Easy Stuffed Mushroom Recipe
If you’ve ever wondered how to make an Easy Stuffed Mushroom Recipe, look no further! This Easy Stuffed Mushroom recipe is as basic as it gets, but so delicious, savory, and a crowd pleaser. Make this easy appetizer for your next holiday party!
Nut Free, Dairy free option, Gluten free option, Soy free
Growing up, my mom always made the same few appetizers for holiday gatherings. And you guessed it, stuffed mushrooms was always one of them.
Now that I’ve been hosting some holidays as an adult, I get it because this is one of the EASIEST, MOST DELICIOUS apps you can make for any gathering.
Plus, stuffed mushrooms look impressive. They look like they’d be much harder to make than they are (and you can make them in advance!!!), so if you ever want to wow a crowd, this is your recipe!
This Easy Stuffed Mushroom Recipe is…
- Great for entertaining
- Super flavorful
- A delicious way to enjoy veggies
Ingredients Used to make these Easy Stuffed Mushroom Recipe
Here’s a breakdown of what you’ll need and why each ingredient matters:
- Baby Button Mushrooms are the star of the dish. Their small size makes them perfect for stuffing, and their mild flavor pairs well with herbs and seasonings. You’ll minimize waste by using the mushroom stems as part of the filling.
- Olive Oil adds richness to the filling and helps sauté the shallots and garlic to bring out their natural sweetness.
- Shallots are a sweeter, more delicate alternative to onions that enhances the depth of flavor in the stuffing.
- Garlic adds a fragrant punch that balances the earthiness of the mushrooms.
- Smoked paprika gives the mushrooms a subtle smoky depth.
- Salt & Black Pepper are essential for seasoning and bringing all the flavors together.
- Panko breadcrumbs add a light, crunchy texture that contrasts with the soft mushrooms.
- Vegetable broth keeps the filling moist and flavorful.
- Fresh herbs, including thyme & rosemary infuse the dish with a fragrant, savory aroma.
- Parmesan cheese creates a golden, slightly crispy topping. For a vegan version, substitute with nutritional yeast.
Kitchen Tools Needed to Make These Easy Stuffed Mushroom Recipe
- Large skillet for sautéing
- Baking sheet
- Silicone spatula
- Knife and cutting board
How to Make Easy Stuffed Mushrooms
These Easy Stuffed Mushrooms only take a few steps…
First, you’ll prep the mushrooms.
After preheating your oven to 375°F, peel and destem the mushrooms, reserving the stems to chop for the filling.
Next, prepare the filling.
You’ll cook the aromatics, including the shallots and garlic until translucent. Then add the mushroom stems and seasonings. Next, remove from heat and fold in panko breadcrumbs. Pour in vegetable broth, then add thyme and rosemary.
Stuff the mushrooms.
Scoop the filling into each mushroom cap, pressing gently to pack. Place on a baking sheet. If desired, sprinkle with parmesan cheese on top.
Bake!
Bake for 20 minutes, until mushrooms are soft and the tops are lightly golden. Serve warm!
Tips to Make the Best Stuffed Mushrooms
- Don’t overcrowd the baking sheet – Give mushrooms space so they cook evenly. When the mushrooms are too close together they’ll steam instead of bake, leading to a mushy result.
- Use fresh herbs – Fresh thyme and rosemary really elevate the flavor compared to dried herbs.
- Try different toppings – Swap parmesan for nutritional yeast, vegan cheese, or even a sprinkle of toasted nuts for variety.
- Sauté properly – Make sure mushroom stems are tender but not mushy before adding breadcrumbs; this keeps the filling light.
- Serve immediately – Stuffed mushrooms are best enjoyed warm straight from the oven.
FAQs About Stuffed Mushrooms
Can I make these ahead of time?
Yes! You can prepare and stuff the mushrooms up to a day in advance. Keep them covered in the refrigerator and bake just before serving.
Can this recipe be made vegan?
Absolutely! Replace parmesan cheese with nutritional yeast or a vegan cheese alternative. Alternatively, omit all cheese and sprinkle chopped nuts on top.
Can I freeze stuffed mushrooms?
It’s best to freeze the filling separately, then stuff fresh mushrooms when ready to bake. Freezing fully assembled mushrooms can make them soggy.
Can I use other mushroom varieties?
Yes! Cremini or baby portobello mushrooms work well, though cooking time may need slight adjustment for larger caps. You could use the large portobello mushroom caps, but they will leak more water so it’s important to par-bake them before stuffing and baking again.
Other Holiday Appetizers You’ll Enjoy:
- Butternut Squash Crostini
- Vegan Pumpkin Dip
- Spinach Balls (a family favorite I make for every holiday!)
Easy Stuffed Mushroom Recipe
Looking for the perfect appetizer or side dish that’s elegant yet effortless? These Easy Stuffed Mushrooms are packed with savory flavors, fresh herbs, and a crunchy panko topping. Whether you’re hosting a dinner party or just want a cozy snack, this recipe delivers a delicious bite every time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients
- 1 lb baby button mushrooms
- 1 ½ tablespoons olive oil, divided
- 1 large shallot, finely chopped
- 3 garlic cloves, finely chopped
- 1 cup mushroom stems finely chopped
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup panko breadcrumbs
- ⅓ cup vegetable broth
- 2 sprigs thyme, destemmed
- ½ sprig rosemary, finely chopped
- 2 tablespoons grated parmesan cheese*
Instructions
- Preheat the oven to 375°F. Peel and destem the mushrooms, saving the stems to chop, per ingredient list.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the shallots and garlic, sauteing until the onions begin to become translucent.
- Add the chopped mushroom stems, smoked paprika, salt and pepper. Saute until mushrooms are cooked through before turning off the heat and folding in the panko breadcrumbs. Pour in the vegetable broth and add thyme and rosemary.
- Scoop the mushroom and panko filling into the prepared mushrooms. Press it in with a spoon and place on a baking sheet. Repeat until all the mushrooms have filling.
- Sprinkle parmesan cheese on top. Bake for 20 minutes, until the mushrooms are soft. Serve warm.
Notes
*May use nutritional yeast instead of parmesan cheese to keep this recipe vegan.
Don’t Forget to PIN this Easy Stuffed Mushroom Recipe
xx