My Salami Stuffed Mushrooms Are Great Appetizers

mushrooms for salami stuffed mushrooms
You can use any variety of mushrooms for my Salami Stuffed Mushrooms recipe.

Mushrooms are so tasty as well as packed with nutritional benefits that you can’t help but love them.  In fact, I use them in a lot of cooking for all that extra goodness they bring to dishes like with this recipe that I want to share today for my Salami  Stuffed Mushrooms appetizers.

These incredible mushroom caps are bursting with flavor and packed with savory salami-herb filling that will have your family and guests salivating once that aroma of them baking escapes from your oven.

Making this recipe for my Salami Stuffed Mushrooms is not overly complicated, but you will need to clean and use fresh mushrooms, do a little chopping, frying, and then assembling before baking.  After that, you and your family and friends will go wild with pleasure once you pop one in your mouth.

Medium size mushrooms are your best bets for stuffing purposes.  You will need about thirty of them for this recipe.

If you’re also a big fan of mushrooms like I am, you need to try my Salami Stuffed Mushrooms recipe or my favorite meatless stuffed mushrooms–and soon!


My Salami Stuffed Mushroom Appetizers

1-1/2 pounds of fresh mushrooms (about 30 of
1/4 cup of olive oil + 2 teaspoons for brushing the caps
1/2 cup of finely chopped salami
2 cloves of fresh garlic, finely chopped
4 tablespoons fine soft bread crumbs
1/2 cup of grated Parmesan or Romano cheese
2 tablespoons of ketchup
1/2 teaspoon of basil
1/2 teaspoon of salt
1/4 teaspoon of black pepper


Preheat your oven to 425-degrees.

After you clean your mushrooms, cut the stems from the caps and chop them.

Next, heat your olive oil in your skillet before adding your chopped stems, salami, and the garlic, browning for about five minutes.

Cool the cooked mixture a bit first before stirring in the rest of the ingredients.

Grease your baking pan and then line it with the reserved mushroom caps.

Stuff each cavity with some of the bread crumb mixture.

Brush the caps with the remaining two teaspoons of olive oil.

Bake for about six or eight minutes and then serve immediately.



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