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.

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Top 2 italian stuffed mushrooms recipes from across the web

The most viewed italian stuffed mushrooms recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Italian Vegetarian Stuffed Mushroom...

Italian Stuffed Mushrooms

The most viewed italian stuffed mushrooms recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine