Italian Stuffed Mushrooms

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!


– 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.

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.