Test Kitchen

Stuffed Mushrooms

Of course there are about 1,000,000 recipes for stuffed mushrooms and some are ridiculously complicated.  We made our variation based on the amazing starter at Le Petit Maison in London, where the stuff fresh vegetable with a garlicky veal mixture that explode with flavor.


  • 24 large white mushrooms, stems removed and put aside
  • 1/4 cup marsalla wine
  • 4 tablespoons of olive oil
  • 1 large shallot, finely chopped
  • 3 garlic cloves, peeled and minced
  • 1/4 cup of freshly ground parmesan cheese
  • 1/2 pound ground veal
  • 2 tablespoons of fresh chives, chopped finely
  • 1/2 tablespoon of red pepper flakes
  • 1/4 cup Panko breadcrumbs
  • 4 strips bacon, cut thickly and roasted for 10 minutes at 425 degrees then chopped
  • 1 teaspoon of fresh thyme, finely chopped

Making It

  • Take the mushroom caps and toss them I the marsala wine and let sit for 15 minutes, then 2 tablespoons of the marsala wine, add 1/2 teaspoon of kosher salt and 1/3 teaspoon of freshly ground pepper.  Set oven to 425 degrees and roast in the middle rack for 20 minutes, then turn them upside down and cook for another 10,  This gets all of the juices out
  • As the mushrooms are roasting, put the steal blade in your food processor, then add the garlic and shallot and pulse until minced.  Add the mushroom stems and pulse 3 times then add the veal, chives,  breadcrumbs, bacon, veal,  and pulse 4-6 times, until fully incorporated
  • Take the mushroom stem mixture and sauté in a pan with the remaining olive oil that had been heated over medium heat until the veal is just beyond pink, put in a bowl and let cool, then add in parmesan cheese and thyme
  • Suff the mushrooms and bake for another 5-7 minutes, sprinkle some parmesan on top and serve

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