Learn to make delicious stuffed mushrooms with easy tips and tricks. Perfect for parties or a cozy night in! You may also like my crab stuffed mushrooms!
Stuffed mushrooms were a cherished part of our Christmas tradition growing up, lovingly made by my mother every year. We missed that special dish as she grew older and stopped preparing them. Now that I’ve taken over hosting our family holidays, I’ve revived this beloved recipe, bringing it back to the heart of our celebrations.
Why This Recipe Works
- Perfectly Balanced Flavors: The blend of garlic, Parmesan, and fresh parsley provides a rich and aromatic filling.
- Customizable Options: Mix in your favorite extras, like cooked bacon or chopped spinach, to give them your unique touch.
- Make-Ahead Friendly: Prepare the mushrooms up to two days in advance and bake them just before serving for a stress-free dish.
Ingredient Notes
- Crimini (Baby Bella) Mushrooms:
- Best Choice: Choose firm mushrooms that are free from blemishes for the best texture and flavor.
- Substitutions: Button mushrooms work well too; they have a milder flavor but still hold the filling nicely.
- Where to Find: Look for these in the produce section of any grocery store. Specialty markets may offer larger or fresher options.
- Parmesan Cheese:
- Best Choice: Freshly grated Parmesan offers better flavor than pre-grated.
- Substitutions: Pecorino Romano for a stronger flavor or a mix of mozzarella and cheddar for a milder version.
- Where to Find: In the dairy aisle or specialty cheese section.
- Breadcrumbs:
- Best Choice: Use plain breadcrumbs for versatility. You can even use panko for an extra-crispy texture.
- Substitutions: Gluten-free breadcrumbs for those with dietary restrictions.
Where to Find: Typically in the baking aisle.
Step By Step Instructions
You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below.
Preheat the oven to 400°F (200°C). Clean and remove the stems from the crimini mushrooms. Finely chop the stems for the filling and set aside.
Cook the Filling: In a skillet over medium heat, add 1/4 cup of olive oil. Sauté 3 minced garlic cloves for 1-2 minutes, then add the chopped mushroom stems. Cook for 3-4 minutes until soft. Remove from heat.
Prepare the Mixture: In a large bowl, combine the cooked mushroom stems and garlic, 1/2 cup grated Parmesan, 1/3 cup seasoned breadcrumbs, and 1/4 cup chopped parsley. Season with salt and pepper. Mix until fully combined.
Stuff the Mushrooms: Fill each mushroom cap with the mixture, pressing lightly to pack the filling.
Top and Bake: Sprinkle each mushroom with extra Parmesan and drizzle with a touch of olive oil. Place them on a baking sheet and bake for 20-25 minutes, or until the tops are golden and the mushrooms are tender.
Serve and Enjoy: Let the mushrooms cool for a few minutes before serving. Optional: garnish with more parsley or a sprinkle of Parmesan.
Recipe Shortcuts
- Pre-Chopped Veggies: Save time by buying pre-minced garlic or pre-chopped onions.
- Canned Mushrooms: In a pinch, canned mushrooms can be used for the filling, though fresh is recommended for best flavor.
Frozen Breadcrumbs: Keep a stash of frozen breadcrumbs on hand to make preparation quicker.
Erren’s Top Tips
Choose Large Cremini Mushrooms
- Opt for baby bella mushrooms for their sturdy texture and size, making them ideal for holding flavorful fillings.
Clean Mushrooms Properly
- Use a damp paper towel or a soft brush to remove dirt gently. Avoid rinsing them under water to prevent sogginess.
Pre-Bake the Mushroom Caps
- Bake the caps upside down for a few minutes before stuffing to release excess moisture and prevent a watery final dish.
Incorporate the Stems into the Filling
- Finely chop and sauté the stems with garlic, onions, or herbs to enhance the filling’s flavor while minimizing waste.
Space Mushrooms on the Baking Sheet
- Leave room between each mushroom to allow heat to circulate evenly, ensuring they bake to perfection without becoming soggy.
Storage & Freezing Instructions ❄
Refrigeration: Store any leftover stuffed mushrooms in an airtight container for up to 3 days.
Freezing: Place cooked stuffed mushrooms in a freezer-safe container. They can be frozen for up to 2 months. Reheat in the oven at 350°F (175°C) for 15-20 minutes.
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Let’s Make Stuffed Mushrooms
Ingredients
- 24 large crimini baby bella mushrooms
- 3 cloves garlic minced
- ¼ cup olive oil plus extra for drizzling
- ½ cup grated Parmesan cheese plus extra for topping
- ⅓ cup homemade Italian seasoned breadcrumbs see below
- ¼ cup chopped fresh parsley
- Salt and pepper to taste
Homemade Italian Seasoned Breadcrumbs
- ⅓ cup plain breadcrumbs
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ¼ teaspoon garlic powder a small pinch
- ¼ teaspoon onion powder a small pinch
- A small pinch of salt
- A small pinch of black pepper
Instructions
- Prepare the Mushrooms: Preheat your oven to 400°F (200°C). Remove the stems from the crimini mushrooms and finely chop the stems. Arrange the mushroom caps on a baking sheet, hollow side up, and set aside.
- Cook the Filling: In a skillet, heat 1/4 cup of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Add the chopped mushroom stems and cook until they become tender, about 3-4 minutes. Remove from heat.
- Make Seasoned Breadcrumbs and Prepare Filling: In a small bowl, combine the plain breadcrumbs with oregano, basil, dried parsley, garlic powder, onion powder, salt, and pepper. Mix well to create the Italian seasoned breadcrumbs.
- Combine Filling Ingredients: In a large mixing bowl, add the cooked mushroom stems and garlic, 1/2 cup grated Parmesan cheese, seasoned breadcrumbs, and fresh parsley. Stir the mixture until all ingredients are thoroughly combined. Season with salt and pepper to taste.
- Stuff the Mushrooms: Using a spoon, fill each mushroom cap with the breadcrumb mixture, pressing down gently to ensure each cap is well-packed.
- Top with Parmesan and Bake: Sprinkle a bit of extra grated Parmesan cheese over each filled mushroom cap, then drizzle lightly with olive oil.
- Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the tops are golden and the mushrooms are tender.
- Serve: Allow the mushrooms to cool slightly before serving.
Tips + Notes
-
Choose Large Cremini Mushrooms
- Opt for baby bella mushrooms for their sturdy texture and size, making them ideal for holding flavorful fillings.
-
Clean Mushrooms Properly
- Use a damp paper towel or a soft brush to remove dirt gently. Avoid rinsing them under water to prevent sogginess.
-
Pre-Bake the Mushroom Caps
- Bake the caps upside down for a few minutes before stuffing to release excess moisture and prevent a watery final dish.
-
Incorporate the Stems into the Filling
- Finely chop and sauté the stems with garlic, onions, or herbs to enhance the filling’s flavor while minimizing waste.
-
Space Mushrooms on the Baking Sheet
- Leave room between each mushroom to allow heat to circulate evenly, ensuring they bake to perfection without becoming soggy.
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