Stuffed Mushrooms
Stuffed mushrooms are one of those appetizers that always disappear first at any gathering. They look impressive on the table but are actually quite simple to make, my favorite kind of recipe. These savory little bites were a staple at my father’s restaurant, and I’ve lost count of how many trays of them I’ve made over the years for holidays and parties.
The stuffing here is straightforward – bread crumbs, Parmigiano-Reggiano, parsley, and garlic – but what makes these mushrooms special is that the stems get chopped up and sautéed with onion before being mixed into the filling. This adds another layer of earthy mushroom flavor and keeps the stuffing moist without being soggy. It’s a small step that makes a real difference.
I particularly like serving these during the holidays because they can be prepped ahead of time. You can stuff the mushrooms a few hours before guests arrive, or even the night before, keep them covered in the refrigerator, and then pop them in the oven when you’re ready(don’t oil the pan and drizzle tops until ready to cook them). They come out golden and aromatic, and they’re best served warm, though I’ve been known to eat a few straight from the baking pan while they’re still too hot.
Stuffed Mushrooms Recipe
- Total Time: 45 mins
- Yield: 4-6 1x
Ingredients
- 24 (two 8 ounce packages) largewhite stuffing mushrooms
- 1 small yellow onion, diced
- 4 tablespoons olive oil, plus extra for drizzling
- 1 cup bread crumbs
- 1/2 cup freshly grated Parmagiano-Reggiano cheese
- 1 tablespoon parsley, chopped
- 1 clove of garlic, minced
- salt & freshly ground pepper to taste
Instructions
- Preheat the oven to 400°F. Clean the mushrooms, then remove and finely chop the stems. Place 2 tablespoons of the olive oil in a sauté pan over medium heat. Add the onion to the pan and sauté until onion is soft and translucent. Add the chopped mushroom stems and cook until tender, another 4-5 minutes. Remove from heat.
- Combine bread crumbs, Parmagiano-Reggiano cheese, parsley, minced garic, salt, pepper, and 2 tablespoons of the olive oil in a medium bowl. Add the cooked mushroom stems and onion and mix together well.
- Stuff the mushrooms with the filling and place in an oiled baking pan. Drizzle the tops of the mushrooms with olive oil.
- Place pan in oven and bake until the mushrooms are tender about 25-30 minutes and serve.
- Prep Time: 15 mins
- Cook Time: 30 mins
Tools & Ingredients I Use For This Recipe:
Calphalon Classic Stainless Steel Saute Pan, 3 Quart
Farberware Nonstick Bakeware 3-Piece Cookie Pan Set
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These stuffed mushrooms are little buttons of deliciousness. Good stuff. You’ve presented it so professionally!
What kind of mushrooms are best for this? I bought white mushrooms but should it be crimini? Or?
This is a great finger food recipe to have and share with my upcoming Christmas parties. Really looks delicious!
This is the recipe I have used for years, handed down from my grandmothers and mother. One difference is I add some crumbled cooked Italian sausage and a dash of red wine to the stuffing mixtures. It comes out fantastic.
In the past I have used a sweet Italian sausage stuffing. Take it out of the package, roll it into balls, stuff it and bake. Quick and simple.
Your recipe was posted.
This is my kind of cooking: simple but delicious! Sounds like the perfect nosh with champagne for New Years Eve. 🙂
This is the second recipe I have tried from the Italian Chef blog/website. I love love love it!!! This is my go to website for any recipe! My Italian husband loves the stuffed mushrooms and stuffed artichoke! Thank you!
Tiffany, glad you are enjoying the recipes. Thanks for the feedback
I made these last week and they were delicious! Just like the ones being served at a local Italian restaurant here in our area, which is quite popular for their stuffed mushrooms. My husband was quite impressed that I was able to replicate them 🙂 your site’s been my main go-to reference for authentic Italian dishes. Your bolognese and spaghetti & meatball recipes are favorites of my boys. Thank you for the wonderful recipes. Keep up the good work!
Great recipe, but I looked at one of the comments/reviews which added a bit of red wine to the mixture. I did this on a hunch that it would add to the flavors, and it turned out really great!
Delicious. A hit at the party we brought them to.
Great recipes!
I made these for a party in was having. They were a huge hit. Some people described them as addictive
I made this recipe today and I loved it,it’s better than a lot of stuffed mushroom recipes in restaurants in LV. I absolutely reccomend it!!!
my family is from Abruzzo and my grandmother used all the same ingredients except the onions but her secret was adding some chicken livers that she would first cook and then put through a sieve and add to the stuffing , I have no measurements you just don’t want to overpower the taste of the stuffing, and we also never tell anyone whats in the stuffing because people here liver and they won’t eat them (laughing) always rave how delicious.
Phil. Thanks for the Stuffed Mushroom Recipe. I made them tonight they were fantastic. I love to cook Italian Food and look forward to reading your recipes. They remind me so much of my Mother’s and Grandmother’s cooking. Peter R, Naples FL.
Was always afraid to make stuffed mushrooms until now. Great every time!
These look delicious. I was wondering can these be frozen. If so, how?
I wish you had a recipe count.