stuffed mushroom recipes

For an elegant appetizer, try Giada De Laurentiis' Stuffed Mushrooms from Everyday Italian on Food Network. Breadcrumbs and cheese make these caps extra rich.

Stuffed Mushrooms

bread crumbs

Pecorino Romano

garlic cloves,

Italian parsley leaves

mint leaves

Salt and black pepper

olive oil

(2 1/2-inch-diameter) white mushrooms,

Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.

Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

I loved the seasoning mixture in these and the mint and parsley went extremely well together. The only thing I would change is that it's best to bake the mushrooms for a about 8 minutes before filling them and rebaking because of the amount of water secreted from the mushrooms. I can't imagine skipping this step because otherwise they come out very watery and the flavor just isn't there.

I have been making this receipt for four years for the holidays since everyone thinks they are out of this world. My best friend even requested I make them for her New Years Eve party for appetizers. I did modify the receipt a little, I take the mushroom, stems, chop and sauté them in olive oil until brown and add them to the stuffing mixture. Every thing else is followed exactly to Giada's recipe. You should it. it is really easy and delicious

Made these as part of an appetizer spread for Thanksgiving dinner - the family went berserk over them!  We added a tsp or so of black truffle oil to the mixture, was absolutely delicious!

Skip the mint and oil.  Chop up the stems and saute with garlic in butter and then add the other lngredients.  Mix on a very low flame.  Add butter, cheese and breadcrumbs as needed.  Keep on dry side.  Shut heat and stuff mushrooms.  Bake.

This way quite tasty. I wasn't certain how I would like the mint in this recipe, but I will admit, it worked! I am not thinking about putting the mixture into a meatloaf just to see if it can hold its' own there as well!<br />

We added REAL thick sliced bacon, crumbled in the stuffing and a lil bacon “juice” to the mixture w salt n pepper. Then topped with shredded mozzarella   YUM!

Too salty for my taste and I didn't add any salt. They were good and my family preferred another stuffed mushroom recipe 

So yummy!!!! They were gone within 10 minutes!

replaced mint with fresh basil and dried celery flakes. also, tried some with chicken "better than bouillon" stock. cooked both with fresh parmesan instead of romano. so good either vegetarian or with chicken stock! LAST NOTE: also, tried it with the above changes but didn't use fresh parm or chicken stock, used salt and pepper and vegan parmesan. ALL DELICIOUS! drizzle with some EVOO for browning breadcrumbs

https://www.foodnetwork.com/videos/stuffed-mushrooms-0132816

Giada's stuffed mushrooms are sure to be a hit at your next gathering.

white mushrooms,

baby spinach, finely chopped

onion, minced

garlic, chopped

cherry tomatoes, finely chopped

flat-leaf parsley, chopped

salt,

black pepper

Pecorino Romano cheese

panko (Japanese breadcrumbs)

Preheat the oven to 325 degrees F. Brush a baking sheet with 1 teaspoon of the oil.

Finely chop the mushroom stems and set aside. Place the mushroom caps on the prepared baking sheet and bake for 12 minutes.

Meanwhile, heat the remaining 1 teaspoon oil in a medium skillet over medium heat. Add the mushroom stems, spinach, onion, and garlic and saute until the spinach wilts, about 6 minutes. Add the tomatoes and cook for 2 minutes more. Turn off the heat and stir in the parsley, salt, pepper and 2 tablespoons each of the pecorino and panko.

Preheat the broiler. Divide the spinach mixture evenly among the mushroom caps. Sprinkle each with the remaining 1 tablespoon pecorino and panko, then broil until golden brown, 2 to 3 minutes. Serve warm.

Just made these, didn’t have spinach so I chopped up some broccoli! Fantastic!! Will make these again for sure! Thanks

Staying in during COVID-19 and enjoying cooking again. These mushrooms are the best.  Restaurant delicious!!  Used recipe as is.  Stay safe everyone. 

Made without tomatoes and onions, still very delicious

I made it. It was and tasty. I did not add tomatoes. 

