Stuffed Mushrooms 🍄🟫 are the perfect holiday party appetizer or game day snack! Stuffed with buttery breadcrumbs, garlic, and Parmesan cheese, these EASY stuffed mushrooms don’t require stovetop sautéing or extra steps like some other recipes. Just grab your mushrooms, stir together the filling, stuff, bake, and devour!
Easy Stuffed Mushrooms Recipe
- If you need a last-minute appetizer recipe that’s always a crowd-favorite, my easy recipe for stuffed mushrooms is perfect!
- These stuffed mushrooms are so simple to make because the filling is simply stirred together. No onions to saute on the stovetop and no mushroom stems to chop into small pieces!
- The tender mushroom caps are soft and buttery, the breadcrumbs and Parmesan cheese crisps up just a bit, and there’s notes of lemon, garlic, and fresh parsley. I’m talking THE perfect bite!
- A great appetizer for your Thanksgiving spread, Christmas or New Year’s entertaining and holiday parties, for Easter dinner, game days, or a Valentines night-in dinner.
Ingredients in Stuffed Mushroom Recipe with Parmesan Cheese
Filling: Breadcrumbs (regular not panko breadcrumbs), shredded Parmesan cheese or pecorino romano, fresh garlic, fresh parsley, butter, lemon juice, salt, pepper. Feel free to add onion powder, or other spices such as red pepper flakes for heat.
Mushrooms: Select cremini mushrooms (brown mushrooms). Cremini mushrooms are also known or labeled as baby portobello mushrooms, baby bella mushrooms, or baby bellas. You want to use brown (cremini) rather than white button mushrooms because because cremini mushrooms are older, have more depth of flavor, and are sturdier than white mushrooms so they’ll hold up better to stuffing and baking.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How To Make Stuffed Mushrooms
- Clean the mushrooms by using a lightly damp paper towel to brush off any dirt. These days most mushrooms sold in US supermarkets come pretty clean but give them a dirt brush-off. Do not submerge them in water. That’s a no-no for mushrooms because they’ll become water logged and soggy.
- Remove the stems while you’re cleaning and discard. Note: I’ve seen stuffed mushroom filling recipes that use chopped mushroom stems as part of the filling, but my recipe isn’t one of those. I discard.
- Stir together all filling ingredients.
- Stuff each mushroom cap with the filling, place stuffed mushroom caps on a prepared baking sheet, and drizzle with extra-virgin olive oil.
- Bake in a preheated oven for about 15 minutes and serve!
Note: Scroll down to the recipe card section of the post for step-by-step photos and process shots of the cooking process.
Stuffed Mushrooms
Equipment
Ingredients
- 18 to 24 cremini mushrooms, cleaned with stems removed and discarded (often labeled as baby portobello or baby bella)
- 1 cup Italian bread crumbs
- 1 cup shredded parmesan cheese, (plus a bit more for garnishing if desired)
- 3 cloves garlic, finely minced
- ¼ cup fresh flat-leaf Italian parsley, finely minced (plus more for garnishing if desired)
- ¼ cup butter, well softened to room temperature (I like salted butter but unsalted is fine)
- 2-3 tablespoons freshly squeezed lemon juice, or as desired
- 1 teaspoon salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- 2 tablespoons olive oil
Instructions
- Preheat oven to 400F and line a baking sheet with nonstick foil if desired for easier cleanup and spray with cooking spray; set aside.
- Clean the mushrooms with lightly dampened paper towels, brushing off any dirt, and paying close attention to where the stalk inserts into the mushroom cap making sure there's no dirt as well as on the undersides of the caps. Remove and discard the stalks. Place the cleaned mushrooms on the baking sheet; set asid.
- To a large bowl, add the breadcrumbs, Parm, garlic, parsley, butter, lemon juice (start with 2 tablespoons), salt, pepper, and stir to combine the filling mixture. Taste and make any necessary flavor tweaks such as more salt, pepper, garlic, red pepper flakes for a bit of heat, extra butter, etc.Tips – If necessary so that mixture comes together easier if it seems dry, you may with to add a bit more butter and/or a drizzle of olive oil. Lemon juice will also help bind the mixture but it adds more intensity of lemon flavor.
- Fill each of the mushroom cavities. I fill them pretty generously so that a bit of the mixture spills over the top. Tip – Depending on the exact size of your mushrooms and how full you're stuffing them, you may not yield the full 18-24 mushrooms and you may yield less which is fine. All mushrooms are different sizes. I'd rather have 16 nicely stuffed mushrooms that 20 skimpy ones.
- Evenly drizzle the mushrooms with the olive oil.
- Bake for about 10-15 minutes, or until the mushrooms are soft and the filling is warm and the breadcrumbs are as golden as desired. Baking Tips – I recommend rotating that pan once midway through baking and keeping a close eye on them since everyone's oven runs differently and baking time depends on that as well as the size of the mushrooms and how full they're stuffed. Bake as necessary, and don't get hung up on what the clock says.
- Optionally garnish with extra fresh parsley and/or a bit more Parmesan.
- Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How many mushrooms are considered a serving?
One mushroom is one serving in this recipe card if you’re looking at the nutritional stats. However, if I was serving this at a party, I would probably plan on two or three mushrooms per person depending on what else you’re serving. It’s dependent on appetite and preference for mushrooms too.