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+ servings

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.

Recipe from Two Peas & Their Pod


  • 16 oz white mushrooms (about 24)
  • 2 tablespoons olive oil, plus 1 teaspoon, divided
  • ¼ onion, chopped
  • 3 cloves garlic, minced
  • ½ cup panko
  • ½ cup freshly grated Parmesan cheese
  • 1 tablespoon chopped Italian parsley
  • ½ teaspoon fresh thyme leaves
  • 1 teaspoon lemon zest
  • ½ teaspoon kosher salt
  • Dash of crushed red pepper flakes


  • 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.


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