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Parmigiano-Stuffed Mushrooms


Yields 24

  • by from Fine Cooking
    Issue 120

Finely ground Parmigiano-Reggiano adds great texture (and flavor) to the stuffing in these savory, three-bite appetizers.

  • 2 oz. (4 Tbs.) unsalted butter
  • 24 large white button mushrooms (about 2-1/2 inches wide; 2-1/2 lb. total), stemmed; stems finely chopped and caps wiped clean
  • Kosher salt
  • 3 oz. Parmigiano-Reggiano, finely ground in a food processor (3/4 cup)
  • 3/4 cup plain panko
  • 1/3 cup mayonnaise
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • Freshly ground black pepper
  • 1-1/2 Tbs. extra-virgin olive oil

Position a rack in the center of the oven and heat the oven to 400°F.

Melt the butter in a 10-inch nonstick skillet over medium heat. Set aside 2 Tbs. of the melted butter in a small bowl. Add the mushroom stems and 1/4 tsp. salt to the skillet and cook, stirring often with a wooden spatula, until tender, about 5 minutes. Let cool to room temperature.

Meanwhile, add 2 Tbs. of the Parmigiano and the panko to the reserved melted butter and mix thoroughly; set aside.

In a medium bowl, stir together the remaining Parmigiano, the mayonnaise, parsley, and 1/4 tsp. black pepper. Add the mushroom stems and mix until well combined.

In a large bowl, toss the mushroom caps with the oil. Fill each mushroom cap with a rounded teaspoon of the filling and top each with about 1 tsp. of the panko mixture. Place on a large rimmed baking sheet with space in between. Bake until tender and the topping is golden-brown, about 25 minutes. Cool briefly before serving.

Make Ahead Tips

The mushrooms can be stuffed up to 2 hours ahead; refrigerate, covered, until ready to bake.

nutrition information (per serving):
Calories (kcal): 80, Fat (kcal): 6, Fat Calories (g): 50, Saturated Fat (g): 2.5, Protein (g): 3, Monounsaturated Fat (g): 2, Carbohydrates (mg): 3, Polyunsaturated Fat (mg): 1.5, Sodium (g): 1050, Cholesterol (g): 60, Fiber (g): 15,

Photo: Scott Phillips

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