Italian Stuffed Mushrooms Recipe

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These Italian Stuffed Mushrooms take the classic restaurant appetizer’s mozzarella and Italian herbs and dial them up with gorgonzola and bacon. This recipe makes a lot of mushrooms, so it’s perfect for any potluck or party.

PREP TIME

35 mins

COOK TIME

25 mins

SERVINGS

6-8

Ingredients

  • 5 bacon pieces
  • 24 oz baby bella mushrooms
  • 1 onion, finely diced
  • 6 garlic cloves, minced
  • 1/4 cup breadcrumbs, unseasoned
  • 2 cups mozzarella, shredded
  • 3/4 cup gorgonzola cheese crumbles
  • 1 Tbsp dried oregano

  • 1 Tbsp dried basil
  • 1 tsp crushed red pepper
  • Salt to taste
  • Pepper to taste
  • 1 egg
  • Olive oil
  • Garlic powder

Italian Stuffed Mushrooms arranged on a plate with fresh parsley and balsamic glaze

COOKING INSTRUCTIONS:
Italian Stuffed Mushrooms

  1. Preheat oven to 400º. Cook bacon on parchment lined sheet until done. Remove from oven and dice with a knife. Set aside. Leave oven on at 400º for baking mushrooms later.
  2. Clean and destem mushrooms. Set aside caps. Finely dice stems set aside.
  3. In a pan over medium-high heat, sauté onions. When halfway cooked, add mushroom stems. Salt and pepper to taste. Once onions and mushrooms are soft, add garlic and cook until fragrant. Remove from heat.
  4. In a bowl, combine all ingredients except mushroom caps. Mix until well integrated.
  5. In a separate bowl, toss mushrooms caps in olive oil and salt, pepper, and garlic powder to taste.
  6. Working one at a time, stuff mushroom caps with bacon-cheese mixture. Bake mushrooms on foil-lined sheet pan for 20-25 minutes or until tops are golden brown. Remove from oven and serve immediately, garnished with balsamic glaze.

PAIRINGS:
Italian Stuffed Mushrooms

Pinot Noir

Belgian Abbey Ale

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