Funghi Ripieni | Stuffed Mushrooms

These delicious and simple stuffed mushrooms were always a favorite antipasto caldo – warm appetizer – that my mother served on special occasions. The mushrooms are filled with a mixture of the stems, chopped finely, sauce, and a bit of breadcrumbs and parmesan cheese that are cooked together to form a paste. Then mushrooms are then baked to perfection and they are just so flavorful. They are the perfect appetizer or side dish for a special occasion but they are simple enough to prepare any day of the week. I hope you enjoy them as much as my family does!

Funghi Ripieni | Stuffed Mushrooms

  • Difficulty: easy
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  • 14 oz white stuffing mushrooms
  • 2 tablespoons extra virgin olive oil, plus more for dressing
  • 4 cloves garlic, minced
  • 1 small shallot, minced
  • 1/2 cup tomato sauce
  • 1/4 cup seasoned breadcrumbs
  • 2 tablespoons parmesan cheese
  • Salt
  • Red Pepper Flakes
  • Flat leaf parsley, chopped, for garnish
  • Paprika, to taste


  1. Preheat oven to 350 degrees Fahrenheit. Clean the mushrooms by rubbing the exterior with a damp cloth. Remove the stems from the mushrooms and set aside. Place the mushrooms in a baking dish while you prepare the filling.
  2. Chop the stems of the mushrooms very finely and set aside.
  3. Set a medium frying pan over medium heat. Heat the olive oil and red pepper flakes to taste, then add the garlic and shallots. Season with a pinch of salt saute until translucent, about 2-3 minutes. Add the mushroom stems and toss until they absorb all of the oil, about 1 minute.
  4. Add the sauce in and allow to come to a simmer. Turn off the heat and add in the breadcrumbs and parmesan cheese. Mix together so that the mixture becomes a paste.
  5. Using a tablespoon measure, fill the cavities of each of the mushrooms. Drizzle olive oil over each of the mushrooms, and sprinkle a bit of paprika over the top of each of the mushrooms.
  6. Cook for 35-40 minutes, or until the mushrooms are tender. Plate and garnish with fresh, chopped parsley.

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