My cousin made these for a wine and cheese night. B and I immediately became obsessed with how delicious they were and I knew it was something we would be eating a lot of once we got back home.
She was gracious enough to teach me how to make them so I could share with all of you!
These were inspired by her Italian neighbor, and like any quality home cooking, you don’t always have exact measurements. The following ingredient quantities is based off 6-8 small to medium baby Portabella mushrooms. Feel free to adjust to your personal preferences.
The great thing about this recipe is that the stuffing can be prepared the night before. This is especially convenient if you have guests and want to impress them with hors d’oeuvres.
Enjoy!
Italian Stuffed Mushrooms
This appetizer is a total crowd pleaser.
Ingredients
- 6 – 8 baby Portabella mushrooms, stems removed, chopped and set aside
- 1 cup Italian seasoned breadcrumbs
- 1/2 medium red onion, finely chopped
- 3 garlic cloves, finely chopped
- 1/3 cup extra virgin olive oil
- 2 tbsp. butter, optional
- 1/2 – 1 cup water
- salt and pepper to taste
Instructions
- Pre-heat oven to 350°
- Using a slightly damp paper towel, gently wipe the mushrooms of any residual earth.
- Remove and chop the stems of the portabella mushrooms; set aside in a bowl.
- Finely chop the garlic cloves and onion and add them to the mushroom stems.
- In a non-stick sauce pan heat half of your olive oil and the 2 tbsp. butter (optional) over low-medium heat. (The butter adds a creamy and aromatic element but is not necessary.) Add the mixture to the pan.
- Cook the chopped garlic, onion and mushroom stems, slowly adding water so that the onions become soft and translucent.
- Once the mixture is cooked, slowly add the Italian bread crumbs until the mixture becomes slightly crumbly (see 3, below). It is preferred that the mixture be on the moist side, as the oven will dry it out a bit. Add salt and pepper to taste.
- Using a teaspoon, gently stuff the mushrooms with the stuffing, packing as tightly as you can without tearing the delicate skin. Place on a cookie sheet or baking dish.
- Drizzle a bit of extra virgin olive oil, making sure to wet the stuffing a bit.
- Sprinkle Parmesan cheese on top.
- Bake for 20-25 minutes. The skin of the mushrooms will deepen to a darker brown.
Nutrition Information:
Yield: 6 Serving Size: 6 ServingsAmount Per Serving: Calories: 241Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 10mgSodium: 356mgCarbohydrates: 18gFiber: 3gSugar: 3gProtein: 5g
Erin says
Hmm, I MIGHT just have to try these now ;) Please thank Desiree from the blogworld, hehe! They look delish!
Leeann @ Join the Gossip says
This sounds SO good and I totally have all of these ingredients right now! I’ll have to try it :)
Vanisha @ Vanishas Life In...Australia says
I love mushrooms and these look enough to do! Thanks for sharing lovely xoxox