Stuffed mushrooms are the perfect solution when you want an elegant appetizer that is easy and quick to prepare.


I have a weird dinner party obsession: I need to make a 5 course meal when entertaining.  I have this sinking guilty feeling that I am a horrible host if I don’t at least offer an appetizer, main dish, two sides and dessert.  I’m sure my guests would be just as content with a pizza or a plate of spaghetti, but I just can’t get myself to be a minimalist cook :: cuoca.  Not bad when you only have a few guests, but it gets a bit challenging when you try to pull it off with 10-15 people.  Plus, a stressed out and irritable host dressed in a saffron cream sauce stained shirt is no fun.


Having spent many hours trying to cook up complex dinner party menus, I am finally getting a bit wiser (about time).  Instead of 5 difficult and time consuming dishes :: piatti I now opt for four simple recipes and one that is a bit more adventurous in order to keep my sanity.  I know…not brain surgery. However, if you’re like me when you have guests, you want to impress them with lavish dishes that have a killer presentation and you therefore think that you need to cook complex  recipes.


So not the case.  There are a ton of recipes that have just a few :: pochi ingredients, are simple to prepare and have rocking presentation like Shrimp, Fennel and Radicchio Bruschetta, Baked Sole, Italian Agretti or Tiramisù, just to name a few.


And, now to add to this list are these stuffed mushrooms :: funghi ripieni.  They are quick and effortless to prepare and frankly anything stuffed just looks gourmet.  What are your favorite no-hassle, stylin party recipes?

Artichoke, Sun-Dried Tomato and Black Olive Stuffed Mushrooms
Prep time
Cook time
Total time
Stuffed mushrooms are the perfect solution when you want an elegant appetizer that is easy and quick to prepare.
Serves: 3-5
  • 10 button mushrooms
  • ½ cup (125g) light cream cheese
  • ½ cup (90g) chopped sun-dried tomatoes in oil
  • ½ cup (150g) chopped artichokes in oil
  • ½ cup (50g) breadcrumbs
  • ½ cup (56g) chopped black olives
  1. Preheat the oven to 375°F (190°C)
  2. Clean the mushrooms well and carefully break of the stems.
  3. Chop the stems in small pieces and place in a small bowl. Add the light cream cheese, sun-dried tomatoes, artichokes, breadcrumbs and black olives. Mix well.
  4. Place the mushroom caps in a casserole dish and distribute the mixture among them.
  5. Bake for 45-60 minutes or until the mushrooms are soft.
Note: I often bake the mushrooms earlier in the day then right before the dinner party, pop them back into the oven until reheated.

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