Baby bella mushrooms are stuffed with garlicky, herby breadcrumbs and plenty of cheese. They make for an easy appetizer or a simple side dish. Stuff them ahead of time and bake them off when you're ready.
I love making this easy appetizer year-round. It’s a simple dish that will become a favorite in your house for years to come. My friends and family always request them!
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.
The Filling
I add breadcrumbs, Parmesan cheese, garlic, lemon zest, parsley, and mint. Don’t skip the mint, it really brightens everything up! The filling is simple but the flavors are incredible.
How to Stuff Mushrooms
Place the mushrooms cavity side up on a lined baking sheet (I also add a little olive oil to the bottom of the sheet to let the sponge-like mushrooms soak up a bit more flavor!) 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 more of the olive oil on top.
Bake for about 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!
What You'll Need
- ½ cup Italian-style dried bread crumbs
- ½ cup grated Parmesan
- 2 garlic cloves, peeled and minced
- 2 tablespoons chopped fresh Italian parsley leaves
- 1 tablespoon chopped fresh mint leaves
- Salt and freshly ground black pepper
- ⅓ cup extra-virgin olive oil (or measure with your heart)
- 28 large (2 ½-inch-diameter) white mushrooms, stemmed
How to Make the Stuffed Mushrooms
- Preheat the oven to 400 degrees F.
- Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
- Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.
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
📋 Recipe
Italian Stuffed Mushrooms
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Ingredients
- ½ cup Italian-style dried bread crumbs
- ½ cup grated Parmesan
- 2 garlic cloves peeled and minced
- 2 tablespoons chopped fresh Italian parsley leaves
- 1 tablespoon chopped fresh mint leaves
- Salt and freshly ground black pepper
- ⅓ cup extra-virgin olive oil or measure with your heart
- 28 large 2 ½-inch-diameter white mushrooms, stemmed
Instructions
- Preheat the oven to 400 degrees F.
- Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
- Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.
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