The Best Stuffed Mushrooms – a delicious recipe with Bella, onion, garlic, anchovies, extra virgin olive oil, egg. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Place the dried porcini mushrooms in a bowl with hot water(and 2tbs white wine for added flavor) and let soak for 1/2 hour to soften. Drain and chop fine. Set aside
2
Wipe the bella stuffing mushrooms clean but do not wash them. Cut off the stems and chop fine.
3
Combine the onion,garlic,chopped anchovies,mushroom stems and the drained chopped porcini mushrooms in bowl.
4
In a skillet over med heat add 1/4 cup olive oil. Add the mushroom mixture. saute over med/high heat for 10 minutes.
5
Remove from heat and season with some pepper.
6
Let the mixture cool slightly then add the egg,fresh breadcrumbs, parmesan cheese,
7
and parsley.
8
Stir until blended.
9
Fill the mushroom caps with this mixture and sprinkle with additional breadcrumbs.
10
Preheat oven to 350 degrees
11
Brush a little oil on the bottom of a baking dish and arrange the mushrooms on top. Sprinkle with the remaining
12
1/4 cup olive oil and bake until crumbs are golden about 20 minutes.
13
Squeeze with some lemon juice over the top and serve.
557
kcal
Calories
37
g
Fat
38
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 10-12 med/lg Bella or Cremini mushrooms(Do not use the regular domestic mushrooms), 1 small onion finely chopped, 3 garlic cloves finely chopped, 6 anchovies chopped from jar (Cora brand), and more.
Yes, The Best Stuffed Mushrooms falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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