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 food group around here.
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!
These classic stuffed mushrooms were her go-to Thanksgiving appetizer of choice and my siblings and I have been OBSESSED ever since we were little!
classic stuffed mushrooms
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!!!
How Many Stuffed Mushrooms Should I Make?
As many as you’d like! I always grab at least 24 ounces of mushrooms to start and then, depending on how many guests I’m serving I’ll decide if I want to double the batch.
Sometimes we make these as a side dish to serve with dinner and I’ll halve the recipe too – anything goes when you’re stuffing mushrooms!
Can I make them in advance?
Yes of course! If you’d like to stuff them in advance, go for it!
You can keep them stuffed and un-baked, covered with foil in the fridge until you need them later on that evening or even the next day!
When you’re ready to bake, set them out for 20-30 minutes to take the chill off and bake until hot and melty.
Classic Stuffed Mushrooms
- 24 oz whole button mushrooms (stems reserved)
- 3/4 cup Italian seasoned bread crumbs
- 5 TBSP butter plus extra as needed/desired
- 1/4 cup finely minced yellow onion
- 2-3 cloves garlic (smashed and minced)
- 1/2 tsp garlic powder to taste
- 1 tsp parsley
- salt and pepper to taste
- Brush mushrooms clean with a slightly damp paper towel. Do not rinse as that will result in soggy mushrooms.
- Remove the stems from your mushrooms. Finely mince and set aside.
- Next add butter to a non-stick frying pan and adjust to medium heat.
- Add garlic, mushroom stems, and onion. Sauté until fragrant.
- Next add your breadcrumbs. Mix well to coat with butter and season with garlic powder, salt, and pepper.
- 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 butter. Overly dry stuffing will burn, so add a little extra butter as needed. Sometimes I'm good with 5 tablespoons of butter and other times I'll add a few extra to moisten the mixture.
- Now start tasting! This is where you get to do your own personal magic and season away til your tastebuds are happy. You can add any extra salt, pepper, garlic powder as you'd like. Depending on how seasoned your breadcrumb mixture is, you can even any other Italian seasonings you have on hand. Taste again, repeat, and all that jazz. I use a LOT of garlic powder because I love mine garlicky!
- 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 1-inch 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.
More Tasty Stuffed Mushroom Recipes:
- Vegetarian Stuffed Mushrooms
- Cheesy Spinach Stuffed Mushrooms
- White Cheddar Stuffed Mushrooms
- Sausage + Quinoa Stuffed Mushrooms
- Crab Stuffed Mushrooms
- Jalapeño Cream Cheese Stuffed Mushrooms
If you get a chance to try these classic stuffed mushrooms, let me know!
You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!