Stuffed mushrooms don’t get any better than this! Packed with a buttery, garlicky filling and just the right crunch of breadcrumbs and parmesan, this recipe will have everyone coming back for seconds (and thirds!).
Whether you’re whipping these up for a family gathering or just a cozy night in, these easy stuffed mushrooms are the ultimate crowd-pleaser that’ll earn you rave reviews every time.
Why you’ll love this recipe
- Packed with flavor: Think buttery breadcrumbs, garlicky goodness, and melty parmesan all stuffed into juicy mushrooms – it’s a flavor explosion in every bite!
- Super easy to make: No fancy tricks or hard-to-find ingredients here – just simple, straightforward steps to get this dish on the table in no time.
- Perfect for any occasion: Whether it’s a holiday feast, a potluck, or just a cozy family dinner, these mushrooms always steal the show (and disappear fast!).
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Mushrooms: Button mushrooms work best here, but you can use cremini for a slightly deeper flavor. Pick evenly sized ones to make sure they bake in about the same amount of time. It’s best to use ones that have a relatively large cap “opening”. When I make these as a finger-food type of thing, I buy the smallest mushrooms I can find. For a more sit-down appetizer occasion, ones that are a little bigger/need to be even with knife and fork are fine.
- Butter or oil: Butter gives the filling a rich, indulgent flavor, but you can use olive oil for a lighter option or if you’re making it dairy-free. Both work beautifully!
- Breadcrumbs: Regular breadcrumbs give the filling that perfect texture, but panko works too if you like a little extra crunch. For a gluten-free version, use your favorite gluten-free breadcrumbs.
- Parmesan: Freshly grated parmesan melts into the filling and adds so much flavor. You can add more parmesan to the filling if you want to go for the full-on cheese experience, but I don’t recommend sprinkling the stuffed mushrooms with it – the full-on exposure to the heat in the oven easily burns it.
- Italian seasoning: A no-salt blend is ideal so you can control the seasoning. If you don’t have Italian seasoning, mix up dried oregano, basil, and thyme for a quick DIY version.
- Lemon juice: Totally optional, but a squeeze of lemon right before serving brightens the flavors and adds a little zing. If you don’t have fresh lemon, a light sprinkle of vinegar works in a pinch.
- Garlic: If you don’t have any fresh, you can use 1 teaspoon dried garlic powder instead.
How to make stuffed mushrooms
Let’s make these delicious stuffed mushrooms together! Don’t worry – it’s super easy, and I’ll guide you through every step. By the time we’re done, your kitchen will smell amazing, and you’ll have a dish everyone will love.
1. Prep the mushrooms: First things first, we need to get the mushrooms ready. Gently pop off the stems – just give them a little twist and they should come right out. Don’t toss those stems, though – we’re going to chop them up and use them for the filling.
Once you’ve got the caps and stems separated, set the caps aside for now and finely chop the stems.
2. Sauté the mushroom stems: Time to get that filling started! Melt some butter (or heat up your oil) in a big skillet over medium heat. Toss in the onion and garlic, and let them sizzle until they’re soft and fragrant – this should only take a couple of minutes.
Then, add the chopped mushroom stems and stir them around. Let everything cook together until the stems soften and all the flavors mingle – about 5 minutes should do it.
3. Finish the filling: Now we’re adding the good stuff! Stir in the breadcrumbs and Italian seasoning. Keep mixing so everything gets coated in that buttery goodness. If the mixture looks a bit dry, don’t be shy – add a little more butter (because more butter = more flavor, right?).
Let it all cook for another 3-4 minutes, then turn off the heat. Sprinkle in the parmesan, parsley, and a pinch of salt and pepper if you think it needs it. Give it one last stir and let the filling cool down a bit – you don’t want to burn your fingers when you’re stuffing the mushrooms!
4. Stuff and bake the mushrooms: Now for the fun part! Preheat your oven to 350°F while you fill up those mushroom caps. Scoop the filling into each cap, pressing it down gently so it’s nice and snug. Don’t skimp on the filling – this is where all the flavor is!
Line up the stuffed mushrooms on a baking sheet (a silicone mat or parchment paper makes cleanup a breeze), and pop them into the oven. Bake them for 20-25 minutes, or until the tops are golden brown and irresistible.
5. Serve and enjoy: When they’re done, take the mushrooms out of the oven and let them cool for a minute or two – they’ll be hot! If you want to add a little extra zing, squeeze some fresh lemon juice over the top before serving.
Then plate them up, sit back, and watch everyone devour them. Don’t forget to grab one (or three) for yourself before they disappear!
And there you have it – the easiest, tastiest stuffed mushrooms ever!
Top tips for recipe success
- Chop the stems finely: The smaller the pieces, the better they’ll blend into the filling. A rough chop can make the filling chunky and harder to stuff neatly into the caps.
- Filling texture: Make sure no dry breadcrumbs are left in the filling. If there isn’t enough butter to coat all of the breadcrumbs, add a little extra.
- Don’t skip the cooling step for the filling: Letting the filling cool slightly before stuffing makes it easier to handle and prevents the mushrooms from becoming soggy as they bake.
- Use freshly grated parmesan: Pre-grated cheese can be dry and less flavorful. Freshly grated parmesan melts beautifully and adds that irresistible cheesy goodness.
- Don’t overfill the mushrooms: While it’s tempting to pile the filling high, a snug fill ensures everything stays in place during baking and cooks evenly.
- Line your baking sheet: Using a silicone mat or parchment paper prevents the mushrooms from sticking and makes cleanup a breeze.
- Bake until golden brown: Keep an eye on your mushrooms during the last few minutes of baking – the tops should be golden and slightly crispy. That’s when they’re perfect!
