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4.9 from 45 votes

Classic Stuffed Mushrooms

These classic stuffed mushrooms are a total crowd pleaser! Serve them up as a quick and easy party appetizer or as a vegetarian side dish for the holidays.

Prep Time
6 mins
Cook Time
6 mins
Total Time
26 mins
Servings: 20 stuffed mushrooms
Calories: 50 kcal
Course: Appetizer
Cuisine: American

Ingredients

  • 24 oz whole button mushrooms (stems reserved)
  • ¾ cup Italian seasoned bread crumbs
  • 5 TBSP butter plus extra as needed/desired
  • ¼ cup finely minced yellow onion
  • 2-3 cloves garlic (smashed and minced)
  • ½ tsp garlic powder to taste
  • 1 tsp parsley
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Brush mushrooms clean with a slightly damp paper towel. Do not rinse as that will result in soggy mushrooms.
  2. Remove the stems from your mushrooms. Finely mince and set aside.
  3. Next add butter to a non-stick frying pan and adjust to medium heat.
  4. Add garlic, mushroom stems, and onion. Sauté until fragrant.
  5. Next add your breadcrumbs. Mix well to coat with butter and season with garlic powder, salt, and pepper.
  6. I like to mush the ingredients down, flip, and repeat (not quite like a pancake… but if you have those skills – well, then you’re pretty awesome!) Mushing the stuffing will coat every inch evenly with butter. Overly dry stuffing will burn, so add a little extra butter as needed. Sometimes I'm good with 5 tablespoons of butter and other times I'll add a few extra to moisten the mixture.
  7. Now start tasting! This is where you get to do your own personal magic and season away til your tastebuds are happy. You can add any extra salt, pepper, garlic powder as you'd like. Depending on how seasoned your breadcrumb mixture is, you can even any other Italian seasonings you have on hand. Taste again, repeat, and all that jazz. I use a LOT of garlic powder because I love mine garlicky!
  8. Ready to stuff 'em? Let your stuffing cool down a bit, line a thin cookie sheet with foil, and grease the foil lightly with olive oil (a tiny dab will go a long way!). Line up your mushrooms 1-inch apart and stuff! If you prefer your stuffing to be really crunchy, you can pack it in a towering mound a top the mushroom. Most of my friends/family prefer softer stuffing, which means when you stuff the mushroom, push it as far down into the mushroom as you can, and keep it level with the top of the shroom.
  9. Bake at 350 degrees F until the mushrooms turn golden brown, about 20 minutes. For extra soft mushrooms, feel free to bake an additional 10 min. Commence faceplant.

Notes

  • Though I use panko in my crab stuffed mushroom recipe, I wouldn't use panko here. Regular Italian-seasoned breadcrumbs work oh-so well in this classic stuffed mushroom recipe and I couldn't imagine them any other way!
  • crab stuffed mushroom 
  • Crazy for cheese? Grated Parmesan cheese makes a tasty addition to the filling if you'd like!
  • Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Information

Calories 50kcal (3%) Carbohydrates 4g (1%) Protein 2g (4%) Fat 3g (5%) Saturated Fat 2g (10%) Cholesterol 8mg (3%) Sodium 87mg (4%) Potassium 119mg (3%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 96IU (2%) Vitamin C 1mg (1%) Calcium 10mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 20stuffed mushrooms

Amount Per Serving

Calories 50

% Daily Value*

Calories 50kcal 3%
Carbohydrates 4g 1%
Protein 2g 4%
Fat 3g 5%
Saturated Fat 2g 10%
Cholesterol 8mg 3%
Sodium 87mg 4%
Potassium 119mg 3%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 96IU 2%
Vitamin C 1mg 1%
Calcium 10mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.