Here’s an easy recipe for how to make easy Italian stuffed mushrooms. This classic recipe is so simple and can be used as appetizers or a side dish – it’s the perfect crowd pleaser!
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In this post I provide you step by step recipe instructions so you’ll know exactly how to prepare and cook these wonderful mushroom appetizers and side dishes.
Plus you can print out the recipe so you can use it again, and watch my video down below.
About this Recipe
I also believed my mom made the best stuffed mushrooms and so I’m hoping you feel the same after trying this recipe. This is an Italian recipe she got from my dad’s side of the family and it is frequently used during special times like Thanksgiving and Christmas.
Although I like to make it any time!
The beauty of this side dish is that it doesn’t have a strong mushroom flavor due to the other ingredients, so even non-mushroom fans will be impressed.
Making stuffed mushrooms is very easy. I use baby bella mushrooms, although you can also use other varieties such as portabella which would also make a wonderful choice.
Once the ingredients are all mixed and you’ve stuffed the mushrooms, the best way to cook the mushrooms are to bake them in an oven. You can choose a toaster oven or a standard oven.
I give more detailed instructions below and tips for when you’re in a hurry.
Ingredients Needed
Whether using for appetizers or as a side dish for your dinner, here’s what you’ll need.
- A pack of baby mushrooms.
- Onion
- Grated Italian cheese like Parmesan (or my favorite Romano)
- Breadcrumbs
- Parsley
- Salt/Pepper
- Olive oil & Butter
And to make it even easier, if you have seasoned breadcrumbs you can skip the additional Italian herbs. You can learn how to make your own breadcrumbs here.
PRO TIP: You can use brown baby mushrooms or white. Either one taste great and there is no difference in how you cook them in the oven.
The butter and olive oil mixture acts as the binder to help the mixture stick together. If you prefer to not use the butter, you can most certainly use just olive oil.
Instructions
Step 1. Clean the Mushrooms
The first step to making the best stuffed mushrooms is to clean them!
Use a damp cloth or paper towel and rub any loose dirt off the mushrooms. You can run them under some water but you want to make sure to pat-dry each one since mushrooms contain so much moisture to begin with.
Step 2. Remove and Chop the Mushroom Stems
Yes, you want to use the stems! Use the stems of the mushrooms as explained in my cooking video (see below or on YouTube).
Simply remove the stem by gently moving it back and forth. Once removed, cut off the hard end of the stem (the part that was not connected to the mushroom cap).
Once the stems are removed, dice them finely and place in a medium bowl. Don’t worry if you’re concerned they will be tough, they won’t be. We’ll be sautéing them in the butter/olive oil mixture.
Step 3. Saute and cook down.
Next, saute the mushroom stems along with the diced onion in a pan of olive oil and butter over medium heat.
Once the onions are translucent and tender set aside or add to the bowl that has the stuffing.
Step 4. Add Remaining Ingredients to the Stuffed Mushroom Mixture
Now, you’ll mix the breadcrumbs, cheese, black pepper and parsley in a bowl. Mix well.
Step 5. Stuff the mushrooms!
Once the mixture is ready, fill the empty mushrooms using a small spoon (or your fingers) making sure to try your best at not tearing the sides of the mushroom.
This is the best way to stuff a mushroom. Repeat this process for each mushroom.
Any extra mixture left over after stuffing your mushrooms I always just pile on top of the mushrooms and let the filling spill over into the baking pan.
Drizzle a small amount of olive oil on the top of each mushroom so the breadcrumbs will get crispy as they cook in the oven.
These cooked “fixings” that have spilled over on the baking pan are delicious. I wouldn’t serve them to the guests, I eat them myself. 😁
Tips for Baking Time in Oven
You will want to cook the freshly stuffed mushrooms in an oven safe dish, uncovered. Place on the medium rack. The oven should be preheated.
The length of time will vary based on the type of oven, such as convection or standard, as well as the temperature you bake them at. What I love about making this recipe is that the temperature is very flexible. It is very hard to burn stuffed mushrooms.
I’ve accidentally left them in too long but they still tasted amazing as the stuffing was simply more crispy.
Remember, regardless of what mushroom recipe you’re using baby bella mushrooms will always have a high moisture content. However, the typical temperature is either 350F or 400F.
The higher the temperature the shorter the cooking time. I cook mine at 375F, however I’ve also baked them at 350 and 400F. If I’m in a hurry or running a little short on time, I will cook the stuffed mushrooms in a convection oven at 375 (which equates to 400F).
PRO TIP: You do not need to cover the mushrooms while baking in the oven. You will know they are done when you can easily pierce a mushroom using a fork. It will not be mushy so don’t wait till it’s like that – you want them firm but easy to cut with a fork.
Baking at 350F
If you want to bake stuffed mushrooms at 350F, it will take 40-50 minutes to cook. However, keep in mind that is assuming you have already sauteed your onions as described in my recipe.
If the onions are uncooked it may take longer and the worst thing you can do is serve under cooked onions in the mixture!
Baking at 400F
If you’re looking to speed up the time a bit, it is good to cook these Italian stuffed mushrooms at 400F in the oven. If you choose to use a convection oven, set the temperature to 375 to accommodate for the 25 degree difference achieved from the convention fan.
Bake for approximately 30-40 minutes. Check to make sure they are easy to pierce and you’re ready!
Reheating Stuffed Mushrooms
Stuffed mushrooms always taste better warm than cold, so it is always a good idea to reheat your mushrooms in the oven or toaster oven for about 10 minutes until warmed through.
If you plan on making these ahead of time, then continue cooking at 400F for 15 minutes or so before serving.
Situations where this would occur would be for parties or preparing the mushrooms ahead of time. Make sure that if you are taking the mushrooms to a party that you will have access to the oven when you get there.
I do not recommend reheating mushrooms in the microwave.
Recipe Video
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Easy Italian Stuffed Mushrooms
Ingredients
- 1 8oz baby mushrooms
- 1 diced onion
- 3 tbsp olive oil (more if needed for the mixture)
- 2 tbsp butter
- 2 tbsp dried or fresh parsley
- 1 pinch black pepper
- 1/4 cup grated Italian Romano/Parmesan cheese
- 1/3 cup breadcrumbs
Instructions
- Preheat the oven to 375F
- Wash the mushrooms with a damp cloth to remove dirt.
- Remove stems and chop them up into small pieces.
- Heat the olive oil and butter over the stove on medium heat in a frying pan.
- Dice the onion into small pieces.
- Add the mushroom stems and onion into the melted butter/olive oil.
- Saute until tender and translucent about 5-10 minutes. Don't let them burn.
- Meanwhile mix together the breadcrumbs, cheese, herbs and pepper in a bowl.
- When the onions and stems are done, add them into the breadcrumbs.
- Drizzle some olive oil into the mixture and mix well.
- Stuff the mushrooms well, allowing the excess breadcrumb mixture to spill over, that's totally fine.
- Drizzle some extra olive oil on top (not too much).
- Place the stuffed mushrooms in a oven safe baking dish and cook at 375F for about 30-40 minutes or until done. You’ll know when they are done when the tops are golden brown and they are slightly firm to cut with a fork.
Notes
Nutrition
Similar Recipes You May Enjoy
If you enjoy this easy recipe, you’ll also enjoy other easy Italian side dishes and appetizers.
Italian Green Beans is a perfect side dish to pastas and chicken, just like the baby stuffed mushrooms. They’ll compliment each other well!
Chickpea salad – This recipe is easy and perfect for parties, picnics, and as a healthy side dish.
Easy, delicious and uses ingredients I have on hand!
Thank you Kira! I’m so happy you liked this recipe!