Restaurants›Lombardi's Ristorante Italiano›Funghi San Remo (gf) Recipe

Funghi San Remo (gf) Recipe

Inspired by Lombardi's Ristorante Italiano
Time40m
Serves6

Baked mushrooms with garlic, bacon and mozzarella cheese.

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Ingredients

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Mushroom filling

Assembly & cheese

For baking

Method

Mushroom filling

1

Prepare mushrooms

Preheat oven to 190°C (375°F). Clean mushrooms with a damp cloth or paper towel; remove stems and set caps aside. Finely chop the mushroom stems and reserve for the filling.

2

Cook bacon

Heat a large skillet over medium heat. Add the bacon slices and cook until just crisp, about 4–6 minutes, turning once. Remove bacon to a paper towel-lined plate and reserve. Leave about 1 teaspoon of rendered fat in the pan and discard excess, or wipe pan if using pancetta to remove excess grease but keep flavor.

3

Sauté aromatics and stems

Add 2 tbs olive oil and 1 tbs butter to the same skillet over medium heat. When butter foams, add the chopped mushroom stems, minced garlic and chopped shallot. Sauté 3–4 minutes until softened and fragrant. Add thyme leaves, 2 tbs white wine (or stock) and cook another 1–2 minutes until liquid reduces.

4

Combine filling

Crumble the cooked bacon and add to the pan along with 2 tbs chopped parsley, 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning; add 1/2 tsp lemon juice if desired to brighten flavors. Remove from heat and let mixture cool for 3–5 minutes so it holds together for stuffing.

Assembly & baking

5

Stuff mushroom caps

Lightly brush a shallow baking dish with 1 tbs olive oil. Arrange mushroom caps gill-side up in the dish. Spoon the filling into each cap, pressing gently to mound filling slightly above the rim—divide filling evenly among 12 caps.

6

Top with cheeses

Evenly sprinkle about 1.5 cups shredded mozzarella over the stuffed mushrooms, ensuring each cap has a generous amount. Finish with 1/4 cup grated Parmesan and a light scattering of red pepper flakes if using.

7

Bake

Bake in the preheated 190°C (375°F) oven for 12–16 minutes, until cheese is melted and golden at the edges and mushroom caps are tender. For extra browning, place under a broiler for 1–2 minutes—watch closely to avoid burning.

8

Finish and serve

Remove from oven and let rest 2 minutes. Garnish with the remaining 1 tbs fresh parsley. Serve warm as an antipasti portion (2 mushrooms per person) on a platter.