Stuffed Mushrooms
Appetizers,  Features,  Our Supper Club,  Recipes,  Vegetarian

Stuffed Mushrooms

The flavors of Italy are stuffed into mushroom caps and baked till tender in this classic appetizer recipe.

When our Supper Club had a “round” themed dinner, the first thing my husband wanted to make was his dad’s stuffed mushrooms.

I knew that asking him to give us a recipe without me actually watching him make them wouldn’t be the same, but we were short on time, so we gave it a shot.

Stuffed Mushrooms

These mushrooms turned out great… but they weren’t the same as his dad’s. Part of it is that we didn’t have time to let them get brown enough on top. Another part of it is that I couldn’t find button mushrooms that were a good size for stuffing, so I used baby bellas instead.

Again, they were good, but not the same.

My father-in-law is one of those people who is an amazing cook, but he doesn’t like to measure anything or use (or follow!) a recipe. It’s great and his food is delicious, but it can’t be replicated.

So now that we have a little more time (he just retired – woohoo!), I’m going to hover over him, taking copious notes join him in the kitchen with a bottle of wine so we can chat while I observe how he actually makes his stuffed mushrooms. But for now, these will do just fine!

Stuffed Mushrooms

The Aztec Torte with Honey Chipotle Cinnamon Mascarpone was the perfect round dessert to finish off that Supper Club meal. YUM!

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Stuffed Mushrooms


Description

The flavors of Italy are stuffed into mushroom caps and baked till tender in this classic appetizer recipe.


Scale

Ingredients

  • 32 ounces baby bella mushrooms, stems removed
  • 4 cloves garlic, minced
  • 1/2 cup tomato, seeded and diced small
  • 3/4 cup unseasoned bread crumbs
  • 1 cup freshly grated Parmesan cheese
  • 2 tablespoons parsley, finely chopped
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly cracked black pepper
  • Olive oil

Instructions

  1. Preheat oven to 325°F.
  2. In a medium bowl, combine garlic, tomato, bread crumbs, Parmesan, parsley, salt and pepper. Invert mushroom caps so that the gill side is up, and place a generous amount of mixture into each cap, mounding and pressing it into place.
  3. Place stuffed mushrooms onto a baking sheet and drizzle the tops with olive oil. Bake for at least 30 minutes, until the tops get well browned (could take up to 1 hour). Enjoy!

Notes

Original Recipe by Big Flavors from a Tiny Kitchen – Ashley Covelli (inspired by Settino Covelli)

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