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hot_biteEasyItalian-American

Classic Stuffed Mushrooms

Tender mushroom caps filled with herbed breadcrumb and parmesan stuffing

⏱️ Prep: 25min🍳 Cook: 25min⏰ Total: 50min👥 Serves: 24🌡️ hot
✓ vegetarian
⚠️ Contains: 🌾 Gluten, 🥛 Dairy

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

💡 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

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.

🍸 Pairs Well With

Also pairs well with:

white-winered-winemartinigin