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Stuffed Champignon Mushrooms

Paired with Campofiorin Masi.

Ingredients for 4 people:

  • 8 large mushrooms
  • 200 g grated cheese
  • 200 g fresh breadcrumbs
  • 2 cloves garlic
  • parsley, salt, pepper and oil to taste


Pre-heat the oven to 180ºC Using a sharp knife, carefully slice off the mushroom stems, putting them to one side to use later. Use a clean cloth moistened with water to clean the mushrooms. It is not recommended to rinse them under the tap as this can spoil them. Once the mushrooms are cleaned, cut the stems into cubes, chop the garlic and parsley. In a bowl mix the cheese and breadcrumbs with the mushroom stems, garlic and parsley and season to taste. If you wish, you can add some chopped ham or a bit of Emmental cheese which will make the mushrooms even tastier. Mix ingredients well with a drizzle of oil. Take the mushrooms and fill the cap with the mixture, using a teaspoon. Be careful not to overfill them. Place them in an oven dish and cover with foil. Cook in the oven at 180ºC for about 15-20 minutes.


After cooking, place on a serving dish and sprinkle with chopped parsley, pepper and a final drizzle of oil. Buon appetito!


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