Mushrooms Romano Recipes

STUFFED MUSHROOMS WITH PECORINO AND HERBS

Steps:

• Preheat the oven to 400 degrees F.
• Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
• Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

BOW TIES ROMANO

Steps:

• Cook pasta and drain.
• Meanwhile, in a large skillet over medium heat, melt butter and add mushrooms and proscuitto.
• Cook 5 minutes or until mushrooms are tender.
• Add light cream and heat ALMOST to boiling.
• Add peas and heat thru.
• Toss with hot pasta and Romano cheese.

WILD MUSHROOM TURNOVERS WITH ROMANO CHEESE

Steps:

• Preheat oven to 400 degrees F.
• Unroll puff pastry on a flat surface. Roll pastry into a 14-inch square. Using a pizza cutter or a knife, cut pastry into 12 squares.
• Top each square with mushrooms (about 1 heaping teaspoon each) and 1 teaspoon grated cheese. Wet 2 edges of each square with wet fingers and then fold over making a triangle. Press the edges together with a fork.
• Place turnovers on a large baking sheet, about 2 inches apart. Bake 10 to 12 minutes, until puffed up and golden brown.