Stuffed Mushrooms – Funghi Ripieni

Stuffed mushrooms are an Italian-style appetizer that Susanne has enjoyed for years, and always a crowdpleaser when enjoyed as a passed snack. These stuffed mushrooms also pair well as a side dish for a light summery dinner alongside a big green salad. Susanne gives a savory twist to her mushrooms with the addition of chopped ham. Pair with Fullerton Wines Three Otters Rosé for a summer-worthy pairing perfect for any summer gathering.


  • 12 large button mushrooms
  • 8 tablespoons extra-virgin olive oil
  • 1 shallot
  • 2 cloves of garlic
  • 1/2 cup breadcrumbs
  • 3/4 cup chopped ham (I use Black Forest or Prosciutto)
  • 1 cup freshly grated Parmigiano Reggiano
  • 4 tablespoons chopped fresh flat-leaf parsley
  • Salt and pepper to taste


Filling mushroom caps with filling


  • Separate the caps from the stems of the mushrooms. Using a knife, carefully cut out the inner parts of the mushroom so they are a bowl shape.
  • Keep the stems and finely chop them.
  • Heat the oven to 375 F.
  • In a skillet, heat 2-3 tablespoons of olive oil and sauté the garlic and shallot over medium heat.
  • Add the chopped stems to the skillet and cook while stirring until most of the liquid is gone.
  • Add the breadcrumbs and sauté until slightly browned. Stir in the chopped ham and remove from the heat. Let the mixture cool down before you add the cheese and 2 tablespoons of the parsley.
  • Season with salt and pepper.
  • Arrange the mushroom caps on the baking dish drizzled with 1 tablespoon of the olive oil. With your fingers, form a good mound of the filling and push down into the mushroom caps. Drizzle with the remaining 4-5 tablespoons of olive oil. I like to use Oregon Olive Oil from Red Ridge Farms – a local treat!
  • Bake uncovered for about 20 minutes until brown and bubbly. Decorate with sprigs of parsley.


Enjoy with Three Otters Rosé!


Stuffed mushrooms served with Three Otters Rosé


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