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Stuffed mushrooms vegetarian

by Ada Parisi
12306 views 5 min read

Today stuffed mushrooms , family recipe vegetarian. The stuffed vegetables are one of the most popular recipes to adults and children, both in vegetarian version, both in the version stuffed with meat. The stuffed mushrooms are 'kin’ of stuffed artichokes' amuddicati’ Alla siciliana, a relative no less tasty but even quicker to prepare. The filling flavorful manages to ' redeem’ champignons, these white mushrooms and greenhouse trivial found in all supermarkets, some’ watery for crying out loud, that become filled with a tasty dish, great as a side effect but also as a starter for a vegetarian dinner. Do not forget to have a look, since we are in the right season, all my RECIPES WITH MUSHROOMS. And now good day!


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


12 fresh white mushrooms
60 grams of stale bread crumbs
20 grams of grated pecorino cheese
20 grams of grated Parmesan cheese
30 grams of provolone, diced small
extra virgin olive oil as required
salt and pepper
a pinch of chopped parsley
a clove of garlic


Preheat the oven to 200 degrees. In a bowl, prepare the filling by mixing the breadcrumbs, finely chopped parsley and garlic, pecorino, the grated Parmesan cheese, a pinch of salt and freshly ground pepper.

Add enough to the oil mixture to moisten everything without making it 'sticky': must be a grainy but soft stuffing.

Clean the mushrooms with a damp cloth and remove stems (you distrust from the throw because you can do a great risotto or a dish of noodles) making sure to leave intact the chapel of the fungus and fill them with the stuffing. Cover a baking sheet with parchment paper, grease it with a drizzle of extra virgin olive oil and arrange the mushrooms. Bake for 10 minutes.

MATCHING: These stuffed mushrooms, savoury flavours of cheese, combine well to a White wine as the Salice Salentino Doc: light and slightly fruity, not above the mushroom delicacy and exalts the filling.

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By Pietro Matilde 17 June 2020 - 19:57

Good morning Ada we love your stuffed mushrooms. I often use the prangraced French as a replacement, it's grosser than the Italian one. Can you explain to me what you mean by grated stale bread. I've seen you use it in different recipes, what kind of bread? Thank you especially for the recipes and photos that always remind us of our beloved country

Ada Parisi 18 June 2020 - 15:43

Hello Matilda, Thanks! Then, I mean any kind of old bread, stale, advanced, you have in the house. Grate it, by hand or with the food processor, and you use it. That's it. A way to recycle old bread that would otherwise be thrown away. A warm greeting, ADA


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