These delicious Stuffed Mushrooms are little bite-sized flavor bombs! With perfectly roasted mushroom caps filled with a herby parmesan stuffing, they make the perfect quick and easy appetizer!
Easy Stuffed Mushrooms Recipe
Get ready to impress your guests with just a handful of basic ingredients and very little effort! This easy stuffed mushrooms recipe seamlessly combines the earthy richness of simple mushrooms with breadcrumbs, aromatic herbs, and savory parmesan cheese, to create crowd-pleasing morsels of flavor!
Why You’ll Love These Stuffed Mushrooms
- Effortless Appetizer! Looking for a fuss-free finger food recipe!? These mushrooms come together quickly and don’t require any fancy ingredients, making them a perfect choice for cooks of all skill levels.
- Savory mushrooms! The stuffing complements the mushrooms with savory and aromatic layers of flavor from the herbs and a touch of parmesan, creating a delicious combination of taste and texture.
- Party Favorite! They disappear quickly! These yummy stuffed mushrooms bring an element of gourmet elegance to any spread with their attractive presentation and bite-sized appeal.
Ingredients You’ll Need
For The Mushroms
- Large White Mushrooms: The key ingredient! Forms the base of this delicious appetizer and provides lots of umami goodness. You can also use cremini mushrooms if you prefer.
- Olive Oil: Used to roast the mushrooms and add flavor.
- Salt: An essential seasoning that elevates the overall taste by drawing out the mushrooms’ natural juices.
- Black Pepper: Adds a mild spiciness and depth.
For The Stuffing
- Olive Oil: Used to saute the veggies. I like to use extra virgin olive oil for added richness.
- Onion: Provides a sweet and slightly pungent element, contributing to the overall flavor complexity.
- Garlic: Fresh minced garlic cloves add aromatic depth to the stuffing.
- Mushroom Stems: The reserved chopped mushroom stems enrich the stuffing with an earthy, umami flavor and add texture.
- Breadcrumbs: Create the stuffing and bind the filling ingredients. Feel free to use regular or Panko breadcrumbs.
- Parmesan Cheese: Offers a sharp, nutty, and slightly salty taste that complements the stuffing, adding depth and richness.
- Fresh Parsley: Contributes a refreshing and herbaceous note.
- Salt: Used to season the stuffing and enhance the favor.
- Black Pepper: Complements the flavor of the mushrooms with a touch of spice.
- Dried Oregano: Imparts a subtle flavor of earthiness and floral notes.
- Vegetable Broth: Provides moisture to the stuffing and helps it bind together. You can use chicken broth if you prefer.
How To Make Stuffed Mushrooms
This easy recipe will teach you how easy it is to make stuffed mushrooms from scratch. In just a little over 30 minutes you can have a delicious appetizer ready to serve!
Preheat The Oven
Start by preheating your oven to 400°F (200°C). Then line a baking sheet with parchment paper or a silicone baking mat to ensure that your mushrooms don’t stick to the pan.
Bake The Mushroom Caps
Clean the mushrooms and gently remove their stems. Next, put the mushroom caps on the prepared baking sheet and drizzle them with 2 tablespoons of olive oil. Then season them with ¼ teaspoon of salt and ¼ teaspoon of black pepper. Now, toss the mushrooms together with the oil and seasonings until fully coated. Place the baking sheet in the preheated oven and let them bake for 10 minutes or until they begin to release their moisture.
Sauté The Veggies
As the mushrooms bake, heat 1 tablespoon of olive oil over medium heat in a large skillet. Then add the chopped onion and minced garlic, and sauté for about 5 minutes or until the onion has softened. Next, finely chop the reserved mushroom stems and add them to the skillet. Then cook the stems together with the onion mixture for about 5 to 7 minutes until they release their juices and become tender. Now, stir in the breadcrumbs and cook the mixture for another 2 to 3 minutes.
Finish The Stuffing
Once you’ve added the breadcrumbs, remove the stuffing from the heat. Then stir in the parmesan cheese, parsley, salt, pepper, and dried oregano. Now, add just enough vegetable broth to make the mixture moist but not soggy.
Stuff The Mushrooms
Time to stuff! Carefully spoon the stuffing mixture into the cavity of each mushroom cap, pressing it down lightly. Apply enough pressure to compact the stuffing without breaking the mushroom.
Bake The Stuffed Mushrooms
After you’ve stuffed your mushroom caps, place them back on the baking sheet and then slide them into the oven. Then let them bake for 15 to 20 minutes or until they are golden and the mushrooms are tender. Now, remove them from the oven and serve them warm with a sprinkle of fresh parsley or parmesan cheese to garnish if you like.
