TABELIAAUTHENTIC RECIPE
Funghi Ripieni al FornoBaked Stuffed Mushrooms
A Ligurian-style appetizer: chopped mushroom stems become a breadcrumb and Parmigiano filling, baked until fragrant and golden.
AUTHENTICITY SCORE
Authenticity Score
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Ingredients (4 servings)
- Button mushroomsChoose large ones; remove the stems and chop them finely12
- BreadcrumbsFine-textured40 g
- Parmigiano ReggianoGrated30 g
- Flat-leaf parsleyFinely chopped for the stuffing4 sprigs
- GarlicFinely chopped1 clove
- Extra virgin olive oil40 ml
- Salt3 g
- Black peppera little
Method
Prepare the mushrooms
- 1 Wipe dirt from 12 mushrooms and twist out the stems at their bases.
- 2 Finely chop the removed stems.
- 3 Finely chop 1 garlic clove and 4 flat-leaf parsley sprigs.
- 4 Grate 30 g Parmigiano.
- 5 Continue when all the stems are finely chopped.
Sauté the stems
- 1 Meanwhile(While the stems cook.) Begin preheating the oven to 200°C.
- 2 Heat 20 ml extra virgin olive oil and garlic in a frying pan over low heat. Once fragrant, add the chopped stems and sauté over medium heat.
Ready when
Remove from the heat when the moisture has evaporated and the stems are golden brown.
Mix and add the stuffing
- 1 In a bowl, combine cooked stems, 40 g breadcrumbs, Parmigiano, parsley, 3 g salt, black pepper and 10 ml extra virgin olive oil.
- 2 When moist enough to hold loosely together when squeezed, heap into the mushroom caps.
Bake
- 1 Arrange the mushrooms on a parchment-lined tray and drizzle 10 ml extra virgin olive oil over the tops.
- 2 Bake at 200°C for 18–20 minutes.
Ready when
They are ready when the crumbs are golden, moisture seeps from the bottoms of the caps and a toasted aroma rises.
About this dish
Baked stuffed mushrooms belong to Liguria’s antipasto tradition. The region has a deeply rooted culture of ripieni, stuffed and baked vegetables, with mushrooms among their leading ingredients.
When mushrooms fill autumn markets, families chop even the stems for the filling, baking them with breadcrumbs, cheese and parsley until fragrant. They have appeared as part of antipasto assortments and alongside meat.
Today button mushrooms make the dish possible year-round, widely enjoyed at family gatherings and as a familiar appetizer. It preserves Ligurian kitchen wisdom that wastes nothing, even in a small mushroom cap.
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