These are absolutely delicious!  No need to tweak, or search for another stuffed mushroom recipe.

https://www.foodnetwork.com/videos/all-about-mushrooms-0214975

A video guide to mushrooms: selecting, preparing and cooking with them.

All About Mushrooms

Save yourself the hassle of stuffing individual mushrooms and make this casserole instead. You get all the flavors of the classic dish with a fraction of the prep time.

Stuffed Mushroom Casserole

white button mushrooms, quartered

salt and black pepper

garlic,

cream cheese,

mozzarella

panko breadcrumbs

Parmesan

fresh parsley, chopped

unsalted butter, melted

Food Network Kitchen’s Stuffed Mushroom Casserole for NEW FNK, as seen on Food Network.

Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the mushrooms are softened and have released most of their liquid, 7 to 8 minutes. Add the garlic and cook, stirring occasionally, until soft and fragrant, about 1 minute. Stir in the cream cheese and cook until melted and evenly coating the mushrooms. Stir in the mozzarella, 1/2 cup of the panko and 1/4 cup of the Parmesan until combined. Transfer to an 8-inch square baking dish. 

Combine the parsley, butter and remaining 1/2 cup panko and 1/4 cup Parmesan in a medium bowl. Sprinkle over top of the mushrooms and bake until the breadcrumbs are light golden brown, 25 to 30 minutes.  

It was like eating mushroom dust.  Very dry. 

Made this exactly as written, except browned and drained 1/2 lb. mild ground Italian sausage to stir into the mushrooms before putting into the oven.  

This is very good. I added a little more garlic and used asiago, parm and mozz because that's what I had. Was a big hit. Will definitely be making this again!

Super yummy! Stuffed mushrooms can go either way sometimes, but this is a great switch up. We served it on toast points. I substituted lactose free cream cheese, provolone and pecorino.

Stuffed mushrooms are an all-time favorite appetizer. Slide them onto a skewer and pop them on the grill for your next outdoor gathering. For a zesty spinoff, try substituting fresh chorizo and cilantro for the sausage and parsley.

Stuffed-Mushroom Skewers

mushrooms

flat-leaf parsley leaves, chopped

Parmesan,

garlic, grated

olive oil,

lemon,

Food Network Kitchen’s StuffedMushroom Skewers.

Process the mushroom stems and half the parsley in a food processor until nearly pureed, about 20 seconds; transfer to a medium bowl. Add the sausage, breadcrumbs, grated Parmesan, garlic, oil, 1/2 teaspoon salt and a few grinds of pepper to the bowl, and mix until combined. 

Stuff each mushroom cap with 1 to 2 teaspoons of the filling, depending on the cap's size. Give a gentle push to make sure the filling adheres to the cup of the mushroom and mounds a bit over the top. Thread a skewer through the centers of 8 of the stuffed caps; the caps should be touching and relatively snug on the skewer. Repeat with the remaining skewers and mushrooms. 

Brush the skewered caps with oil, and sprinkle with salt and pepper. Lightly oil the grill grates. Grill the skewered caps until the meat is browned around the edges and the mushrooms are charred and beginning to soften, 7 to 9 minutes per side. 

Transfer the skewers to a serving platter, and garnish with the remaining parsley, Parmesan shavings and a squeeze of lemon. Serve with the lemon wedges.

Mushrooms stuffed with garlicky, cheesy breadcrumbs make a perfect appetizer for parties and gatherings. Best of all, there's no need for pots, pans or an oven!

Food Network Kitchen’s Air Fryer Stuffed Mushrooms, as seen on Food Network.

Air Fryer Stuffed Mushrooms

breadcrumbs

Pecorino-Romano

parsley

mint

Combine the breadcrumbs, Pecorino-Romano, mozzarella, parsley, mint, garlic, 2 tablespoons of the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl and toss to blend.

Toss the mushrooms with the remaining 2 tablespoons olive oil in a large bowl and arrange on a small baking sheet or plate with the cavities facing up. Divide the breadcrumb mixture among the mushrooms, filling the cavities and pressing down gently to secure.  

Place half the mushrooms in a single layer in the basket of a 3.5-quart air fryer. Set the air fryer to 360 degrees F and cook until the filling is bubbling and browned, about 10 minutes. Repeat with the remaining mushrooms.

