These classic stuffed mushrooms are a total crowd pleaser! Serve them up as a quick and easy party appetizer or as a vegetarian side dish for the holidays.
I actually think we’re at the point where I have as many stuffed veggie recipes on this blog as I do un-stuffed recipes. Is that even possible? It seriously might be!
Regardless, it’s DELICIOUS and I can’t think of a better way to eat more veggies than by stuffing them to the brim with all your favorite ingredients!
Today let’s take things back to basics with the very first stuffed recipe I learned how to make, courtesy of my momma! They were her go-to Thanksgiving appetizer of choice and my siblings and I were OBSESSED!
I remember helping her stuff them as a kiddo while my younger siblings eagerly crowded around, waiting to faceplant into the tray the second we pulled them from the oven. No matter how many we made there never seemed to be enough, and they were always gone in an instant, even if it meant burning our mouths on them the second the plate hit the counter.
I’m pretty sure none of them even liked mushrooms, but stuffed mushrooms were always and forever in a class of their own. Tender mushroom caps over-stuffed with a garlicky buttery breadcrumb topping and baked until golden brown… whether my mom made a 14 or 40, they were always devoured in an instant, with at least one kiddo whining for more.
I’m fairly certain this is how I learned to eat so fast.
Must. Have. ALLTHEMUSHROOMS!!!
Classic Stuffed Mushrooms
Yield 20 stuffed mushrooms
- 24 oz whole button mushrooms, 4 reserved (see note below)
- 3/4 cup Italian seasoned bread crumbs
- 3-4 TBSP of butter, plus extra as needed
- 1-2 cloves garlic, smashed and minced
- 1/4-1/2 tsp garlic powder, to taste
- 1 tsp parsley
- a pinch of salt and pepper, to taste
NOTE: You'll want about 1 cup of chopped mushrooms for the stuffing. For me, snagging 4 mushrooms from the bunch did the trick.
- Pluck a few oddly sized or broken mushrooms from the bunch and mince finely. If you’re using just one large box of shrooms I would pull aside about 4 or 5.
- Next toss your butter onto a non-stick frying pan and adjust to medium heat.
- Add garlic and sauté until fragrant.
- Next add your breadcrumbs, coating them in oily buttery goodness, then toss in the mushrooms and garlic powder.
- I like to mush the ingredients down, flip, and repeat (not quite like a pancake… but if you have those skills – well, then you’re pretty awesome!) Mushing the stuffing will coat every inch evenly with olive oil/butter. Overly dry stuffing will burn, so add a little extra butter or oil as needed
- Now start tasting! This is where you get to do your own personal magic and season away til your tastebuds are happy. Start with just a tiny sprinkle of salt, pepper, garlic powder and any other Italian seasonings you have on hand. Taste again, repeat, & all that jazz. I use a LOT of garlic powder and really love a little extra oregano & parsley.
- Ready to stuff em? Let your stuffing cool down a bit, line a thin cookie sheet with foil, and grease the foil lightly with olive oil (a tiny dab will go a long way!). Line up your mushrooms 1inch apart and stuff! If you prefer your stuffing to be really crunchy, you can pack it in a towering mound a top the mushroom. Most of my friends/family prefer softer stuffing, which means when you stuff the mushroom, push it as far down into the mushroom as you can, and keep it level with the top of the shroom.
- Bake at 350 degrees F until the mushrooms turn golden brown, about 20 minutes. For extra soft mushrooms, feel free to bake an additional 10 min.
- Commence faceplant.
Depending on the size of your shrooms and also how many mushrooms you snag for your stuffing, this recipe makes approx 20 stuffed mushrooms. Since they're all sized differently in each package, this will vary a tad. I tend to make more than I need because I stuff so many in my face before they even hit the table!
Though I use panko in my crab stuffed mushroom recipe, I wouldn't use panko here. Regular Italian-seasoned breadcrumbs work oh-so well in this classic stuffed mushroom recipe and I couldn't imagine them any other way!
Mad About Mushrooms?
- Sausage + Quinoa Stuffed Mushrooms
- Marinated Mushrooms
- Creamy Mushroom Brie Soup
- Stuffed Mushrooms with Garlic and Gouda
- Shrimp and Veggie Pesto Pasta with Mushrooms and Spinach
- Crab Stuffed Mushrooms