Return to Content

Whalewalk Inn Italian Stuffed Mushrooms

Whalewalk Inn Italian Stuffed Mushrooms
3 votes, 4.00 avg. rating (79% score)
Submit a Recipe Image

Yield: 36 mushrooms


  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/4 cup diced onion
  • 2 cloves garlic, minced
  • 3 to 6 pepperoncini peppers or to taste, seeded and minced
  • 3 ounces prosciutto, diced
  • 1 medium tomato, seeded and diced
  • 1/2 cup Italian-seasoned bread crumbs
  • 1/2 cup plus 1 tablespoon grated Parmesan cheese
  • 36 white mushrooms (about 1-1/2 inches in diameter), stems removed


Preheat oven to 350 degrees F. In a medium-sized skillet saute oil, butter, and onion over medium heat. Cook, stirring occasionally, until onions are translucent, about 5 minutes.

Add garlic, pepperoncini, and prosciutto. Cook 2 minutes, stirring constantly for 2 minutes. Add tomato and cook 2 to 3 minutes, stirring occasionally. Add bread crumbs, remove from heat, and stir until crumbs are thoroughly mixed in and moistened.

Add 1/2 cup Parmesan cheese; stir until incorporated.

Firmly pack a generous tablespoon of mixture into each mushroom. Sprinkle tops with remaining Parmesan cheese and bake 20 minutes.
Updated Sunday, April 21st, 2002

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

2 Responses to Whalewalk Inn Italian Stuffed Mushrooms

  1. Anonymous December 26, 2002 at 12:51 pm #

    Excellent appetizer – big hit at party

  2. elaine phillips January 29, 2004 at 10:44 am #

    My family & friends love these mushrooms. I’ve cooked them 4 times during the holidays. The recipe is simple & easy to make. GREAT APPETIZER

Leave a Reply

Comments maybe edited for length and clarity.