Celebrate your day with Maggiano’s amazing Stuffed Mushrooms – a delicious snack that’s like a tasty work of art. These little bites mix mushrooms with yummy stuff like Italian sausage, garlic, breadcrumbs, and tasty herbs.
It’s all cooked just right to make each bite super tasty. Whether you’re having a relaxed get-together or a fancy party, Maggiano’s Stuffed Mushrooms make food fun.
This recipe is simple to follow, so you can impress your friends with a taste of Italian goodness. Try it out, and get ready to enjoy these flavors that’ll make your guests say, “Wow!”
Maggiano’s Stuffed Mushrooms Recipe
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 make Stuffed Mushrooms
- 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!
What to serve with Stuffed Mushrooms
- Parmesan Polenta Fries: Serve alongside Maggiano’s Stuffed Mushrooms for a delightful contrast. The creamy texture of Parmesan-infused polenta fries complements the savory richness of the stuffed mushrooms, creating a dynamic and satisfying duo.
- Balsamic Glazed Brussels Sprouts: Balance the flavors with a side of balsamic glazed Brussels sprouts. The sweet and tangy balsamic reduction enhances the earthiness of the sprouts, providing a refreshing counterpart to the indulgent Stuffed Mushrooms.
- Truffle-infused Mashed Potatoes: Elevate your meal with truffle-infused mashed potatoes. The luxurious aroma of truffle adds a gourmet touch, while the creamy potatoes create a velvety base that pairs harmoniously with the robust flavors of the Stuffed Mushrooms.
- Crispy Prosciutto-Wrapped Asparagus: Add a touch of elegance with prosciutto-wrapped asparagus. The salty crispness of prosciutto complements the tender asparagus, offering a delightful contrast to the hearty stuffed mushrooms.
- Spinach and Artichoke Stuffed Tomatoes: Enhance the dining experience by serving Stuffed Mushrooms alongside spinach and artichoke-stuffed tomatoes. The combination of vibrant flavors and textures creates a vibrant and satisfying ensemble that will leave your guests impressed.
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Maggiano’s Stuffed Mushroom Recipe
Maggiano's Stuffed Mushroom Recipe is a savory symphony of Italian sausage, garlic, and herbs encased in earthy mushrooms, creating a bite-sized masterpiece that promises a burst of flavorful delight with every indulgent bite.
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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