I enjoy Maggiano’s restaurant. Without a doubt, this is one of the best restaurants that I frequently visit. This is my absolute go-to appetizer, and I have to get it each and every time. Enjoy!
Maggano’s Stuffed Mushroom Recipe is a classic dish that has been a favorite among Italian cuisine lovers. The tender and juicy mushrooms are stuffed with a flavorful mixture of cheese, herbs, and breadcrumbs, and then baked to perfection. This dish is perfect for a party appetizer or a tasty side dish for a family dinner.
Ingredients
- 1/2 of a teaspoon salt
- 1/4 teaspoon of ground black pepper
- Garlic granules, 1/4 tsp.
- A quarter of a teaspoon of dried oregano
- 1 tbsp. of finely chopped fresh basil
- Sprinkle 1 tablespoon of fresh parsley paprika over
- 12 big mushrooms and bake
- 1/2 tsp. of garlic powder
- 2 ounces of pure olive oil
- 6 cups of fresh spinach
- 1/2 pound of softened, unsalted butter
- 1 cup grated Fontina cheese
- 1/2 cups panko bread crumbs made in the Japanese style
Instructions
- To prepare the mushrooms, remove the stems and lay them in large mixing bowls. Sprinkle with salt and pepper to taste and coat with one ounce of extra virgin olive oil. Roast in the oven starting at 15 minutes after being placed on a baking tray with the gills facing up. Remove from the heat, let it somewhat cool, and then turn it over to let the juice drain.
- Put one ounce of olive oil and fresh garlic that has been minced in a sauté pan. Allow the garlic to turn golden by using a heat setting of the medium. To the fresh spinach, add freshly ground black pepper and salt to taste. After that, start stirring the spinach and continue doing so until it begins to lose volume. After that, take it from the heat, drain it, and let it cool. Place the spinach leaves on a cutting board and give them a quick chop.
- A half pound of softened butter, some salt, some pepper, some oregano, some granulated garlic, some basil, some parsley, and some Japanese bread crumbs should be added to a big mixing bowl. Perform the mixing by hand until the ingredients are thoroughly combined. Then, shape it into a disc that weighs 1 ounce.
- Add the spinach that has been cooked and the fontina cheese to a separate mixing bowl, then combine the two ingredients. The next step is to fill each mushroom cap with between 1 and 2 ounces of the spinach fontina mixture. Paprika should be sprinkled on top after the gratin butter mixture has been added. At this point, either store in the refrigerator for later use or bake in an oven preheated to 350 degrees until golden brown.
- Add some freshly squeezed lemon juice on top, and then dig in!
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Maggiano’s Stuffed Mushroom Recipe
Maggano's Stuffed Mushroom Recipe is a classic dish that has been a favorite among Italian cuisine lovers. The tender and juicy mushrooms are stuffed with a flavorful mixture of cheese, herbs, and breadcrumbs, and then baked to perfection. This dish is perfect for a party appetizer or a tasty side dish for a family dinner.
Servings 12
Ingredients
- 1/2 of a teaspoon salt
- 1/4 teaspoon of ground black pepper
- Garlic granules, 1/4 tsp.
- A quarter of a teaspoon of dried oregano
- 1 tbsp. of finely chopped fresh basil
- Sprinkle 1 tablespoon of fresh parsley paprika over
- 12 big mushrooms and bake.
- 1/2 tsp. of garlic powder
- 2 ounces of pure olive oil
- 6 cups of fresh spinach.
- 1/2 pound of softened, unsalted butter
- 1 cup grated Fontina cheese
- 1/2 cups panko bread crumbs made in the Japanese style
Instructions
- To prepare the mushrooms, remove the stems and lay them in large mixing bowls. Sprinkle with salt and pepper to taste and coat with one ounce of extra virgin olive oil. Roast in the oven starting at 15 minutes after being placed on a baking tray with the gills facing up. Remove from the heat, let it somewhat cool, and then turn it over to let the juice drain.
- Put one ounce of olive oil and fresh garlic that has been minced in a sauté pan. Allow the garlic to turn golden by using a heat setting of the medium. To the fresh spinach, add freshly ground black pepper and salt to taste. After that, start stirring the spinach and continue doing so until it begins to lose volume. After that, take it from the heat, drain it, and let it cool. Place the spinach leaves on a cutting board and give them a quick chop.
- A half pound of softened butter, some salt, some pepper, some oregano, some granulated garlic, some basil, some parsley, and some Japanese bread crumbs should be added to a big mixing bowl. Perform the mixing by hand until the ingredients are thoroughly combined. Then, shape it into a disc that weighs 1 ounce.
- Add the spinach that has been cooked and the fontina cheese to a separate mixing bowl, then combine the two ingredients. The next step is to fill each mushroom cap with between 1 and 2 ounces of the spinach fontina mixture. Paprika should be sprinkled on top after the gratin butter mixture has been added. At this point, either store in the refrigerator for later use or bake in an oven preheated to 350 degrees until golden brown.
- Add some freshly squeezed lemon juice on top, and then dig it.
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