Entrée: Italy – Funghi Ripieni (Stuffed Mushrooms)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 25 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

20 large white or cremini mushrooms (about 1 lb (450 g))
2 tbsp (30 ml) olive oil, divided
2 tbsp (30 g) unsalted butter
1 small shallot, finely minced (or 1 / 4 small onion)
3 cloves garlic, minced
1 / 4 cup (60 ml) dry white wine or vegetable broth (optional)
4 oz (115 g) cream cheese, softened
1 / 2 cup (50 g) finely grated Parmesan cheese, divided
1 / 2 cup (30 g) panko or fresh breadcrumbs, divided
2 tbsp (30 ml) chopped fresh parsley, plus more for serving
1 tsp (5 ml) lemon zest
1 / 2 tsp (2.5 ml) kosher salt, plus more to taste
1 / 4 tsp (1.25 ml) freshly ground black pepper
Pinch red pepper flakes (optional)

Show original ingredient measurements

20 large white or cremini mushrooms (about 1 lb / 450 g)
2 tbsp (30 ml) olive oil, divided
2 tbsp (30 g) unsalted butter
1 small shallot, finely minced (or 1 / 4 small onion)
3 cloves garlic, minced
1 / 4 cup (60 ml) dry white wine or vegetable broth (optional)
4 oz / 115 g cream cheese, softened
1 / 2 cup (50 g) finely grated Parmesan cheese, divided
1 / 2 cup (30 g) panko or fresh breadcrumbs, divided
2 tbsp chopped fresh parsley, plus more for serving
1 tsp lemon zest
1 / 2 tsp kosher salt, plus more to taste
1 / 4 tsp freshly ground black pepper
Pinch red pepper flakes (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Heat oven to 400°F (200°C). Line a rimmed baking sheet with parchment.
Clean the mushrooms with a damp towel. Twist out the stems and finely chop them; set the caps hollow-side up on the tray.
Toss caps with 1 tablespoon (15 ml) olive oil, a pinch of salt, and pepper. Roast 8 minutes to release moisture, then drain off any liquid and return caps hollow-side up.
Meanwhile, melt butter with remaining 1 tablespoon (15 ml) olive oil in a skillet over medium heat. Add shallot and cook until translucent, 3 to 4 minutes. Stir in chopped mushroom stems and cook until their moisture evaporates and they begin to brown, 4 to 6 minutes. Add garlic and cook 30 seconds.
Deglaze with white wine or broth (if using) and simmer until nearly dry, 1 to 2 minutes. Transfer mixture to a bowl and let cool 2 minutes.
Stir in cream cheese, 1/3 cup (80 ml) of the Parmesan, 1/3 cup (80 ml) of the breadcrumbs, parsley, lemon zest, salt, pepper, and red pepper flakes. Taste and adjust seasoning.
Spoon or pipe the filling into the mushroom caps, mounding slightly.
In a small bowl, combine the remaining Parmesan and breadcrumbs with a pinch of salt. Sprinkle over the stuffed caps.
Bake until tops are golden and mushrooms are tender, 15 to 18 minutes. For extra color, broil 1 to 2 minutes at the end, watching closely.
Garnish with more parsley and serve warm.

Heat oven to 400°F (200°C). Line a rimmed baking sheet with parchment.
Clean the mushrooms with a damp towel. Twist out the stems and finely chop them; set the caps hollow-side up on the tray.
Toss caps with 1 tablespoon olive oil, a pinch of salt, and pepper. Roast 8 minutes to release moisture, then drain off any liquid and return caps hollow-side up.
Meanwhile, melt butter with remaining 1 tablespoon olive oil in a skillet over medium heat. Add shallot and cook until translucent, 3 to 4 minutes. Stir in chopped mushroom stems and cook until their moisture evaporates and they begin to brown, 4 to 6 minutes. Add garlic and cook 30 seconds.
Deglaze with white wine or broth (if using) and simmer until nearly dry, 1 to 2 minutes. Transfer mixture to a bowl and let cool 2 minutes.
Stir in cream cheese, 1/3 cup of the Parmesan, 1/3 cup of the breadcrumbs, parsley, lemon zest, salt, pepper, and red pepper flakes. Taste and adjust seasoning.
Spoon or pipe the filling into the mushroom caps, mounding slightly.
In a small bowl, combine the remaining Parmesan and breadcrumbs with a pinch of salt. Sprinkle over the stuffed caps.
Bake until tops are golden and mushrooms are tender, 15 to 18 minutes. For extra color, broil 1 to 2 minutes at the end, watching closely.
Garnish with more parsley and serve warm.