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.
Nellie says
These stuffed mushrooms are incredible! The filling was flavorful, and the mushrooms turned out tender with a delicious golden top. Such an easy appetizer and perfect for sharing!
Colleen Milne says
Hi Nellie. It sounds like they turned out perfectly for you! I'm so glad to hear that you loved them!
Crissa says
Made these as an appetizer for a family get-together and they disappeared off the tray immediately! The filling was so savory and baked up perfectly golden on top.
Colleen Milne says
Hi Crissa, I'm so happy to hear that your stuffed mushrooms turned out perfectly. Thanks for commenting!
Cynthia says
An absolute classic, and done right! Great recipe that will always be a crowd pleaser! Would definitely recommend.
Colleen Milne says
Hi Cynthia, Thanks for your feedback!
Daniela says
These were so savory and delicious, and I loved the garlicky Parmesan filling. Such an easy appetizer that disappeared fast!
Colleen Milne says
Hi Daniela, I'm so glad to hear this! Thanks for coming back to comment.
Gina says
Making these for Christmas Eve, can't wait!
Colleen says
Enjoy, Gina! Merry Christmas.
Claudia Lamascolo says
I love this classic recipe and its perfect for New Years eve party! Thanks for posting just in time to make them!
Colleen says
You are welcome Claudia! Enjoy!
Jacqueline Debono says
Stuffed mushrooms are definitely my favourite appetizer. If they are being served at a party you'll find me hovering next to the plate! Yours look wonderful!
Colleen says
Thank you Jacqueline! I know what you mean about the hovering thing, too! 🙂
Veena Azmanov says
Lovely Idea for a Party. My family loves mushrooms. Need to try this for sure.
Colleen says
Hi Veena, these mushrooms are perfect party food. Enjoy!
Tisha says
Stuffed mushrooms make the perfect appetizer for a party
Colleen says
Tisha, I agree, stuffed mushrooms are a great party appie, and they always disappear fast.
Adrianne says
Yum!!! Oh my gosh, you had me at mushrooms!! I LOVE these. I could eat mushrooms every single day. I also didn't realise there was a stuffed mushroom day, but now I do! Cheers
Colleen says
Hi Adrianne. I too, love mushrooms, and they deserve their own day, right? 🙂
Natalie says
Looks perfect for hosting a dinner party! I love stuffed mushrooms!
Colleen says
Hey Natalie! Stuffed mushrooms are always a hit. Enjoy these!
Jeannette (Jay Joy) says
I don't eat mushrooms. Guess what my husband asked for, for Christmas. To make mushrooms for several meals in the season. He is so funny. Thank you, these are so going in one day!
Colleen says
Hi Jeannette, So happy to oblige your husband. He will love these, even if you don't! 🙂
Valentina says
Stuffed mushrooms are always a crowd pleaser and this recipe looks fantastic. Such cool mushroom facts too. 🙂
Colleen says
Valentina, I agree, stuffed mushrooms are always a crowd pleaser. I hope you enjoy these!
Sues says
I love making stuffed mushrooms as an appetizer, but these ones look so delicious, I could eat them as a complete meal!
Colleen says
Hi Sues, yup, these really can be a complete meal. I can attest!
Tisha says
You can't go wrong with a classic recipe! Great appetizer and so delicious
Colleen says
I agree, Tisha, classic recipes are fool proof. These are yummy, hope you enjoy!