Stuffed Porcini Mushrooms


12 porcini mushrooms

2 garlic cloves, crushed

½ white onion, minced

8 tbsp (120 ml) Mascarpone cheese

300g (10.5 oz.) parmigiano

cheese, grated

300g (10.5 oz.) bread crumbs

4 tbsp (60 ml) extra-virgin olive oil

parsley, roughly chopped, to taste

coarse sea salt, to taste

pepper, to taste


Preheat oven to 500°F. Scoop out insides of mushrooms, mince and set aside along with caps. In a bowl, mix minced mushrooms with onion and garlic. Using 2 separate skillets over medium heat, sauté mushroom mixture and mushroom caps separately in olive oil until tender. Add Mascarpone, parmigiano, bread crumbs, parsley, salt, and pepper to mushroom mixture. Remove from heat and place mushroom caps on oven pan. Stuff caps with mushroom mixture. Bake for 5 minutes.


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