Easy Stuffed Mushrooms are a simple to make appetizer. Full of garlic and parmesan flavors!
Yes, I just shared goat cheese stuffed mushrooms 24 hours ago. But it’s all good. We love stuffed mushrooms, right?
I already told you how much I adore mushrooms when I talked about that delicious mushroom sauce the other day.
And I said I wanted to grow my own mushrooms, but to please not tell my husband. Sorry to say so, but I failed. He’s researching how to start a mushroom farm now, ha!
I could eat mushrooms every day, especially when they’re stuffed with all the delicious things.
Way back when I was single and fancy and drank champagne, I used to make Pesto Stuffed Mushrooms whenever I had to bring an appetizer.
I do like pesto, but it’s something I’ll eat during the summer, when basil is growing in abundance underneath my tomato plants.
I was craving stuffed mushrooms with a more choppy rather than smooth filling (does that even make sense?). So I figured out a way to make quite similar ones too the pesto version, but stuffed with… Mostly garlic, butter and parmesan. Oh yes, like my favorite oven fried chicken. *Pats self on back.*
We like them so much, we don’t even wait for a party to come up. We just make them for lunch with a big salad or a pot of veggie soup on the side (same with the Sticky BBQ Slow Cooker Meatballs – they’ve turned form party food to dinner staple around here).
Now mind you, it’s not like I ever get many of these to actually eat myself, both girls devour them like nobody’s business.
As long as the kids are happy and fed, right? Riiiight.
I recommend you sneak a few fresh out of the oven while you’re in the kitchen and the kids can’t stop you from popping just one more of these cheesy, crunchy yet soft, deliciously easy stuffed mushrooms into your mouth.
5 Tips to Make These Easy Stuffed Mushrooms an Amazing Success:
- Do chop the garlic, onion and mushroom stems quite finely. It’s worth the extra effort, because the filling will be more evenly distributable between he mushroom caps.
- If you don’t like using butter, just use olive oil. But PSA: Butter is delicious.
- The cooked filling should be a bit mushy and moistened (sorry) everywhere. Definitely add more butter/oil if there’s dry breadcrumbs left.
- If you want your stuffing to crisp up more, don’t press it all the way down into the mushrooms, but leave it more lose.
- You can add more parmesan to the filling, but I don’t recommend sprinkling the stuffed mushrooms with it – the full-on exposure to the heat in the oven easily burns it.
And if you want to make them 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.
Delicious and practical 🙂
Grab the Easy Stuffed Mushrooms recipe:
Garlic Parmesan Easy Stuffed Mushrooms
* These are affiliate links and I make a commission for purchases made after clicking through.
- 1 pound whole button mushrooms I used brown ones
- 1/4 cup butter
- 1 small onion finely chopped
- 3 cloves garlic finely minced
- 2/3 cup breadcrumbs
- 1 tablespoon Italian seasoning I used a herb mix 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)
- 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.