Super easy and quick! I added a lil cheddar cheese on top for the last minute. Came out crispy and good! Be careful the insides get super hot 

I felt compelled to write a review in case anyone, like me, was trying new things with their new air fryer! I followed the recipe and they looked good coming out of my air fryer, perfectly bubbly and golden brown. But they were still quite nasty, the texture wasn't quite right for what I think stuffed mushrooms should taste like. 

It’s awesome. Just bought my ninja foodi. Followed the recipe but sprayed mushrooms with Pam before cooking. Came out brown and crispy. 

Stuffed mushrooms and spinach artichoke dip—two of the best appetizers, in my opinion, so why not put them together? These are sure to be the hit of the cocktail hour and really perfect to make ahead. You can either keep them in the fridge and pop in the oven before serving, or freeze them and bake a little longer from frozen.

Katie Lee Biegel's Spinach Artichoke Dip Stuffed Mushrooms Beauty, as seen on The Kitchen, Season 35.

Spinach Artichoke Dip Stuffed Mushrooms

cremini mushrooms

kosher salt,

artichokes

spinach,

garlic

mayonnaise

basil leaves

unsalted butter

For the mushrooms: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Remove the stems of the mushrooms, then spoon out the remaining insides of the mushroom caps. Toss the mushroom caps in the olive oil until coated, then place on the prepared baking sheet. Sprinkle the mushrooms with salt.

In a food processor, combine the artichokes, spinach and garlic. Pulse to combine. Add the cream cheese, mayonnaise, Parmesan, basil, salt and pepper. Pulse until well combined. Place the filling into a resealable plastic bag or pastry bag and cut a fairly large hole at the end.

For the breadcrumbs: In a medium skillet, melt the butter over medium heat. Add the panko and cook, stirring constantly, until golden brown. Transfer to a medium bowl. Stir in the Parmesan and parsley. Season with salt and pepper.

Fill each mushroom with the spinach artichoke mixture and press the breadcrumb mixture into the top. Bake until the mushrooms are tender, 20 to 25 minutes.

Olive oil

pancetta,

onions, finely diced

Kosher salt

mushrooms,

rosemary

sweet Italian sausage links,

Coat a large saute pan with olive oil, add the pancetta, and bring to medium-high heat. Cook the pancetta until it starts to brown and crisp on the edges, 6 to 8 minutes. Add the onions and season with salt. Continue cooking until the onions are soft and aromatic, about 5 minutes. Add the chopped mushroom stems, rosemary and garlic, and cook for another 2 to 3 minutes, stirring frequently. Remove from the heat and place in a mixing bowl to cool.

Once cooled, add the sausage and breadcrumbs. Pour in 1 whisked egg and combine. Add another egg if the mixture is still dry.

Make a 1- to 2-inch tester patty out of the stuffing mixture. In a small saute pan, heat a bit of oil and cook the patty until it's done. When cool enough, taste your tester patty to make sure it's delicious, if it's not, re-season.

When your tester tastes fabulous, generously fill each mushroom cap with the stuffing mixture and arrange them on a rimmed baking sheet. Pour 1/4 to 1/3 cup water into the pan to keep the mushrooms moist. Bake until the filling is cooked through and brown and crispy on the top, 8 to 10 minutes. Transfer to serving platters.

Fabulous! The flavors were similar to a Thanksgiving stuffing (to me) so it was a little nostalgic. I ended up with a bit of leftover stuffing - but it's okay cause I'm just going to roll it up in a chicken breast for a chicken roulade! Delicious and easy!

All recipe are delicious i will try to do it and let you know later thank you to shsre it

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Top 7 stuffed mushroom recipes recipes from across the web

The most viewed stuffed mushroom recipes 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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Stuffed Mushrooms

Stuffed Mushrooms

Stuffed Mushroom Casserole

Stuffed-Mushroom Skewers

Air Fryer Stuffed Mushrooms

Spinach Artichoke Dip Stuffed Mushr...

Stuffed Mushrooms

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