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This recipe will impress your friends and family! Stuffed mushrooms are very easy to make, but this recipe uses some Italian ingredients that really bring it to life.
In this post, I’ve included a cooking video to prove how simple it is to make. Plus you can print out the recipe which includes each step that I use to make the recipe.
So if you’ve ever wondered if it’s hard or simply how to make stuffed mushrooms, this is a great place to learn!
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First, let’s start with what ingredients to use to make the stuffed mushrooms
- A pack of baby mushrooms
- Grated Italian cheese like Parmesan (or my favorite Romano)
- Olive oil & Butter
And to make it even easier, if you have seasoned breadcrumbs you can skip the additional herbs. You can learn how to make your own breadcrumbs here.
You’ll need an oven too. 🙂
Can you add meat into the mixture?
Yes, you can add meat but this recipe doesn’t. If you choose to add meat like sausage or ground beef just make sure to cook it up first then add it to the bread mixture/filling.
This recipe is perfect for vegetarians, although that just happens to be how the recipe is regardless. If you’re looking for gluten-free, try taking some gluten-free cereal and grind it to mimic the texture of breadcrumbs.
Video for Making Italian Stuffed Baby Mushrooms
How do I make my stuffed mushrooms?
Italian-style of course! This is an Italian recipe which is from my mother, but it’s the olive oil/butter that acts as the binder to help the mixture stick together.
Use the stems of the mushrooms as explained in my cooking video. After cleaning the mushrooms with a wet cloth, pop off the stems and then cut them up real fine. You’ll saute them with the onions in the butter/olive oil mixture.
Then, you’ll add them to the breadcrumb and cheese mixture. So basically, just mix all the other ingredients together in a bowl and stuff away using a spoon, your fingers, or whatever else you want.
Bake it at 375F for approximately 30-40 minutes, check it to make sure they are easy to pierce and you’re ready!
A quick tip – if you are taking these to a party or preparing these earlier than needed, either wait on cooking them, or cook them half-way and then finish them up when almost ready to serve.
Stuffed mushrooms always taste better warm than cold (although you’d never guess when my husband sees them sitting there- hahah!)
Italian Stuffed Baby Mushrooms Recipe
Easy Italian recipe for making stuffed mushrooms that taste great and impress everyone!
- 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
Preheat the oven to 350F
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 it 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.
If you're preparing for more people, make sure to either buy enough mushrooms and you can also look for packages that have smaller mushrooms to allow for a greater quantity of individual mushrooms. This makes a big difference when preparing for appetizers/finger food.