Stuffed mushrooms are a delightful appetizer that combines the earthy flavor of mushrooms with a savory filling. This dish is perfect for parties, family gatherings, or even as a side dish for a special dinner. The combination of breadcrumbs, parmesan cheese, and garlic creates a rich and flavorful stuffing that complements the tender mushroom caps perfectly.
Most of the ingredients for this recipe are common pantry items, but you might need to pick up a few things at the supermarket. Make sure you have fresh mushrooms, as they are the star of the dish. Parmesan cheese should be freshly grated for the best flavor. If you don't already have breadcrumbs, you can find them in the baking aisle. Fresh parsley adds a nice touch, so grab a bunch from the produce section.

Ingredients For Stuffed Mushrooms Recipe
Mushrooms: Large mushrooms are ideal for stuffing as they have a substantial cap to hold the filling.
Breadcrumbs: These provide a crunchy texture and help bind the stuffing together.
Parmesan cheese: Adds a rich, salty flavor to the stuffing.
Garlic: Minced garlic infuses the stuffing with a robust, aromatic flavor.
Olive oil: Used to sauté the mushroom stems and to add moisture to the stuffing.
Parsley: Fresh parsley adds a pop of color and a hint of freshness to the dish.
Salt: Enhances the overall flavor of the stuffing.
Pepper: Adds a touch of heat and balances the flavors.
Technique Tip for This Recipe
When cleaning the mushrooms, use a damp paper towel or a soft brush to gently remove any dirt. Avoid rinsing them under water as they can absorb moisture and become soggy.
Suggested Side Dishes
Alternative Ingredients
large mushrooms - Substitute with portobello mushrooms: Portobello mushrooms are larger and can hold more stuffing, providing a meatier texture.
breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs are lighter and crispier, offering a different texture to the stuffing.
breadcrumbs - Substitute with crushed crackers: Crushed crackers can add a unique flavor and crunch to the stuffing.
grated parmesan cheese - Substitute with grated pecorino romano: Pecorino romano has a similar texture but a slightly saltier and sharper flavor.
grated parmesan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a good option for a dairy-free alternative.
garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor compared to garlic.
garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it has a less intense flavor.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for cooking.
olive oil - Substitute with butter: Butter can add a rich, creamy flavor to the stuffing.
chopped parsley - Substitute with chopped cilantro: Cilantro provides a fresh, citrusy flavor that can add a different dimension to the dish.
chopped parsley - Substitute with chopped basil: Basil offers a sweet and slightly peppery flavor, which can complement the other ingredients well.
salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor along with the saltiness.
pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat and spice to the dish.
Other Alternative Recipes
How to Store / Freeze This Recipe
Allow the stuffed mushrooms to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.
Transfer the cooled mushrooms to an airtight container. If stacking is necessary, place a sheet of parchment paper between layers to avoid sticking.
Store the container in the refrigerator. The stuffed mushrooms will stay fresh for up to 3 days.
For longer storage, consider freezing. Arrange the stuffed mushrooms in a single layer on a baking sheet and place them in the freezer until they are solid, about 2 hours.
Once frozen, transfer the mushrooms to a freezer-safe bag or container. Label with the date to keep track of freshness.
When ready to enjoy, reheat the frozen mushrooms directly from the freezer. Preheat your oven to 375°F (190°C) and bake for 25-30 minutes, or until heated through and the stuffing is golden brown.
If reheating from the refrigerator, bake at 375°F (190°C) for 10-15 minutes, or until warmed through.
To maintain the best texture and flavor, avoid microwaving the stuffed mushrooms as it can make them rubbery.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the leftover stuffed mushrooms on a baking sheet. Cover them loosely with aluminum foil to prevent drying out. Bake for about 10-15 minutes, or until they are heated through and the stuffing is warm.
For a quicker method, use a microwave. Place the stuffed mushrooms on a microwave-safe plate. Cover them with a microwave-safe lid or another plate to trap the steam. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are warming evenly.
If you have an air fryer, preheat it to 350°F (175°C). Arrange the stuffed mushrooms in a single layer in the air fryer basket. Heat for about 5-7 minutes, or until they are warmed through and the stuffing is crispy.
For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the stuffed mushrooms in the skillet, cover with a lid, and cook for about 5-7 minutes, turning occasionally to ensure even heating.
If you prefer a toaster oven, preheat it to 350°F (175°C). Place the stuffed mushrooms on the toaster oven tray. Cover them loosely with aluminum foil and heat for about 10-15 minutes, or until they are warmed through.
Best Tools for This Recipe
Oven: Used to bake the stuffed mushrooms at the required temperature of 375°F (190°C).
Baking sheet: Provides a flat surface to place the stuffed mushrooms on for baking.
Mixing bowl: Used to combine the chopped mushroom stems, breadcrumbs, parmesan cheese, minced garlic, olive oil, and chopped parsley.
Knife: Essential for finely chopping the mushroom stems and mincing the garlic.
Cutting board: Provides a safe and stable surface for chopping the mushroom stems and garlic.
Measuring cups: Used to measure out the breadcrumbs and grated parmesan cheese accurately.
Measuring spoons: Used to measure the olive oil and chopped parsley accurately.
Spoon: Useful for stuffing the mushroom caps with the mixture.
Paper towels: Used to clean the mushrooms before removing the stems.
Tongs: Handy for placing the stuffed mushrooms onto the baking sheet and removing them once baked.
How to Save Time on This Recipe
Prepare the filling ahead: Mix the breadcrumbs, parmesan cheese, and other ingredients the night before to save time on the day of cooking.
Use a food processor: Quickly chop the mushroom stems and garlic using a food processor instead of doing it by hand.
Pre-clean the mushrooms: Clean and remove the stems from the mushrooms in advance, so they are ready to stuff immediately.
Line the baking sheet: Use parchment paper or a silicone mat on your baking sheet for easy cleanup and to prevent sticking.
Preheat the oven early: Turn on the oven before you start preparing the ingredients to ensure it reaches the desired temperature by the time you're ready to bake.

Stuffed Mushrooms Recipe
Ingredients
Main Ingredients
- 12 pieces Large mushrooms
- ½ cup Breadcrumbs
- ¼ cup Grated Parmesan cheese
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- 1 tablespoon Chopped parsley
- to taste Salt and pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms and remove the stems. Chop the stems finely.
- In a mixing bowl, combine the chopped mushroom stems, breadcrumbs, Parmesan cheese, minced garlic, olive oil, and chopped parsley. Season with salt and pepper to taste.
- Stuff each mushroom cap with the mixture and place them on a baking sheet.
- Bake for 20 minutes or until the mushrooms are tender and the stuffing is golden brown.
Nutritional Value
Keywords
Suggested Main Courses and Desserts
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