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, let’s make the best out of it 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. Today I found a mushroom variety that I had never tried: Pioppini, so I decided to give it a try.
Any mushrooms will do…
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 Herbs Stuffed Mushrooms is to use a variety that you can “stuff” either because they are big, like the Portobellos, or because they come in a bunch, like the Pioppino Mushrooms I use here.
Do you know about the nutritional 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.
They are a good source of antioxidants and all the Complex B vitamins, meaning they protect the heart health, good for the digestive system, maintaining healthy skin, the digestive system, good for the nervous system and help the body make the hormones it needs.
Herbs Stuffed Mushrooms Ingredients
Herbs Stuffed Mushrooms
- Baking Tray
- 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 tablespoon olive oil extra-virgin
- 1 celery stalk or fennel
- 1 spring onion
- 1 shallot or small onion
- 1 garlic clove grated
- ½ tablespoon Provence dried herbs
- 1 tablespoon basil leaves fresh
- 1 tablespoon sage fresh
- ½ tablespoon rosemary fresh
- ½ teaspoon sea salt
- ½ teaspoon black pepper
Optional: To make it Vegan
- Replace the Parmesan and Taleggio cheeses for Vegans Parmesan and Mozzarella options which are the most easily available.
- Pre-heat the oven at 300ºF (150ºC).
- Chop the sun-dried tomatoes and also the fresh herbs.
- Place the mushrooms in a bakin tray and drizzle olive oil, salt, pepper into them
- 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 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 mins, until the cheese melts.
- Transfer to the serving plates and serve with a fresh green salad; I like arugula and cherry tomatoes.
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Want to know more about the benefits of Mushrooms? Click here