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 with 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.
- Mushrooms (we used pioppino mushroom)
- Taleggio or brie cheese
- Fried tomatoes
- Pecorino Romano cheese
- Spring onion
See quantities and complete instructions in the recipe card.
Time needed: 22 minutes.
Stuffed Mushrooms Method
- Preheat oven
Pre-heat the oven to 300ºF (150ºC)
Chop the sun-dried tomatoes and also the fresh herbs.
- Lay mushrooms
Place the mushrooms in a baking tray and optionally drizzle olive oil, salt, pepper into them (not necessary)
- Add a quarter of the herbs
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 lose 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
Add the dry herbs, the veggie mix, and sun-dried tomatoes.
- Add peccorino and fresh herbs
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 a fresh green salad; I like arugula and cherry tomatoes.
🍄 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.
🧐 Health benefits of mushrooms
There’s no way to go wrong with mushrooms. They’re fat-free, low-sodium, low-calorie, and cholesterol-free. They’re also packed with fiber, vitamins, and minerals.
Mushrooms are a good source of antioxidants and all the Complex B vitamins, meaning they protect heart health, are good for the digestive system, maintain healthy skin, are good for the nervous system, and help the body make the hormones it needs.
Looking for more Sides Inspirations?
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
Want to know more about the benefits of 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!
Herbs Stuffed Mushrooms
- 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
- 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.
🌡️ Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking points to avoid harmful compounds
- Always have good ventilation when using a gas stove
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
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