Baked stuffed mushroom cups from Essentials of Classic Italian Cooking (page 76) by Marcella Hazan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • pamacea on December 20, 2025

    These were good, but not great. Seemed like something was missing flavour-wise, but the texture was very nice. I think a little white wine, and maybe some swiss cheese or gruyere would be great additions.

  • nicolepellegrini on May 04, 2018

    Really delicious! I made these using large portobello mushroom caps and served them as a dinner entree. I did add a little grated cheese at the end of the baking time to make a bit more luscious and rich. Would definitely make again for a nice change of pace from a meat-heavy dinner.

  • okcook on September 06, 2014

    These are a bit of work to prepare but worth the effort. The filling is relatively low fat...a little pancetta, anchovy, porcini mushrooms, garlic, milk, egg, parsley, basil and bread crumbs. But the flavour is intensely 'mushroomie'. I made three each to go with rack of lamb, grilled zucchini and steamed new potatoes. I could only eat one but my husband gobbled all is down. I usually make a stuffed mushroom with a bechamel sauce based filling but these are better I think.

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