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.
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.
Video
Notes
Add olive oil 1 tablespoon at a time and mix the stuffing between - you want a sticky texture.Make ahead. Italian stuffed mushrooms can be made ahead, and not baked, can be covered and refrigerated for up to 2 days. Or bake them and refrigerate them for 4 days.Frozen. You can freeze raw stuffed mushrooms before baking for up to 3 months. Do not freeze after they have been baked. *A flavorful trick my Italian grandmother taught me - add 1 tablespoon of liquid from a can of quality green olives to the stuffing.