These Classic Stuffed Mushrooms are are a delicious bite-sized treat for your next party or a cozy dinner side dish. They feature tender mushroom caps packed with a savory, garlicky breadcrumb and Parmesan filling. Ready in just 30 minutes using simple ingredients, these easy to make treats will fly off the plate.
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This classic stuffed mushrooms recipe is the one my mother always made for parties or holiday gatherings. We would always wait for them to come out of the oven so we could steal one before the party started.
Since then, stuffed mushrooms are a go-to party appetizer for me as well, and although you can can stuff mushrooms with a variety of fillings, like I do with these air fryer stuffed mushrooms filled with crab and cheese, the classic is the one I always come back to. It's simple, but delicious, and so easy to make.
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Ingredient Notes
- Mushrooms. I prefer cremini, (also called baby bella) mushrooms for stuffing. They are more mature than white button mushrooms and have firmer caps, so they don't become soggy when filled and baked.
- Oil. I use extra virgin olive oil. You can use melted butter instead if you want to add a little more richness to the recipe.
- Shallot. I like shallots for this recipe. They add a mild onion flavor without overpowering the other ingredients, and they cook down better than onions.
- Garlic. Do you love garlic? Add another finely minced clove!
- Breadcrumbs. I use gluten-free panko breadcrumbs, but you can use regular panko if gluten isn't a concern. I have made these appetizers using plain (gluten-free) breadcrumbs, and they worked out great. However, I much prefer the panko filling. With the panko filling, the filled mushrooms turn out crisper and lighter than regular breadcrumbs.
- Parmesan. Freshly grated Parmesan cheese adds a delicious salty sharpness to the filling. It also gives the topping an extra golden brown crispness.
- Seasonings. Basil, parsley, salt, and black pepper keep things simple. Sometimes I use Italian seasoning.
How to make classic stuffed mushrooms
- After cleaning the mushrooms, remove the stems.
- Chop the stems finely.
- Cook the mushroom stems, shallots and garlic in olive oil for about three minutes.
- Remove from the heat and stir in the breadcrumbs, parmesan, and seasonings.
- Fill the mushroom cavities with the breadcrumb mixture.
- Place the mushrooms cavity side up on a parchment lined baking sheet and brush them with oil. Bake until the mushrooms are tender and the tops are crisp and golden.
Tips for Success
- Mushrooms. Try to buy mushrooms that are all of similar size to ensure even cooking. Medium sized mushrooms that can be eaten in two bites are perfect.
- Avoid Soggy Mushrooms. Mushrooms release a lot of water when they're cooking. To avoid wet, soggy mushrooms, clean them by removing any dirt with a damp paper towel (don't submerge or run them under water). For this recipe, I first cook the mushroom stems, which cooks off the water. After stuffing them, I bake them at a high heat, which cooks them quickly and dries them. Finally, the dry filling with breadcrumbs absorbs a lot of the moisture.
- Allergy Friendly. If you use gluten-free breadcrumbs, like me, these stuffed mushrooms are gluten free. To make them dairy-free and vegan, leave out the parmesan, or substitute it for nutritional yeast.
- Make Ahead. You can assemble the mushrooms ahead of time and store them in an airtight container in the fridge. Then just pop them in the oven to bake when you're ready. Or you can assemble and bake them. Allow them to cool completely before covering and storing in the fridge. When you're ready, reheat them in a 350° oven for 10 minutes, or until heated through.
Serving Suggestions
I love a party filled with a variety of tasty bite sized goodies! I serve these stuffed mushroom appetizers alongside platters of Mushroom Brie Puff Pastry Bites, Bacon Wrapped Dates, these delicious Fried Goat Cheese Balls, or crisp Cajun Crab Cakes.
If you love mushrooms, try these tasty little Portabella Mushroom Sliders for game night, along with Sausage Stuffed Mini Peppers.
No need to limit these tasty bites to appetizers! They make a great side dish for Thanksgiving or Christmas dinners, too.
If you have an air fryer, you can try these Air Fryer Stuffed Mushrooms, too! They're stuffed with crab and cheese.
Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important! Thank you for visiting The Food Blog!
Recipe
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Classic Stuffed Mushrooms
Ingredients
- 12 medium cremini mushrooms
- 4 tablespoon olive oil extra virgin
- 1 shallot finely minced
- 1 garlic clove finely minced
- ½ cup fine breadcrumbs gluten-free
- ½ cup grated Parmesan cheese
- 1 tablespoon dried basil
- 2 tablespoon parsley (plus more for garnish) fresh, chopped
- salt and freshly ground pepper to taste
Instructions
- Preheat oven to 400°.
- Remove stems from mushrooms. Finely chop the stems.
- Heat 2 tablespoon of the olive oil in a skillet over medium heat.
- Add shallots, garlic, and mushroom stems and cook, stirring, about 3 minutes.
- Remove from heat and stir in bread crumbs, Parmesan cheese, basil, parsley, salt, and pepper.
- Place mushrooms on a parchment-lined baking sheet cavity side up and brush with one tablespoon olive oil.
- Spoon the filling into the mushroom cavities, mounding over the tops. Drizzle remaining tablespoon of olive oil over the filling.
- Bake for 15-20 minutes, or until mushrooms are tender and filling is golden.
- Transfer to a serving plate, garnish with parsley and serve warm.
Notes
- Mushrooms. Try to buy mushrooms that are all of similar size to ensure even cooking. Medium sized mushrooms that can be eaten in two bites are perfect.
- Avoid Soggy Mushrooms. Mushrooms release a lot of water when they're cooking. To avoid wet, soggy mushrooms, clean them by removing any dirt with a damp paper towel (don't submerge or run them under water). For this recipe, I first sauté the mushroom stems, which cooks off the water. After stuffing them, I bake them at a high heat, which cooks them quickly and dries them. Finally, the dry filling with breadcrumbs absorbs a lot of the moisture.
- Allergy Friendly. If you use gluten-free breadcrumbs, like me, these stuffed mushrooms are gluten free. To make them dairy-free and vegan, leave out the parmesan, or substitute it for nutritional yeast.
- Make Ahead. You can assemble the mushrooms ahead of time and store them in an airtight container in the fridge. Then just pop them in the oven to bake when you're ready. Or you can assemble and bake them. Allow them to cool completely before covering and storing in the fridge. When you're ready, reheat them in a 350° oven for 10 minutes, or until heated through.
Lee says
Such a delicious little appetizer. They were packed with flavor and super easy to put together. They disappeared from the plate in no time. Definitely a recipe I'll be making again.