Stuffed mushrooms with salami and cheese are a delicious and easy-to-make appetizer or side dish that will impress your guests with minimal effort. These little mushroom caps are filled with a savory mixture of chopped salami, onions, herbs, and melted cheese, delivering a punch of flavor in every bite. Whether you’re hosting a party, preparing a holiday meal, or simply looking for a satisfying snack, this recipe is versatile and crowd-pleasing. The natural umami of the mushrooms pairs beautifully with the rich saltiness of the salami and the gooey, golden layer of cheese on top. It’s a fantastic way to elevate simple ingredients into something special.
Cooking Time
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Ingredients
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100 g salami
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50 g onion (finely chopped)
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2 sprigs fresh parsley (chopped)
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½ tsp Herbes de Provence
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1 tbsp olive oil
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1 garlic clove (minced)
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500 g champignon mushrooms (white button mushrooms)
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50 g hard cheese (grated, such as cheddar, gouda, or parmesan)
Step-by-Step Cooking Directions
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Prepare the mushrooms
Clean the mushrooms gently with a damp paper towel to remove any dirt. Carefully twist and remove the stems from the caps. Set the caps aside and finely chop the stems. -
Preheat the oven
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper or lightly grease a baking dish. -
Sauté the filling
In a medium skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3–4 minutes. Add the garlic and cook for another minute until fragrant. -
Add salami and chopped mushroom stems
Stir in the chopped salami and the chopped mushroom stems. Cook for about 5 minutes until the mixture is well combined and heated through. -
Season the filling
Add Herbes de Provence, salt, pepper, and the chopped parsley. Mix well and cook for another 2 minutes. Remove from heat and let it cool slightly. -
Stuff the mushrooms
Spoon the mixture into each mushroom cap, pressing it in gently to make sure they are full. Place the stuffed mushrooms on the prepared baking tray. -
Top with cheese
Sprinkle grated cheese generously on top of each stuffed mushroom. -
Bake the mushrooms
Bake in the preheated oven for 15–20 minutes or until the mushrooms are tender and the cheese is golden and bubbly. -
Serve hot
Serve immediately while warm and melty. Garnish with extra parsley if desired.
Nutritional Information
(Approximate per serving of 3–4 mushrooms)
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Calories: 130
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Protein: 7 g
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Carbohydrates: 3 g
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Fat: 10 g
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Fiber: 1 g
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Sugar: 1 g
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Sodium: 400 mg
The Origins and Popularity of the Recipe
Stuffed mushrooms are believed to have originated in Italy in the early 20th century as a variation of the more elaborate stuffed vegetable dishes popular in Mediterranean cuisine. They quickly became a staple appetizer in many Western countries, especially in party and restaurant menus due to their elegant appearance and delightful flavor. This particular version with salami and cheese leans into rustic European influences, combining charcuterie and dairy in a savory twist. It’s now a favorite across home kitchens and upscale bistros alike.
Reasons Why You’ll Love the Recipe
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Quick and easy to prepare with minimal ingredients
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Can be served as an appetizer, snack, or side dish
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Rich, savory flavors that please both meat and cheese lovers
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Elegant presentation with little effort
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Customizable with endless filling variations
Health Benefits
Mushrooms are low in calories and rich in nutrients like B vitamins, selenium, and antioxidants. Garlic and parsley bring anti-inflammatory and immune-supporting properties. While salami and cheese provide protein and flavor, they should be enjoyed in moderation, making this dish a balanced indulgence when served in reasonable portions.
Serving Suggestions
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Serve as an appetizer for dinner parties, holiday meals, or family gatherings
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Pair with a green salad and crusty bread for a light lunch
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Use as a side dish for grilled meats or pasta dishes
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Serve with toothpicks at cocktail hour for easy snacking
Common Mistakes to Avoid
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Overstuffing the mushrooms: Press the filling in gently but avoid piling too high to prevent spillage during baking.
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Using wet mushrooms: Moisture can cause soggy results, so avoid washing mushrooms under water. Instead, wipe them clean.
