Stuffed Mushrooms with Pine Nuts and Golden Raisins

Mushrooms are stuffed with fontina cheese, pine nuts and golden raisins and then baked until golden brown.
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  • Level: Easy
  • Total: 1 hr
  • Active: 30 min
  • Yield: 24 stuffed mushrooms
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24 large white or cremini mushrooms, wiped clean, stems finely chopped for the filling

2 tablespoons extra-virgin olive oil

Kosher salt


1/4 cup olive oil

1/2 cup finely chopped carrot

1/2 cup finely chopped onion

Kosher salt and freshly ground black pepper

1/2 cup grated fontina cheese

3 tablespoons pine nuts

3 tablespoons chopped golden raisins

2 tablespoons finely chopped fresh flat-leaf parsley

1 cup coarse fresh white breadcrumbs


  1. Preheat the oven to 425 degrees F.
  2. For the mushrooms: If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the oil and 1/4 teaspoon salt in a large bowl.
  3. For the filling: Heat the olive over medium-high heat. Add the chopped mushroom stems, carrot, and onion and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool.
  4. Add the fontina, pine nuts, raisins and parsley to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
  5. Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.
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