This stuffed mushroom recipe is an easy appetizer to prepare for parties and gatherings. Just fill with bread crumbs and parmesan cheese, then bake until tender with a crispy crust. The perfect bite-sized hot starter!
Table of Contents
Stuffed mushrooms are always a massive hit during the holidays, special occasions, or even game days. My recipe requires no extra cooking on the stovetop. Just mix, fill, and bake. The contrast between tender and juicy mushrooms and crunchy topping makes them disappear fast!
This recipe is ready in under an hour and can be prepared in advance to save you time on the day of serving. My family loves it when I make these as an appetizer to serve with garlic bread and Grandma’s famous spaghetti and meatball recipe.
Use large mushrooms between 2 to 2 ½ inches in diameter to give a hearty two-bite piece. If you prefer a one-bite experience, use ones that are 1 ½ to 2 inches wide. The mushrooms shrink significantly after cooking because they contain about 92% water. The type of mushroom selected will impact the taste and texture.
White mushrooms are mild in flavor and tender. Brown mushrooms like Cremini and Baby Bella that are harvested later give a more pungent umami taste and a firmer texture, which is excellent for stuffing. Some markets even sell packages of “stuffer” cremini mushrooms that are larger and weigh at least 1 ounce, so you don’t have to hunt for the bigger size. This recipe makes 16 servings, more if using smaller sizes.
Clean the mushrooms
The most gentle cleaning method is to use a paper towel or pastry brush. Wipe each mushroom, one at a time, to remove any dirt on the cap. Also, remember to remove any dirt from inside the cap once you take off the stem. You can dampen the towel if needed to remove any stubborn debris.
Another method is to rinse the mushrooms lightly with cool water and pat them dry with paper towels. Do not soak them! They are like sponges. If too much moisture is absorbed, they will become slimy on the surface and won’t brown when baking. Remove the stems by snapping them off with your fingers, or use a small spoon to scoop them out. I don’t use the stems in the stuffing for this recipe, but you can if you pre-cook them.
Bread crumb selection
Use Italian-style breadcrumbs for the mushroom filling. It has already been seasoned with dried parsley, salt, onion powder, and garlic powder. This saves you from needing to purchase extra ingredients. If desired, you can use plain bread crumbs and add additional seasonings to enhance the taste.
Other types of bread crumbs can be used, like homemade bread crumbs or Japanese panko. They have a larger particle size, making for a more spongy texture and larger crunch bites. Although, in testing, I found that panko does not brown as deeply when baked.
Make the filling
I developed an effortless and flavorful filling that you don’t have to pre-cook. Combine equal parts of bread crumbs with grated parmesan cheese. Using an aged, dry cheese like parmesan, Parmigiano-Reggiano, or Pecorino Romano is very important. They add a salty, nutty taste that helps to create a super crispy topping. High moisture shreddable cheese like mozzarella can be used, but the stuffing will taste dense with less crunch.
Finely chopped Italian parsley and basil add herbaceous notes. Minced garlic adds a hint of spiciness. A little bit of salt and pepper enhances the savory taste. Coat the stuffing mixture with a few tablespoons of olive oil to prevent the filling from tasting mushy and it helps the surface turn crispy.
Stuff the mushrooms
In each mushroom cap, add about 1 tablespoon of the filling. Lightly pack it down so that it creates a slight dome shape. You don’t want to overfill because the stuffing will taste very dry if significantly higher than the cap. The juices released from the mushrooms will help to hydrate the center, while the delicious crisp crust is formed on top when baked.
I learned a trick from my Italian mother-in-law Joan: drizzle oil over the bread crumb filling right before baking. This ensures that the bread will turn golden brown and super crunchy. I use about ½ teaspoon per mushroom.
Bake the mushrooms
Line a large sheet pan with foil for easy cleanup. Drizzle enough olive oil to coat the foil, so the mushroom bottoms don’t stick. This will also turn them into a gorgeous brown hue for more flavor. Evenly space the mushrooms on the sheet pan.