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Undercooking the filling: Ensure the filling is cooked and well-seasoned before stuffing to maximize flavor.
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Skipping preheating: Always preheat your oven to ensure even cooking and cheese melt.
Pairing Recommendations
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Drink: A crisp white wine like Sauvignon Blanc or a light red like Pinot Noir
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Side dish: A fresh arugula or spinach salad with balsamic vinaigrette
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Bread: Serve alongside garlic bread or toasted baguette slices
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Soup pairing: Pairs beautifully with tomato basil soup or creamy potato leek soup
Cooking Tips
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Use firm, fresh mushrooms of similar size for even cooking
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Try stuffing the mushrooms a few hours ahead and refrigerate until ready to bake
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Use a small spoon or melon baller to help fill the caps evenly
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For extra crispiness, broil the mushrooms for 2 minutes at the end of baking
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You can mix cheese into the filling as well as on top for double the cheesy goodness
Similar Recipes to Try
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Stuffed Mushrooms with Cream Cheese and Spinach
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Bacon and Cheddar Stuffed Mushrooms
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Stuffed Bell Peppers with Ground Beef and Rice
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Zucchini Boats with Sausage and Mozzarella
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Eggplant Rolls with Ricotta and Herbs
Variations to Try
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Vegetarian: Skip the salami and use finely chopped sun-dried tomatoes or sautéed spinach
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Spicy: Add crushed red pepper flakes or use spicy salami or chorizo
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Creamy: Mix cream cheese or ricotta into the filling for a smoother texture
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Low-fat: Use turkey salami and reduced-fat cheese for a lighter version
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Herby: Experiment with other herbs like thyme, rosemary, or fresh basil
Ingredient Spotlight: Mushrooms
Mushrooms are not only delicious but also incredibly nutritious. Rich in umami, they serve as a flavorful base that complements both vegetarian and meat-based fillings. Champignons, or white button mushrooms, are mild and tender, making them ideal for stuffing. They’re a good source of B vitamins, potassium, and antioxidants. Their small cavity and consistent size make them perfect vessels for rich, savory fillings like this salami and cheese blend.
Conclusion
Stuffed mushrooms with salami and cheese are a versatile, flavorful dish that fits almost any occasion. Their rich filling, melty topping, and earthy mushroom base make them irresistible to guests and family alike. Whether you’re preparing a party platter or indulging in a cozy snack, this recipe is sure to become a regular in your kitchen rotation. With endless ways to adapt the filling and flavor to your taste, it’s a dish you can return to time and again.
Frequently Asked Questions
1. Can I make these stuffed mushrooms ahead of time?
Yes! You can prepare the filling and stuff the mushrooms in advance. Store them in the fridge covered for up to 24 hours before baking.
2. Can I freeze stuffed mushrooms?
It’s best to freeze them after baking. Allow to cool completely, then freeze in an airtight container. Reheat in the oven for best results.
3. What kind of cheese works best?
Mozzarella, cheddar, gouda, or even parmesan all work well. Choose based on your desired melt and flavor profile.
4. Can I use other types of mushrooms?
Yes, portobello or cremini mushrooms are great for a heartier version. Just adjust the cooking time accordingly.
5. Are these mushrooms keto-friendly?
Yes, they are low in carbs and suitable for a keto diet, especially if you use low-carb salami and cheese.
6. Can I use turkey or vegetarian salami?
Absolutely! Turkey salami is a leaner option, and vegetarian salami offers a meatless alternative.
7. How do I know when the mushrooms are done baking?
They should be tender, and the cheese on top should be golden and bubbling—usually around 15–20 minutes.
8. What’s the best way to clean mushrooms?
Use a damp paper towel or a soft brush to wipe off any dirt. Avoid washing with water, as mushrooms absorb moisture.
9. Can I add breadcrumbs to the topping?
Yes! For a crispy topping, mix breadcrumbs with a little olive oil and sprinkle on top before baking.
10. How many mushrooms should I plan per person?
If serving as an appetizer, plan for 3–4 mushrooms per person. As a side dish, 5–6 mushrooms per person is ideal.