Funghi Ripieni -- Stuffed Mushrooms




24 lg. fresh mushrooms, whole
4 tbsp. olive oil
1 md. onion, finely chopped
2 cloves garlic, minced
2 tbsp. finely chopped, fresh parsley
6 tbsp. seasoned breadcrumbs
1 tbsp. basil
2 tbsp. parmesan cheese
1/4 to 1/2 cup tomato sauce (meatless)


Remove stems from mushrooms and reserve. Scrub mushroom caps taking care
not to break the cap. Drain and dry on absorbent paper toweling. Wash stems. Chop mushroom stems finely.

Mix all other ingredients in a bowl, except the tomato sauce and the mushroom caps. When all ingredients are well mixed, add enough tomato sauce to hold the mixture together. It should resemble a fairly dry paste. Stuff each mushroom cap with enough of the mixture to form a dome.

Lightly oil a sheet pan. Place mushroom caps on this sheet in a single layer. Mushrooms should not touch each other. Place about ½ teaspoon of tomato sauce on each stuffed cap, sprinkle with parmesan cheese. Bake in a preheated oven at 350°F for about 10-15 minutes. Serve hot.

Author's Comments

Stuffed mushrooms can be served as a side vegetable dish, or as an appetizer or hor d’oeuvre. They are fairly simple to make, yet great tasting. This is my father’s recipe. Who he “stole” it from, his mother or aunts, is unknown. Not from his father! My grandfather was not found too often in the kitchen. He was always quick to give his comments or ideas for a recipe, but my grandmother or aunts would execute the preparation.

From my cookbook: The "Old Country" Italian Cookbook, by Donald J.P. La Marca

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