When it comes to stuffed mushrooms, the classic version is easiest to make, and in my opinion, it’s the most delicious! This stuffed mushroom recipe features a simple filling of buttery seasoned breadcrumbs and a touch of cheese, for an appetizer that will make everyone happy.
The Perfect Crowd Pleasing Appetizer
Some early holiday party planning brought to mind these stuffed mushrooms. In my younger days working at the Holiday Inn in the Catskills, I helped make countless hors d’oeuvres for small and large parties––weddings, bar/bat mitzvahs, birthdays, and anniversaries.
Stuffed mushrooms were always a favorite among guests. It’s an appetizer that also happens to be vegetarian, though no one will miss the meat!
I worked different jobs, including walking around during cocktail hours with napkins and small plates in one hand, and a tray of these stuffed mushrooms hot out of the oven in the other. My job was also to warn guests that they were hot!
As I got more experienced, I became a kitchen helper, doing everything from cutting, chopping, and cleaning to, yes, stuffing mushrooms!
When I worked the kitchen, I had much more opportunity to sneak a mushroom or two of choice fresh from the oven (of course when my father, the head chef at the time, wasn’t looking).
Sometimes, Simpler is Better
So what’s the secret to a good stuffed mushroom? There’s really no magic ingredient to these easy stuffed mushrooms––just a handful of simple ingredients!
But there are a lot of variations in mushroom stuffings out there: meat fillings, extra chopped mushrooms, bacon, sausage, cheeses of all sorts…the list goes on.
My conclusion is the same as with ice cream: while all the different flavors are great, you really can’t go wrong with a good vanilla!
Mushrooms contain a lot of moisture that comes out as they cook. The moisture from the mushroom itself when combined with the buttery breadcrumb stuffing is just enough to yield the perfect mushroom.
That said, you do want to make sure that the mushrooms aren’t too wet or overcooked. The goal is for the mushroom to be tender, but keep its integrity so you can pick it up with one hand to pop into your mouth!
What Mushrooms Are Best for Stuffed Mushrooms?
We used regular white button mushrooms when we photographed this recipe, but you could also use cremini mushrooms, or baby bella mushrooms.
Did you know that white button, cremini, and portobello mushrooms are actually all the same type of mushroom? They’re the same mushroom at different stages of growth. The white button is the earliest stage, followed by cremini, or what are often called “baby bella,” and large portobellos are the most mature.
The most important factor here is the size of the mushroom. You want medium-sized mushrooms that are big enough to hold a good amount of stuffing, but still small enough to eat in one bite.
When I buy mushrooms to make stuffed mushroom caps, I tend to inspect each package carefully to find a good number of perfectly sized ones!
Make Ahead Instructions
If you’re bringing these to a party, or you want to make them ahead for your own shindig, simply bake the mushrooms, cool them (uncovered, so they don’t get soggy), and then transfer to an airtight container. Refrigerate for up to 2 days. To reheat, place on a baking sheet, and bake at 350°F for about 15 minutes, or until heated through.
So here’s our classic stuffed mushroom recipe from the head chef and staff at the Holiday Inn, circa 1982!
Stuffed Mushroom Recipe Instructions
Rinse the mushrooms lightly to clean them of any dirt, but don’t use too much water. You don’t want them to get soggy. You can also wipe them with a damp paper towel or clean kitchen towel.
Carefully break off the mushroom stems (they should come off easily, or you can cut them). Set them aside and toss them into a vegetable stir-fry, vegetable stock, lo mein, or an omelette!
You might think about including them in the stuffing, but that will make it too wet, which you don’t want! A drier stuffing is key to making these stuffed mushroom caps a success.
Pat the mushroom caps dry with a paper towel, and arrange them neatly on a sheet pan with the cap side up.
Heat 6 tablespoons of butter in a small saucepan over low heat until it’s just melted. Remove from the heat.
Next, use a pastry brush to lightly brush the mushroom caps with melted salted butter. Make sure to use salted butter here, as it will season the mushrooms themselves!
Turn them over afterwards so they are top-side down.
Preheat the oven to 375 degrees F. While the oven is preheating, make the stuffing. Stir ½ teaspoon onion powder, ½ teaspoon granulated garlic, 1 teaspoon dried thyme, ½ teaspoon paprika, and ¼ teaspoon salt (or to taste) into the butter until well combined. Use a rubber spatula to mix in ¾ cup plain or Italian breadcrumbs until all the breadcrumbs are saturated with butter. Next, add 1/3 cup grated parmesan cheese and 1 tablespoon finely chopped fresh parsley, and stir to combine.
Stuff a spoonful of breadcrumb mixture into each mushroom cap but don’t pack or compress the stuffing which will keep your stuffed mushrooms light and flaky, then bake them for 9-12 minutes.
The mushrooms should be cooked through, but firm enough to pick up with your hands. You don’t want to overcook them, or they’ll be droopy and hard to handle.
Serve immediately! These stuffed mushrooms are a perfect appetizer for Thanksgiving, Christmas or any special holiday meal or event!
Leftovers?
Pro-tip, if there’s any chance you have leftovers (we did the morning after our blogging session), chop up any leftover mushroom caps with the spare mushroom stems, heat them in a pan, and pour over some scrambled eggs to make one of the best breakfasts you’ve ever had!
Classic Stuffed Mushrooms (Easy!)
Ingredients
- 12 ounces medium-sized white mushrooms (or baby bella mushrooms / cremini mushrooms)
- 6 tablespoons salted butter (melted, divided)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- ¼ teaspoon salt (or to taste)
- ¾ cup dried breadcrumbs (plain or seasoned)
- ⅓ cup grated parmesan cheese
- 1 tablespoon fresh parsley (finely chopped)
Instructions
- Rinse the mushrooms lightly to clean them of any dirt, but don’t use too much water. You don’t want them to get soggy.
- Carefully break off the mushroom stems (they should come off easily, or you can cut them). Set them aside and toss them into a vegetable or noodle stir-fry, vegetable stock, or an omelette! You might think about including them in the stuffing, but that will make it too wet! A drier stuffing is key to making these stuffed mushroom caps a success. Pat the mushroom caps dry with a paper towel, and arrange them neatly on a sheet pan with the cap side up.
- Brush the mushroom caps with melted butter, turning them over afterwards so they are top-side down.
- Preheat the oven to 375°F/190°C. While the oven is preheating, make the stuffing. To the remaining butter, stir in the onion powder, garlic powder, thyme, paprika, and salt. Use a rubber spatula to mix in the dried breadcrumbs until all the breadcrumbs are saturated with butter. Stir in the the parmesan cheese and parsley.
- Stuff a spoonful of breadcrumb mixture into each mushroom cap, but don't pack or compress the stuffing. Bake for 9-12 minutes. The mushrooms should be cooked through, but firm enough to pick up with your hands. Serve immediately!
Tips & Notes:
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