Funghi Ripieni Stuffed Mushrooms
Elevate your appetizer game with these irresistible Funghi Ripieni Stuffed Mushrooms—a classic Italian dish that's packed with flavor and charm! Each tender button mushroom cap is filled with a savory mixture of sautéed mushroom stems, garlic, breadcrumbs, Parmesan cheese, and fragrant herbs like parsley and oregano. Baked to golden perfection, these bite-sized delights boast a crispy topping and a buttery, melt-in-your-mouth center. Perfect for dinner parties, holiday gatherings, or as a side dish, this easy-to-make recipe delivers gourmet flair in just 45 minutes. Serve them warm and watch them disappear quickly as your guests savor every bite of this rustic Italian favorite.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 12 large button mushrooms
- 2 tablespoons olive oil
- 1 cup breadcrumbs
- 0.5 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoons dried oregano
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper, freshly ground
- 2 tablespoons unsalted butter, melted
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Clean the mushrooms with a damp paper towel to remove any dirt. Carefully remove the stems and set them aside. Hollow out the caps slightly with a small paring knife, if needed, to create more space for the filling.
Finely chop the reserved mushroom stems.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped mushroom stems and minced garlic. Cook for 4-5 minutes until softened and fragrant, then remove from heat.
In a medium bowl, combine the cooked mushroom stems and garlic with breadcrumbs, Parmesan cheese, parsley, oregano, salt, and black pepper. Mix well.
Stir in the melted butter to moisten the mixture. If it feels too dry, add a drizzle of olive oil until the mixture is cohesive enough to hold together when pressed.
Stuff each mushroom cap with a generous amount of the breadcrumb mixture, pressing gently to pack it in. Arrange the filled mushrooms on the prepared baking sheet, spaced slightly apart.
Drizzle the remaining 1 tablespoon of olive oil over the stuffed mushrooms to help them brown during baking.
Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
Remove from the oven and let them cool for 5 minutes before serving. Garnish with additional parsley, if desired, and serve warm as an appetizer or side dish.
Nutrition Facts
Calories |
321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 630 mg | 27% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 8.2 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 150 mg | 12% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1034 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
