Herbs Stuffed Mushrooms

So, Autumn is here, and we just arrived at our new home in Lombardy, Northern Italy. Autumn comes with various mushrooms and a beautiful foraging culture. So, let's make the best of this Herbs Stuffed Mushrooms recipe!

Northern Italy comes with a local delicacy: Taleggio cheese. The Taleggio melts beautifully as a young mozzarella and has the intense flavor of aged cheese. I usually make this recipe with portobello mushrooms. However, today I found a mushroom variety that I had never tried: Pioppini (piopino mushroom), so I decided to give it a try.

🧾 Ingredients

• Mushrooms: The pioppino mushrooms are used as the base ingredient for the recipe and provide a meaty texture and earthy flavor to the dish.
• Taleggio or brie cheese: The creamy, tangy flavor of Taleggio or brie cheese is used to add richness and depth to the dish, and also helps bind the stuffing together.
• Dried tomatoes: are added to the stuffing to provide a burst of sweet and tangy flavor, and also add texture to the dish.
• Pecorino Romano cheese: The sharp, salty flavor of Pecorino Romano cheese is used to provide a savory kick to the stuffing.
• Celery: The crisp, fresh flavor of celery is used to add a slight crunch to the stuffing and also provides a hint of vegetal flavor.
• Spring onions are used to add a mild onion flavor to the stuffing and also provide a pop of color.
• Shallot: The sweet, mild flavor of shallots is used to add depth to the stuffing and provide a more subtle onion flavor than regular onions.
• Onion: The pungent, sweet flavor of onions is used to provide a strong onion flavor to the stuffing and also add moisture.
• Garlic: The strong, pungent flavor of garlic is used to provide a savory, aromatic flavor to the stuffing.
• Herbs: The herbs are used to add a fresh, aromatic flavor to the stuffing and also provide a pop of color.
• Basil: The sweet, aromatic flavor of basil is used to provide a fresh and bright flavor to the stuffing.
• Sage: The earthy, savory flavor of sage is used to provide a deep, complex flavor to the stuffing.
• Rosemary: The fragrant, piney flavor of rosemary is used to provide a bold, herbaceous flavor to the stuffing

See quantities and complete instructions in the recipe card.

🔪 Instructions

🍄 What mushrooms to use

Feel free to use Portobellos as they work wonderfully, and play with any soft and melty cheese. They work; I have tried brie and camembert when living in Mexico City, and they worked perfectly.

The key to making this recipe is to use a variety that you can "stuff" either because they are big, like the Portobellos, or because they come in many, like the Pioppino Mushrooms I use here. Serve this dish with our vegan mashed potatoes.

📚 More Side dishes

More recipes with mushrooms

• Protein-Packed Saffron Garbanzo Beans
• Porcini Mushrooms Stuffed Onions
• Best Vegan Stuffed Shell Pasta
• Vegan Mushroom Gravy
• Air fryer oyster mushrooms

⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!

📋 Recipe

Herbs Stuffed Mushrooms

Author: Gustavo De Obaldia

Autumn comes with various mushrooms and a beautiful foraging culture, let’s make the best out of it with this Herbs Stuffed Mushrooms recipe!

5 from 11 votes

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Tipo Appetizer, Side Dish

Cocina Italian-Inspired, Mediterranean

Servings 2 Servings

Calories 345 kcal

Equipment

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Rectangular Baking Tray (affiliate link)

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Skillet (affiliate link)

Ingredients

 

CupsMetric

 

0.5x1x2x3x

• ▢ 8 ounces mushrooms pioppini or portobello
• ▢ 1.5 ounces taleggio cheese or brie
• ▢ 1 cup dried tomatoes hydrated in hot water for 5 mins or preserved in oil
• ▢ ½ cup pecorino Romano cheese or parmesan, shredded
• ▢ 1 stalk celery or fennel
• ▢ 1 spring onion
• ▢ 1 onion small, or shallot
• ▢ 1 clove garlic grated
• ▢ ½ tablespoon Provence dried herbs
• ▢ 1 tablespoon basil fresh
• ▢ 1 tablespoon sage fresh
• ▢ ½ tablespoon rosemary fresh

Optional: To make it Vegan

• ▢ 1 tablespoon avocado oil extra-virgin
• ▢ ½ teaspoon black pepper
• ▢ ½ teaspoon sea salt
• ▢ Replace the Parmesan and Taleggio cheeses for Vegans Parmesan and Mozzarella options which are the most easily available.

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Directions

 

• Pre-heat the oven at 300ºF (150ºC).
• Chop the sun-dried tomatoes and also the fresh herbs.
• Place the mushrooms in a baking tray and optionally drizzle olive oil, salt, pepper into them (not necessary).
• Add a ¼ of the chopped herbs mix.
• Place in the oven from 10 to 15 mins, until they are soft but don’t let them loose their shape.
• Meanwhile, chop the garlic, celery, and onions, all together and stir fry them in olive oil until soft.
• Remove from heat and let it cool down.
• Add the dry herbs and the sun-dried tomatoes.
• Add the pecorino cheese and the remainder of the fresh herbs.
• Stuff the mushrooms with the mix and add on top the taleggio cheese. Place in the oven for another 5-10 minutes, until the cheese melts.
• Transfer to the serving plates and serve with fresh green salad; I like arugula and cherry tomatoes.

Notes

You can optionally not use any kind of cheese for another Vegan Option. It works perfectly.

Nutrition Facts

Calories: 345kcalCarbohydrates: 39gProtein: 24gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 43mgSodium: 697mgPotassium: 2359mgFiber: 9gSugar: 24gVitamin A: 1175IUVitamin C: 27mgCalcium: 501mgIron: 8mg

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