Stuffed Mushroom Caps

Name: Stuffed Mushroom Caps
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: Champignon mushrooms small pieces (270 g) 12; Garlic 1 clove; Extra virgin olive oil 2 spoonfuls; Parsley 2 tufts; Bread only the crumb 1.1 oz; Grana Padano PDO cheese (including 0.4 ounces for gratin) 1.4 oz; Vegetable broth ¼ cup; Fine salt 1 pinch; Black pepper to taste

it de fr es br nl

118

Calories per serving

Energy Kcal 118
Carbohydrates g 5.9
of which sugars g 0.9
Protein g 6.77
Fats g 7.4
of which saturated fat g 2.58
Fiber g 2.1
Cholesterol mg 9
Sodium mg 685

Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 35 min
Serving: 4
Cost: Average

PRESENTATION

Stuffed mushroom caps are, honestly, a favorite antipasto across Northern Italy. I mean, they're really, really popular at gatherings. People often use champignon mushrooms because they're easy to find and not too expensive. And here's the thing—the magic of this dish? It's all in the whole mushroom. The stems get chopped up and mixed with fresh parsley and Grana Padano cheese. Seriously good. The filling turns out rich and just a tad nutty. You can whip this up in about ten minutes, then pop them in the oven. Pretty simple. They bake until the tops turn golden and the mushrooms become tender.

This stuffed mushrooms recipe really captures Italian cooking—simple, resourceful, and, no question, incredibly tasty. Some folks like using portobello mushrooms for a bigger bite or even adding sausage for more heartiness. And, truthfully, when you need a quick bite or a cozy starter, these easy stuffed mushrooms fit the bill.

The flavors stay fresh and herby because of the parsley, while the Grana Padano just melts right in, giving you a savory, moist finish. Thing is, choosing firm mushrooms is key to keeping that meaty texture after baking.

Even though these are classic in Italian antipasto spreads, they work with any meal. Baked stuffed mushrooms pair well with pasta, salad, or, you know, pretty much anything. If you're after a vegetarian twist, the standard recipe is already meat-free—just add some herbs or swap out the cheese to switch things up.

There are so many regional variations to keep it exciting—using larger portobellos or trying sausage stuffing for a more robust flavor. And listen, it is all about creativity in Italian antipasti. Simple, quick and packed with flavor, these mushroom appetizers are winners whenever you're craving something tasty and easy. They perfectly capture the Italian spirit of making the most out of every ingredient and keeping things straightforward yet satisfying. Really good stuff.

How to prepare Stuffed Mushroom Caps

To prepare the stuffed champignon caps, start by cleaning the mushrooms: remove the excess soil and quickly rinse them under water, then gently dry them. Detach the stem from the cap of the champignon mushroom by holding the mushroom cap with one hand and twisting and pulling the stem with the other, being very careful not to break the mushroom cap 1. Scrape the stems with the blade of a knife 2 and chop them 3.

Then in a pan pour the oil and sauté the whole peeled garlic (you can also use it unpeeled). Once the garlic is golden, add the chopped mushroom stems 4 and let them brown for about 5 minutes. Remove the garlic 5 at the end of the cooking time. While the mushrooms are browning, place the bread crumbs in a blender 6 and blend them finely.

Once the mushrooms are cooked, transfer them to a bowl and add the chopped bread crumbs, the grated cheese keeping some aside for the gratin 7, the bread crumbs 8, and the chopped parsley 9.

Then salt 10 and pepper to taste. Mix with a teaspoon 11 and finally add the Vegetable broth to obtain a rather thick and creamy mixture 12.

Peel the champignon caps 13 (do not do this operation too far in advance, as they would oxidize too much), fill the champignon caps with the mixture using a teaspoon (14-15);

then brush them with the egg 16 and place them in a baking tray lined with parchment paper, with the filling facing upwards. Sprinkle with grated Parmesan cheese 17, drizzle with a little extra virgin olive oil and bake in a preheated static oven at 350°F for 20-25 minutes (if using a convection oven, at 320°F for 10-15 minutes). Once cooked 18 drizzle the stuffed champignon caps with a little olive oil and decorate the dish with a sprig of fresh parsley!

Storage

Store the stuffed champignon caps in the refrigerator for 1-2 days after cooking.

They can be frozen if you have used fresh, non-thawed ingredients.

Advice

For the filling, let your imagination run wild! You can choose to stuff the champignon caps with your favorite ingredients: a filling of vegetables, tuna, or cooked ham, for example!

For the translation of some texts, artificial intelligence tools may have been used.

Stuffed Mushroom Caps

PRESENTATION

How to prepare Stuffed Mushroom Caps

Storage

Advice

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