Italian‑Style Stuffed Mushrooms
Savory Italian-style stuffed mushrooms filled with a flavorful blend of breadcrumbs, herbs, garlic, and cheese—perfect as an appetizer or party snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 20 stuffed mushrooms 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Clean the mushrooms with a damp cloth and remove the stems. Set caps aside and finely chop the stems.
- Heat olive oil in a skillet over medium heat. Sauté the chopped stems, onion, and garlic until softened, about 5 minutes.
- Remove from heat and stir in breadcrumbs, Parmesan, mozzarella, parsley, oregano, salt, and pepper. Mix until combined.
- Spoon the filling into each mushroom cap, pressing gently to fill.
- Place the stuffed mushrooms on the baking sheet. Drizzle with melted butter if using.
- Bake for 20 minutes, or until mushrooms are tender and tops are golden.
- Garnish with extra parsley if desired and serve warm.
Notes
- Can be made ahead and refrigerated before baking.
- Substitute gluten-free breadcrumbs for a gluten-free version.
- Try adding cooked sausage or crab meat for variation.
Nutrition
- Serving Size: 2 mushrooms
- Calories: 85
- Sugar: 1g
- Sodium: 170mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 8mg
Keywords: stuffed mushrooms, Italian appetizer, vegetarian party food
