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 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

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.


Classic Italian Stuffed Mushrooms Vegetarian

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 Mushroom Recipe

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.
4.93 from 14 votes
Course: Appetizer
Cuisine: American
Keyword: Stuffed Mushrooms
Prep Time: 6 minutes
Cook Time: 20 minutes
Total Time: 26 minutes
Servings: 20 stuffed mushrooms
Author: Jenn Laughlin – Peas and Crayons


  • 24 oz whole button mushrooms (stems reserved)
  • ¾ cup Italian seasoned bread crumbs
  • 5 TBSP butter plus extra as needed/desired
  • ¼ cup finely minced yellow onion
  • 2-3 cloves garlic (smashed and minced)
  • ½ 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.


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!
Crazy for cheese? Grated Parmesan cheese makes a tasty addition to the filling if you’d like!
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!


Calories: 50kcal, Carbohydrates: 4g, Protein: 2g, Fat: 3g, Saturated Fat: 2g, Cholesterol: 8mg, Sodium: 87mg, Potassium: 119mg, Fiber: 1g, Sugar: 1g, Vitamin A: 96IU, Vitamin C: 1mg, Calcium: 10mg, Iron: 1mg
Stuffed Mushroom Recipe Roundup Photo Collage

More Tasty Stuffed Mushroom Recipes:

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!

Jenn Laughlin Peas and Crayons Author
About The Author:

Jenn Laughlin

Hi! I’m Jenn and I’m here to help you eat your veggies! It’ll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.

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Questions & Reviews

    1. Hi Jackie! These work great as a make-ahead appetizer! I stuff them and then transfer them to an airtight container or a baking sheet covered in foil/wrap without cooking. Then when you’re ready to eat, bring them out to room temp a little bit in advance (around 30 min) and bake at 350F for 20-30 minutes or until desired tenderness is reached. Enjoy!

  1. 5 stars
    These are awesome! I served them at a bridal shower, and all the old ladies couldn’t believe it was basically just mushrooms, garlic, and breadcrumbs. They taste more decadent than how simple they are. Ive also meal prepped and made some as a quick savory snack, bc they keep so well in the fridge.

  2. 5 stars
    Very delicious! Never made stuffed mushrooms myself before and these were easy, simple and tasty! Thanks for the recipe!

    1. So glad you enjoyed them Kathleen, thank you! The amount butter needed seems to vary on the type of breadcrumbs used (panko for instance needs extra) and size of chopped mushrooms added into the filling, so I figured a note about adding extra to taste would help everyone get their perfect ratio <3 Hope you have a happy new year!

    1. 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

    1. 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

  3. 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?

    1. 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

    1. 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!