Cooking with Love

with Gianna Conte (Jan)

Cooking with Love

with Gianna Conte (Jan)

Just came out of the oven. Kitchen smells do good.

Stuffed Baby Bella Mushrooms

Even the mushroom hater will love these. My husband never ate mushrooms until he tried portabella mushrooms. White mushrooms have that bleach taste that some find unpleasant. I love all mushrooms and you can use any mushroom you desire as long as they are whole.....let's get started:


1.5 lbs any whole fresh mushrooms, stems removed and set aside

4 TBS unsalted butter

4 TBS cream cheese

1/4 cup grated parmesan cheese

2-3 garlic cloves, minced

1/4 cup dry bread crumbs (I used panko)

Olive oil for oiling baking sheet

1/4 cup white wine

1/4 cup cold water

Salt and pepper to taste

1/4 cup fresh parsley, chopped 

Grated parmesan cheese for topping


On a baking sheet, brush olive oil on entire surface. Add salt and pepper.

Clean mushrooms with wet paper towels and remove stems. Place all the caps right side up on oiled baking sheet.

In bowl, add finely chopped stems. Set aside.

In medium fry pan, melt butter, but do not burn. Add stems and let cook for 5 minutes, tossing frequently. Add minced garlic and let cook for 1 minute. Add salt and pepper to taste. Let cool for a few minutes. In bowl, add the mushroom stem mixture, cream cheese, grated parmesan cheese, bread crumbs and chopped parsley until very well blended.

Fill the caps with all the filling. Top mushrooms with grated parmesan cheese. In corner of pan pour 1/4 white wine and 1/4 cup cold water, making sure you don't touch the prepared mushrooms.

In preheated 400 degree oven, place prepared mushrooms in center of oven. Bake for 20 minutes!

Serve as appetizer or side to any roast or steak.

Buon Apettito!






Stems cooking away in butter...

Mixture for stuffing

Ready for the oven...