Entrée: Italy – Funghi Ripieni (Stuffed Mushrooms)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 25 min

Total 50 min

Ingredients

20 large white or cremini mushrooms (about 1 lb / 450 g)
2 tbsp (30 ml) olive oil, divided
2 tbsp (30 g) unsalted butter
1 small shallot, finely minced (or 1 / 4 small onion)
3 cloves garlic, minced
1 / 4 cup (60 ml) dry white wine or vegetable broth (optional)
4 oz / 115 g cream cheese, softened
1 / 2 cup (50 g) finely grated Parmesan cheese, divided
1 / 2 cup (30 g) panko or fresh breadcrumbs, divided
2 tbsp chopped fresh parsley, plus more for serving
1 tsp lemon zest
1 / 2 tsp kosher salt, plus more to taste
1 / 4 tsp freshly ground black pepper
Pinch red pepper flakes (optional)

Instructions

Heat oven to 400°F (200°C). Line a rimmed baking sheet with parchment.
Clean the mushrooms with a damp towel. Twist out the stems and finely chop them; set the caps hollow-side up on the tray.
Toss caps with 1 tablespoon olive oil, a pinch of salt, and pepper. Roast 8 minutes to release moisture, then drain off any liquid and return caps hollow-side up.
Meanwhile, melt butter with remaining 1 tablespoon olive oil in a skillet over medium heat. Add shallot and cook until translucent, 3 to 4 minutes. Stir in chopped mushroom stems and cook until their moisture evaporates and they begin to brown, 4 to 6 minutes. Add garlic and cook 30 seconds.
Deglaze with white wine or broth (if using) and simmer until nearly dry, 1 to 2 minutes. Transfer mixture to a bowl and let cool 2 minutes.
Stir in cream cheese, 1/3 cup of the Parmesan, 1/3 cup of the breadcrumbs, parsley, lemon zest, salt, pepper, and red pepper flakes. Taste and adjust seasoning.
Spoon or pipe the filling into the mushroom caps, mounding slightly.
In a small bowl, combine the remaining Parmesan and breadcrumbs with a pinch of salt. Sprinkle over the stuffed caps.
Bake until tops are golden and mushrooms are tender, 15 to 18 minutes. For extra color, broil 1 to 2 minutes at the end, watching closely.
Garnish with more parsley and serve warm.