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Italian-American

Classic Stuffed Mushrooms

Tender mushroom caps filled with herbed breadcrumb and parmesan stuffing

hot_biteEasyItalian-American
Prep25 minCook25 minTotal50 minServes24Temphot
✓ vegetarian
⚠ Contains: 🌾 Gluten, 🥛 Dairy
Recipe
Ingredients
  • 24cremini mushrooms(about 2 inches diameter)
  • 4 tbspbutter(divided)
  • 3 clovesgarlic(minced)
  • 0.75 cuppanko breadcrumbs
  • 0.5 cupparmesan cheese(grated)
  • 2 tbspfresh parsley(chopped)
  • 1 tspdried Italian herbs
  • 2 tbspwhite wine
  • kosher salt and pepper
Make Ahead

Fill mushrooms up to 24 hours ahead. Bake just before serving.

Instructions
  1. 1Preheat oven to 375°F and line baking sheet with parchment
  2. 2Remove mushroom stems, chop stems finely
  3. 3Wipe caps clean and arrange cavity-side up on baking sheet
  4. 4Sauté chopped stems in 2 tablespoons butter until moisture evaporates
  5. 5Add garlic and cook 1 minute
  6. 6Add wine and cook until absorbed
  7. 7Transfer to bowl with breadcrumbs, parmesan, parsley, and herbs
  8. 8Mix well and season with salt and pepper
  9. 9Mound filling into each mushroom cap
  10. 10Dot tops with remaining butter
  11. 11Bake 20-25 minutes until golden and mushrooms are tender
Notes
Pro Tips

Choose mushrooms with deep caps for maximum filling capacity. Don't wash them - wipe clean with damp cloth. Cooking the stems removes moisture that would make filling soggy. The wine adds depth but can be omitted. Serve hot for best texture.

History & Origin

Stuffed mushrooms became an American cocktail party staple in the 1960s and have never really gone away. Their popularity lies in the satisfying combination of earthy mushroom and savory filling. This classic version lets the mushroom flavor shine.

Cocktail Pairings
Pairs Well With
white-winered-winemartinigin
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Italian-American◆Easy