top of page
  • Writer's pictureNicole Leonetti

Stuffed Mushrooms

I’m so excited to share this Stuffed Mushroom recipe with you! My cousin was generous enough to give me the recipe for her mother’s Stuffed Mushrooms. And if you know any Italian women you know that sharing family recipes is a big deal. However, since this blog is Leonetti Living and she is a Leonetti we figured it was still keeping it in the family. So, I present to you Ann Tringali-Leonetti’s recipe for Stuffed Mushrooms. Easy to make and so delicious! Fun fact – I used to hate mushrooms as a kid – but I would eat the stuffing from the Stuffed Mushrooms because it was so good. I’ve graduated to appreciating mushrooms and now I am happy to be able to devour every last bite of these delectable treats.


- 24 White Button Mushrooms (estimated – pending size and how your store sells them)

- 1.5 Sticks of unsalted Butter (divided)

- 2 Tablespoons of Extra Virgin Olive Oil

- 2 Garlic Cloves (minced)

- 1 Small Onion (chopped)

- 1 Cup Breadcrumbs

- ½ Cup Freshly Grated Cheese (Parmigiano Reggiano or Pecorino Romano)

- 1 Tablespoon Fresh Parsley (chopped)

- Salt & Pepper to taste


- Preheat Oven to 350 degrees

- Clean Mushrooms – while cleaning them snap off stems (save the stems – you need these!)

- Chop up the Mushroom Stems

- Melt one stick of Butter with Extra Virgin Olive Oil in large pan over Medium-High Heat

- Add Mushroom Stems, Onion & Garlic to pan and sauté for 5-7 minutes (until translucent)

- Add Breadcrumbs, grated Cheese, Parsley, Salt, and Pepper to the pan

- Mix, Mix, Mix all of the ingredients together until the Breadcrumbs are lightly toasted

- Turn off heat on the pan

- Place Mushroom tops in a glass baking dish (or anything you bake stuff in)

- Fill each mushroom with breadcrumb mixture/stuffing by pushing in with a spoon

- Melt ½ Stick of Butter in small saucepan

- Drizzle or brush melted Butter over the Mushrooms

- Bake Mushrooms in oven for about 30 minutes

- Serve and Enjoy!

These are so good! You can have them as an appetizer or have a few with a salad (or pasta) and make it a meal. I like to pair them with some bubbles – they go nicely with Prosecco. OR if you don’t have bubbles on hand perhaps a unoaked Chardonnay. Of course, if you are going with red wine you can’t go wrong pairing them with Pinot Noir! Enjoy!

Recent Posts

See All


bottom of page