After lots of testing, I found that baking at 400ºF (200ºC) until the mushrooms are tender and the tops are golden brown and crunchy makes them extremely flavorful. The process takes about 20 minutes. Enjoy them while still warm to experience the delicious texture contrast.
The filling options for stuffed mushrooms are endless! Depending if you want a rich, creamy texture, or want to add extra protein and seasonings, here are a few ideas. Remember that the surface will get less crisp with more moisture added.
- Cream cheese stuffed mushrooms
- Sausage stuffed mushrooms
- Crab stuffed mushrooms
- Vegetarian stuffed mushrooms using chopped spinach, onions, bell peppers, or jalapenos
- Switch up the herbs to include oregano, basil, thyme, marjoram, sage, or rosemary. Use ⅓ of the amount of dried herbs when substituting for fresh.
Serve this with
Frequently asked questions
Don’t salt the mushrooms because it will draw out the moisture, releasing the juices much faster. Bake at a higher temperature to quickly tenderize the caps while helping to dry liquids released. Use a drier bread crumb filling to absorb the juices and prevent sogginess. Do not add fresh vegetables; cook them first!
Bake at 400ºF (200ºC) for 15 to 20 minutes, depending on the size of the mushroom and the amount on the baking sheet. This temperature cooks the mushroom without ultimately shrinking, browning the surface for the best taste.
Remove any visible dirt from the surface with a damp paper towel. You can rinse the caps briefly under cool water and dry them quickly, so they do not absorb too much moisture. Never soak mushrooms!
Cooked stuffed mushrooms last for up to 3 days for the best taste. Stuffed and unbaked mushrooms can be stored for up to 2 days before baking.
If using mushroom stems
Chopped mushroom stems can be added to the stuffing. However, it must be cooked first to remove the excess moisture. The juices make the filling soggy and not as crispy if cooked raw. It will also cause the stuffing to lose structure and collapse. Saute the chopped pieces in olive oil until tender, then mix with the stuffing ingredients.
Pin this recipe to save for laterPin This
- Preheat the Oven – Set the oven rack to the middle position. Preheat to 400ºF (200ºC). Line a rimmed baking sheet with foil. Grease with olive oil to prevent sticking.
- Prepare the Mushrooms – Quickly rinse the mushroom caps and dry well. Alternatively, wipe away any dirt with a paper towel or pastry brush. Remove the stems.
- Make the Stuffing – In a medium bowl, combine the bread crumbs, parmesan cheese, garlic, parsley, basil, salt, and pepper. Add 2 tablespoons of olive oil, mixing until the bread crumbs are evenly coated.
- Stuff Each Cap – Stuff each mushroom cap with about 1 tablespoon of filling, lightly packing it into a small mound. Do not overfill.
- Bake – Transfer them to the greased baking sheet. Drizzle about a ½ teaspoon of olive oil over the filling of each mushroom. Bake until tender and the tops are golden brown and crispy, about 18 to 20 minutes.
- Serve – Transfer to a platter and serve immediately while still hot. If desired, garnish with chopped parsley.
- Smaller Mushrooms: Under 2 inches in diameter, add about 2 teaspoons of stuffing. Check for doneness after 15 minutes.
- Using Plain Bread Crumbs: Combine ½ cup plain bread crumbs, ½ teaspoon kosher salt, ½ teaspoon Italian seasoning, ¼ teaspoon onion powder, and ¼ teaspoon garlic powder.
- Make it Gluten-Free: Use gluten-free bread crumbs
- Make Ahead: The mushrooms can be filled and then refrigerated 3 days in advance before baking.
- Storing: Refrigerate in an airtight container for up to 3 days.
- Reheating: Microwave on high setting in 15-second intervals until hot. Alternatively, place on a lightly greased foil-lined sheet pan and warm at 325ºF (165ºC) until hot, about 15 minutes.
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Tried this recipe?
Tag me on Instagram. I'd love to see how it turns out!