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.

Course Appetizer

Cuisine Italian

Diet Vegetarian

Keyword funghi ripieni, Italian stuffed mushrooms, stuffed mushrooms

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 126kcal

Author Laura Tobin

Equipment

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

US Customary - Metric

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.

Video

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