Stuffed Mushrooms

Stuffed Mushrooms

This stuffed mushrooms recipe, a favorite starter of Italian trattorias in the 1970s, is a delicious classic that’s worthy, I feel, of a place in this book. As a former vegetarian, I would be happy to be offered this dish to replace meat at any meal.–Katie Caldesi

LC Everyone’s Favorite Fun Guy Note

This unconventional take on everyone’s favorite fun guy may not be quite what you’re expecting. They’re ginormous stuffed fungi, not the little pop-in-your-mouth appetizers that are everybody’s favorite party favor. This is a knife-and-fork, first-course rendition that’s even better. Trust us. But if you’ve got your hearts—and memories—set on those wee cherubic stuffed mushrooms, go ahead and sub button or cremini mushrooms, just for old time’s sake. There are directions for those old-time stuffed mushrooms variation just beneath the recipe.

Stuffed Mushrooms

  • Quick Glance
  • (4)
  • 15 M
  • 30 M
  • Serves 6
5/5 - 4 reviews
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Preheat the oven to 350°F (176°C).

Slice the mushroom stalks from the caps. Place the mushroom caps on a baking sheets, gills facing up. Finely chop the mushroom stalks.

In a bowl, combine the mushroom stalks, mint, parsley, Parmesan, garlic, and bread crumbs and mix thoroughly. Using a spoon, divide the mixture evenly among the 6 mushroom caps, gently packing the mixture down with the back of the spoon.

Drizzle a little olive oil over each mushroom, then bake for 15 to 25 minutes, until the surface of the stuffing is golden. Serve warm.

Print RecipeBuy the The Italian Cooking Course cookbook

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    Stuffed Mushroom Variations

    • Blue Cheese-Stuffed Mushrooms
    • Omit the mint and Parmesan and reduce the bread crumbs to 2 tablespoons. Add 2 3/4 ounces crumbled blue cheese, such as Gorgonzola, in place of the Parmesan.

    • Bite-Size Stuffed Mushrooms
    • Substitute 15 or so button or cremini mushrooms for the portobello mushrooms. You will not need to use all the chopped mushroom stems.

    Recipe Testers' Reviews

    When I was growing up, stuffed mushrooms always indicated a holiday or celebration of some sort because this was the only time they were made for the family. For years I assumed they were difficult and arduous to make, thus explaining their elusiveness. It turns out they’re easy to prepare, especially in this recipe since the stuffing step is greatly simplified by using large portobello mushrooms instead of small button mushrooms. It was greatly satisfying to have more then a one-bite morsel, and cutting the mushrooms with a knife and fork elevated the dish to a meal rather then an appetizer. In my prep, I did all the chopping by hand, but I don't see why you couldn’t use a food processor. I would give the herbs and garlic a whirl, process again with the mushroom stems, then finish it up with the oil and crumbs. I also thought 15 minutes wasn’t long enough to dry out the mushrooms the way I prefer them. Mature 'bellos can be quite watery when roasted, so increase the time to 25 minutes if you like a meatier texture. The flavor was delicious, and we will be eating these far more often than when I was growing up.

    I'm always on the lookout for easy appetizers with a twist. This stuffed mushrooms recipe absolutely fit the bill. And when they’re prepped in advance, you could even bake 'em ahead of time and serve ‘em at room temperature. I used little cremini mushrooms (maybe 1 1/2 inches in diameter). I made the stuffing with panko breadcrumbs mixed with coarsely ground almonds. It worked perfectly, giving a little crunch to the stuffing. I especially liked the mint in the stuffing, which gave a nice, fresh taste to the whole affair. I had to bake the mushrooms for 22 minutes to get them nicely browned (I’ll maybe bake them at 375°F the next time). This recipe is definitely a keeper.

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    1. This is a great recipe because it is so simple to make. I didn’t have any mint so I put in some lightly dried coriander & a little dry sherry to bind the ingredients. The flavour was amazing.

    2. I used flat mushrooms of portobellos and ended up doubling the stuffing recipe. It turned out delicious with the stuffing being crunchy and the mushrooms being really creamy and meaty.

    3. Stuffed mushrooms were one of my mom’s favorite things. However, the one time I made them for a dinner party for her, it was a disaster. I used a recipe from Gourmet, which seemed to call for an awful lot of butter. I cut it in half, and still they swam with it. Sigh. The only time a recipe from Gourmet ever failed me.

      Now this recipe sounds really good, not too much oil. 😉 And the ‘shrooms in the photo look very green, er, their stuffing does, which makes me think about adding some spinach to the stuffing…Stuffed Mushrooms Florentine. 😉 Love my spinach.

      Thanks for finding another winner for us. Happy hols, you guys.

      1. ruthie, you know we’d never let you down. This is a great recipe. I love the idea of adding spinach…but make sure all the water ha been cooked out of it, otherwise it might make the stuffing soggy. Happy hols right back atcha.

        1. I’ve got to get this out of my system! Every time I see “the Gorgonzola variation,” I think: a screenplay about a chef, a marriage and a culinary turning point…I see Meryl Streep as the chef and someone like, oh, Dean Winter, as the impossible to please husband…Heh.

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