Funghi Ripieni

Stuffed Mushrooms


Preparation info

    • Difficulty


Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

In contrast to the previous recipe, try and find large mushrooms which still form a natural bowl for the stuffing when you remove the stalks.


  • 8 large flat mushrooms, peeled and stalked (keep the stalks)
  • good olive oil
  • 1 small white onion or shallot, peeled and finely diced


Preheat the oven to 180°C/350°F/Gas 4.

Chop the mushroom stalks finely. Heat a little oil in a frying pan over a medium heat, add the onion, and sweat until tender. Add the garlic, parsley and breadcrumbs, then allow to cool. Mix in a little oil and salt and pepper; the mixture