An easy holiday side dish or appetizer, these Italian stuffed mushrooms are full of parsley, garlic, parmesan cheese, and bread crumbs. This recipe features meaty cremini mushrooms, but this recipe works with classic button mushrooms as well!
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This recipe has been in my family for as long as I can remember. My grandma used to make this for my family on our big Sunday dinners. Where the original recipe came from, we'll never know!
These mushrooms are on my Thanksgiving menu, my Christmas appetizer table, and almost every Sunday gameday. They are so easy to make, you can pop them right in your mouth in one bite, and everyone loves them!
Why You'll Love This Recipe
- It's made with ingredients you probably already have on hand! Simple ingredients like bread crumbs, mushrooms, parsley, garlic, and parmesan cheese is all you need.
- The food processor does the hard work! Add all the ingredients to the food processor and let it mix everything together. No need to chop or dice any ingredients.
- Serve these mushrooms room temperature or hot! Make these mushrooms ahead of time and let them hang out on a dinner table, or an appetizer table. No need to keep them heated before serving them.
- Mushrooms- 16 ounces of large cremini mushrooms or button mushrooms.
- Parsley- For added flavor
- Bread Crumbs- Italian style since they are already seasoned
- Parmesan cheese- Everything is better with cheese!
- Garlic- To give the mushrooms an added kick
What Type of Mushrooms
Cremini or button mushrooms work best in stuffed mushrooms. You want a mushroom that is about an inch and a half in diameter or a little smaller. It's best if they still have the stem in, so you can use that as part of the stuffing. It also reduces waste since you are using every part of the mushrooms.
Portabellos would be too large for this recipe. A portion of this recipe uses the mushroom stem, and often portabellos do not have the stem attached to them, and if they do, the stem is very woody and tough to eat. Stick with the smaller, more tender mushrooms.
Equipment You'll Need
Let's Make Italian Stuffed Mushrooms!
Preheat the oven to 375 degrees. Take the mushrooms out of the container that they are in and gently clean them. The best way to clean them is to wipe each mushrooms gently with a wet cloth. Running them under water will cause them to soak up some liquid, resulting in a soggy mushroom.
Remove the inside stem of each mushroom and place the stem in a bowl. If there is a little dirt or a piece of the stem that needs to be cleaned, trim the stems at this point. Place the mushroom cap on a baking sheet lined with parchment paper.
Add the stems to the bowl of a food processor and pulse the stems 10 times to dice them. Place the rest of the ingredients to the food processor and pulse until all the ingredients are the same size and look like wet sand.
Stuff the mushroom caps with a spoonful of stuffing. Place the mushroom back on the baking sheet and bake the tray for 20 minutes, or until the mushrooms are golden brown. These mushrooms can be serve at room temperature or hot.
Variations Of These Mushrooms
- No Italian bread crumbs, no problem! Use panko breadcrumbs instead of plain bread crumbs. If the bread crumbs are not already seasoned, simply bump up the other seasonings in the mushrooms. Add another garlic clove, a little more parsley, and 2 more tablespoons of parmesan cheese.
- No fresh parsley? Used dried herbs instead! Dried herbs are much more potent than fresh herbs, so instead of 2 tablespoons of fresh herbs, use 1 teaspoon of dried herbs.
- Make them spicy! Add crushed red pepper flakes to the stuffing to give them a little extra kick.
- Serve these mushrooms with your favorite cocktail, like this Gin Sour!
Frequently Asked Questions
Yes! To freeze these mushrooms, make the mushrooms and before you bake them, freeze them. If you freeze them after they are cooked, the water in the mushrooms will cause them to be very soggy once they are defrosted.
Yes! If you want to get a head start, make the mushrooms and let them hang out in the refrigerator for up to 24 hours. When you are ready, pop them in the oven and bake them.
These will last for up to 3 days in an airtight container in the refrigerator. If you have a lot left over, you can double them up in the container by adding a piece of parchment paper in between the mushrooms so they don't all mush together.
Other Recipes You'll Love
Did you love these Italian Stuffed Mushrooms? I'd so appreciate it if you would give this recipe a 5 star review! That will help other hungry readers find my recipes!
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Italian Stuffed Mushrooms
- 20 Cremini Mushrooms About 2 8 ounce containers
- 1 cup Italian Style Breadcrumbs
- ½ cup Parmesan Cheese Grated
- 2 Garlic Cloves
- 2 tablespoon Fresh Parsley
- ⅓ cup Extra Virgin Olive Oil
- Salt and Pepper to taste
- Preheat the oven to 375 degrees.
- Wash the mushrooms with a damp kitchen towel to remove any dirt or grit from the mushrooms. Separate the stem from the cap. Place the cap on a parchment lined baking sheet and the stem in a separate bowl.
- When all the mushrooms are cleaned and stems removed, place the stems in the bowl of a food processor. Pulse 10 times to mince the stems.
- Add the rest of the ingredients to the food processor and pulse until the mixture is all the same size and looks like wet sand. Season with salt and pepper.
- Stuff the mushroom caps with a spoonful of the mixture. Place the stuffed mushrooms back on the sheet tray and bake for 25 minutes, until the mushrooms are soft and the stuffing is golden brown. Enjoy!
- Button mushrooms or cremini mushrooms can be used in this recipe.
- Do not run mushrooms under water. The mushrooms are like little sponges so they will soak up the water and become too soggy.
- These mushrooms can be served cold, room temperature, or hot.