{"id":6479,"date":"2021-09-17T07:45:00","date_gmt":"2021-09-17T11:45:00","guid":{"rendered":"http:\/\/recipephany.com\/?p=6479"},"modified":"2023-06-14T17:32:57","modified_gmt":"2023-06-14T21:32:57","slug":"mary-dinardos-italian-baked-stuffed-mushrooms","status":"publish","type":"post","link":"http:\/\/recipephany.com\/?p=6479","title":{"rendered":"Mary DiNardo\u2019s Italian Baked Stuffed Mushrooms"},"content":{"rendered":"\n

Stuffed mushrooms aren\u2019t just for passing around on trays anymore. This recipe turns them inside out to create a luscious mushroom stuffing, perfect as an appetizer or side dish. Moist, rich in umami, sharp with Parmesan and bright with herbs, it has a marvelous Italian accent. And in the finest Italian tradition, it offers good food in abundance\u2014abbondanza!<\/em><\/p>\n\n\n\n

We\u2019re happy to be able to share this gem from Lisa DiNardo, who grew up surrounded by great cooks and who loves to cook herself. This favorite from her mother, Mary, makes a clever casserole and, as a bonus, offers an option for traditional mushroom canap\u00e9s.<\/em><\/em><\/p>\n\n\n\n

\n\n\n\n

Here\u2019s Lisa\u2019s story:<\/em><\/p>\n\n\n\n

\u201cI grew up in an Italian-American family and food was often the focal point. Recipes were created, handed down, shared, coveted and protected. My Mom cooked up a storm. Sunday dinner was nearly always a multi-course meal consisting of a pasta, meat, vegetables, salad and dessert. Holiday meals were amazingly plentiful.<\/p>\n\n\n\n

“When I think of my Mom’s cooking, this Stuffed Mushroom recipe is always at the top of the list. It was a Sunday dinner and holiday staple. Not only is it delicious, it’s also pretty easy to make. My Mom always made the vegetarian casserole version. Usually, Mom used white mushrooms but when she got wild mushrooms from Uncle Charlie, she used those instead.<\/p>\n\n\n\n

“My Mom’s handwritten recipe mentions that for canap\u00e9s, sausage or bacon can be added. The meat version is also delicious as a casserole. I prefer the casserole over individually stuffed mushroom caps. Also, I like to use a variety of mushrooms like shiitake, brown and white. Maybe someday I’ll try portobello.\u201c<\/p>\n\n\n\n

\n\n\n\n

We used meaty baby bella mushrooms, and added Italian sausages and diced roasted red peppers. Rich and savory, it reminded me of my Italian-born father-in-law\u2019s all-meat Thanksgiving stuffing. It made a perfect party pot-luck dish.<\/em><\/p>\n\n\n\n

Thanks, Lisa, for sharing this favorite from your Italian-heritage family recipe collection.<\/em><\/em><\/p>\n\n\n

Mary DiNardo\u2019s Italian Baked Stuffed Mushrooms   <\/span><\/strong><\/h3>\n

<\/p>\n

<\/p>\n

Mushrooms:<\/strong><\/p>\n

<\/p>\n

<\/p>\n

    \n
  • For the casserole: 2 \u00bd – 3 pounds mushrooms, sliced<\/li>\n
  • For the canap\u00e9s: 24 large-to-extra large white mushrooms<\/li>\n<\/ul>\n

    <\/p>\n

    <\/p>\n

    Stuffing<\/strong>:  <\/p>\n

    <\/p>\n

    <\/p>\n

      \n
    • \u00bc pound (8 tablespoons) melted butter<\/li>\n
    • 1 \u00bc – 1 \u00bd cups Italian-flavored bread crumbs<\/li>\n
    • \u00bc – \u00bd cup grated Parmesan cheese<\/li>\n
    • 1 teaspoon each: salt, black pepper<\/li>\n
    • 1 teaspoon dried oregano (or 1 tablespoon fresh)<\/li>\n
    • 1 teaspoon dried parsley  (or 1 tablespoon fresh)<\/li>\n
    • 1 teaspoon dried basil (or 1 tablespoon fresh)<\/li>\n
    • Garlic powder to taste, or 1 large garlic clove, minced<\/li>\n
    • 1 cup minced onion saut\u00e9ed in 2 tablespoons olive oil<\/li>\n<\/ul>\n

