Stuffed Mushrooms – Johnny Di Francesco

Funghi Ripieni – Stuffed Mushrooms


  • 6 large cup mushrooms
  • Zest and juice of 1 lemon 20 ml (3⁄4 fl oz)
  • Olive oil
  • 1⁄2 onion, finely chopped 20 ml (3⁄4 fl oz)
  • White wine 20 g (3⁄4 oz) breadcrumbs
  • 1 egg
salt and pepper, to taste
20 g
  • (3⁄4 oz) grated Parmesan cheese 5 g (1⁄5 oz)
  • Flat-leaf (Italian) parsley, finely chopped


Preheat the oven to 180°C (350°F).

Grease a baking tray.

Clean the mushrooms thoroughly.

Pull each mushroom stalk out and set aside.

Carefully peel the mushroom outer skin from the entire mushroom. Rub with lemon juice and set aside.

The lemon will keep the mushroom from turning brown.

Cut the stalks into small cubes.

Heat the olive oil in a frying pan over medium heat. Add the onion and simmer until transparent.

Add the chopped mushroom stalks. Cook for 2 minutes, then deglaze with the white wine. Cook until the onion and mushroom stalks are tender.

Remove from the heat.

Place the cooked onion and mushroom in a bowl. Add the breadcrumbs, some lemon zest, parsley, egg and salt and pepper to taste. Mix gently to combine.

Place the mushrooms onto the baking tray and spoon the filling into each mushroom. Top with grated Parmesan.

Bake for 20–30 minutes, or until the Parmesan turns golden brown.

Serve hot.

Recipes and images from Food of Naples by Johnny Di Francesco of 400 Gradi.

Food of Naples – Johnny Di Francesco

In his newest book, Johnny Di Francesco shares his love of traditional Neapolitan food.

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