- Serve them warm: These stuffed mushrooms are best enjoyed fresh from the oven when they’re still warm and the filling is at its tastiest. If you’re serving later, reheat them gently in the oven to keep them crispy.
Helpful recipe hints
Recipe variations
- Add a protein twist: Mix in some cooked, crumbled sausage, bacon bits, or finely chopped ham to the filling for an extra savory punch.
- Spice it up: Add a pinch of red pepper flakes or finely chopped jalapeño to the filling for a little heat that pairs perfectly with the mushrooms.
- Herb lovers’ delight: Experiment with different fresh herbs like thyme, rosemary, or chives for a unique flavor twist.
- Cheese it up: Swap the parmesan for cheddar, or add a creamy goat cheese for a totally different cheesy vibe.
- Try different mushrooms: Use large portobello caps for a heartier version, or switch to cremini mushrooms for a deeper, earthier flavor.
Make ahead instructions
If you want to make these ahead, just make the filling, stuff the mushroom caps and chill them for up to a day. Allow the mushrooms to come to room temperature before baking.
Serving ideas
- As an appetizer: Serve these stuffed mushrooms as a crowd-pleasing starter for dinner parties, holiday gatherings, or game nights. Pair them with a simple dipping sauce like garlic aioli for an extra touch.
- Part of a grazing board: Add them to a charcuterie or snack board with an assortment of cheeses, crackers, fresh fruits, and veggies for a fun, shareable platter.
- Side dish superstar: These mushrooms make a fantastic side dish for chicken, steak, or baked salmon – they’re elegant enough for a dinner party yet easy enough for a weeknight.
- Light lunch or snack: Enjoy a few stuffed mushrooms with a fresh green salad, a vinaigrette and a slice of crusty bread for a simple, satisfying meal.
Try these appetizer recipes next
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Garlic Parmesan Stuffed Mushrooms
Recipe details
Ingredients
- 1 pound whole button mushrooms I used brown ones
- ¼ cup butter OR oil
- 1 small onion finely chopped
- 3 cloves garlic finely minced
- ⅔ cup breadcrumbs
- 1 tablespoon Italian seasoning I used one without added salt
- 4 tablespoons grated parmesan or more to taste
- 1 tablespoon chopped fresh parsley
- salt and black pepper to taste
- lemon juice to serve (optional)
Instructions
- Prep the mushrooms: Carefully remove the stems from the mushrooms. Set the caps aside and chop the stems finely.
- Sauté the mushroom stems: Melt the butter in a wide skillet over medium heat. Add the onion and garlic and gently cook until softened, about 2-3 minutes. Add the chopped mushroom stems and sauté until softened, about 5 minutes.
- Finish the filling: Add the breadcrumbs and Italian seasoning to the mushrooms in the pan and stir well, to coat everything with butter. if it seems dry, add a little more butter. Cook for another 3-4 minutes, take off the heat and stir in the parmesan, parsley and salt and pepper (if needed). Then set aside to cool.
- Stuff and bake the mushroom caps: Preheat the oven to 350°F. Evenly distribute the filling between the mushroom caps, pushing it slightly down as you fill them. Place the mushrooms on a baking sheet lined with nonstick silicone mats and bake until the top is browned, about 20-25 minutes.
- Serve: Serve hot or warm, with a bit of lemon juice if you like.
Notes
Ingredient notes
- Mushrooms: Choose firm, medium-sized button or cremini mushrooms for the best texture and stuffing capacity.
- Butter or oil: Butter brings rich flavor, but olive oil is a great lighter or dairy-free alternative.
- Breadcrumbs: Regular or panko breadcrumbs work; use gluten-free for dietary needs.
- Parmesan: Freshly grated parmesan melts better and tastes fresher.
- Italian seasoning: Go for a no-salt blend or mix dried oregano, basil, and thyme as a DIY substitute.
Recipe tips
- Cool the filling: Let it cool slightly before stuffing to make handling easier and avoid soggy mushrooms.
- Don’t overfill: Press the filling gently into the caps without overstuffing to prevent spilling during baking.
- Bake until golden: The tops should be browned and slightly crispy for the perfect texture.
- Line the pan: Use parchment paper or a silicone mat for easy cleanup and prevent sticking.
Make ahead
- Prep ahead: Make the filling up to a day in advance and store it in the fridge. Stuff and bake when ready to serve.
Nutrition
More recipe information
Recipe first published on 12/16/2017. Updated with new photos and text on 12/11/2024.
Sheree Ludwig-Tiller says
My family and friends raved over these mushrooms! It is an easy recipe to follow. This will be one of my “go to “ when bringing appetizers to parties.
Jeanne j says
They were easy to prepare & I had all the ingredients on hand. Nothing unusual. I halved the batch only having 8 oz of baby portobellos. Worked perfectly. I guess I should mention I didn’t have fresh parsley & used dried. I’m sure it would’ve been different with the fresh, but I didn’t miss it and the dried worked fine. They were so good I wanted to eat all of them but I only ate half of them, lol.
Nora says
Jeanne, I definitely have to keep myself from eating them all! Dried parsley is just fine in a pinch, though I would highly recommend trying the recipe with fresh parsley sometime, too 😉
Cherie Bringe says
Thank you! This was the best and easiest recipe for stuffed mushrooms. Will be my go to.
Deborah Thomas says
This is a keeper. I love your recipes. Thank you for making them accessible.
Rodney Morris says
I made these and received many compliments…even complimented myself for choosing this recipe.
Nora Rusev says
Rodney, your comment made me smile! I’m glad you and your company enjoyed the mushrooms.
Lori says
You didn’t add the Italian seasonings in the instructions?
Nora says
Lori, so sorry about that! Thanks for pointing it out. The seasoning goes in with the breadcrumbs. I’ll fix the recipe ASAP!
Jennifer Shugart says
Looks so delicious!