Stuffed mushrooms make a great appetizer. This recipe is for vegetarian stuffed mushrooms, but this can easily be made vegan by leaving out the parmesan cheese.
Whenever I make stuffed portobello mushrooms they’re gone within 3-5 minutes, all hands on the platter, poof, gone. This stuffed mushroom recipe is easy to make and you can easily use this for large portobello mushroom caps or baby bella mushrooms. 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.
How to make Stuffed Mushrooms
We like to use a vegetarian stuffing for our stuffed mushrooms. Some like to make crab stuffed mushrooms or even sausage stuffed mushrooms, we think going with a vegetarian filled mushroom is a great way to have an appetizer that almost everyone can ejoy. When we buy the portobello mushrooms we buy them with the stems on and we use the stems inside the stuffing mixture. It helps keep the filling moist and gives it more flavor too. Don’t waste the mushroom stems, this is a great way to use mushroom stems. You can also use mushroom stems in your sauces in place of meat.
Stuffed Mushrooms Ingredients
(to make vegan stuffed mushrooms leave out the parmesan cheese)
- Mushroom Stems
- Parmesan Cheese
- Olive Oil
- Salt + Pepper
That’s it! It’s really an easy stuffed mushroom recipe and if you have mushrooms you most likely have all the ingredients you need. If you want them to be cheese stuffed mushrooms you can reduce the amount of breadcrumbs and fill it with cheddar cheese in its place and leave out the parmesan cheese.
Once you mix all the ingredients together you’re ready to stuff your mushrooms. We aim for about a heaping teaspoonful of the stuffing mix in each mushroom.
Make sure your mushrooms are ready for the stuffing mixture so you can get a nice amount of stuffing in each stuffed mushroom. We like to make our stuffed mushroom caps a little overfilled. We find a soup spoon works really well packing the stuffing mixture into the mushrooms.
How to Cook Stuffed Mushrooms
Once your mushrooms are stuffed you can place them in a 400 degree F oven for 25-30 minutes. You want the mushrooms to be tender, not overcooked and not undercooked.
When baking stuffed mushrooms make sure you give them some room to cook in the oven, do not place them too close to each other. Baking too close together can result in the mushrooms steaming and they’ll be wet and not the result we’re looking for with this stuffed mushrooms recipe.
When the mushrooms are done you can enjoy as soon as they’re cooled down enough to eat. Each little mushroom cap is filled with flavor and we’re sure you’ll love this stuffed mushroom recipe!
Recipe for Stuffed Mushrooms
- 2 pints baby bella mushrooms
- 1/2 cup breadcrumbs Italian Style
- 2 tablespoons parsley fresh, chopped
- 3 cloves garlic minced
- 1/8 cup parmesan fresh shredded
- 1/3 cup olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Preheat oven to 400 degrees F.
- Wash baby bella mushrooms and remove the stems.
- Chop up the mushroom stems and mix in with the remaining ingredients.
- Stuff the baby bella mushrooms with the stuffing mixture.
- Bake stuffed mushrooms for 25-30 minutes, you want the mushrooms cooked and stuffing browned on top.
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.