Delicious Bites

My Savvy Recipe ~ Italian Stuffed Mushrooms


Serves 10 to 12

Container of Grated Locatelli Cheese

Container of Plain Breadcrumbs

5 cloves garlic, minced

1/3 bunch of parsley, chopped finely

30 to 40 white stuffing mushrooms, cleaned and ready to stuff!


Drizzle inside of mushrooms with a little Olive oil and sprinkle a little kosher salt in each. Place in a non stick pan on stove top with enough water to cover the bottom of the pan. Heat stove to medium or medium high. You want a low grade boil.
Mix 1 cup grated locatelli cheese in a bowl and add 1 and a 1/2 cups bread crumbs. mix in garlic and parsley. mix well, this is your stuffing mixture. (add more cheese if you like lots of cheese.)
Fill each mushroom cap with the stuffing. Spoon a little of the water, from the pan, on top to condense down the breadcrumb mixture. As mushrooms cook down, add a little more breadcrumb mixture to keep the caps filled so that it is a little “overfilled”. (I actually keep a piece of foil over the top of pan while it cooks, to help with the steaming process, but that way it is not completely sealed so that there is too much steam). Continue to monitor water, to ensure there is always a shallow amount in bottom of pan (it will actually turn into a gravy, so keep a shallow amount in pan while it cooks always, the more steam, the better the mushrooms)…. continue to cook down until mushrooms are to your liking (you may add more breadcrumb mixture again, and continuously spoon the pan gravy over them while they cook). I like mine steamed thoroughly, so if you like yours a little less cooked, just keep an eye on them until they are done to your liking. Take them out of pan, put on a platter and drizzle pan sauce over them and garnish with fresh parsley if you like! Enjoy!!!!! They are addictive!
Photo to come!!!


  • Barbara

    I’m not sure if I can find Locatelli cheese but I HAVE to make these. My mission is to m every stuffed mushroom recipe I find. I love them so much.

  • Ann

    This is perfect! I’ve been looking around for appetizers that more than one or two members of my family will really enjoy. Thank you so much– you really ARE savvy! 🙂

    • mcushing7

      Yes….. you can use any romano cheese….. Locatelli is a popular brand on Long Island as there are tons of Italian shops and such….. Just get a Romano Cheese that is kind of finely ground?? If that makes sense. It is so worth it and delicious!

  • Sarah Phillips

    Wow, this looks insanely delicious! My husband and I make chicken scampi often…we’re going to have to try this breading the next time we make it! Thanks for sharing…this is Italian food done right!

  • Nancy Hilderbrand

    I really liked the recipe for stuffed mushrooms. If you used large portebellos would make a meal unto themselves.


    I’ve never seen this cheese in Ireland so I could use parmigiano Reggiano which is readily available.

  • kathy downey

    Thanks for sharing your detailed recipe for stuffed mushrooms,ive always wanted to try them.


    Well, I made them! Actually, I made far too many on purpose so I’d have some (well, more than that) to nibble on as left-overs! I’ve always used a creamy cheese to stuff mushrooms, but these were absolutely scrummy!

  • Kathy Davis

    These look yummy. I would like to make them for my sister. She will love them. I pinned, and thank you.

  • michele soyer

    Great stuffing recipe.. I happen to love stuffed artichokes but portobellos are great stuffed also.. Thank you for this recipe to add to my collection…

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