I made baked stuffed mushroom caps to accompany prosciutto and smoked mozzarella on my antipasti platter. That’s them in the front of the plate.
Stuffed mushrooms are quick and easy to make and pack a lot of flavor. Serve them hot out of the oven or at room temperature. Parmigiano, garlic, parsley and EVOO flavor the breadcrumbs and the grated cheese creates a golden crust on top of the mushroom caps. Every bite is a zesty and crunchy delight. Sometimes I can’t help myself. I stuff the whole cap in my mouth and eat it in just one bite.
You can add the stuffed mushroom caps to almost any antipasti platter you create. The caps are a compact package that you can even pass around as your arriving dinner guests sip on a bubbly prosecco.
So what’s that other stuff in the photo?
I had breadcrumbs left over so I stuffed an artichoke and a couple of baby heirloom tomatoes and sprinkled the remaining flavored breadcrumbs on red bell peppers and baked them too. They each have their own special texture and taste and they are all delicious and I wanted to show you them all.
Use the artichoke as a first course. Add the roasted stuffed tomatoes and red bell peppers sprinkled with the flavored breadcrumbs to an antipasti platter or serve them as a vegetable side dish with lunch or dinner. I tell you how to handle the peppers and tomatoes in the recipe below. If you don’t know how to clean an artichoke, watch me do it. It’s fun.
Be sure to keep this versatile flavored breadcrumb recipe around. You’ll use it often with roasted vegetables or as a light topping for baked fish or roasted chicken.