It’s #NationalStuffedMushroomDay and you know how much I love a good food holiday! I’m not sure who even makes these things up, but as a food lover and recipe blogger I love following them. I’ve actually had this recipe sitting around to share for the big game this weekend (the Super Bowl that is…), but there’s no better time than now to share one of my favorite recipes for Baby Bella Stuffed Mushrooms with y’all!
I love Baby Bella Mushrooms, they have become my new “go to??? mushroom lately. Baby bellas are exactly that, baby portobello mushrooms that have been picked before they grow larger. A.k.a brown mushrooms, crimini, baby portabella, portabellini and mini bellas, these less delicate mushrooms are cultivated longer than white mushrooms. Thus creating a meatier and heartier mushroom that can stand up to higher heats. I personally love their earthiness and bold flavor, especially in stuffed mushrooms. Actually, I use them in many of my recipes like I love Chicken Marsala and Chicken Cacciaotre . Much like their larger counterparts, they make a great substitution for meat while also bringing added flavor to any meatful dish. If you haven’t tried them yet, grab a small package at your local grocery store and test them out.
You will love these mushrooms, they are fairly easy to make and taste great. Perfect for any event, especially for a large crowd. Hope you make them and let me know what you think! Mangia and enjoy!
Baby Bella Stuffed Mushrooms
- 12-14 Baby Bella Mushrooms ; stemmed and cleaned 2 8oz packages
- Reserve stems and dice
- 3-4 Tablespoons Olive Oil more if needed
- 1 clove crushed garlic
- 1/2 small onion diced
- 1/4 cup of diced baby eggplant peeled
- 1 Tablespoon chopped fresh italian parsley
- 2-3 handfuls grated Parmesan Cheese
- 1 cup bread crumbs like Cento
- 2 seeded and diced plum roma tomatoes
- 1 egg scrambled
- 1-2 strips of bacon/pancetta cooked and crumbled
- Pre-heat oven to 400 degrees F.
- Clean and stem mushrooms, reserve mushroom stems and dice up. Place mushrooms caps on a greased baking sheet ( open side up)
- In a saute pan add 2 tablespoons of olive oil and saute onion, garlic, mushroom stems* and eggplant until softened on medium heat. Add the diced tomatoes and bacon and continue to saute for an additional 2-3 minutes. Season with salt and pepper to taste.
- In a large bowl put bread-crumbs, grated cheese and fresh chopped parsley. Pour the mixture from the pan into the bowl and gently mix together. Add the egg and mix together until you have a stuffing like consistency.
- Spoon the stuffing into the mushrooms caps, fill as high as you can until the stuffing falls out. Sprinkle the tops of the mushrooms with more grated cheese (if desired) and drizzle a little olive oil over the tops of the caps. Lacely tent a large piece of *aluminum foil over the pan before placing in the oven. Bake the mushrooms for 10 minutes with the foil and then carefully remove the foil and continue to bake for an additional 8-10 minutes (or until stuffing is completely cooked through). Serve warm
*2 covering the mushrooms with foil helps prevent the tops from burning or hardening too much.