      <\/p>\n

      <\/p>\n

      Optional Goodies:<\/strong><\/p>\n

      <\/p>\n

      <\/p>\n

        \n
      • \u00be pound crispy bacon broken up into small pieces, OR<\/li>\n
      • \u00be pound ground sausage, squeezed from the casing and saut\u00e9ed in a skillet until brown and crumbly. Drain off fat.<\/li>\n
      • 1 cup diced roasted red peppers<\/li>\n<\/ul>\n

        <\/p>\n

        <\/p>\n

        Mushroom Casserole:<\/strong><\/p>\n

        <\/p>\n

        <\/p>\n

          \n
        1. Slice mushrooms, caps and stems (or use pre-sliced mushrooms).        <\/li>\n
        2. In a large pot, heat water to a rolling boil. Remove pot from heat, add mushroom slices, and cover. Allow mushrooms to parboil off heat for 5\u20136 minutes.<\/li>\n
        3. Drain well. Place mushroom slices on paper towels to dry, pressing out water with more paper towels.<\/li>\n
        4. In a large bowl, mix stuffing ingredients. Stir in parboiled mushrooms and any optional goodies. Mixture will be moist.<\/li>\n
        5. Spoon into a greased 13″ x 9\u201d pan or casserole dish. Sprinkle with a little olive oil.<\/li>\n
        6. Cover loosely with aluminum foil and bake at 350\u00b0 for 6-10 minutes. Remove foil and continue baking for about 10-15 minutes more, until sizzling.<\/li>\n<\/ol>\n

          <\/p>\n

          <\/p>\n

          Mushroom Canap\u00e9s:<\/strong><\/p>\n

          <\/p>\n

          <\/p>\n

            \n
          1. Use 24 large-to-extra large white mushrooms. Do not blanch.<\/li>\n
          2. Remove caps. Chop the stems and saut\u00e9 in olive oil.<\/li>\n
          3. Mix stuffing, saut\u00e9ed pieces and any optional goodies in a large bowl.<\/li>\n
          4. Place caps snugly on a baking sheet lined with aluminum foil. Spoon the stuffing into the mushroom caps.<\/li>\n
          5. Bake at 325\u00b0 for 40\u201350 minutes.<\/li>\n<\/ol>\n

            <\/p>","protected":false},"excerpt":{"rendered":"

