When it comes to stuffed mushrooms, the classic version is easiest to make, and in my opinion, it’s the most delicious!
The Perfect Crowd Pleasing Appetizer
Some early holiday party planning brought to mind these stuffed mushrooms, which for some reason I have not made in years! 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.
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 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!
Before we get cooking, one tip for making these easy stuffed mushrooms:
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. Trust me on this one!
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.
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 butter.
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!
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, Easy Stuffed Mushrooms
Ingredients
- 12 ounces medium-sized white mushrooms (340g)
- 6 tablespoons salted butter (divided)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- ¼ teaspoon salt (or to taste)
- ¾ cup plain or seasoned breadcrumbs
- 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 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 brush to lightly brush the mushroom caps with melted butter, turning 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!
Tips & Notes:
nutrition facts
Can I make the stuffing days in advance?
Hi Liz, yes, you make the breadcrumb stuffing in advance, refrigerate, and stuff the mushrooms when ready to bake.
I spent several hours looking for a single stuffed mushrooms recipe today. I’m so glad I found your version. While eating them I began to have ideas for variations. But I know I will always prefer your mushrooms.
Hi Cynthia, this recipe is simple and goes back a long way. Hope you continue to enjoy it along with your variations. :)
I love it. My first time to stuff mushrooms. Turned out wonderful ! Used all the remainder of cheeses I had , jalapeños, red peppers, onions, garlic,and Italian seasoning.
Hi Cheri, glad you made it, and I’m sure it won’t be the last time! ;-)
In your photos the mushroom caps seem to be sitting on some kind of white paper. Is that parchment paper?
Yes, it is.
Though it IS indeed parchment paper, it’s not necessary to use parchment. I just made these for a holiday party last night and put them directly on a baking sheet. No sticking! The white parchment paper really just makes the photos come out better for the blog. ;)
Love your recipes! Can you make these a few hours ahead and then just bake them when ready to serve. Would love these as one of my Christmas Eve appetizers!
Hi Donna, yes, store them in the refrigerator until you’re ready to place them in the oven!
Thank you! Happy Holidays!
Great recipe dear Bill, and the tip for the leftovers was spot on! These would be indeed great on a festive holiday meal and we’ll be definitely making them:) Thanx so much for another fantastic post!
Love,
Mirella and Panos
Thank you Mirella and Panos and Happy New Year to you both!
Thanks for sharing your recipe (and good memories)! Had to leave a comment because I made stuffed mushrooms the same night you posted this. I had 3 large portabella mushrooms that needed to be cooked, but I didn’t have any of my usual stuffing ingredients, so I made an Asian-ish version with minced garlic, green onions, serrano chilis, fresh breadcrumbs, and–the thing that put it over the top–diced Chinese sausage (lap churng). Lately I’ve been using Chinese sausage in place of pancetta or bacon. I grew up with it more as a steamed ingredient, but it’s really meaty and flavorful when fried or baked into crispiness. I recommend it if you’re looking for variations on your classic recipe.
Hi Daffiney, sounds like a fantastic way to cook portobello mushrooms!