Stuffed Mushrooms

Our Stuffed Mushrooms are so delicious you’ll want more than one! Filled with bread crumbs, garlic, fresh parsley, and Parmesan cheese.

We love mushrooms and especially our cream of mushroom soup and balsamic mushrooms, but when it comes to appetizers, these delicious stuffed mushrooms are our favorite mushroom recipe!

Whenever I make stuffed mushrooms they’re gone within 3-5 minutes, all hands on the platter, poof, gone. If you have mushroom lovers at your party we suggest doubling the recipe!

Thankfully our stuffed mushroom recipe is easy to make and the beauty of this recipe is you can easily prep them ahead of time and then bake right before your guests arrive. They’re always a hit and we always have a batch or two in the freezer.

People won’t believe how easy stuffed mushrooms can be, you could even make it while your guests are over, prep it all in just 5 minutes by using a food processor.

Stuffed Mushrooms ingredients

• Baby Bella Mushrooms: We prefer baby bella mushrooms, but you can also use cremini or white button mushrooms.
• Breadcrumbs or Panko: For a crunchy texture in the filling you can use panko, but if you like a finer crumb, go for breadcrumbs.
• Fresh Parsley: Using fresh adds a better pop of color and flavor.
• Garlic: Minced fine, to really get a robust garlic flavor.
• Parmesan Cheese: We use grated Parmesan cheese and have had luck using Follow Your Heart to make these into the best vegan stuffed mushrooms.
• Olive Oil: Just a little to bind the stuffing mixing.
• Salt & Pepper: This is to balance all the flavors, keep in mind the cheese is also salty.

How to Make Stuffed Baby Bella Mushrooms

Preheat the Oven: Set your oven to 400 degrees F (200 degrees C).

Prepare Mushrooms: Wash the mushrooms and remove the stems. Set the caps aside and finely chop up the stems.

Mix Stuffing: In a bowl, combine the chopped stems, breadcrumbs or panko, parsley, garlic, parmesan, olive oil, salt, and pepper. Mix until everything fully combined.

Stuff the Mushrooms: Spoon the mixture into each mushroom cap, pressing it down lightly to compact the stuffing.

Arrange and Bake: Place the stuffed mushrooms onto a baking sheet. Bake for 25-30 minutes, or until the mushrooms are tender and the tops are golden brown.

Recipe notes and alterations:

• Make these into vegan stuffed mushrooms! We suggest Follow Your Heart grated Parmesan cheese as a substitute for traditional parmesan.
• Store any leftover stuffed mushrooms in an airtight container in the refrigerator for 3 to 4 days.
• Reheat leftover stuffed mushrooms in a 350 degrees F (175 degrees C) oven or in an air fryer for 10-15 minutes, or until they are warmed throughout.
• Stuffed mushrooms can be prepared ahead and frozen before baking. Arrange them on a baking sheet and freeze until solid. Then, transfer the frozen mushrooms to a freezer-safe bag or container. When ready to bake, add an additional 5-10 minutes to the usual cooking time.

Stuffed Mushrooms

Our Stuffed Mushrooms are so delicious you'll want more than one! Filled with bread crumbs, garlic, fresh parsley, and Parmesan cheese.

5 from 3 votes

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Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 20 mushrooms

Calories: 49kcal

Course: Appetizer

Cuisine: Italian

Keyword: stuffed mushrooms

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Ingredients

• 2o baby bella mushrooms
• 1/2 cup breadcrumbs or panko
• 2 tablespoons parsley freshly chopped
• 5 cloves garlic minced
• 1/4 cup parmesan
• 1/3 cup olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

• Preheat the oven to 400 degrees F (200 degrees C).
• Wash the baby bella mushrooms and gently remove the stems. Set the caps aside.
• Finely chop the mushroom stems. In a bowl, combine the chopped stems with breadcrumbs (or panko), chopped parsley, minced garlic, grated parmesan, olive oil, salt, and pepper. Mix well to create the stuffing.
• Spoon the stuffing mixture into each mushroom cap, pressing slightly to compact the stuffing.
• Place the stuffed mushrooms on a baking sheet. Bake in the preheated oven for 25-30 minutes, or until the mushrooms are tender and the stuffing is golden brown on top.

Notes

• To make this recipe vegan we recommend using Follow Your Heart grated Parmesan cheese.
• Store leftover stuffed mushrooms in an airtight container for 3-4 days.
• Reheat in a 350 degree F oven (or air fryer) for 10-15 minutes or until warmed throughout.
• Stuffed mushrooms are freezer friendly. You can prepare ahead by making them without baking and freezing on a baking sheet until solid. Once frozen transfer to a freezer safe bag or container. To bake frozen stuffed mushrooms add 5-10 minutes to the cooking time.

Nutrition

Nutrition Facts

Stuffed Mushrooms

Serving Size

 

1 mushroom

Amount per Serving

Calories

49

% Daily Value*

Fat

 

4

g

6

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

0.4

g

Monounsaturated Fat

 

3

g

Cholesterol

 

1

mg

0

%

Sodium

 

69

mg

3

%

Potassium

 

21

mg

1

%

Carbohydrates

 

2

g

1

%

Fiber

 

0.2

g

1

%

Sugar

 

0.2

g

0

%

Protein

 

1

g

2

%

Vitamin A

 

44

IU

1

%

Vitamin C

 

1

mg

1

%

Calcium

 

22

mg

2

%

Iron

 

0.2

mg

1

%

* Percent Daily Values are based on a 2000 calorie diet.

full nutrition disclaimer

The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.

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