Italian Stuffed Mushrooms

5 days ago 4

Author:Erren HartPublished:12/16/2024Last Updated:12/12/2024

This post may contain affiliate links. Read our disclosure policy.

Learn to make delicious stuffed mushrooms with easy tips and tricks. Perfect for parties or a cozy night in! You may also like my crab stuffed mushrooms!

Close-up of stuffed mushrooms adorned with breadcrumbs and herbs. A spoon sprinkles grated cheese over these delightful stuffed appetizers. Lemon wedges sit on the side, while parsley garnishes the white plate, enhancing this savory presentation of Stuffed Mushrooms.

Stuffed mushrooms were a cherished part of our Christmas tradition growing up, lovingly made by my mother every year. We missed that special dish as she grew older and stopped preparing them. Now that I’ve taken over hosting our family holidays, I’ve revived this beloved recipe, bringing it back to the heart of our celebrations.

Why This Recipe Works

Perfectly Balanced Flavors: The blend of garlic, Parmesan, and fresh parsley provides a rich and aromatic filling.
Customizable Options: Mix in your favorite extras, like cooked bacon or chopped spinach, to give them your unique touch.
Make-Ahead Friendly: Prepare the mushrooms up to two days in advance and bake them just before serving for a stress-free dish.

A delightful plate of stuffed mushrooms is garnished with golden breadcrumbs and fresh herbs, with lemon wedges nestled among them for an extra burst of flavor.

Ingredient Notes

a bowl of mushrooms, grated Parmesan cheese, breadcrumbs, olive oil, and parsley. Small bowls hold seasonings like pepper, oregano, basil, onion powder, garlic powder, dried parsley, and salt.

Crimini (Baby Bella) Mushrooms:
- Best Choice: Choose firm mushrooms that are free from blemishes for the best texture and flavor.
- Substitutions: Button mushrooms work well too; they have a milder flavor but still hold the filling nicely.
- Where to Find: Look for these in the produce section of any grocery store. Specialty markets may offer larger or fresher options.
Parmesan Cheese:
- Best Choice: Freshly grated Parmesan offers better flavor than pre-grated.
- Substitutions: Pecorino Romano for a stronger flavor or a mix of mozzarella and cheddar for a milder version.
- Where to Find: In the dairy aisle or specialty cheese section.
Breadcrumbs:
- Best Choice: Use plain breadcrumbs for versatility. You can even use panko for an extra-crispy texture.
- Substitutions: Gluten-free breadcrumbs for those with dietary restrictions.

Where to Find: Typically in the baking aisle.

A close-up showcases a plate of stuffed mushrooms, perfectly topped with breadcrumbs and herbs. These delectable stuffed mushrooms are garnished with lemon slices and sprinkled with fresh parsley, all arranged neatly on a pristine white plate.

JUMP TO RECIPE

Step By Step Instructions

You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below.

Preheat the oven to 400°F (200°C). Clean and remove the stems from the crimini mushrooms. Finely chop the stems for the filling and set aside.

Cook the Filling: In a skillet over medium heat, add 1/4 cup of olive oil. Sauté 3 minced garlic cloves for 1-2 minutes, then add the chopped mushroom stems. Cook for 3-4 minutes until soft. Remove from heat.

Chopped mushrooms destined for delicious stuffed mushroom recipes sizzle delightfully in a black pan.

Prepare the Mixture: In a large bowl, combine the cooked mushroom stems and garlic, 1/2 cup grated Parmesan, 1/3 cup seasoned breadcrumbs, and 1/4 cup chopped parsley. Season with salt and pepper. Mix until fully combined.

A glass bowl filled with seasoned quinoa mixed with finely chopped herbs sits ready for serving, perfect as a base for your favorite appetizer or a delightful stuffed mushrooms recipe. A spoon is placed in the bowl, inviting you to savor its freshness.

Stuff the Mushrooms: Fill each mushroom cap with the mixture, pressing lightly to pack the filling.

A baking tray lined with parchment paper holds rows of stuffed mushrooms, topped with a mix of breadcrumbs and herbs. This recipe ensures the filling is evenly distributed, and the tray is ready for baking perfection.

Top and Bake: Sprinkle each mushroom with extra Parmesan and drizzle with a touch of olive oil. Place them on a baking sheet and bake for 20-25 minutes, or until the tops are golden and the mushrooms are tender.

A baking tray lined with parchment paper holds a delicious appetizer of roasted stuffed mushrooms, topped with a golden breadcrumb mixture and fresh herbs. This irresistible recipe features mushrooms drizzled with oil, evenly spaced and lightly browned to perfection.

Serve and Enjoy: Let the mushrooms cool for a few minutes before serving. Optional: garnish with more parsley or a sprinkle of Parmesan.

