Sunday Dinner

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Stuffed Italian Mushrooms

Fava Bean Ragù
served over Pappardelle Pasta Nests
Braised Cipollini Onions
with roasted garlic

served with lightly sweetened whipped cream

We enjoyed these so much a couple of Sundays ago that I wanted to put them on the menu again this week.  I have enjoyed mushrooms stuffed with sausage and cream cheese which are good, but I was looking for something with layers of flavors that had an Italian twist.  Mushrooms stuffed with chopped fennel, sun-dried tomatoes, garlic, some Italian cheeses, fresh basil, and a few changes to add even more flavor and texture-- delizioso!  I added some white wine to deglaze the pan, making sure to keep all of those sautéed flavors.  I also added a bit of balsamic vinegar and crushed red pepper flakes to add a little kick and to bring all of those Italian flavors together.  Once stuffed, I topped the mushrooms with a mixture of parmesan cheese and panko crumbs for an added texture element.  The meatiness of the mushroom filled with a creamy and savory filling and topped with a cheesy crunchy top--wow, do these little babies deliver the flavor!

Italian Stuffed Mushrooms
makes 2 dozen

2 tablespoons extra-virgin olive oil, plus additional for the bottom of the dish and drizzling 
24 medium mushrooms, about 1-1 1/2-inch diameter, stems removed and finely chopped, caps reserved
1/2 cup finely diced fennel bulbs, reserving fronds for garnish or presentation
1/4 cup finely diced sun-dried tomatoes packed in olive oil
3 cloves garlic, minced
1/4 cup white wine
1/2 cup finely grated Fontina cheese
1/2 cup freshly grated Parmigiano-Reggiano cheese, divided
1/4 chopped fresh basil
1/4 teaspoon crushed red pepper flakes, or more to taste (optional)
1 teaspoon aged balsamic vinegar
Kosher salt and freshly ground black pepper to taste
1 extra large egg
1/4 cup panko crumbs

Preheat the oven to 350º F.  Lightly coat the bottom of a 9x13x2-inch glass or ceramic baking dish with olive oil.  In a medium skillet, heat the 2 tablespoons of oil over medium high heat.  Add the mushroom stems,  fennel, tomatoes, and garlic.  Sauté until the vegetables are tender and the fennel is beginning to brown, about 12-15 minutes.  Add the white wine and cook until the wine has almost evaporated scraping up any browned bits.  Transfer the vegetables to a medium bowl and cool for 10 minutes.  Mix in the Fontina, 1/4 cup of the Parmigiano-Reggiano, basil, balsamic vinegar, and crushed red pepper flakes.  Season with salt and black pepper to taste.  Add the egg and mix until thoroughly combined.  

In a small bowl, combine the remaining Parmigiano-Reggiano cheese and the panko crumbs, set aside.  Fill the cavities of the mushrooms with the mixture, mounding and pressing to adhere.  Carefully dip the tops of the mushrooms into the panko mixture, gently rolling to coat the entire top of the filling mixture.  Place the mushrooms in the prepared baking dish cavity side up.  Drizzle the tops with additional olive oil.  Bake until the mushrooms are tender and the tops are golden brown, about 25-30 minutes.  Cool slightly before serving.  Garnish with fennel fronds if desired.  Enjoy!

Source: Adapted from Epicurious.com


  1. Marcee .... ILLINOISApril 17, 2011

    Hiya Nicole! First post for me! Love reading your blog.

    Stuffed mushrooms are great. It's been a long time since I've prepared. Going to add this w/my for Easter dinner. Not difficult at all.

    Looking forward to your next article.


    P.S At least it's sunny today. Rain be gone .... yay!!

  2. Marcee-
    Thank you for dropping a note:) I do appreciate hearing for you! These stuffed mushrooms would be a great addition to an Easter dinner or buffet. Hope you enjoy them. I am glad the rain (we had snow, too-- seriously?!) is gone and the sun is shinning. Best!

  3. I've never tried fennel in stuffed mushrooms, but it's a great idea (as is the panko). Stuffed mushrooms are so good, and such a great appetizer to serve when guests visit, that whenever I make a breadcrumb stuffing, I throw a bit in the freezer for spontaneous stuffed shrooms.

    And nice touch, that dill garnish!

  4. Janice@The Chocolate Covered Kitchen,
    I agree, stuffed mushrooms are perfect to serve to quests. Freezing the bread crumb topping is a great idea.

    The garnish is fennel fronds (not dill). I will save the dill herb for another dish:)

  5. Michael PearceApril 22, 2011

    I may try an abbreviated version of this for the weekend. Seems like a lot produce to purchase for small quantities. Great looking food styling on the photo! Cheers - Mike

  6. this post is very usefull thx!

  7. They are delicious!Soft and tasty. Perfect for a dinner with the hole family.

  8. Just made this tonight... delicious. I had a little fontina leftover, so did a final dusting of fontina over the panko/parm... Never thought of using fennel in stuffed mushroom either, but a nice combo. Well, definitely make this as an appetizer at the next get together. Thanks!

  9. Amy-
    I am pleased that you enjoyed them. Thank you for taking the time to let me know.


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