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.
- 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.
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.
📚 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!
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.
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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