Funghi Ripieni

Stuffed Mushrooms

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Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

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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
  • 2 garlic cloves, peeled and finely chopped
  • a handful of fresh parsley, chopped
  • 200 g Crisp Breadcrumbs
  • salt and pepper


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 should just about hold together when compressed.

Spoon this mixture into the ‘bowl’ of the mushrooms and arrange them in a baking dish, stuffing uppermost, in a single layer. Drizzle very lightly with oil and scatter a few drops of water on the baking tray. Bake in the preheated oven for 20 minutes or until the mushrooms have nearly collapsed and the stuffing is brown and crisp. Remove to a serving dish and pour any juices in the tray around the mushrooms.

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