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Stuffed Mushrooms

Featured in Easy Party Snacks.

These stuffed mushrooms are always first gone! Ready in 30 minutes flat. The filling gets perfectly seasoned while mushrooms stay juicy. Used fresh parmesan and herbs from garden. Made them for happy hour and plate was empty fast. Perfect party app that's not too fussy. Even better with extra cheese on top.
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Mina cooking in her kitchen
Updated on Thu, 09 Jan 2025 17:26:34 GMT
A close-up view of five stuffed mushrooms topped with breadcrumbs and grated cheese, arranged on a wooden cutting board with parsley garnish. Pin it
A close-up view of five stuffed mushrooms topped with breadcrumbs and grated cheese, arranged on a wooden cutting board with parsley garnish. | lastminrecipes.com

These stuffed mushrooms are my go to party appetizer. Every time I serve them they vanish from the platter in minutes. The combination of juicy mushrooms crispy parmesan breadcrumb filling and fresh herbs creates the perfect savory bite. My friends always beg for the recipe after trying them.

Everything to Love About This Recipe

You won't believe how easy these stuffed mushrooms are to make. Just mix your filling stuff and bake no precooking needed. The parmesan herbs and garlic create such amazing flavor in every bite. Plus you can easily switch up the fillings to make them vegetarian or add your favorite protein.

What You Need

Start with some brown mushrooms like cremini or baby bella they have such great flavor. You'll need Italian breadcrumbs aged parmesan for that nutty salty kick and fresh parsley and basil. A little minced garlic adds the perfect touch of spice and olive oil helps everything get golden and crispy.

Making Your Stuffed Mushrooms

Clean those mushrooms well and pop out the stems. Make sure they're nice and dry before stuffing. Mix your breadcrumbs parmesan garlic herbs and olive oil in a bowl. Fill each mushroom cap with a generous mound of filling but don't pack it too tight. Bake them at 400°F for about 20 minutes until they're beautifully golden on top.

Mix Up The Flavors

Love vegetables? Try adding spinach onions or peppers to your filling. Want them extra cheesy? Mix in some mozzarella or cream cheese. Spice things up with red pepper flakes or jalapeños. For meat lovers cooked sausage or crispy bacon bits make amazing additions.

My Secret Tips

Don't overfill your mushrooms or the topping might get too crispy and dry. Fresh herbs really do make a difference in flavor. Give your baking pan a light coating of oil it helps the mushrooms brown beautifully on the bottom and prevents sticking.

Keeping Them Fresh

Your stuffed mushrooms will stay good in the fridge for about 3 days just store them in an airtight container. Warm them up in the oven at 325°F or use the microwave for quick reheating. You can even prep them 3 days ahead just fill the caps and keep them in the fridge until you're ready to bake.

A hand is sprinkling seasoning on stuffed mushrooms topped with breadcrumbs, served alongside a small dish of sauce. Pin it
A hand is sprinkling seasoning on stuffed mushrooms topped with breadcrumbs, served alongside a small dish of sauce. | lastminrecipes.com

Frequently Asked Questions

→ Can I make these mushrooms ahead of time?
Yes, you can stuff the mushrooms and refrigerate them up to 3 days before baking. This makes them perfect for party planning or busy schedules.
→ How do I reheat leftover stuffed mushrooms?
Reheat in the microwave in 15-second intervals until hot, or warm them in the oven at 325°F for about 15 minutes on a foil-lined sheet pan.
→ Can I make these gluten-free?
Yes, simply substitute the regular breadcrumbs with gluten-free breadcrumbs. The rest of the recipe remains the same.
→ What's the best way to clean mushrooms?
Either quickly rinse and dry well, or wipe with a paper towel or pastry brush. Avoid soaking as mushrooms absorb water easily.
→ How do I know if I'm using the right amount of filling?
Use about 1 tablespoon of filling for large mushrooms (2-2.5 inches) and 2 teaspoons for smaller ones. Don't overfill as the stuffing might fall out during baking.

Stuffed Mushrooms

Tender brown mushrooms filled with a savory mixture of Italian breadcrumbs, parmesan, and fresh herbs, baked until golden and crispy.

Prep Time
30 Minutes
Cook Time
20 Minutes
Total Time
50 Minutes
By: Mina


Difficulty: Intermediate

Cuisine: Italian

Yield: 18 Servings (18 mushrooms)

Dietary: Low-Carb, Vegetarian

Ingredients

01 18 large brown mushrooms (2 to 2 1/2 inches in diameter).
02 1/2 cup Italian-style bread crumbs.
03 1/2 cup grated parmesan cheese.
04 1 tablespoon chopped parsley.
05 1 tablespoon chopped basil.
06 2 teaspoons minced garlic.
07 1/4 teaspoon kosher salt.
08 1/4 teaspoon black pepper.
09 2 tablespoons olive oil, plus more for drizzling.

Instructions

Step 01

Preheat to 400°F. Line baking sheet with foil and grease with olive oil.

Step 02

Rinse mushrooms and dry well, or wipe with paper towel. Remove stems.

Step 03

Mix bread crumbs, parmesan, garlic, herbs, salt, pepper, and 2 tablespoons olive oil until evenly combined.

Step 04

Stuff each cap with about 1 tablespoon of filling, lightly packed.

Step 05

Drizzle stuffed mushrooms with olive oil. Bake 18-20 minutes until tender and tops are golden brown.

Notes

  1. Can be made 3 days ahead and refrigerated before baking.
  2. Use less filling for mushrooms under 2 inches.
  3. Can use gluten-free breadcrumbs.

Tools You'll Need

  • Rimmed baking sheet.
  • Aluminum foil.
  • Mixing bowl.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy.
  • Gluten (unless using gluten-free breadcrumbs).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 43
  • Total Fat: 3 g
  • Total Carbohydrate: 4 g
  • Protein: 2 g