Italian Stuffed Mushrooms
User Reviews
5
Italian Stuffed Mushrooms
Description
This recipe uses whole white mushrooms or baby bellas, removing most of the stem but finely mincing a portion for the stuffing. Garlic is sautéed with olive oil and red pepper flakes before adding the minced stems, wine, and other stuffing ingredients including parsley, lemon juice, breadcrumbs, and Parmigiano Reggiano cheese. A small amount of chicken stock is integrated to keep the stuffing moist. The filled mushrooms are arranged in a baking dish, topped with additional cheese, and baked at a high temperature. During cooking, the mushrooms absorb flavors from the white wine and stock, resulting in tender caps and a richly flavored, moist filling that combines cheesy and herbaceous elements. This dish works well as a starter or side.
Ingredients
- 1 1/2 pounds (680g) white mushrooms see notes below, or baby bella mushrooms
- 6 cloves garlic minced
- 1 cup (100g) plain breadcrumbs
- 10 tablespoons (56g) Parmigiano Reggiano cheese divided (1/2 cup for stuffing and 2 extra tablespoons for topping, grated
- 1/2 cup (120g) olive oil
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon red pepper flakes crushed, hot
- 1/2 cup (120g) white wine dry
- 2 cups (480g) chicken stock divided, low sodium
- 3 tablespoons (45g) lemon juice fresh
- 1/2 cup Italian flat-leaf parsley minced
- 1 large lemon cut into wedges
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
- For the stuffing, discard only the very end of the mushroom stems and finely mince the rest for added flavor and texture.
- Dry white wines like Pinot Grigio, Sauvignon Blanc, or Chardonnay offer suitable acidity and flavor for the stuffing.
- Keep the stuffing moist by adding extra chicken stock as needed; a wet stuffing helps maintain juiciness.
- Store leftovers refrigerated up to 3 days; reheat gently in the oven or microwave until warmed through.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
