IE 11 is not supported. For an optimal experience visit our site on another browser.

Stuffed Mushrooms

Cook Time:
35 mins
Prep Time:
20 mins
Servings:
4-6
RATE THIS RECIPE
(33)

Chef notes

This is a recipe that's so simple yet special at the same time. Growing up, we usually had these on holidays or special occasions. So, I always have good memories of grabbing one as soon as they come out of the oven.

Technique tip: Using store-bought seasoned breadcrumbs is a way to make this into a 10-minute prep.

Swap option: You can use ground beef instead of breadcrumbs, rice in place of breadcrumbs.

Ingredients

  • 2 boxes medium-sized button mushrooms (about 20 mushrooms)
  • 3 cups unflavored breadcrumbs
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 cups extra-virgin olive oil
  • 1 cup grated Parmesan cheese
  • 1/4 cup chopped parsley
  • 1 cup shredded whole-milk mozzarella cheese

Preparation

1.

Preheat oven to 350 F.

2.

Remove the mushrooms from the box and rinse.

3.

Cut or break off the stem of the mushrooms and set aside.

4.

Using a soft vegetable brush, gently clean the outside of the mushrooms.

5.

Line a sheet pan with parchment paper or a drizzle of olive oil.

6.

Place the mushroom tops on the baking sheet.

7.

In a bowl, combine the remaining ingredients and mix well.

8.

Use a spoon to scoop the filling and stuff each mushroom.

9.

Cut the stems in half and mix in with any leftover breadcrumbs and place around the mushroom tops.

10.

Bake for 35 minutes, then broil for the last 2 minutes to crisp up the filling.

11.

Serve immediately at room temp or even cold!