Stuffed Mushrooms Recipe
Fontina and Parmesan Cheese, Garlic and Herbs in a Wine Sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mushrooms
Filling & Wine Sauce
Garnish & Finish
Method
Mushrooms
- 1
Preheat & clean
Preheat the oven to 400°F (200°C). Wipe the mushroom caps with a damp paper towel to remove dirt; do not soak them. Twist out stems and set caps gill-side up on a baking sheet lined with parchment or a lightly oiled sheet. Reserve stems for the filling.
- 2
Season caps
In a small bowl, combine 1 tbs olive oil, 3/4 tsp salt and 1/2 tsp black pepper. Brush or toss the mushroom caps lightly with this oil mixture so they are evenly coated. Arrange caps spaced evenly on the sheet, gill-side up.
Filling & Wine Sauce
- 3
Chop stems
Finely chop the reserved mushroom stems until you have about 1 cup of chopped stems. Pat any excess moisture from the chopped stems with a paper towel.
- 4
Sauté aromatics
Heat a 10-inch skillet over medium heat. Add 2 tbs butter and 1 tbs olive oil. When the butter foams, add the minced shallot and sauté 2–3 minutes until translucent. Add the minced garlic and chopped mushroom stems and cook, stirring, 4–5 minutes until the mixture gives off moisture and begins to brown slightly.
- 5
Deglaze with wine
Raise the heat to medium-high and pour in 0.33 cups dry white wine to deglaze the pan, scraping any browned bits from the bottom. Cook until the wine is reduced by about half, 2–3 minutes.
- 6
Simmer sauce
Add 0.25 cups vegetable or chicken stock and simmer until the liquid is reduced to a few tablespoons and the mixture is saucy, another 2–3 minutes. Remove from heat briefly to cool 1–2 minutes.
- 7
Finish filling
Stir in 1 cup shredded Fontina, 0.75 cups grated Parmesan (reserve ~2 tbs), 0.5 cups panko breadcrumbs, 2 tbs chopped parsley, 1 tbs thyme, 1 tbs lemon juice, 0.5 tsp salt and 0.25 tsp black pepper. Mix until combined—the residual heat will melt the cheeses slightly and bind the filling. Taste and adjust seasoning; allow filling to cool just enough to handle (about 2 minutes).
Assemble & Bake
- 8
Stuff mushrooms
Using a small spoon, mound the filling into each mushroom cap, pressing gently so it holds. Heap a little extra filling on larger caps if needed; the filling should slightly dome above the cap.
- 9
- 10
Bake
Bake in the preheated 400°F (200°C) oven for 15–18 minutes until the cheese is melted and the tops are golden. If you want extra browning, broil on high for 1–2 minutes—watch closely to avoid burning.
Garnish & Serve
- 11
Finish & serve
Remove mushrooms from the oven and let rest 2 minutes. Sprinkle with 1 tbs chopped fresh parsley and an additional pinch of Parmesan if desired. Serve warm on a platter with any pan juices spooned lightly over the mushrooms or with a small puddle of the reduced wine sauce alongside.
