italian stuffed mushrooms

These Italian Vegetarian Stuffed Mushrooms are a great make-ahead recipe for dinner or an appetizer! They're packed with flavor from the fresh herbs, shallots, garlic, and parmesan cheese.

Italian Vegetarian Stuffed Mushrooms

mushrooms

olive oil (divided)

shallots (finely diced (or onion))

garlic (minced)

parsley (finely chopped, plus more for garnish)

breadcrumbs

parmesan cheese (fresh grated, see notes)

dried oregano (or 1 teaspoon finely chopped fresh)

kosher salt (to taste)

black pepper (to taste)

Gently wipe off any excess dirt from the mushrooms with a clean kitchen or paper towel. Don't wash them with water, as this will affect their texture.

Remove the stems from the mushrooms. Cut off and discard the tough ends. Finely chop the stems.

Heat a skillet (I used nonstick) over medium heat. Add 2 tablespoons olive oil.

Add the shallots, garlic, mushrooms, and parsley to the skillet with a pinch of salt. Cook until ingredients are softened, stirring occasionally, about 5-7 minutes.

In a medium bowl, mix the sautéed mushroom mixture with the breadcrumbs, parmesan cheese, oregano, and salt + pepper to taste.

Place the mushrooms in a baking dish. Stuff them with the mixture, pressing down to get as much in as possible. Use ALL the stuffing- some of it may not fit and fall off the sides, this is OK!

Drizzle the remaining two tablespoons olive oil on top of the stuffed mushrooms.

Cover the baking sheet with foil. (At this point, you can refrigerate the mushrooms for up to a day to be baked later.)

Bake at 375 degrees for 20 minutes. Remove foil and bake 10-15 more minutes, until mushrooms are golden and bubbling.

Serve hot or warm.

Looking for an appetizer that’s sure to please a crowd? These mushrooms, stuffed with chopped green onion, bell pepper, bread crumbs and Italian seasoning make a delicious (and easy!) bite of Italian-inspired flavors that compliment any party. The best part of this appetizer? You can stuff, cover and store these mushrooms up to a full day before you need them for a make-ahead appetizer that’s a winner.

Italian Stuffed Mushrooms

butter

onion

red bell pepper

bread crumbs

Italian seasoning

salt

pepper

Parmesan cheese,

Twist mushroom stems to remove from mushroom caps. Finely chop enough stems to measure 1/3 cup. Reserve mushroom caps.

Melt 2 tablespoons butter in 10-inch skillet over medium-high heat. Cook chopped mushroom stems, onions and bell pepper in butter about 3 minutes, stirring frequently, until onions are softened; remove from heat. Stir in bread crumbs, Italian seasoning, salt and pepper. Fill mushroom caps with bread crumb mixture. 

Melt 1 tablespoon butter in rectangular pan, 13x9x2 inches, in oven. Place mushrooms, filled sides up, in pan. Sprinkle with cheese. Bake 15 minutes. 

Set oven control to Broil. Broil mushrooms with tops 3 to 4 inches from heat about 2 minutes or until tops are light brown. Serve hot.

Perfect for a party or as a side item, this Sausage Stuffed Mushrooms Recipe is filled with a savory Italian sausage filling for portobello mushrooms, and sprinkled with a blend of cheeses.

Sausage Stuffed Mushrooms

oz Baby Bella Mushrooms (cleaned and cored, save 1/2 the stems)

lb Italian Sausage

Garlic (minced)

Yellow Onion (finely chopped)

Celery (finely chopped)

Plain Bread Crumbs

tsp Dried Basil

Parmesan Cheese

4-6 oz Swiss Cheese (shredded (larger hole))

Clean and core 20 oz Baby Bella Mushrooms. Save about half of the stems and very finely chop in a food processor or with a knife. Take a spoon and clean out the center of the mushroom caps to create more room for stuffing. Remove the excess liquid.

Preheat Oven to 350 F. Place mushrooms stem side down on a baking sheet and bake for 20 minutes or until liquid releases from the mushrooms.

While the mushrooms are baking, prepare the stuffing. In a skillet over medium heat, crumble 1 lb Italian Sausage and cook until no longer pink. Move the Italian sausage to a plate, leaving the drippings. To the pan, add minced 2 cloves Garlic, 1/2 tsp Dried Basil,2/3 cup Yellow Onion,2/3 cup Celery, and reserved mushroom stems. Cook until soft and the onions are translucent. 

