This Italian stuffed mushroom recipe is a delightful way to start any meal, serving as a perfect appetizer or a complementary side dish. The filling, a rich blend of breadcrumbs, basil, garlic, Parmesan cheese, and pistachios, brings a burst of flavor and texture that's hard to resist. Easy to prepare and versatile, these italian stuffed mushrooms are ideal for any occasion, from casual gatherings to elegant dinner parties.
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Whether served warm or at room temperature, these stuffed mushrooms are designed to impress.
They can be made a day ahead, allowing you to enjoy your event with minimal last-minute preparation.
This recipe is a testament to the simplicity and elegance of Italian food, offering a vegetarian option that doesn't compromise on taste or presentation.
With its crunchy topping and rich, flavorful filling, it's sure to become a favorite in your repertoire of easy appetizers and side dishes.
For more great appetizer recipes: mushroom bruschetta with bacon, vol au vent filled with mushrooms, easy baked Romanesco broccoli,
Ingredients
The stuffing is made with all fresh ingredients, including fresh herbs for the classic Italian seasoning:
- Large White Button Mushrooms: Serve as the perfect base for stuffing, with their mild flavor and sturdy structure. Alternatives like cremini or large portobello mushrooms can also be used, offering different sizes and slightly varied flavors to suit your preference.
- Breadcrumbs: Preferably made from stale bread for its enhanced flavor and texture, contributing to the stuffing's body and crunch. Panko crumbs are not recommended as they tend to be too dry for this recipe.
- Fresh Basil Leaves: Add a fresh, aromatic touch to the filling. Fresh parsley can be used as an alternative, offering a slightly different but equally delightful flavor profile.
- Peeled Garlic Cloves: These cloves infuse the stuffing with a pungent, aromatic flavor essential to many Italian dishes, enhancing the overall taste complexity.
- Peeled Whole Pistachios: Introduce a nutty crunch and a touch of elegance to the dish, complementing the other flavors with their unique taste.
- Freshly Grated Parmesan: Adds a savory, umami depth to the mushrooms. Pecorino can be substituted for a sharper, more pungent flavor, catering to different tastes.
- Salt is essential for seasoning. It enhances the natural flavors of the ingredients, bringing the dish together harmoniously.
- Extra-virgin olive oil: to give an extra crips and aromatic flavor
Instructions
- Clean the mushrooms gently with a damp paper towel and carefully remove the stems. Set the caps aside.
- Combine the mushroom stems, breadcrumbs, basil leaves, garlic, and freshly grated Parmesan cheese in a food processor.
- Pulse until the mixture is finely chopped and well combined, creating a uniform stuffing.
- Incorporate a drizzle of olive oil into the breadcrumb mixture to moisten it slightly, ensuring the stuffing holds together well.
- Lightly grease the base of a baking dish with olive oil to prevent the mushrooms from sticking ( you can use parchment paper instead)
- Pat the clean mushrooms dry with paper towels to remove any excess moisture.
- Season both sides of the mushroom caps with a pinch of salt, then arrange them in a single layer on the prepared baking tray.
- Spoon the stuffing mixture into each mushroom cap, pressing down gently to ensure the stuffing is compact and stays in place.
- Drizzle the unbaked stuffed mushrooms with olive oil before placing them in the oven for added flavor and moisture.
- Bake the stuffed mushrooms in a preheated oven at 180°C (350°F) for about 30 minutes or until they are tender and the tops are golden brown.
- Once done, allow the mushrooms to cool slightly before serving. They can be enjoyed warm or at room temperature, making them versatile for various serving preferences.
How to serve them
These Italian stuffed mushrooms can be served in a variety of ways to suit any occasion:
- As an Appetizer: Place them on a platter and serve as a starter with white wine for your guests to enjoy. They're perfect at a dinner party for sparking conversation and enticing your palate before the main course.
- At Room Temperature: If you're hosting a buffet or a party where dishes are meant to be served over a longer period, these mushrooms are ideal as they retain their flavor and texture even when cooled down.
- Warm: Serving them warm straight from the oven maximizes the aroma and flavors, making them a cozy and inviting option for a sit-down Italian dinner.
