Stuffed mushrooms are a crowd-pleasing appetizer, especially when served with Italian dishes. This version gets extra depth from chopped Genoa salami and a pinch of crushed red pepper. They can be prepared ahead of time and reheated, making them convenient for entertaining.
Stuffed Mushrooms Italian-Style
By Lynne Webb
These stuffed mushrooms are a flavorful starter, enhanced with Genoa salami and a touch of crushed red pepper—perfect alongside an Italian meal.
Prep: 10
Cook: 25
Total: 35
Servings: 8 servings
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Ingredients
- 16 ounces fresh mushrooms, crimini or white button
- 3 tablespoons olive oil, divided
- 4 or 5 thin slices Genoa salami, chopped
- 2 cloves garlic, finely chopped
- 1/4 cup onion, finely chopped
- 2 tablespoons butter
- 2 tablespoons lemon juice
- 1/2 cup dry breadcrumbs
- 1/4 teaspoon crushed red pepper flakes, more if desired
- Salt and freshly ground pepper to taste
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons grated Parmesan cheese
- 2 to 3 tablespoons shredded mozzarella cheese
Instructions
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Preheat the oven to 350°F (175°C).
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Clean the mushrooms and remove the stems. Finely chop the stems. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped stems, chopped Genoa salami, garlic and onion. Sauté for 5–6 minutes, stirring often, until softened and fragrant.
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Add the butter and let it melt, then stir in the lemon juice and breadcrumbs. Mix thoroughly, then add the crushed red pepper, salt and freshly ground black pepper to taste. Stir in the parsley and Parmesan. If the filling seems dry, add a little more olive oil.
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Spray a baking pan large enough to hold the mushroom caps in a single layer with nonstick spray. Arrange the caps bottom-side up, season them with a little salt and pepper, and drizzle with the remaining tablespoon of olive oil. Fill each cap tightly with the breadcrumb mixture using a small spoon. Sprinkle shredded mozzarella over the tops.
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Bake for about 15 minutes, until the mushrooms are tender and the cheese is melted. Transfer to a platter and serve immediately. Insert a toothpick into each mushroom if desired for easy serving.