Classic Stuffed Mushrooms

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.

These classic stuffed mushrooms are a total crowd pleaser!

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!

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!!!

Classic Stuffed Mushrooms

Prep

Cook

Total

Yield 20 stuffed mushrooms

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.

Ingredients

  • 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.

Instructions

  1. 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.
  2. Next toss your butter onto a non-stick frying pan and adjust to medium heat.
  3. Add garlic and sauté until fragrant.
  4. Next add your breadcrumbs, coating them in oily buttery goodness, then toss in the mushrooms and garlic powder.
  5. 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
  6. 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.
  7. 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.
  8. 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.
  9. Commence faceplant.

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!

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?

Crab Stuffed Mushrooms :: this awesome appetizer is perfect for your next party!

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Comments

Alyssa

How much oil am I supposed to use? I don’t see it listed in the ingredients. Thanks!

    Jenn

    For baking the mushrooms, just enough to grease the baking sheet. For the stuffing itself, you can swap a small portion for the butter for oil if preferred. I do this when I am short on ingredients, but if I have butter on hand I prefer the flavor of that in the mushrooms 🙂 Sorry for the confusing step – I fixed it in the recipe so it doesn’t throw anyone 🙂 Thanks Alyssa! Hope you enjoy them!

Alyssa

Thanks so much for the fast response! I’m making them now!

Kirsten Ourada

I made these for a potluck and used quite a bit more butter than the recipe listed but the stuffing still turned out quite dry, even following your suggestion to really pack them. The flavor was great, but I’m wondering what i can do to make them more moist?

    Jenn

    Hey girl! Thanks for the feedback! Did they by any chance dry out as they sat and waited in transit? In the years I’ve been making them we’ve always gotten them in our faces so fast that they are always so hot and moist and melt-in-your-mouth. I’m wondering for travel/time considerations if they need extra mushrooms in the filling along with a little more butter like you added? The extra shroom in the stuffing would for sure be the way to go to moisten them up and I’ll totally do a test run next time I snag some mushrooms for the store! Thanks Kristen! <3

Joanne Mitchell

How far ahead can I make these ? I will add extra mushrooms to stuffing to prevent being dry.

    Jenn

    Hey Joanne! You have two options with advance prep: prep the stuffing on it’s own and seal it in a little container in the fridge (1-3 days in advance) and then in a large baggie have the mushrooms all ready to go with the stems popped out. Then all I have to do is stuff (it goes so fast!) and bake when we’re ready to chow down. This is best for small storage space in the fridge. You could also have them completely prepped on a baking sheet ahead of time and then bake just before serving. They’re safe to sit out for up to 3-4 hours per safety standards I believe but they are 110% best hot and fresh, which is typically why restaurants serve them as an app fresh from the oven. Hope this helps! I’ll be around all day today if any other questions pop up 🙂 xoxo

      Joanne Mitchell

      Thanks for the quick reply. Will let you know how it goes Happy Holidays

        Jenn

        Happy to help 🙂 Happy Holidays Joanne! xoxo

          Joanne Mitchell

          These were delicious. I will make them again. Thanks for your help.
          Joanne

          Jenn

          So happy to hear it Joanne! Thank you!

Seleena Jacob

Where are the instructions? I’m unable to find them

    Jenn

    Hi Seleena! Thank you for pointing this out! We’re having some technical difficulties over there so I’m shooting you an email with the recipe while I fix it! xoxo

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