Frequently Asked Questions
You can get as creative as you like with the stuffing. Common additions include other types of cheese like sharp cheddar cheese or mozzarella cheese, different fresh herbs such as thyme or sage, and even ingredients like bacon, Italian sausage, or crab meat for added flavor.
One key is to gently clean them with a damp paper towel or a soft brush instead of washing them. Additionally, be cautious when adding liquids to the stuffing, as too much can lead to sogginess.
To remove excess moisture from mushrooms, it’s important to roast the mushroom caps in the oven for a few minutes before stuffing to help release some of their natural moisture.
- Use quality mushrooms. Choose large white mushrooms with firm caps. Their size should provide enough space for stuffing and ensure that they hold up well during cooking.
- Properly clean the mushrooms. Avoid soaking the mushrooms, which can make them soggy. Instead, gently clean them using a damp paper towel or a soft brush. This method preserves their texture and flavor.
- Balance the moisture of the stuffing. When preparing the stuffing, ensure you achieve the right balance of moisture. Add chicken or vegetable broth gradually to maintain the desired texture without making it overly soggy.
- Taste the stuffing for seasoning. Before filling the mushroom caps, be sure to taste the stuffing mixture so that you can adjust the amount of salt and pepper if needed.
You can store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the oven at 350°F (175°C) for about 10 to 15 minutes or in the microwave for 2 minutes.
To extend the shelf life of your mushrooms, freezing is a great option. First, arrange the stuffed mushrooms on a baking sheet in a single layer and freeze them until they are firm. This prevents them from sticking together during storage. Now, transfer them to an airtight container or freezer bag for up to 2 months.
When you’re ready to enjoy them again, reheat from frozen by placing them in a preheated oven at 350°F (175°C) for 20 to 25 minutes, or until heated through.
Discover More Delicious Appetizers
- Spanakopita Recipe
- Jalapeño Popper Dip
- Vegetable Fritters
- Air Fryer Cheese Pull Apart Bread
- Buffalo Chicken Pinwheels
- Bread Dipping Oil
Craving More? Follow Along:
For The Mushrooms
- 24 large white mushrooms stems removed and reserved
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For The Stuffing
- 1 tablespoon olive oil
- ½ cup onion finely chopped
- 2 cloves garlic minced
- reserved mushrooms stems finely chopped
- ½ cup breadcrumbs
- ½ cup Parmesan cheese grated
- ¼ cup fresh parsley chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried oregano
- ¼ cup vegetable broth or chicken broth
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Clean the mushrooms and remove the stems. Place the mushroom caps on the baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with 1/4 teaspoon each of salt and pepper. Toss to coat.
- Bake the mushroom caps in the preheated oven for about 10 minutes, or until they begin to release their juices. Remove from the oven and set aside.
- While the mushroom caps are baking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
- Finely chop the reserved mushroom stems and add them to the skillet. Cook until the mushrooms release their juices and become tender, about 5-7 minutes. Stir in the breadcrumbs, mixing well to combine. Cook for another 2-3 minutes.
- Remove the skillet from heat and stir in the Parmesan cheese, parsley, salt, pepper, and optional dried herbs. Add the chicken or vegetable broth to the mixture to make it moist but not soggy.
- Spoon the stuffing mixture into the cavity of each mushroom cap, pressing it down lightly to compact.
- Place the stuffed mushrooms back on the baking sheet and bake for 15-20 minutes, or until the tops are golden and the mushrooms are tender.
- Serve warm, optionally garnished with additional parsley or a sprinkle of Parmesan cheese.
Tips & Notes:
- Choosing Mushrooms: Pick large white mushrooms for ample space for stuffing; they should be firm and plump.
- Cleaning Mushrooms: Gently wipe the mushrooms with a damp cloth instead of washing to prevent them from absorbing too much water.
- Stem Use: Don’t waste the stems; they add flavor and texture to the stuffing.
- Stuffing Consistency: If the stuffing is too dry, add a bit more broth. It should be moist but not soggy.
- Baking Tip: If the mushrooms are releasing a lot of liquid while baking, you can carefully drain them before stuffing.
- Serving Suggestion: These are best served warm but are also tasty at room temperature, making them perfect for parties.
- Make Ahead: You can prepare the stuffing in advance and refrigerate. Just fill the mushroom caps when you’re ready to bake.