Grilled Stuffed Mushrooms

Funghi Farciti alla Griglia

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 8 large wild field mushrooms, or large cultivated ones
  • 3 cloves garlic, finely chopped
  • 3 tablespoons parsley, finely chopped
  • 1 teaspoon fresh red chilli, finely chopped (less chilli can be used)
  • salt and freshly ground black pepper
  • 6 tablespoons fresh breadcrumbs
  • 60 ml/2 fl oz extra-virgin olive oil


    Remove the stalks from the mushrooms and wipe the mushrooms with a damp cloth. Mix the garlic, parsley, chilli, salt and pepper into the breadcrumbs. Use the mixture to fill the mushroom cups, dividing it evenly. Dribble the extra-virgin olive oil over the mushrooms, then grill for 10 minutes. Serve hot.