Name: Italian‑Style Stuffed Mushrooms
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 20 large white mushrooms, stems removed; 2 tablespoons olive oil; 1/2 cup finely chopped onion; 3 cloves garlic, minced; 1/2 cup Italian seasoned breadcrumbs; 1/4 cup grated Parmesan cheese; 1/4 cup shredded mozzarella cheese; 2 tablespoons chopped fresh parsley; 1/2 teaspoon dried oregano; Salt and black pepper to taste; 2 tablespoons melted butter (optional)

Italian-Style Stuffed Mushrooms are a savory and elegant appetizer that brings together tender mushroom caps with a rich, herbed breadcrumb and cheese filling. Perfect for dinner parties or as a delicious starter, this dish is full of classic Italian flavors and easy to prepare.

Why You’ll Love This Recipe

Rich, garlicky flavor complemented by herbs, Parmesan, and olive oil
Ideal for entertaining or as a make-ahead appetizer
Easily customizable with meat or vegetarian options
Simple preparation with impressive presentation
Bakes in under 30 minutes

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

White or cremini mushrooms
Garlic
Plain or Italian-seasoned breadcrumbs
Grated Parmesan cheese
Extra-virgin olive oil
Kosher salt
Crushed red pepper flakes (optional)
Dry white wine
Low-sodium chicken stock
Fresh lemon juice
Fresh Italian parsley
Lemon wedges for serving

directions

Preheat the oven to 425°F and position the rack near the top.
Clean the mushrooms by wiping with a damp cloth. Remove the stems and finely mince about ¾ cup of them.
Heat olive oil in a skillet over medium-low heat. Sauté minced garlic until golden, then add red pepper flakes if using.
Add the chopped mushroom stems and cook until soft, about 5 minutes.
Pour in the white wine and cook for 2 minutes to reduce.
Remove from heat and stir in breadcrumbs, Parmesan, parsley, salt, chicken stock, and lemon juice. The mixture should be moist but not soggy.
Taste and adjust seasoning if needed. Add more stock if the mixture seems too dry.
Fill each mushroom cap generously with the stuffing and place them in a baking dish.
Pour remaining chicken stock into the bottom of the dish.
Sprinkle additional Parmesan on top of the stuffed mushrooms.
Bake for 20–25 minutes, or until golden brown. For crispier tops, broil for 1 minute at the end.
Serve warm with lemon wedges.

Servings and timing

Servings: 6
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes

Variations

Add sausage: Mix cooked Italian sausage into the stuffing for a heartier option.
Cheese alternatives: Try Pecorino Romano or mozzarella for a different flavor profile.
Vegetarian option: Use vegetable broth instead of chicken stock.
Spicy version: Increase the amount of red pepper flakes or add finely chopped chili.
Nutty texture: Add chopped walnuts or pine nuts to the stuffing for extra crunch.

storage/reheating

Refrigeration: Store leftovers in an airtight container for up to 3 days.
Reheating: Warm in a 350°F oven for 10–15 minutes until heated through.
Freezing: Freeze unbaked stuffed mushrooms on a tray, then transfer to a freezer bag. Bake from frozen at 350°F, adding 15–20 minutes to the baking time.

FAQs

1. Can I make these stuffed mushrooms ahead of time?

Yes, you can prepare them in advance and refrigerate unbaked for up to 24 hours.

2. Can I make this recipe vegan?

Yes, substitute plant-based cheese and use vegetable stock. Replace butter or cheese with olive oil and nutritional yeast.

3. How do I clean mushrooms properly?

Wipe them gently with a damp paper towel or cloth. Avoid soaking in water to prevent sogginess.

4. Can I use different types of mushrooms?

Yes, you can use baby bella, portobello, or large white mushrooms, adjusting baking time as needed.

5. What type of wine should I use?

Dry white wines such as Pinot Grigio, Sauvignon Blanc, or Chardonnay work best.

6. Can I freeze these stuffed mushrooms?

Yes, freeze before baking for best results. Bake from frozen, adding extra time.

7. How do I keep mushrooms from getting soggy?

Bake at high heat and avoid overfilling the baking dish with liquid.

8. Are these mushrooms gluten-free?

Not as written, but you can use gluten-free breadcrumbs to adapt the recipe.

9. Can I make them spicy?

Yes, increase the red pepper flakes or add finely chopped fresh chili to the stuffing.

10. What should I serve with stuffed mushrooms?

They pair well with antipasto platters, salads, or crusty bread.

Conclusion

Italian-Style Stuffed Mushrooms are a crowd-pleasing appetizer that’s both easy to make and full of flavor. With a crisp topping, tender mushroom caps, and a moist, cheesy filling, they offer a delightful bite every time. Whether served at a holiday gathering or a casual dinner, these mushrooms will always impress.