Classic Stuffed Mushrooms are a simple, yet delicious appetizer that takes hardly any work to make. Stuffed mushrooms are always a crowd-pleaser, so they're a great addition to any gathering or party.
Because mushrooms taste delicious with just about anything, you can stuff them with just about anything, too. However, this classic version is delicious just as it is. It allows the mushroom to shine, and it couldn't be any simpler to make.
Did you know that stuffed mushrooms have their own day? I didn't either until I came across it here. February 4th is stuffed mushroom day, so mark your calendars. A stuffed mushroom party, perhaps?
Classic Stuffed Mushrooms for Parties and Gatherings
Entertaining should be as much fun for you as it is for your guests. That's why it's important to keep things simple. And simple can still be elegant and delicious. These mushroom appetizers are so simple, and yet, a deliciously elegant addition for any gathering.
More Facts About Mushrooms
- Each year, 200 million pounds of mushrooms are grown in Canada.
- Mushrooms are harvested year-round, even during the winter months.
- Those specks of dirt on your mushrooms are not what you think! They are simply peat moss from the growing beds and are completely harmless.
- Clean those specks by wiping the mushrooms with a damp paper towel
- Each Canadian eats an average of 3.5 pounds of mushrooms per year
And, you can learn more about how mushrooms are grown here.
Want More Appetizer Ideas?
And, If you are looking for more appetizers to serve along with these stuffed mushrooms, check out another yummy mushroom appetizer; Mushroom Brie Puff Pastry Appetizers, Bacon Wrapped Dates, or these delicious Merlot Meatball Appetizers, or these crisp Cajun Crab Cakes, or try another mushroom appetizer, like these tasty little Portabella Mushroom Sliders.
If you have an air fryer, trying theses Air Fryer Stuffed Mushrooms, too!
Classic Stuffed Mushrooms
- 12 large mushrooms
- 4 tablespoon olive oil extra virgin
- 1 garlic clove finely minced
- 1 shallot finely minced
- ½ cup fine breadcrumbs dry
- 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
- 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