EASY Stuffed Mushrooms

Need a little appetizer?  Try our EASY Stuffed Mushrooms.  These mushroom caps are generously stuffed with a blend of chopped mushroom stems, bread crumbs, onions, garlic, olive oil, and Parmesan cheese.  Then baked until they are crispy on top and golden brown. Bite-size and delicious, these easy stuffed mushrooms are light, tender, and rich in flavor.  So tasty, they become everyone’s favorite appetizer!

 

What makes these stuffed mushrooms for flavorful?

The key ingredient in these easy stuffed mushrooms is the Parmesan cheese mixed in the stuffing.  It adds a lot of richness and flavor to them, making them so yummy, they’re restaurant-quality without a lot of fuss and without a lot of ingredients!

Mushrooms are basically very healthy for you. They’re low in carbs, calories and fat-free. 

Plus, they contain many vitamins such as C, D, B6, and B12 as well as minerals.  A Win-Win!

Easy Stuffed Mushrooms by 2sistersrecipes.com

Here are a few Good Tips and Notes…

  • Easy Stuffed Mushrooms are relatively easy to make ahead of time, then bake and freeze.
  • I used an electric mini chopper to help me in the prep work,  finely chopping the stems, onions, and garlic, cutting the prep time in half.
  • Then I stuff each cap generously and pop them into the oven.
  • Can we FREEZE Them? Stuffed mushrooms freeze well after baking.  Allow them to cool completely before covering and storing in the fridge or freezing.
  • How to REHEAT? You can easily reheat mushrooms straight from the freezer, in a low-heated oven, uncovered for about 30 minutes.

We enjoy making these bites-size stuffed mushrooms and serving them at parties as hors d’oeuvres. We also love them as a side dish to compliment any meat dishes on holidays.

These are always the first appetizer that disappears as soon as they hit the table.

ENJOY!!

*You can follow along with our step-by-step directions or jump down to the bottom of this post for our full recipe card.

Ingredients for these EASY Stuffed Mushrooms:

  • 1 large package (24 ounces) white mushrooms
  • 1 cup plain whole wheat bread crumbs (or GF bread crumbs)
  • 1 small onion – finely chopped
  • 4 large garlic cloves – minced
  • 1/4 tsp. black pepper
  • 1/2 tsp. salt
  • 1/4 cup extra virgin olive oil
  • 3 Tbsp. Parmigiano-Reggiano grated cheese
  • optional: 2 Tbsp. chopped fresh parsley
  • extra Parmigiano grated cheese for topping

Directions to Make Easy Stuffed Mushrooms:

1.  Preheat oven to 350 F degrees (180C). Thoroughly wash each mushroom, gently rubbing and removing dirt. Allow them to drain for a few minutes.

 
 

2.  Pop the stems and remove them from caps and set aside.

 

3.  Chop stems finely along with garlic and onion. Place into a small bowl.  Add whole-wheat breadcrumbs, salt, pepper, Parmigiano cheese, and olive oil.  Mix all ingredients well.  The mixture should be moist, not dry.  If needed, add more olive oil until you reached a moist breadcrumb mixture.

 

 

4.  Using a teaspoon, spoon mixture into the caps of each mushroom, creating a slight dome. Continue to stuff until all the mixture is gone, even creating higher dome is fine too.

 

 

5.  Using a foil or glass baking tray, lightly coat the bottom with cooking spray. Carefully arrange the mushroom caps in a single layer on the prepared tray. Sprinkle with extra grated Parmesan cheese (about a half teaspoon per cap) on top of each mushroom.

 
 

6.  Bake for 30 to 40 minutes in the oven at 350 degrees F.  Bake until the mushrooms are soft when pierced with a fork and the filling is golden brown.   Remove and serve.

Yields: 23 medium-size stuffed mushroom caps or 45 small ones

 

 

Simple ingredients for these easy stuffed mushrooms.

 

 

More Tasty Appetizers for you to try:

  Thanks for Pinning!

Easy Stuffed Mushrooms by 2sistersrecipes.com

 

Yield: 23 to 26 mushroom caps

EASY Stuffed Mushrooms

EASY Stuffed Mushrooms

EASY Stuffed Mushrooms are mushroom caps generously stuffed with a blend of chopped mushroom stems, whole wheat bread crumbs, onions, garlic, olive oil, and Parmesan cheese. The perfect party appetizer!!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1 large package (24 ounces) white button mushrooms
  • 1 cup plain whole wheat bread crumbs
  • 4 large garlic cloves - minced
  • 1 small onion - finely chopped
  • 1/4 tsp. black pepper
  • 1/2 tsp. salt
  • 1/4 cup extra virgin olive oil
  • 4 Tbsp. Parmigiano-Reggiano grated cheese
  • optional: 2 Tbsp. chopped fresh parsley
  • extra Parmigiano grated cheese for topping

Instructions

  1. Preheat oven to 350 degrees F (180C).
  2. Thoroughly wash each mushroom, gently rubbing and removing dirt. Allow them to drain for a few minutes.
  3. Pop the stems and remove them from caps and set aside.
  4. Chop stems finely along with garlic and onion. Place into a small bowl. Add whole-wheat breadcrumbs, salt, pepper, Parmigiano cheese, and olive oil. Mix all ingredients well. The mixture should be moist, not dry. If needed, add more olive oil until you reached a moist breadcrumb mixture.
  5. Using a teaspoon, spoon mixture into the caps of each mushroom, creating a slight dome. Continue to stuff until all the mixture is gone, even creating higher dome is fine too.
  6. Using a foil or glass baking tray, lightly coat the bottom with cooking spray. Carefully arrange the mushroom caps in a single layer on the prepared tray. Sprinkle with extra grated Parmigiano cheese (about a half teaspoon per cap) on top of each mushroom.
  7. Bake for 30 to 40 minutes in the oven at 350 degrees. Bake until the mushrooms are soft when pierced with a fork and the filling is golden brown.  Remove and serve.
  1. Yields: 23 medium-size stuffed mushroom caps or 45 small ones

Notes

Keep in mind, all ovens vary. Electric ovens and gas ones heat differently, so the baking times will vary as well. it's best to test a mushroom cap with a fork or knife to see if they are tender (or softened) to the bite.

Nutrition Information:

Yield:

12 servings

Serving Size:

2 mushroom caps per person

Amount Per Serving: Calories: 39Total Fat: 4.2gCarbohydrates: .6gFiber: .1gSugar: .3gProtein: .3g

Did you make this recipe?

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HAPPY COOKING and BAKING!  🙂

Thanks for stopping by!   

xo anna and liz

 

anna and liz selfie

Welcome! From Anna and Liz

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25 Comments

  1. I made these, but I wanted a low carb version. So, I eliminated the wheat and added pancetta and cream cheese. They came out fantastic!!!! Thank you!!!

    1. I know, we are creatures of habit and love to make the same dishes often, like these stuffed mushrooms. Thanks for stoping by and have a great week!
      Xo

    1. Hi Amiee, so sorry to hear about his allergies but I totally understand and have a daughter with allergies to certain foods as well.
      If he is not allergic to other oils , then try a different one to replace the olive oil in this recipe. I'm not sure but maybe you can try canola oil, or melted butter, or even vegetable oil. I hope this helps.

  2. Liz and Anna, these easy stuffed mushrooms look completely nom-noms! I was hooked from the apt description of them, and the easy reheat from the freezer sealed the deal. Thank you again, for the Healthy Solutions Spice Blends giveaway―I received the package and I'm looking forward to trying them all. Cheers!