Italian Stuffed Mushrooms
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5.0
144 reviews
Excellent
Italian Stuffed Mushrooms
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Mushrooms are stuffed with a mixture of breadcrumbs, parsley, Parmigiano Reggiano, white wine and lemon juice and baked until tender.
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Ingredients
- 1 1/2 pounds (680g) white or baby bella mushrooms see notes below
- 6 cloves garlic minced
- 1 cup (100g) plain breadcrumbs
- 10 tablespoons (56g) grated parmigiano reggiano divided (1/2 cup for stuffing and 2 extra tablespoons for topping)
- 1/2 cup (120g) olive oil
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon crushed hot red pepper flakes
- 1/2 cup (120g) dry white wine
- 2 cups (480g) low sodium chicken stock divided
- 3 tablespoons (45g) fresh lemon juice
- 1/2 cup minced flat-leaf Italian parsley
- 1 large lemon cut into wedges
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Instructions
- Preheat oven to 425f and set rack to the second highest level. Cut off the very end of the mushroom stems and discard. Remove the good part of the stem and mince. Save 3/4 cup of minced stems. Use the remaining for another purpose or discard.
- Heat a pan to medium-low with the olive oil and add the garlic. Saute the garlic until golden, then add the red pepper flakes and cook for 30 seconds. Next, turn the heat to medium, add the minced mushroom stems, and cook for 5 minutes.
- Next, add in the wine and cook for 2 minutes to reduce slightly.
- Add in a ½ cup chicken stock, lemon juice, breadcrumbs, 1/2 cup grated cheese, salt, and parsley. Mix well, turn off the heat, and taste test. Make any adjustments to salt and pepper if required. If the stuffing is too dry add a bit more stock (it should be very moist).
- Stuff the mushrooms well and save any remaining stuffing.
- Place the stuffed mushrooms into a large baking dish and pour in the remaining chicken stock. Sprinkle no more than a 1/2 cup of the remaining stuffing mixture into the stock. Sprinkle the remaining Parmigiano Reggiano on top of the mushrooms.
- Bake for 20-25 minutes or until tender. If needed, broil for the last 60 seconds to brown the top. Spoon the sauce on top of the mushrooms or serve as is. Serve with lemon wedges. Enjoy!
Notes
- Cut off and discard just the very end of the mushroom stems. The remainder should be minced finely for the stuffing.
- Large stuffing mushrooms, small white button, and baby Bellas all work well for this recipe.
- Dry white wines such as pinot grigio, sauvignon blanc, and chardonnay all work well for this recipe.
- The stuffing should be wet to keep the mushrooms moist. When making the stuffing, add a bit more chicken stock to moisten if required.
- Leftovers can be saved for up to 3 days and reheated in the oven at 350f until warm or the microwave.
Nutrition Information
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Calories
282kcal
(14%)
Carbohydrates
17.8g
(6%)
Protein
8.8g
(18%)
Fat
19.5g
(30%)
Saturated Fat
3.6g
(18%)
Cholesterol
5mg
(2%)
Sodium
806mg
(34%)
Potassium
415mg
(12%)
Fiber
1.9g
(8%)
Sugar
3.2g
(6%)
Calcium
94mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 17.8g | 6% |
| Protein | 8.8g | 18% |
| Fat | 19.5g | 30% |
| Saturated Fat | 3.6g | 18% |
| Cholesterol | 5mg | 2% |
| Sodium | 806mg | 34% |
| Potassium | 415mg | 9% |
| Fiber | 1.9g | 8% |
| Sugar | 3.2g | 6% |
| Calcium | 94mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
144 reviews
Excellent
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