spoon mixture into caps of the mushrooms.
Place in over and bake at 350f until golden brown.