Whalewalk Inn Italian Stuffed Mushrooms

4.00 avg. rating (80% score) - 3 votes

Whalewalk Inn Italian Stuffed Mushrooms

Yield: 36 mushrooms


  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/4 cup diced onion
  • 2 cloves garlic, minced
  • 3 to 6 pepperoncini peppers or to taste, seeded and minced
  • 3 ounces prosciutto, diced
  • 1 medium tomato, seeded and diced
  • 1/2 cup Italian-seasoned bread crumbs
  • 1/2 cup plus 1 tablespoon grated Parmesan cheese
  • 36 white mushrooms (about 1-1/2 inches in diameter), stems removed


Preheat oven to 350 degrees F. In a medium-sized skillet saute oil, butter, and onion over medium heat. Cook, stirring occasionally, until onions are translucent, about 5 minutes.

Add garlic, pepperoncini, and prosciutto. Cook 2 minutes, stirring constantly for 2 minutes. Add tomato and cook 2 to 3 minutes, stirring occasionally. Add bread crumbs, remove from heat, and stir until crumbs are thoroughly mixed in and moistened.

Add 1/2 cup Parmesan cheese; stir until incorporated.

Firmly pack a generous tablespoon of mixture into each mushroom. Sprinkle tops with remaining Parmesan cheese and bake 20 minutes.

  • My family & friends love these mushrooms. I’ve cooked them 4 times during the holidays. The recipe is simple & easy to make. GREAT APPETIZER


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