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
- 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!