Funghi Ripieni Recipe

Clean mushrooms by gently wiping caps with a damp cloth or paper towel. Remove stems and, if necessary, hollow the stem cavity slightly with a small spoon to make room for filling. Pat dry. Season the inside and outside lightly with 1 tsp kosher salt and 1/2 tsp black pepper. Set aside on a tray.

Combine 200 g drained/dried mozzarella, 2 tbsp parsley, 1 tbsp basil, 1 tbsp chives, 2 minced garlic cloves, 1/2 tsp lemon zest, 1 tbsp olive oil, 1/4 tsp salt and 1/4 tsp black pepper in a bowl. Mix thoroughly until the cheese and herbs are evenly distributed. Taste and adjust seasoning; mixture should be fairly compact so it stays in the mushroom cavity.

Stuffing the mushrooms

Using a small spoon or your fingers, fill each mushroom cap generously with the cheese-herb mixture, pressing lightly so filling is compact and level with the top of the cap. Place stuffed mushrooms on a plate and refrigerate for 15–20 minutes to help the filling firm up (this reduces leakage during breading and frying).

Set up a breading station with three shallow bowls: (1) 3/4 cup all-purpose flour seasoned with 1/2 tsp salt and 1/4 tsp pepper; (2) eggs beaten with 2 tbsp milk; (3) 1.5 cups breadcrumbs mixed with 2 tbsp grated Parmesan (optional).

Remove the chilled stuffed mushrooms from the refrigerator. Working in batches, dredge each stuffed mushroom in the seasoned flour, shaking off excess. Dip into the egg wash, allowing excess to drip back to the bowl. Press into the breadcrumb mixture to fully coat, turning to cover all sides. For an extra-secure coating, double-dip: return the coated mushroom to the egg, then again into the breadcrumbs for a thicker crust.

Place breaded mushrooms on a wire rack set over a sheet pan. Refrigerate for 10 minutes to help the coating set (prevents falling off in the fryer).

Heat neutral frying oil in a deep heavy pot or deep fryer to 175°C (about 350°F). Use enough oil to fully submerge mushrooms (roughly 4–5 cm depth for a pot—adjust quantity as needed). Patience: let oil reach temperature for a steady fry.

Working in small batches (4–6 mushrooms at a time depending on pot size), carefully lower breaded mushrooms into the hot oil. Fry until golden brown and crisp, about 3–4 minutes, turning if necessary for even color. Do not overcrowd. The mozzarella inside will become molten—use caution.

Remove fried mushrooms with a slotted spoon to a wire rack or paper towel-lined tray to drain. Keep warm in a low oven (90–100°C) if frying in multiple batches.

While the last batch fries, prepare the sizzling garlic butter: in a small skillet melt 60 g unsalted butter over medium-low heat. Add 3 thinly sliced or smashed garlic cloves and gently cook until fragrant and just turning golden (about 1–2 minutes). Add 1 tbsp chopped parsley, 1/2 tbsp lemon juice (optional) and 1/4 tsp salt. Remove from heat immediately to prevent burning—the butter should be aromatic and slightly nutty.

To serve, arrange 4–6 hot mushrooms per plate (or as desired). Spoon the hot sizzling garlic butter over the mushrooms tableside or drizzle over them so the butter sizzles against the hot crust. Garnish with additional chopped parsley and an optional sprinkle of grated Parmesan or lemon zest. Serve immediately while the filling is molten and the crust crisp.