Stuffed Mushrooms (Baked)

Got this from the Ciao Italia website!! YUM!

1/2 cup dried porcini mushrooms
1 cup cold water
16 large (2 inches wide) mushrooms
5 tablespoons olive oil
1 teaspoon minced garlic
3 salted anchovies, mashed
3/4 cup toasted bread crumbs
1/3 cup grated Pecorino Romano cheese
Salt and pepper to taste

Place the porcini in a bowl, cover with cold water, and soak for 30 minutes. Drain the porcini, cut them in small pieces, and set aside. Save the soaking water for a soup or sauce.

Wipe the fresh mushrooms with damp paper towels. Remove the stems by twisting them gently; dice stems and set aside. Arrange the mushroom caps on a sheet of aluminum foil on a baking sheet, and set aside.

In a skillet, heat 3 tablespoons of the olive oil. Add the mushroom stems and garlic, and sauté until stems are soft and liquid has evaporated. Add the anchovies and porcini, and continue to sauté for 1 minute. Remove the mixture to a bowl. Add the bread crumbs, cheese, and salt and pepper. Combine the mixture well and set aside.

Preheat the oven to 350ºF.

Fill the mushroom caps with some of the filling, mounding it up slightly. Drizzle the remaining olive oil over the mushrooms.

Place a second sheet of aluminum foil over the mushrooms and seal the edges by folding in on the foil. Bake for 25 minutes. Remove the top sheet of foil and bake an additional 5 minutes. Serve immediately.

Re: Stuffed Mushrooms (Baked)

Here is a really good and easy recipe for sausage stuffed mushrooms from Bon Appetit last year. It is so yummy, if you don't like spicy food you could always substitute the hot sausage for sweet.

Sausage Stuffed Mushrooms