Italian Style Stuffed Mushrooms

Recipe from Kate Logan
Italian Style Stuffed Mushrooms
Cooking time: 45 min
Servings 8
Today we are going to make stuffed mushrooms in Italian style. It's a mind-melting experience of mushrooms with great stuffing. Combine this with an arugula and fennel salad to create an Italian holiday atmosphere. It's going to be delicious!


  • Suluguni cheese
    8 oz.
  • Garlic
    8 cloves
  • Olive oil
    8 tbsp.
  • Dry spices
    to taste
  • Bread crumbs
    8 tbsp.
  • Boiled eggs
    8 pcs.
  • Dry white wine
    8 tbsp.
  • Mushrooms
    24 oz.
  • Italian herbs
    8 oz.

Nutrition facts per serving

  • Calories

    342 kcal

  • Protein

    34 g

  • Fat

    21 g

  • Carbohydrates

    78 g


  • Select the largest mushrooms and wash them quickly in a sieve under cold running water. Wipe them with a paper towel to remove any dirt or excess liquid. Carefully separate the caps from the stalks. Peel and finely chop the garlic on a cutting board with a knife. Сhop the mushroom stalks (the finer you chop them, the more homogeneous your filling will be).

  • First, fry the garlic until golden brown, and then add the sliced mushroom stalks. Fry them for 5-10 minutes until they become soft and juicy. After that, transfer them to a bowl or plate and let them cool.

  • Meanwhile, grate the cheese, preferably suluguni or any hard cheese. Mix the cheese with eggs (grind them very finely with a knife first), adding mushrooms sauteed with garlic and bread crumbs. If the stuffing is too thick, pour 1-2 tablespoons of dry white wine. Season with black pepper, rosemary, basil, oregano, and celery. 

  • Fill the mushroom caps with this stuffing. Arrange them on a deep fireproof baking dish drizzled with olive oil. Pour a generous splash of white wine. Bake in a preheated 400°F oven for about 30–40 minutes.


  • It is very crucial not to pass the garlic through the press, but to chop it as finely as possible.

  • There is no need to salt the mushroom stuffing, as Suluguni is a fairly salty cheese.

Bon Appetit!

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