Italian Stuffed Mushrooms

Tender and Filled with Quiet Warmth

There is something unhurried about stuffed mushrooms — the way they ask you to hollow out a small space and fill it with care. They have always felt like the kind of appetizer that belongs to a certain quality of evening: unhurried, intimate, gathered around a table that isn't quite ready to clear. The filling comes together softly, the oven does its patient work, and what emerges is tender, savory, and deeply satisfying in the way that only simple, honest food can be.

Ingredients

• 12 medium button mushrooms
• 4 tablespoons Alessi Extra Virgin Olive Oil, Divided
• 1/4 cups bacon, diced
• 1/4 cups onion, diced
• 1 teaspoon Alessi Garlic Puree
• 1/4 cups Alessi Italian Style Seasoned Bread Crumbs
• 3 tablespoons grated Parmesan cheese
• 3 tablespoons dry white wine
• Alessi Sea Salt and Ground Black Pepper, to taste
• 1/2 cups ricotta

Instructions

1. Preheat oven to 375.
2. Using a spoon or your fingers, pop out mushroom stems and set aside. Finely dice 1/3 cup of reserved mushroom stems.
3. Heat 1 tablespoon olive oil in sauté pan over medium heat.
4. Add diced mushroom stems, bacon and onion.
5. Cook until soft and lightly brown; add garlic and sauté an additional 2 minutes.
6. Remove from heat and add breadcrumbs, Parmesan and wine.
7. Mix well and season with salt and pepper.
8. Place mushrooms stem side up in a baking dish.
9. Spoon ricotta inside each mushroom then tops with breadcrumb mixture.
10. Brush remaining olive oil on top of bread crumb mixture.
11. Bake for 25 minutes until soft and brown.