Stuffed Italian Mushrooms

Sunday Dinner

Stuffed Italian Mushrooms

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

Italian Raspberry Almond Tart 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! Happy Sunday!

Italian Stuffed Mushrooms

By Nicole Prep: 20 minsCook: 45 minsTotal: 1 hr 5 mins Servings: 24 mushrooms A delicious Italian appetizer to wow your guests!

Equipment

• 9 x 13-inch baking dish

Ingredients 

• 2 tablespoons Extra-virgin olive oil, plus additional for the bottom of the dish and drizzling
• 24 medium mushrooms, about 1 ½-inches diameter, stems removed and finely chopped, caps reserved
• ½ cup finely diced fennel bulbs, reserving fronds for garnish or presentation
• ¼ cup finely diced sun-dried tomatoes packed in olive oil
• 3 cloves garlic, minced
• ¼ cup white wine
• ½ cup finely grated Fontina cheese
• ½ cup freshly grated Parmigiano-Reggiano cheese, divided
• ¼ chopped fresh basil
• ¼ 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
• ¼ cup panko crumbs

Instructions 

1. Preheat the oven to 350ºF. Lightly coat the bottom of a 9 x 13-inch glass or ceramic baking dish with olive oil.
2. 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, ¼ 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.
3. In a small bowl, combine the remaining Parmigiano-Reggiano cheese and the panko crumbs, set aside.
4. 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!

Nutrition

Calories: 45kcal, Carbohydrates: 2g, Protein: 2g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.001g, Cholesterol: 11mg, Sodium: 68mg, Potassium: 100mg, Fiber: 0.4g, Sugar: 1g, Vitamin A: 75IU, Vitamin C: 2mg, Calcium: 45mg, Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.