Stuffed Mushrooms Alla Grandma Florence, Gluten-Free

Stuffed Mushrooms Alla Grandma Florence, Gluten-Free

  • Servings: 8-10
  • Difficulty: Easy

One of the dishes we missed most at the holidays was Grandma Florence's stuffed mushrooms. Wow were they delizioso! 😋 We are excited we nailed it as they taste just like Grandma's did. We're happy to share it with you and hope you enjoy them as much as our family does. These can be served as appetizers, a side dish to a roast, chicken, veal or pasta or a main dish if using large Portobello mushrooms.

Ingredients

  • 28 Baby Bella Mushrooms (1 – 1/2 inches wide)
  • 10 large cloves garlic, minced
  • 1 cup  Parmigiano Reggiano, grated
  • 1/2 tsp dried oregano
  • 2 Tablespoons dried parsley
  • salt & pepper to taste
  • 1 cup  4C Gluten-Free Seasoned Bread Crumbs (may substitute with regular Italian seasoned bread crumbs if gluten is not an issue)
  • 6 Tablespoons salted butter, melted to combine with bread crumbs
  • 1 Tablespoon salted butter to sauté mushroom stems

Directions

  1. Preheat oven to 425º F.
  2. Wash & clean all the mushrooms, gently removing the stems. Set stems aside to chop.
  3. Dry mushrooms well with paper towels.
  4. Line a baking pan with tin foil and drizzle EVOO just to coat the pan.
  5. Place the mushrooms on the baking pan.
  6. In a small skillet on high heat, sauté the mushroom stems with 1 Tablespoon of butter, about 5 minutes until butter is absorbed.
  7. In a medium-size bowl, add the breadcrumbs, grated cheese, oregano, parsley, melted butter, and minced garlic.  Mix well then add the sautéed mushroom stems. Combine well.
  8. Using a small spoon, spoon mixture into each mushroom cap (about 2 spoonfuls for each)
  9. Place into a preheated oven and bake for 15-20 minutes, or just until golden.
  10. Remove from oven. Let sit about 5 minutes then serve.

 

Notes: We also made a batch of large Portobello mushrooms that were a meal in themselves with a side salad!

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

 

 

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

 

Mom’s Spinach & Broccoli Pies

 

Our beautiful Mom (Eleanor DeBlasi Caronia) loved being surrounded by family. She would cook Sunday dinners that could feed an army and loved having our grandparents, aunts, uncles, and cousins over to join us. We know how proud she would be to see us share our family recipes and finally have a collection for all our family and friends to share.❤

Spinach & broccoli pies are a family favorite; which Mom always made for Thanksgiving and Christmas dinners when the entire family would gather at our parents home. Many friends asked for this recipe over the years and we’re so happy to share it with you. Enjoy!

Servings: 8-10

Ingredients

  • 2  12-ounce bags of either frozen chopped spinach or baby broccoli† florets (cooked and drained very well, additional chopping until fine texture.)
  • 7 level Tablespoons finely chopped onion
  • 3 Tablespoons French’s® yellow mustard 
  • 12-ounces shredded Swiss cheese
  • 3/4 cup Pecorino Romano grated cheese
  • 1 package Grands Pillsbury® Crescent Roll
  • 9″ pie pan

Instructions

  • Cook the frozen spinach or broccoli florets and drain well. When cooled chop fine and use paper towels to squeeze any excess liquid through a strainer.
  • In a large bowl mix onion, spinach or broccoli, shredded Swiss cheese, Pecorino Romano cheese, and mustard. 
  • Separate crescent rolls.
  • Place crescent rolls into pie pan, wide side down.  Points hanging over the pie pan. 
  • Lay the mixture in a circle like a wreath leaving the center of pan open.
  • Fold pointed end of crescent rolls over mixture towards the center, tucking point in and leaving a small opening.
  • Bake at 350°F for 25-30 minutes until top is golden brown (check after 20 minutes).

†  We use 2 – 12oz. bags of frozen baby broccoli florets that we finely chop after cooking & squeezing out all excess liquid. If you use frozen chopped broccoli in a bag, you get too many stems; which will change the texture.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

 

Back to top

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.