Savory Italian stuffed mushrooms are an easy appetizer made in one bowl in 30 minutes with fresh mushrooms, parmesan, garlic, parsley and shallots. Perfect for parties, and easy to make ahead. Just mix up stuffing and bake it in mushroom caps.
Italian stuffed mushrooms are a delightful wat to use mushrooms in an appetizer. They are perfect hand-sized morsels, savory and salty, and have a wide range of customization abilities.
This stuffed mushroom recipe is actually straight from my Sicilian grandmother's recipe card stash. I have included a flavorful trick she adds in my recipe below. Make them a day or so ahead for party appetizers. They are savory melt-in-your-mouth delicious, with the wonderful earthy flavor of mushrooms mixed with delicious basil and oregano mix. Like my Shiitake mushroom stir fry, my grilled portobello mushroom steaks, zucchini pizza bites, and my green olive tapenade, these delicious morsels are the perfect side or as a party appetizer.
Why You'll Love This
A quick and easy recipe. These Italian stuffed mushrooms are so easy to make. You just chop, mix, stuff and bake. The whole process needs only 1 mixing bowl and a baking sheet and can be completed in under an hour. These stuffed mushrooms can also be made two days in advance - hello holiday parties!
Suitable for all diets. This recipe is perfect for any diet. To make it dairy free and vegan, use a dairy free cheese or even nutritional yeast. To make it gluten free, use panko or riced cauliflower for the crumbs.
Budget-friendly appetizer. This appetizer is very budget friendly - most of the ingredients are probably already in your kitchen, and you'll only have to buy fresh mushrooms.
Mushrooms. Fresh whole white button mushrooms work best, or creminis. If you use baby bellas, you might have to increase baking time as they are slightly larger.
Breadcrumbs. Use breadcrumbs, panko crumbs or even riced cauliflower - cooked and cooled.
Parmesan. Use traditional, a dairy free version or even nutritional yeast if you prefer.
Italian seasonings. Or your favorite stuffing seasonings.
Parsley. The fresh leafy type, chopped.
Onions. Green onions or shallots, or white or yellow onions.
Garlic. Use fresh crushed cloves or garlic powder.
Olive oil. Essential for a sticky texture. You can also use avocado oil.
See the recipe card at the bottom for full information on ingredients and quantities.
Step by Step Instructions
For more detail, visit the complete recipe at the bottom of this post, but here are general steps.
Prepare mushrooms: Gently wash the mushrooms. Separate the stems from the caps. Leave the stems on the cutting board. Place mushroom caps in rows on a foil-lined pan.
Step 1: Chop other ingredients: Chop the parsley, onion, garlic and mushroom stems into tiny pieces.
Step 2: Mix the stuffing: Mix them with your breadcrumbs, onion, parsley, garlic and stems. Drizzle in a little olive oil, and mix with a spoon. You want the mixture to be sticky.
Step 3: Stuff the mushrooms: Press about 2-3 tablespoons of the mixture into each mushroom that lines your pan.
Step 4: Bake the mushrooms: Bake for 25 minutes until the top is golden and crunchy. Check them well into the bake and if needed lay a loose sheet of foil on top to prevent charring.
Grandmother's tip. As the granddaughter of a native Sicilian, I am happy to share a flavorful trick my grandmother taught me - add 1 tablespoon of liquid from a can of quality green olives to the stuffing mixture. It adds an authentic salted flavor that enhances the Italian spice mix.
Adding the olive oil. When mixing the stuffing, add the oil a tablespoon at a time and mix with a spoon. As soon as the mixture becomes sticky, you can stop. Too much olive oil will make the mushroom soggy. If you've added it all the mixture is still not sticking, add tablespoons of water.
The best binder. Some different recipes for stuffed mushrooms use cream cheese or eggs to bind. These ingredients are found in the modern Olive Garden version but are not authentic to the Italian stuffed mushroom recipe that comes out of Sicily, Italy. I use olive oil as the sole binder in these delicious mushrooms.
Make Ahead & Storage
Make ahead. Italian stuffed mushrooms can be made ahead, and not baked, can be covered and refrigerated for up to two days. When you are ready, pop them in the oven and bake and serve.
Room Temperature & Refrigerated. Stuffed mushrooms will keep at room temperature for a few hours if you want to set them on a buffet table. Or you can refrigerate them up to 4 days after that. I wouldn't keep them longer as the mushrooms will become soggy.
Frozen. You can freeze stuffed mushrooms before baking. Add them to a sealed container and freeze for up to 3 months. Stuffed mushrooms cannot be frozen after they have been baked however. That's because mushrooms are so full of moisture that once frozen and thawed, they will become too soggy.
Stuffed mushrooms are best served as appetizers or a vegetable side. Therefore, the best way to serve them is with a main course, or with other appetizers.
Italy is the country that gave us stuffed mushrooms, thanks to the recipe that originated in the late 19th century.
Mushrooms can become soggy or rubbery if you submerge them in water in the stage when you are washing them. Or if your recipe calls for adding water or broth to the stuffing, making it too wet. That will also lead to soggy mushrooms.
White fresh button or cremini mushrooms are best because of size and texture. The next option are baby bellas however they can be large and you may have to adjust baking time to ensure the center of the stuffing is cooked.
More Healthy Appetizers & Meals
If you tried this recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Italian Stuffed Mushrooms
- baking sheet
- 2 ½ cup mushrooms, small white button
- 1 cup breadcrumbs
- ¼ cup parmesan cheese
- 3 tablespoon Italian seasonings
- ¼ cup parsley
- ½ cup onions
- 2 tablespoon garlic
- ¼ cup olive oil
- pinch salt
- Preheat oven to 375 F.
- Line a quarter-sized cookie sheet with foil and rub the foil with 1 tablespoon of olive oil.
- Wash mushrooms and snap off stems. Wash by gently rinsing and rubbing off dirt with fingers. Do not submerge and quickly blot dry.2 ½ cup mushrooms, small white button
- Separate the stems from the caps. Leave the stems on the cutting board. Place mushroom caps in rows on a foil-lined pan.
- Chop the parsley, onion, garlic and mushroom stems into tiny pieces.
Make Herbed Stuffing
- Stir up the breadcrumbs (or alternative), onions, parsley, garlic and stems in a bowl. Drizzle in olive oil and keep mixing until the mixture is sticky so that when you compress the mixture, it sticks together. Add a tablespoon of olive juice here if you want.*1 cup breadcrumbs, ¼ cup parmesan cheese, 3 tablespoon Italian seasonings, ¼ cup parsley, ½ cup onions, 2 tablespoon garlic, ¼ cup olive oil, pinch salt
- At this point, you really should taste-test for enough salt, Italian seasoning, cheese, etc. Adjust by adding spices as you wish.
- Press the mixture into each mushroom that lines your pan. Drizzle the mushrooms again with olive oil, about 1 tablespoon or spray tops with olive oil spray.
- Bake at 375 F for 25 minutes or until the top is golden and crunchy. Check them after 20 minutes and if the tops are charring, add a loose sheet of foil on top so they don't burn.
Store Stuffed Mushrooms.
- Let them cool slightly to serve.