Autumn in Lombardy brings not just a palette of vibrant colors but also a culinary treasure trove, including the pioppino mushroom. Inspired by this seasonal bounty, I embarked on crafting a unique pioppino mushroom recipe, blending local traditions with plant-based innovation.
In the heart of Northern Italy, the kitchen becomes a place of transformation, where local ingredients like the revered Taleggio cheese melt into dishes with ease. Its softness is akin to that of young mozzarella yet bears the complexity of aged cheese.
Our journey led us to a delightful discovery - the pioppino mushroom, whose earthy depth and robust texture promised a new adventure. Embracing the spirit of veganism, we substituted Taleggio with a rich, aged vegan soft cheese, such as vegan brie, found in the corners of our local grocery, ensuring this side dish remained rooted in the region's gastronomic ethos while welcoming all to the table.
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💚 Why you will love it
- Earthy mushroom base
- Creamy cheese filling
- Aromatic herb blend
- Sweet tomato notes
- Versatile mushroom choice
🧾 Ingredients
- Mushrooms: The pioppino mushrooms are the base ingredient for the recipe and provide a meaty texture and earthy flavor.
- Vegan brie cheese: Its creamy, tangy flavor brie cheese adds richness and depth to the dish and helps bind the stuffing together.
- Vegan parmesan cheese: The sharp, salty flavor provides a savory kick to the stuffing.
- Dried tomatoes are added to the stuffing to provide a burst of sweet and tangy flavor and add texture to the dish.
- Celery: The crisp, fresh flavor of celery adds a slight crunch to the stuffing and also provides a hint of vegetal flavor.
- Spring onions add a mild onion flavor to the stuffing and also provide a pop of color.
- Shallot: The sweet, mild flavor of shallots adds depth to the stuffing and provides a more subtle onion flavor than regular onions.
- Onion: The pungent, sweet flavor of onions provides a strong onion flavor to the stuffing and also adds moisture.
- Garlic: The strong, pungent flavor of garlic is used to provide a savory, aromatic flavor to the stuffing.
- Parsley and Sage: These herbs are used to add a fresh, aromatic flavor to the stuffing and also provide a pop of color.
- Thyme and Rosemary: The fragrant thyme and 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
Preheat oven to 300ºF (150ºC).
Finely chop sun-dried tomatoes and fresh herbs.
Arrange mushrooms on a tray; optionally season with olive oil, salt, and pepper.
Sprinkle a quarter of the herbs onto the mushrooms.
Bake for 10-15 minutes until tender, ensuring they retain shape.
Sauté chopped garlic, celery, and onions in olive oil until soft; cool slightly.
Mix in dry herbs, sautéed veggies, sun-dried tomatoes, cheese, and remaining fresh herbs.
Stuff mushrooms with this mixture, top with vegan brie, and bake again for 5-10 minutes until cheese melts.
Serve with arugula and cherry tomato salad.
💡 Expert tips
First, selecting the right type of mushroom is crucial for this dish. While portobello mushrooms are popular due to their size, experimenting with other varieties like pioppino can offer a unique texture and flavor. Ensure the mushrooms are fresh and firm for the best results. If using portobello or king oyster mushrooms (boletus), use large ones and slice them into long strips.
The blend of herbs and cheeses is what really brings this dish to life, so don't be shy with these ingredients. Mixing fresh herbs like basil, sage, and rosemary will infuse the mushrooms with a vibrant, aromatic flavor. Combining creamy and sharp cheeses adds depth and complexity to the stuffing.
Finally, balancing the moisture content in the stuffing is essential. The mushrooms themselves will release water as they cook, so ensure your stuffing mixture isn't too wet to begin with. If you're using sun-dried tomatoes preserved in oil, pat them dry to remove excess oil, which could otherwise make the filling too oily.
🥢 How to serve
Serve as a Bruschetta Topping: For a creative twist, use them as a topping on bruschetta, made with Italian artisan bread. After cooking, slice the mushrooms thinly and spread them over toasted slices of baguette.
Pair with a Fresh Green Salad: A classic way to serve mushrooms is alongside a crisp, fresh spinach and arugula salad. Opt for something light like arugula mixed with cherry tomatoes, thinly sliced cucumbers, and a drizzle of balsamic vinaigrette. The freshness of the salad contrasts beautifully with the richness of the stuffed mushrooms, making for a balanced and wholesome meal.
Accompany with Vegan Mashed Potatoes: Another traditional serving suggestion is to plate the mushrooms with a side of creamy vegan mashed potatoes. The smooth, buttery texture of the potatoes complements the earthy, herb-filled mushrooms, creating a comforting and satisfying dish perfect for colder evenings.
As a side dish or topping for a bowl of pasta made with this high-protein pasta sauce, made with lentils.
📚 More recipes with mushrooms
- Protein-Packed Saffron Garbanzo Beans
- 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
Pioppino Mushroom Recipe
Equipment
Ingredients
- 8 ounces mushrooms pioppini or portobello
- 1.5 ounces vegan brie cheese
- 1 cup dried tomatoes hydrated in hot water for 5 mins or preserved in oil
- ½ cup vegan parmesan cheese
- 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
- ½ teaspoon black pepper
- ½ teaspoon sea salt
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 vegan parmesan cheese and the remainder of the fresh herbs.
- Stuff the mushrooms with the mix and add on top the vegan brie and parmesan 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.
Nutrition Facts
Nutritional Disclaimer
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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Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.
As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.
Tara
Such a wonderful variety of flavors paired with these mushrooms. Looks so good! I especially love the addition of the Taleggio cheese.
Gina
Wish I could find these cute little mushrooms you used but crimini worked just as well and this was an incredibly delicious dish!
Tawnie Kroll
So flavorful and a great way to enjoy mushrooms! We loved it, thank you!
Tara Teaspoon
This being oil free was a plus as I am trying to cut back on them. The herb stuffed mushrooms were so flavorful and filling.
kushigalu
Love mushrooms and this sounds like flavorful and delicious recipe. I just can't wait to try
Taly
Hola!!
Me gustaría saber si puedo usar champignones congelados para hacer esta receta.
Gracias!
Gus
Hola Taly! Claro que si, cualquier tipo de hongos sirven para esta receta. Por lo general los frescos tienen más sabor, sin embargo los disecados tienen un sabor mas concentrado y sirven igual una vez que los hidratas.
Gus
Si bien no hemos probado a hacerlos, creo que no habría problemas siguiendo las recomendaciones de descongelado sugeridas en el paquete. Si son congelados de manera natural, es decir champiñones frescos congelados, seguramente se verán bastante marchitos.