Delightful Italian Stuffed Mushrooms Recipe

Here’s a delightful Italian Stuffed Mushrooms recipe that you can enjoy as an appetizer or even as a side dish. These flavorful mushroom caps are filled with a blend of breadcrumbs, chopped mushroom stems, garlic, parsley, and Parmigiano Reggiano. They’re lightly sautéed with white wine and lemon juice, then baked until tender. Let’s get cooking! 🍄🇮🇹

Italian Stuffed Mushrooms Recipe

Ingredients:

• 24 large white button mushrooms
• 3/4 cup minced mushroom stems (from the caps)
• 1/2 cup olive oil
• 3 cloves garlic, minced
• 1/4 teaspoon hot red pepper flakes (optional, for a little kick)
• 1/2 cup dry white wine (sauvignon blanc, pinot grigio, or chardonnay)
• 1 cup breadcrumbs
• 1/2 cup grated Parmigiano Reggiano cheese
• 1/4 cup fresh parsley, chopped
• Juice of 1 large lemon (about 3 tablespoons)
• 1 1/2 teaspoons kosher salt
• 1/2 cup low-sodium chicken stock
• Extra olive oil for drizzling

Instructions:

1. Preheat the oven to 425°F (220°C) and set the rack to the second-highest level.
2. Clean the mushrooms by wiping them with a damp cloth. Chop off the very end of the stem and discard it. Remove the remaining portion of the stem and mince it. Save 3/4 cup of the minced stems.
3. In a skillet, sauté the minced garlic in 1/2 cup of olive oil over medium-low heat until golden (about 2-3 minutes). Add the hot red pepper flakes and cook for 30 seconds longer.
4. Add the minced mushroom stems to the skillet and continue to sauté for another 5 minutes.
5. Pour in the 1/2 cup of dry white wine and cook for 2 more minutes.
6. Turn off the heat and add in all of the breadcrumbs, grated Parmigiano Reggiano cheese, chopped parsley, 1 1/2 teaspoons kosher salt, and 1/2 cup low-sodium chicken stock. Mix well.
7. Add the juice of 1 large lemon (roughly 3 tablespoons) to the stuffing mixture. Taste test and adjust salt, pepper, or lemon juice if needed. The stuffing should be very moist and stick to your fingers.
8. Stuff each mushroom cap with the filling, letting it mound on top a bit. Place the stuffed mushrooms in a baking dish.
9. Pour the remaining chicken stock into the dish. Sprinkle an extra 1/2 cup of stuffing (if you have any remaining) over the mushrooms. Grate 2 more tablespoons of Parmigiano onto the mushrooms.
10. Bake the mushrooms for 20-25 minutes until browned and cooked through. For extra color, broil for the last 60 seconds, but watch carefully to avoid burning.

Serve these Italian stuffed mushrooms warm and enjoy their savory, garlicky goodness! 🍽️👌