Recipe Shortcuts

Pre-Chopped Veggies: Save time by buying pre-minced garlic or pre-chopped onions.
Canned Mushrooms: In a pinch, canned mushrooms can be used for the filling, though fresh is recommended for best flavor.

Frozen Breadcrumbs: Keep a stash of frozen breadcrumbs on hand to make preparation quicker.

Erren’s Top Tips

Choose Large Cremini Mushrooms

Opt for baby bella mushrooms for their sturdy texture and size, making them ideal for holding flavorful fillings.

Clean Mushrooms Properly

Use a damp paper towel or a soft brush to remove dirt gently. Avoid rinsing them under water to prevent sogginess.

Pre-Bake the Mushroom Caps

Bake the caps upside down for a few minutes before stuffing to release excess moisture and prevent a watery final dish.

Incorporate the Stems into the Filling

Finely chop and sauté the stems with garlic, onions, or herbs to enhance the filling’s flavor while minimizing waste.

Space Mushrooms on the Baking Sheet

Leave room between each mushroom to allow heat to circulate evenly, ensuring they bake to perfection without becoming soggy.

Storage & Freezing Instructions ❄

Refrigeration: Store any leftover stuffed mushrooms in an airtight container for up to 3 days.

Freezing: Place cooked stuffed mushrooms in a freezer-safe container. They can be frozen for up to 2 months. Reheat in the oven at 350°F (175°C) for 15-20 minutes.

Stay Updated

Receive new recipes & dinner ideas straight to your inbox!

Close-up of stuffed mushrooms artfully arranged, their savory filling complemented by crispy breadcrumbs and herbs. Garnished with grated cheese and lemon wedges, these stuffed mushrooms lie on a pristine white surface, highlighting their delectable toppings.

Let’s Make Stuffed Mushrooms

These stuffed mushrooms are packed with flavors from garlic, Parmesan, and parsley, perfect for any party or simple indulgence. Number of Servings: 24 stuffed mushrooms

Prep15 minutes

Cook20 minutes

Total35 minutes

Ingredients

▢ 24 large crimini baby bella mushrooms
▢ 3 cloves garlic minced
▢ ¼ cup olive oil plus extra for drizzling
▢ ½ cup grated Parmesan cheese plus extra for topping
▢ ⅓ cup homemade Italian seasoned breadcrumbs see below
▢ ¼ cup chopped fresh parsley
▢ Salt and pepper to taste

Homemade Italian Seasoned Breadcrumbs

▢ ⅓ cup plain breadcrumbs
▢ ½ teaspoon dried oregano
▢ ½ teaspoon dried basil
▢ ½ teaspoon dried parsley
▢ ¼ teaspoon garlic powder a small pinch
▢ ¼ teaspoon onion powder a small pinch
▢ A small pinch of salt
▢ A small pinch of black pepper

Instructions

Prepare the Mushrooms: Preheat your oven to 400°F (200°C). Remove the stems from the crimini mushrooms and finely chop the stems. Arrange the mushroom caps on a baking sheet, hollow side up, and set aside.
Cook the Filling: In a skillet, heat 1/4 cup of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Add the chopped mushroom stems and cook until they become tender, about 3-4 minutes. Remove from heat.
Make Seasoned Breadcrumbs and Prepare Filling: In a small bowl, combine the plain breadcrumbs with oregano, basil, dried parsley, garlic powder, onion powder, salt, and pepper. Mix well to create the Italian seasoned breadcrumbs.
Combine Filling Ingredients: In a large mixing bowl, add the cooked mushroom stems and garlic, 1/2 cup grated Parmesan cheese, seasoned breadcrumbs, and fresh parsley. Stir the mixture until all ingredients are thoroughly combined. Season with salt and pepper to taste.
Stuff the Mushrooms: Using a spoon, fill each mushroom cap with the breadcrumb mixture, pressing down gently to ensure each cap is well-packed.
Top with Parmesan and Bake: Sprinkle a bit of extra grated Parmesan cheese over each filled mushroom cap, then drizzle lightly with olive oil.
Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the tops are golden and the mushrooms are tender.
Serve: Allow the mushrooms to cool slightly before serving.

Tips + Notes

Choose Large Cremini Mushrooms
- Opt for baby bella mushrooms for their sturdy texture and size, making them ideal for holding flavorful fillings.
Clean Mushrooms Properly
- Use a damp paper towel or a soft brush to remove dirt gently. Avoid rinsing them under water to prevent sogginess.
Pre-Bake the Mushroom Caps
- Bake the caps upside down for a few minutes before stuffing to release excess moisture and prevent a watery final dish.
Incorporate the Stems into the Filling
- Finely chop and sauté the stems with garlic, onions, or herbs to enhance the filling’s flavor while minimizing waste.
Space Mushrooms on the Baking Sheet
- Leave room between each mushroom to allow heat to circulate evenly, ensuring they bake to perfection without becoming soggy.