Stuffed Mushrooms

By Maria Lichty

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Quick Summary

These delicious bite-sized Stuffed Mushrooms are the perfect appetizer for any party! This classic recipe is easy to make and always a crowd pleaser. I bet you can’t eat just one!

stuffed mushrooms on marble tray with fresh herbs and lemon wedges.

Stuffed Mushrooms might be the best holiday appetizer (along with baked brie)! They’re really, really simple to prepare, need minimal oven time, and everyone loves them. It’s usually the first empty plate on a table of appetizers!

I love making this easy appetizer year-round, but especially during the holidays. It’s a simple dish that will become a favorite tradition in years to come. My friends and family always request them!

stuffed mushroom ingredients on marble tray and in bowls.

Ingredients

  • White mushrooms– you will need about 24 mushrooms. I buy a 16 oz package.
  • Olive oil
  • Onion
  • Garlic– a must!
  • Panko– to make the crunchy topping!
  • Parmesan cheese– use freshly grated cheese for best results.
  • Herbs– fresh Italian parsley and thyme.
  • Lemon zest– lemon really makes the flavors pop!
  • Crushed red pepper flakes– for a little heat.
white mushrooms on cutting board with knife.

How to Clean Mushrooms

  • First of all, look for white mushrooms (or baby portobellos) that are medium to large in size so they can hold the filling.
  • Mushrooms just need a couple quick steps before they’re ready for cooking! They’re kind of a funny fungi because they act like a sponge. This makes them super versatile and flavorful for cooking, but you don’t want to soak them in water!
  • I recommend using a slightly damp or dry paper towel to wipe the tops off. Then you can pull the stems out–they’ll easily pop out of the heads! Now you’ll see there’s a perfect little pocket for stuffing.
  • Make sure you save the stems because you will need them to make the filling. I love that this is a no waste recipe!
stuffed mushroom filling in glass bowl.

The Filling

The bulk of the filling is made up of the leftover mushrooms stems. Make sure you finely chop them up with a sharp knife. They get sautéed in olive oil with onion and garlic. Your kitchen will smell amazing!

I also add Panko, Parmesan cheese, lemon zest, parsley, and thyme. Don’t skip the lemon zest, it really brightens everything up! The filling is simple but the flavors are incredible.

uncooked stuffed mushrooms on baking sheet with parchment paper.

How to Make Stuffed Mushrooms

  • Place the mushrooms cavity side up on a lined baking sheet and spoon the filling into the insides of each mushroom. Fill each mushroom as high as you can, if some spills out, that is ok, put it back on top and gently press down. Every mushroom will be a different size, so you might need a little more or a little less filling for each mushroom.
  • When you are done filling the mushrooms, drizzle a little bit of olive oil on top.
  • Bake for 22 to 25 minutes or until the mushrooms are tender tops are golden brown.
  • Stuffed mushrooms can be served warm or at room temperature, making them perfect party food!
stuffed mushrooms on plate with fork.

How to Store

Stuffed mushrooms are best the day you make them, but they can be stored in a sealed container for up to 3 days. They will get soggier the longer they sit.

You can reheat the mushrooms in the microwave or in the oven until heated through. You can also reheat them in the air fryer for a few minutes. This will help crisp the topping back up.

More Appetizer Recipes

More Mushroom Recipes

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Stuffed Mushrooms

These delicious bite-sized Stuffed Mushrooms are the perfect appetizer for any party! This classic recipe is easy to make and always a crowd pleaser.
4.37 from 265 votes

Ingredients
  

Instructions
 

  • Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
  • Carefully remove the stems from the mushrooms. Finely chop the stems and set the caps aside.
  • In a medium skillet, heat 1 teaspoon of the olive oil over medium heat. Add the onion and chopped mushrooms and cook until tender, about 5 minutes. Add the garlic and cook for one more minute. Remove from heat.
  • In a medium bowl, combine the panko, Parmesan, parsley, thyme, lemon zest, salt, and red pepper flakes. Stir in the cooked mushroom mixture.
  • Spoon the filling into the mushroom caps and place the mushrooms on the prepared baking sheet, cavity side up. Drizzle the remaining olive oil over the mushrooms.
  • Bake for 20 to 25 minutes or until the mushrooms are tender tops are golden. Remove from the oven and serve warm.

Nutrition

Calories: 30kcal, Carbohydrates: 2g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 2mg, Sodium: 91mg, Potassium: 68mg, Fiber: 1g, Sugar: 1g, Vitamin A: 32IU, Vitamin C: 1mg, Calcium: 27mg, Iron: 1mg
Keywords mushrooms

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Photos by Dishing out Health

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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4.37 from 265 votes (255 ratings without comment)

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  1. I’m about tk make this and I love that is is healthy, I’m vegetarian, and I can add other things and keep it just as healthy!
    Thank you for the recipe!!

    1. I just posted something similar! I’m vegetarian too, and in these times it’s hard to keep at it lol

  2. Can I prepare the stuffing a day or two ahead of time and then stuff and cook the mushrooms ? Having lots of company for Christmas and trying to cut some corners to save time.

  3. 5 stars
    So delicious! I am not a huge fan of mushrooms, but I loved this recipe. Next time I want to try making more of the filling and rolling it up in puff pastry or something.

  4. 4 stars
    So far the filling is a little too dry. Any one have this problem? Smells wonderful right now, can’t wait to finish it.

  5. 5 stars
    Excellent and easy snack or appetizer. Even easier if you use a food processor. I didn’t have Panko so left that off, but can see how a little extra crunch would be good. I also didn’t have the fresh herbs so I used dried thyme and italian seasoning. Still good. I added a little freshly shredded mozzarella into the mixture. Next time I might brush on the olive oil instead of drizzle. Don’t skip the lemon zest as stated in the recipe — amazing touch.

  6. 5 stars
    Tried & True my guest and I love these mushrooms, I sauté stems, garlic, onion and lemon zest. Fresh parmesean and Italian bread crumbs!! So delicious!! Thank-you for this recipe it’s exactly how I’d do it, although you always want reinforcement!!

  7. 5 stars
    The best stuffed mushrooms I’ve ever had. Made these between Christmas and New Year’s to server at my in-law’s as an hors d’oeuvres. My husband and his brother are “fungus opposed” and they each had several. Needless to say they were a hit with everyone…even my 12 year old niece. I will be making these again.

    *I cut about 1/3 of a cup of cream cheese in to the mixture at the end, just before stuffing. It really helped bind the ingredients, and kept things from falling out as I stuffed.

  8. 5 stars
    First time making stuffed mushrooms. They were sooo good! I also liked that it was pretty minimal and the combination of the stuffing was very tasty

  9. 3 stars
    The lemon zest ruined it for me – and I put in less than the recipe called for. It simply does not go with this dish and was overwhelming. I recommend more seasoning (of your choice) and more parmesan cheese.

  10. 5 stars
    Nice and easy with great flavor. I added butter to the mushroom and onion mixture for flavor, and ended up adding more butter put more moisture into the stuffing. I thought about adding wine but stayed with the butter for my first effort. I bet adding some Italian sausage to the stuffing would be yummy too.