Dietary guidance: v
1 package large stuffing mushrooms (or any type of mushrooms large enough to stuff; I've made this with anything from large portobello mushrooms to small buttons)
2 shallots or half of a red onion
7-8 spoonfuls of grated Parmesan or Romano cheese plus extra for topping
7-8 spoonfuls of breadcrumbs (either fresh or Italian seasoned)
1-2 cloves of garlic
1 package fresh mozzarella balls (regular packaged mozzarella can be substituted)
handful fresh parsley
salt and pepper
Prep: Clean the mushrooms using a damp towel to get all the dirt off. Don't rinse them! Using a spoon, scoop out the stems and save them. Arrange mushrooms on a baking sheet with some olive oil drizzled on the bottom.
Filling: Chop the mushroom stems together with the garlic, shallots (or onion), and parsley. A food processor is a real help here. Add mixture to a large bowl and add the breadcrumbs and the grated cheese. To this, gradually add olive oil (about 2-3 drizzles around the bowl) and combine until the mixture is wet.
Cut the mozzarella balls into small squares and fit them inside the mushroom caps. Gently pack the filling mixture on top of all the mushroom caps. After they are all filled, add some remaining grated cheese on top along with a small drizzle of olive oil.
Bake them in the oven at 350 degrees F for about 20 minutes until they are brown and soft.