Stuffed Mushrooms

Funghi Ripieni

Stuffed Mushrooms

For 3 people 

Mushrooms are often stuffed with sausage, prosciutto, or ground meat in the Italian kitchen, but this classic vegetarian stuffing is very flavorful. In Italy porcini are used but this dish can be made with cultivated mushrooms, including cremini or protobellos.

12 fresh cultivated mushrooms at least 2 inches in diameter (about 3/4 pound total weight)

2 T extra virgin olive oil, plus addition for drizzling

2 green onions, including 1 inch of green tops, chopped

2 Large cloves garlic, finely chopped or passed through a garlic press

2 1/2 T chopped fresh Italian parsley 

1/4 cup fine dried bread crumbs

3 T freshly grated parmigiano 

1/2 t minced fresh oregano, or 1/4 t dried oregano

1/4 t salt

freshly milled black pepper

1 T dry white wine

Preheat an oven to 375 degrees F. Using a soft brush or clean kitchen towel, remove any dirt from the mushrooms. Do not wash them because water alters their texture. Trim off the tough bottom from each stem and discard; only the rest of the stem will be used. Separate the stems at the base of the caps of the 9 of the mushrooms. Chop all of the stems along with the 3 remaining whole mushrooms.

In a skillet over medium heat, warm the 2 tablespoons olive oil. Add the onions, garlic, and parsley and saute gently until wilted, about 4 minutes. Add the chopped mushrooms and saute gently until softened, about 5 more minutes. Remove the mixture to a small bowl. Add the bread crumbs, parmigiano, oregano, salt, and pepper to taste to the mushroom mixture and mix well.

Fill each mushroom cap with an equal amount of the stuffing, using your hands to form the stuffing into a nice even mound and push it down to fill the underside of the caps. Place the filled mushrooms on a baking sheet. Sprinkle the wine evenly over the mushrooms, and then drizzle each mushroom very lightly with olive oil.

Cover loosely with aluminum foil and bake for 20 minutes. Remove the foil and bake until the mushrooms are bubbling and golden, an additional 10 to 15 minutes. Serve hot or warm.

AHEAD-OF-TIME-NOTE: The mushrooms can be stuffed up to a day in advance of serving, covered, and refrigerated until ready to bake. Sprinkle with wine and olive oil just before baking.