These Stuffed Mushrooms are “stuffed” with rich and decadent Italian flavors!
It’s officially November, which means the holiday season is just around the corner. If you’re anything like me, you can’t wait to bring out the candles, cozy blankets, and seasonal décor! But what I truly love about this time of year is dusting off my family recipe book and whipping up my favorite traditional seasonal dishes.
My family is Italian, so we love two things above all else: food and traditions. (And wine, if you want to add a third.) This recipe for stuffed mushrooms brings both together! Every year, in preparation for our holiday gatherings, we come together as a family to make stuffed mushrooms. It’s been one of my favorite activities since childhood, and now I’m excited to share the recipe with all of you.
Our family’s stuffed mushroom recipe was created by my mother, but over the years, it’s become a tradition embraced by everyone in the family. My grandmother, my uncle’s wife, and even my sisters and I have all shared my mom’s recipe with our own circles. And let me tell you, EVERYONE loves my mom’s stuffed mushrooms. Even if you’re not a huge fan of mushrooms, you won’t be able to resist grabbing one or two from the holiday spread.
At my house, stuffed mushrooms are a highly anticipated seasonal treat. They honor our Italian heritage with classic ingredients like Parmesan and olive oil, and they celebrate our family’s history by being a long-standing holiday tradition. The result is more than just a fun day in the kitchen with loved ones—it’s also a decadent yet healthy appetizer, packed with rich Italian flavors.
Are Stuffed Mushrooms Healthy?
These stuffed mushrooms are low in calories and fat and can be considered a healthy appetizer. Mushrooms are a source of dietary fiber, vitamins, and minerals. The recipe can easily be made vegan/dairy-free by replacing the Parmesan with a plant-based variety.
What Are Cremini Mushrooms?
This recipe calls for cremini mushrooms. Cremini mushrooms are actually a slightly more mature version of white button mushrooms, but they have not yet fully grown into portobello mushrooms. They have a brown cap and have a richer, earthier flavor compared to white mushrooms. Their meaty texture makes them the perfect choice for this dish. Usually, cremini mushrooms are appreciated by those who aren’t that crazy about mushrooms.
INGREDIENTS
- 24 medium cremini mushrooms, stems removed
- 1/4 cup olive oil, divided
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1/2 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon dried thyme
- 1 teaspoon lemon zest
- 1/4 teaspoon kosher salt
- Dash of crushed red pepper flakes
INSTRUCTIONS
Prep
Preheat oven, prepare mushrooms, and cook stems with onion and garlic.
Mix
Combine all filling ingredients and add cooked stem mixture.
Bake
Stuff mushrooms, drizzle with oil, and bake until golden.
Devour!
FAQs & Tips
You can prep your stuffed mushrooms a day in advance, keep them in the fridge and just pop them in the oven the next day. Once cooked, in an airtight container, the mushrooms will stay good in the fridge for up to 3 days. They should not be frozen, as this will ruin their texture and render them mushy.
To pack the filling into the mushrooms, use a small teaspoon, pressing it in with the back of the spoon or your finger.
The goal is to have tender, meaty mushrooms. Remember never to wash or rinse mushrooms (unless they are especially dirty or wild)! They are like sponges and will soak up a lot of water. Cooking moist mushrooms causes them to steam, which will ruin the texture of the mushrooms. To clean the mushrooms, use a damp tea towel or a soft brush.
Serving Suggestions
If you’re going to follow tradition and serve these stuffed mushrooms as a holiday dish, you can just add them to the spread with other decadent dishes like Stuffing, Cranberry Sauce, and Deviled Egg Salad (another festive favorite from my mom’s recipe book!).
And hey, it wouldn’t really be a celebration without a festive drink! This Sparkling Holiday Champagne Sangria is a hit at holiday parties. Just make sure you provide a non-alcoholic version for the kids to enjoy!
Stuffed Mushrooms
Ingredients
- 24 medium cremini mushrooms
- 1/4 cup olive oil divided
- 1/2 cup finely chopped onion
- 2 cloves garlic minced
- 1/2 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon dried thyme
- 1 teaspoon lemon zest
- 1/4 teaspoon kosher salt
- Dash of crushed red pepper flakes
Instructions
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Preheat the oven to 400°F. Line a baking sheet with parchment paper. Brush mushrooms clean and remove stems. Set caps aside and finely chop the stems.
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Heat 1 teaspoon of olive oil in a skillet over medium heat. Add onion and chopped mushroom stems, cooking until tender, about 5 minutes. Add garlic and cook for another minute. Remove from heat.
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In a bowl, combine panko, Parmesan, parsley, thyme, lemon zest, salt, and red pepper flakes. Stir in the cooked mushroom mixture.
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Spoon the filling into the mushroom caps. Place mushrooms on the prepared baking sheet, cavity side up. Drizzle with remaining olive oil. Bake for 20 to 25 minutes until the mushrooms are tender and tops are golden.
Nutrition
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