Classic Stuffed Mushrooms

Classic Stuffed Mushrooms

Classic Stuffed Mushrooms

Yield: 24 mushrooms

Stuffed mushrooms come out beautifully when baked in the Wood Stone oven. They will be cooked through and browned on top, yet will retain a sturdy bite. Our method of pre-cooking the mushrooms releases their excess liquid thus providing a sturdier cap for stuffing.


3 Tbsp. olive oil
2 Tbsp. butter
1 lg. shallot, finely minced
1 clove garlic, finely minced
¼ cup Italian parsley, minced
¾ cup breadcrumbs, preferably panko
1 cup Parmigiano-Reggiano, grated
Freshly ground black pepper
24 each large button mushrooms, 1 ½ -in. wide, stems removed
2 tsp. kosher salt


Oven Temperature: 490-520 degrees

Flame Height: 3.5

Place 2 Tbsp. of the oil, butter and the shallot in a sauté pan in the center of the oven. Cook for about 1 minute, add the garlic and sauté for 10 more seconds. Transfer to a bowl and stir in the parsley, breadcrumbs, ¾ cup of the cheese and pepper.

Line a shallow baking pan that will accommodate the mushrooms with foil. In a bowl, toss the mushrooms with the remaining Tbsp. of oil and the salt. Arrange on the pan rounded side down. Bake in the center of the oven for 5 minutes or until filled with liquid. Turn caps over and bake for 1 more minute. Remove from oven and let cool.

Fill each mushroom cap with about 2 tsp. of the mixture, pressing filling in and rounding it on top. Press a little of the remaining cheese on top of each filled mushroom.

Flame Height: 3

Bake in the center of the oven for about 5 minutes until tender and browned on top. If they begin to burn on top, simply lower the flame height.


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