Yield: Yields 24
Finely ground Parmigiano-Reggiano adds great texture (and flavor) to the stuffing in these savory, three-bite appetizers.
Make Ahead Tips
The mushrooms can be stuffed up to 2 hours ahead; refrigerate, covered, until ready to bake.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Absolutely delicious. Will definitely make these again. I think they'd also go very nicely with a grilled steak. I intend to "bake" these on the BBQ once the weather cooperates.
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?