Return to Content

Baked Stuffed Mushrooms

Baked Stuffed Mushrooms
0 votes, 0.00 avg. rating (0% score)
Submit a Recipe Image

Yield: Serves 6.

Mushroom caps filled with a savory mixture if chopped salami, prosciutto, cheese, and herbs -- sensational!


  • 36 large mushrooms
  • 6 tablespoons melted butter
  • 5 slices prosciutto, chopped
  • 4 slices Genoa salami, chopped
  • 2 tablespoons chopped parsley
  • Pinch of thyme
  • Pinch of oregano
  • Pinch of sage
  • 1/2 teaspoon dried basil or 2 fresh leaves, chopped
  • Grated rind of 1/2 lemon
  • 1 cup fresh bread crumbs
  • 1/2 cup freshly grated Parmesan cheese
  • 1 egg, beaten
  • 1/4 teaspoon salt
  • Few grindings fresh pepper


Wash and dry mushrooms. Remove stems, trim off ends, and chop fine. (Keep caps whole.) In a skillet, melt butter and toss caps to coat. Remove with a slotted spoon, and place in a buttered baking dish. In the remaining butter in skillet, sauté chopped stems, prosciutto, and salami. Add herbs, lemon rind, bread crumbs, and cheese. Remove from heat. Stir in beaten egg, and add salt and pepper. Fill mushroom caps with mixture. Refrigerate, if desired, until ready to use. Bake at 375 degrees F for 15 minutes.
Updated Tuesday, December 4th, 2007

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.