Classic Stuffed Mushrooms

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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.

Stuffed veggies are essentially their own stand-alone food group around here. Whether it’s peppers, spaghetti squash, zucchini, sweet potatoes, or mushrooms… we just can’t get enough!

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!!!

These easy peasy stuffed mushrooms are ready to party!

Jenn Laughlin of Peas and Crayons

Yields 20

Classic Stuffed Mushrooms

6 minPrep Time

20 minCook Time

26 minTotal Time

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Ingredients

24 oz whole button mushrooms, 4 reserved (see note below)
3/4 cup Italian seasoned bread crumbs
3 TBSP of butter
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.

Instructions

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.
Next toss your olive oil and 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 if you need it.
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 15-20 minutes.

Notes

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!

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These classic stuffed mushrooms are a total crowd pleaser!

And since I know I have at least a few mushroom-phobics that frequent this little blog of mine, have y’all given them another try lately? Doooo it!

Mushrooms are superb immune boosters and are chock full of nutrients. Tossing a few onto your plate will provide you with B vitamins, Potassium, Selenium, and a slew of other goodies. Sprinkle them raw on a salad, sautee them into your favorite pasta dishes, or make them the star of the plate!