Stuffed mushrooms

For a simple and tasty appetizer and side dish. This dish is ideal for any season thanks to the choice of mushrooms, easily available all year around. Obviously the recipe can also be made with porcini mushrooms, which however need to be fresh. The costs could be somewhat different, but the results are not comparable.


  • 8 large mushrooms(champignons)
  • 4 slices of bread
  • 30 g of parmesan
  • 2 eggs
  • 1 clove of garlic
  • Fresh herbs
  • Pepper


  1. Clean the mushrooms, cut the stems and sauté them together with the garlic cloves
  2. Crumble the sliced bread
  3. Add the crumbs to mushroom stems, then add the Parmesan, add the sliced bread and the egg yolk (don’t add the albumen)
  4. Add some salt and pepper, mix the two ingredients and add the herbs. Ideally would be fresh marjoram and also fresh oregano, if not you can also add some basil leaves with a bit of dry oregano
  5. Now add the top part of the mushrooms, drizzle them with the olive oil and place them in the oven at 180 degrees for approximately 30 minutes
  6. Serve warm and decorate with some fresh herbs
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