Stuffed Mushrooms

5 from 2 votes

These Stuffed Mushrooms are little bites of yumminess that will make your taste buds dance. Juicy mushrooms filled with a tasty mix of chopped stems, onions, and cheese, they're baked until golden and delicious. They're perfect for sharing with friends or snacking on when you want something special and savory.

Prep Time20

Cook Time30

Total Time50

Course: Appetizer, Snack

Cuisine: American

Servings:

Calories: 40kcal

Author: Joanna Cismaru

Ingredients

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

US Customary - Metric

Instructions

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.

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.

Nutrition