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Mushroom Stuffed Mushrooms

February 23, 2011

These are my fast and go to stuffed mushrooms when I have not planned on some fancy stuffing (I do love those fancy stuffings though) and yet these are still one of the best for everyday meals.  I generally always have fresh mushrooms in my house as I use them for so many recipes and as you can see here just lovely all by themselves. 

Mushroom Stuffed Mushrooms


  • 1 lb. Large Mushrooms (approx. 20) (cleaned; remove stems and chop/set aside)
  • 2 T. Extra Virgin Olive Oil
  • 2 Shallots (chopped)
  • 1/2 C. Breadcrumbs
  • 1/2 C. Parmigiano-Reggiano (grated) (Plus 2 T. for garnish)
  • 1/4 C. Fresh Italian Parsley (chopped (Plus 2 T. for garnish)
  • Salt
  • Freshly Ground Pepper
  • 4 T. Unsalted Butter 


  1. Heat olive oil in a medium pan on medium; add the shallots and cook until tender (about 2 min.) Add the chopped mushroom stems and cook until tender (about 3-4 minutes)
  2. Add the breadcrumbs and 1/2 C. cheese and thoroughly blend; add 1/4 C. parsley and blend again
  3. Season with salt and pepper; remove from heat
  4. Preheat oven to 375 degrees
  5. Fill each mushroom with the stuffing mixture with a teaspoon and press down to fill completely
  6. Drizzle with a small amount of olive oil; bake for about 20-30 minutes (until stuffing is golden brown
  7. Serve on warmed plates (2-3 per person)
  8. Garnish with a little Parmigiano-Reggiano and Parsley

(Makes 18-22 Large Mushrooms)

First made in Wading River, New York, for some fancy New Yorkers-they were impressed.

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