Stuffed mushrooms are a deliciously versatile ingredient that can be used to make any kind of pasta dish. From cheese-stuffed ravioli to pesto-stuffed gnocchi, mushroom fillings are the perfect match for any pasta sauce, and these recipes are sure to delight your family and friends!
Mushroom Ravioli: This classic Italian dish is made with fresh homemade pasta stuffed with a robust mushroom filling, tossed in a garlic parmesan cream sauce. It’s the perfect meal for a romantic dinner or a special occasion, but it also is great to serve as an easy weeknight meal!
This is a great way to use up leftover dried mushrooms, such as porcini and shiitake, that have been rehydrated and minced. Or you can use a mixture of dried and fresh mushrooms for a more intense flavor.
To make this recipe, you’ll need a large baking dish and a food processor. You’ll also need some olive oil and a pinch of salt.
First, you’ll need to chop up some onion and garlic. Add the two to a medium-sized saucepan and cook over moderately high heat, stirring often, until softened.
Once the onions and garlic have softened, you’ll want to add a good dose of salt and pepper. Stir to combine well, then set the pan aside to cool completely.
Next, you’ll need to combine the cooked onions and garlic with some of the dried mushrooms. You can either use a food processor to do this, or you can just finely chop up the dried mushrooms. Once the dried mushrooms are coarsely chopped, you can add them to the rest of the ingredients and mix thoroughly.
After you’ve combined the ingredients, you can put the stuffing into the baking dish and bake it. You can also make this a day ahead and let it cool, then store it in the fridge until you’re ready to bake it.
When you’re ready to bake the stuffing, simply transfer it to the baking dish, cover with foil and bake for 30 minutes. After the stuffing is baked, remove the foil and bake another 10 minutes until the top is crisp and golden brown.
This dish is also a great option for vegetarians and vegans because the mushroom filling is made from tofu and tahini, so it’s gluten free! You can easily adapt this recipe to be a vegan option by using a gluten-free pasta and a vegan sauce.
Mushroom Ravioli with Sage Butter: This is a delicious pasta recipe that uses a sage-infused butter and a simple mushroom sauce to create a quick, satisfying meal. It’s a recipe you’ll be making over and over again!
You can even make this ahead of time and freeze it, so you can have a quick weeknight dinner ready to go. Just drop the frozen pasta into boiling water and cook until tender.
For more of our best pasta dishes, check out our homemade pasta recipes and our easy lasagna recipes.
This recipe is adapted from Martha Stewart, and it’s her and her young friend Alex Connolly’s version of a traditional passatelli in brodo, or “in broth.”
The mushroom filling is mixed with mozzarella and parmesan cheeses to create a rich filling that pairs well with a delicate sage-butter sauce. You can also add a few tablespoons of sun-dried tomatoes for an extra burst of color and flavor. The sauce is simple and delicious, made with butter, sage leaves, garlic, chicken stock, and parmesan cheese.
