Funghi San Remo Recipe

Prepare and clean mushrooms

Preheat oven to 200°C (400°F). Wipe mushroom caps with a damp cloth or paper towel to remove dirt. Remove stems carefully and set caps hollow-side up on a small baking sheet or in a shallow ovenproof dish. Finely chop the removed stems and set aside.

Cook bacon

Slice bacon into small pieces (about 1/4-inch). In a medium skillet over medium heat, add the bacon pieces and cook, stirring occasionally, until crisp and browned, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate to drain, reserving about 1 tablespoon of bacon fat in the skillet. If bacon fat is excessive, pour off all but 1 tablespoon.

Sauté aromatics and mushroom stems

To the skillet with the reserved bacon fat, add 1 tablespoon olive oil if the pan is dry, then add the finely chopped mushroom stems and diced onion. Sauté over medium heat until softened and any released liquid has evaporated, about 4–5 minutes. Add minced garlic and cook another 30–45 seconds until fragrant. Stir in cooked bacon, chopped parsley, lemon juice (if using), salt and black pepper. Taste and adjust seasoning.

Fill mushrooms

Divide the bacon-mushroom filling evenly among the mushroom caps, mounding slightly so each cap is well filled but not overflowing.

Top with cheeses

Evenly sprinkle shredded mozzarella over each filled mushroom cap. If using, dust with grated parmesan and a pinch of red pepper flakes for heat.

Bake

Place the baking sheet or dish in the preheated oven and bake until mushrooms are tender and cheese is melted and bubbly, about 12–15 minutes. If you prefer a more golden top, switch to broil for the last 1–2 minutes—watch closely to avoid burning.

Finish and serve

Remove from oven and let rest 2–3 minutes. Garnish with a little extra chopped parsley if desired and serve warm.