            Stuffed mushrooms aren\u2019t just for passing around on trays anymore. This recipe turns them inside out to create a luscious mushroom stuffing, perfect as an appetizer or side dish. Moist, rich in umami, sharp with Parmesan and bright with herbs, it has a marvelous Italian accent. And in the finest Italian tradition, it offers good food in abundance\u2014abbondanza! We\u2019re happy to be able to share this gem from Lisa DiNardo, who grew up surrounded by great cooks and who loves to cook herself. This favorite from her mother, Mary, makes a clever casserole and, as a bonus, offers an option for traditional mushroom canap\u00e9s. Here\u2019s Lisa\u2019s story: \u201cI grew up in an Italian-American family and food was often the focal point. Recipes were created, handed down, shared, coveted and protected. My Mom cooked up a storm. Sunday dinner was nearly always a multi-course meal consisting of a pasta, meat, vegetables, salad and dessert. Holiday meals were amazingly plentiful. “When I think of my Mom’s cooking, this Stuffed Mushroom recipe is always at the top of the list. It was a Sunday dinner and holiday staple. Not only is it delicious, it’s also pretty easy to make. My Mom always made the vegetarian casserole version. Usually, Mom used white mushrooms but when she got wild mushrooms from Uncle Charlie, she used those instead. “My Mom’s handwritten recipe mentions that for canap\u00e9s, sausage or bacon can be added. The meat version is also delicious as a casserole. I prefer the casserole over individually stuffed mushroom caps. Also, I like to use a variety of mushrooms like shiitake, brown and white. Maybe someday I’ll try portobello.\u201c We used meaty baby bella mushrooms, and added Italian sausages and diced roasted red peppers. Rich and savory, it reminded me of my Italian-born father-in-law\u2019s all-meat Thanksgiving stuffing. It made a perfect party pot-luck dish. Thanks, Lisa, for sharing this favorite from your Italian-heritage family recipe collection. Mary DiNardo\u2019s Italian Baked Stuffed Mushrooms    Mushrooms: For the casserole: 2 \u00bd – 3 pounds mushrooms, sliced For the canap\u00e9s: 24 large-to-extra large white mushrooms Stuffing:   \u00bc pound (8 tablespoons) melted butter 1 \u00bc – 1 \u00bd cups Italian-flavored bread crumbs \u00bc – \u00bd cup grated Parmesan cheese 1 teaspoon each: salt, black pepper 1 teaspoon dried oregano (or 1 tablespoon fresh) 1 teaspoon dried parsley  (or 1 tablespoon fresh) 1 teaspoon dried basil (or 1 tablespoon fresh) Garlic powder to taste, or 1 large garlic clove, minced 1 cup minced onion saut\u00e9ed in 2 tablespoons olive oil Optional Goodies: \u00be pound crispy bacon broken up into small pieces, OR \u00be pound ground sausage, squeezed from the casing and saut\u00e9ed in a skillet until brown and crumbly. Drain off fat. 1 cup diced roasted red peppers Mushroom Casserole: Slice mushrooms, caps and stems (or use pre-sliced mushrooms).         In a large pot, heat water to a rolling boil. Remove pot from heat, add mushroom slices, and cover. Allow mushrooms to parboil off heat for 5\u20136 minutes. Drain well. Place mushroom slices on paper towels to dry, pressing out water with more paper towels. In a large bowl, mix stuffing ingredients. Stir in parboiled mushrooms and any optional goodies. Mixture will be moist. Spoon into a greased 13″ x 9\u201d pan or casserole dish. Sprinkle with a little olive oil. Cover loosely with aluminum foil and bake at 350\u00b0 for 6-10 minutes. Remove foil and continue baking for about 10-15 minutes more, until sizzling. Mushroom Canap\u00e9s: Use 24 large-to-extra large white mushrooms. Do not blanch. Remove caps. Chop the stems and saut\u00e9 in olive oil. Mix stuffing, saut\u00e9ed pieces and any optional goodies in a large bowl. Place caps snugly on a baking sheet lined with aluminum foil. Spoon the stuffing into the mushroom caps. Bake at 325\u00b0 for 40\u201350 minutes.<\/p>\n","protected":false},"author":1,"featured_media":6481,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[35,332,1,449,31,426,270],"tags":[705,704,708,707,706],"class_list":["post-6479","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizers","category-italian","category-other","category-side-dishes","category-vegan","category-vegetable","category-vegetables","tag-italian-stuffed-mushroom-casserole","tag-stuffed-mushroom-casserole","tag-stuffed-mushroom-casserole-with-italian-herbs","tag-stuffed-mushroom-casserole-with-sausage","tag-stuffed-mushrooms-with-italian-herbs"],"yoast_head":"\nMary DiNardo\u2019s Italian Baked Stuffed Mushrooms - Recipephany<\/title>\n<meta name=\"description\" content=\"Stuffed mushrooms aren\u2019t just for passing around on trays anymore. This recipe turns them inside out to create a luscious mushroom stuffing, perfect as an appetizer or side dish. Moist, rich in umami, sharp with Parmesan and bright with herbs, it has a marvelous Italian accent. And in the finest Italian tradition, it offers good food in abundance\u2014abbondanza!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/recipephany.com\/?p=6479\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mary DiNardo\u2019s Italian Baked Stuffed Mushrooms - Recipephany\" \/>\n<meta property=\"og:description\" content=\"Stuffed mushrooms aren\u2019t just for passing around on trays anymore. This recipe turns them inside out to create a luscious mushroom stuffing, perfect as an appetizer or side dish. 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She ran Brody Marketing (brodymarketing.com) for high tech and biotech companiess. She has an MBA with honors from Boston University, and a BA with distinction from Simmons College in communications. 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