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–+ servings
A plate of stuffed mushrooms garnished with chopped parsley, surrounded by lemon halves, fresh parsley, garlic, and breadcrumbs on a white surface.
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5 from 1 vote

Stuffed Mushrooms

🍄‍🟫 The perfect holiday party appetizer or game day snack! Stuffed with buttery breadcrumbs, garlic, and Parmesan cheese, there's no stovetop sautéing or extra steps. Just grab your mushrooms, stir together the filling, stuff, bake, and devour!
Prep Time15 minutes
Cook Time15 minutes
Course: Appetizer, Appetizers
Cuisine: Appetizers
Diet: Gluten Free
Keyword: stuffed mushrooms
Servings: 18
Calories: 92cal

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.
    A baking sheet with 24 whole, hollowed-out mushrooms arranged in a grid pattern, ready for stuffing or roasting.
  • 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.
    A glass bowl contains chopped parsley, grated cheese, breadcrumbs, minced garlic, ground black pepper, and salt, each in separate piles, with a spoon resting inside.
  • 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.
    A glass bowl containing shredded cheese, breadcrumbs, chopped herbs, and a dollop of mayonnaise, with a metal spoon on the side.
  • Evenly drizzle the mushrooms with the olive oil.
    A baking sheet with rows of stuffed mushrooms topped with grated cheese and chopped herbs, ready to be baked.
  • 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.
    A baking sheet with several stuffed mushrooms topped with a golden breadcrumb mixture, arranged in neat rows.
  • Optionally garnish with extra fresh parsley and/or a bit more Parmesan.
    Three stuffed mushrooms topped with breadcrumbs and herbs are served on a white plate with shredded cheese, parsley, and lemon wedges.
  • Serve immediately.
    Close-up of a stuffed mushroom topped with breadcrumbs and herbs, with a fork cutting into it on a white plate.

Notes

Make Ahead: I do not recommend making ahead. The mushrooms will get soggy and leech moisture from the salt in the filling mixture.
Storage: Mushrooms are best served warm and fresh. While I personally would eat leftover and re-warmed (in the microwave) stuffed mushrooms for up to 2-3 days in an effort to not waste food, this isn't ideal and I wouldn't plan on it. I do not recommend freezing leftovers. 

Nutrition

Serving: 1serving | Calories: 92cal | Carbohydrates: 7g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 338mg | Potassium: 128mg | Fiber: 1g | Sugar: 1g | Vitamin A: 211IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 1mg
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