Remove from heat and stir in the sausage and 1/4 cup Grated Parmesan Cheese. Stir in 1/2 cup Plain Bread Crumbs a little at a time to avoid using too much. The stuffing should look well coated and coarse, but not overly dry. If the stuffing looks too dry, you can add a bit of chicken broth to moisten it.

With a spoon, pack the mushroom tops with the stuffing. Bake for 10 minutes. Remove from the oven. Top with 4-6 oz Swiss Cheese(shredded) and put in a warm oven for a few minutes to melt. Serve hot.

A perennial favorite and top 10 request in my family.

I make these every year for the super bowl party. It's so easy to pop them in the oven to melt the cheese when I need to.

Simple, satisfying, and sooo yummy! I thought I would taste the celery, but I didn't and it was delicious.

My husband is not the biggest mushroom fan...and yet he devoured these. Thank you!

A grocery order pickup snafu left us in the lurch so we subbed crumbled bacon for the Italian sausage- still delicious!

I substituted some penne pasta underneath rather than stuffing the shells. It was perfect and creamy. Thank you! Love this site.

Can other protein be swapped in? I tasted crab stuffed mushrooms for the first time recently and I've been feeling the urge to try my hand at it.

I blinked and they were gone! Note to self: serve yourself first.

Can this be frozen? Always on the hunt for options for my teens' "linner."

Love the prep ahead option! Always feel like I'm running around last minute when I'm hosting and this made it so easy.

Thanks for the recipe Rachel! I have always loved these.

Mushrooms are stuffed with a mixture of breadcrumbs, parsley, Parmigiano Reggiano, white wine and lemon juice and baked until tender.

(680 grams) white or baby Bella mushrooms (see notes below)

(100 grams) plain breadcrumbs

(56 grams) grated Parmigiano Reggiano (divided (1/2 cup for stuffing and 2 extra tablespoons for topping))

olive oil

hot red pepper flakes

(120 grams) dry white wine

(480 grams) low sodium chicken stock (divided)

(45 grams) fresh lemon juice

Italian parsley

lemon

Preheat oven to 425f and set rack to the second highest level.  Cut off the very end of the mushroom stems and discard.  Remove the good part of the stem and mince.  Save 3/4 cup of minced stems.  Use the remaining for another purpose or discard.

Heat a pan to medium-low with the olive oil and add the garlic.  Saute the garlic until golden, then add the red pepper flakes and cook for 30 seconds. Next, turn the heat to medium, add the minced mushroom stems, and cook for 5 minutes.

Next, add in the wine and cook for 2 minutes to reduce slightly.

Add in a ½ cup chicken stock, lemon juice, breadcrumbs, 1/2 cup grated cheese, salt, and parsley.  Mix well, turn off the heat, and taste test.  Make any adjustments to salt and pepper if required.  If the stuffing is too dry add a bit more stock (it should be very moist).

Stuff the mushrooms well and save any remaining stuffing.

Place the stuffed mushrooms into a large baking dish and pour in the remaining chicken stock.  Sprinkle no more than a 1/2 cup of the remaining stuffing mixture into the stock.  Sprinkle the remaining Parmigiano Reggiano on top of the mushrooms.

Bake for 20-25 minutes or until tender.  If needed, broil for the last 60 seconds to brown the top.  Spoon the sauce on top of the mushrooms or serve as is.  Serve with lemon wedges.  Enjoy!

My husband just told me that this is one of the best things I've ever made and I agree! So good! I happened to have some leftover ricotta from a different dish and added in a little bit. No regrets. Thank you all for creating and sharing such awesome dishes. Really enjoy your channel :)

Love  love, love all your recipes. 
Keep them coming! 💕💕

This is my first time making stuffed mushrooms. Your recipe is perfect! They were such a hit with everyone. Thank you so much!

I seem to have a problem with the stuffing sliding off the mushrooms. What’s the best way to prevent this

These italian stuffed mushrooms are simply the best. The broth during the baking process makes  them soft and almost melt-in-your-mouth! They are so flavorful and the texture was perfect. These are the absolutely best stuffed mushrooms we ever had. I can't wait to try the marinated mushrooms next. Thank you, James and Tara! Another big 10 of 10 score from this family.

Love all your recipes.  Very Italian authentic!

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