Best Italian Stuffed Mushrooms Recipe: Everyone enjoys this appetizer: Italian stuffed mushrooms! A delicious mixture of breadcrumbs, chopped mushroom stems, garlic, parsley, and Parmigiano Reggiano is put into mushroom caps and baked until soft.
The mixture is gently sautéed with white wine and lemon juice. These are excellent for serving at any event, but they’re also so delicious that you should prepare them for relaxing nights at home.
Best Italian Stuffed Mushrooms Recipe
Ingredients
- 24 ounces white or baby Bella mushrooms (see notes below)
- 1/2 cup parsley, minced
- 6 cloves garlic minced
- 1 cup plain breadcrumbs
- 5/8 cup Parmigiano Reggiano, divided. 1/2 cup for stuffing and 2 extra tablespoons for topping
- 1/2 cup olive oil
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon crushed red pepper
- 1/2 cup dry white wine
- 2 cups low sodium chicken stock divided
- 3 tablespoons fresh lemon juice
- 1 large lemon, cut into wedges
Instructions
- Adjust the rack to the second highest position and preheat the oven to 425°F. Slice the very tip of the mushroom stems off and throw them away. Chop off the superior portion of the stem. Set aside 3/4 cup of the chopped stems. Utilize the remainder for an alternative use.
- Using medium-low heat, sauté the garlic in the olive oil until it turns golden. Cook for thirty seconds after adding the red pepper flakes. After that, reduce the heat to medium, add the 3/4 cup of finely chopped
- chopped mushroom stems, and cook for five minutes.
- After that, pour in the wine and heat for two minutes to somewhat reduce it.
- Adjust the rack to the second highest position and preheat the oven to 425°F. Slice the very tip of the mushroom stems off and throw them away. Chop off the superior portion of the stem. Set aside 3/4 cup of the chopped stems. Utilize the remainder for an alternative use.
- Using medium-low heat, sauté the garlic in the olive oil until it turns golden. Cook for thirty seconds after adding the red pepper flakes. After that, reduce the heat to medium, add the 3/4 cup of finely chopped mushroom stems, and cook for five minutes.
- After that, pour in the wine and heat for two minutes to somewhat reduce it.
- 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. Also, serve with lemon wedges. Enjoy!
ALSO SEE
Nutrition
- Calories: 282kcal | Carbohydrates: 17.8g | Protein: 8.8g | Fat: 19.5g | Saturated Fat: 3.6g | Cholesterol: 5mg | Sodium: 806mg | Potassium: 415mg | Fiber: 1.9g | Sugar: 3.2g | Calcium: 94mg | Iron: 4mg
FAQs AND QUESTIONs
How to make it?
- Adjust the rack to the second-highest position and preheat the oven to 425°F. Slice the very tip of the stem off and throw it away. Slice off the leftover stem and finely chop. Keep 3/4 cup of the chopped stems aside.
- In a half cup of olive oil, saute the garlic for two to three minutes, or until golden. Once golden, simmer for a further 30 seconds after adding the spicy red pepper flakes.
- Then add the chopped mushroom stems, reduce the heat to medium, and sauté for an additional five minutes.
- Cook for a further two minutes after adding the 1/2 cup dry white wine (chardonnay, pinot grigio, or sauvignon blanc all work nicely).
- Incorporate all of the breadcrumbs, Parmigiano Reggiano cheese, parsley, 1/2 cup low-sodium chicken broth, and 1 1/2 teaspoons kosher salt. Switch off the heating source.
- Additionally, pour in the juice of one large lemon, or about three tablespoons, and thoroughly combine the stuffing.
- Try the stuffing with a taste test and adjust the salt, pepper, or lemon juice as necessary. The filling needs to be really wet. It ought should adhere to your fingers. Add a little extra of the saved chicken stock if it’s too dry.
- Pack the stuffing into each mushroom cap and allow it to slightly accumulate on top of the mushrooms. Transfer the leftover chicken stock into the serving bowl. Add 1/2 cup of extra stuffing to the casserole (keep whatever extra stuffing you have left over for later use). It will create a sauce when combined with the chicken stock.
- Add two additional tsp of Parmigiano cheese to the mushrooms. Bake for 20 to 25 minutes, or until the mushrooms are cooked through and browned.