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Mushroom-Stuffed Mushrooms


  • 12 very large cremini mushrooms

  • 2 tablespoons EVOO, plus extra for drizzling

  • Salt and pepper

  • 4 tablespoons (1/2 stick) butter

  • 2 large shallots, finely chopped

  • 3 or 4 large cloves garlic, finely chopped

  • 1/2 cup Marsala, dry sherry, or vermouth

  • 1/2 cup finely chopped mixed fresh herbs (parsley, sage, rosemary, and thyme)

  • 2 teaspoons grated lemon zest

  • 2 cups homemade breadcrumbs (from white or peasant bread), toasted

  • About 1 1/2 cups chicken or vegetable stock

  • Grated Parmigiano-Reggiano cheese, for topping


Preheat the oven to 425°F.

Stem all the mushrooms and chop all the stems and 4 of the mushrooms. Set aside.

Dress the mushroom caps with a little EVOO and season with salt and pepper. Roast gill side down on a baking sheet for 12 to 15 minutes.

Meanwhile, in a large skillet, melt the butter in 2 tablespoons EVOO (2 turns of the pan). Add the chopped mushrooms and cook until tender. Season with salt and pepper. Add the shallots and garlic and cook that for a couple more minutes until the little bits of shallot and garlic are tender. Deglaze the pan with the Marsala. Let that cook out almost completely. Add the herbs, lemon zest, and breadcrumbs. Add just enough stock to the breadcrumbs to moisten. Mix that all together until it can hold together.

When the mushrooms come out of the oven, turn the oven down to 375°F if you’ll be baking them off right away. Turn the mushrooms gill side up. Using a small (1-ounce) scoop or a big fat spoon, mound the stuffing onto all the mushroom caps. Top them with a little Parm. Bake them right away  or set them aside to bake later. They just need to be heated through in the oven.