- With Dips: Although flavorful on their own, you can pair them with a light yogurt or sour cream-based dip for an added dimension of taste.
- As a Side Dish: Complement a main dish by serving these mushrooms alongside. They pair wonderfully grilled meats or Italian sausage or even as part of a larger vegetarian spread.
How to store them
To keep your Italian stuffed mushrooms fresh and delicious, follow these storage guidelines:
- Before Baking: If you've prepared the mushrooms but haven't baked them yet, you can keep them in the refrigerator. Place them in an airtight container and refrigerate for up to 24 hours, allowing you to prepare ahead of time without losing quality.
- After Baking: Once the mushrooms are baked and have cooled to room temperature, transfer them to an airtight container. They can be stored in the refrigerator for up to 3 days, ensuring they remain fresh.
- Reheating: For the best experience, reheat the mushrooms in the oven at 180°C (350°F) until they are warm throughout. This method helps to maintain their texture and flavor, making them nearly as good as when they were first baked.
- Freezing: Although fresh is best, you can freeze the stuffed mushrooms if necessary. First, freeze them on a baking sheet until solid, then transfer to a freezer-safe bag or container. They can be kept frozen for up to 1 month. When ready to enjoy, thaw them in the refrigerator overnight and reheat in the oven.
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Easy Baked Stuffed Italian Mushrooms with Pistachios
This Italian stuffed mushroom recipe is a delightful way to start any meal, serving as a perfect appetizer or a complementary side dish. The filling, a rich blend of breadcrumbs, basil, garlic, Parmesan cheese, and pistachios, brings a burst of flavor and texture that's hard to resist.
Ingredients
- 6 large button mushrooms
- 1 cup breadcrumbs
- ½ cup fresh basil leaves
- 1 peeled garlic cloves
- 3 tablespoon peeled whole pistachios
- 2 tablespoon freshly grated Parmesan
- teaspoon salt
- 2 tablespoon extra virgin olive oil
Instructions
- Clean the mushrooms gently with a damp paper towel and carefully remove the stems. Set the caps aside.6 large button mushrooms
- Combine the mushroom stems, breadcrumbs, basil leaves, garlic, and freshly grated Parmesan cheese in a food processor.1 cup breadcrumbs, ½ cup fresh basil leaves, 1 peeled garlic cloves, 3 tablespoon peeled whole pistachios, 2 tablespoon freshly grated Parmesan
- Pulse until the mixture is finely chopped and well combined, creating a uniform stuffing.
- Incorporate a drizzle of olive oil into the breadcrumb mixture to moisten it slightly, ensuring the stuffing holds together well.2 tablespoon extra virgin olive oil
- Lightly grease the base of a baking dish with olive oil to prevent the mushrooms from sticking ( you can use parchment paper instead)2 tablespoon extra virgin olive oil
- Pat the clean mushrooms dry with paper towels to remove any excess moisture.
- Season both sides of the mushroom caps with a pinch of salt, then arrange them in a single layer on the prepared baking tray.tsp salt
- Spoon the stuffing mixture into each mushroom cap, pressing down gently to ensure the stuffing is compact and stays in place.
- Drizzle the unbaked stuffed mushrooms with olive oil before placing them in the oven for added flavor and moisture.
- Bake the stuffed mushrooms in a preheated oven at 180°C (350°F) for about 30 minutes or until they are tender and the tops are golden brown.
- Once done, allow the mushrooms to cool slightly before serving. They can be enjoyed warm or at room temperature, making them versatile for various serving preferences.
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Notes
- You can use regular large white button mushrooms or alternatives like cremini or large portobello mushrooms can also be used, offering different sizes and slightly varied flavors to suit your preference.
- Preferably make breadcrumbs from stale bread for its enhanced flavor and texture, contributing to the stuffing's body and crunch. Panko crumbs are not recommended as they tend to be too dry for this recipe.
Nutrition
Calories: 126kcalCarbohydrates: 16gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 1mgSodium: 160mgPotassium: 183mgFiber: 2gSugar: 2gVitamin A: 138IUVitamin C: 1mgCalcium: 66mgIron: 1mg
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