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Best Stuffed Mushrooms Recipe

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This stuffed mushrooms recipe makes a great appetizer and party dish –and it's pretty easy to make a bunch of these stuffed mushrooms at one time. Stuffed mushrooms are often filled with freshly grated Parmesan, garlic, and herbs, but it's a super versatile recipe…so experiment with your favorite flavors; I personally like a blue cheese and hot sauce combo thrown into the filling, and chopped nuts and toasted breadcrumbs can add a much needed crunchiness.
A printable copy of this stuffed mushrooms recipe and more tips on how to prepare it can be found at

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What You Need for This Stuffed Mushrooms Recipe

12-15 MUSHROOMS
½ cup PANKO BREADCRUMBs
1 TBSP BUTTER
some OLIVE OIL
filling mixture like…
½ cup PARMESAN CHEESE
½ cup BLUE CHEESE
4-6 cloves GARLIC (finely chopped)
½ cup PARSLEY (chopped)
½ cup CASHEWS (chopped)
some HOT SAUCE
SALT and PEPPER (to taste)
…but fillings are optional

How To Make Stuffed Mushrooms

Buy whole mushrooms that are uniform in size; I buy mushrooms that are not already pre-packaged, so I can select the best.
Choose mushrooms that are firm and dry and store in the fridge in a paper sack until you are ready to use them.
Before using, clean mushrooms with a damp towel.
remove the stems and use a knife or spoon to open the mushroom center and create more room for the stuffing.
Take your time preparing the mushroom caps to avoid splitting them.
I often set aside some of the stems to use in other recipes, while reserving some to chop and mix with the stuffing.
Coat the mushroom caps lightly with olive oil and set aside.
In a bowl, combine some of the chopped stems and whatever fillings you desire.
I often use an egg, minced garlic, freshly grated parmesan, and fresh chopped parsley with my filling, but
the variations are endless.
Blue cheese is fantastic in stuffed mushrooms.
For added crunchiness, nuts are a great idea. I find that chopped cashews work very well.
I'll often add ingredients to the stuffing mix as I stuff the mushrooms, which makes for a nice variety of flavors.
Spoon the filling into the mushroom cap.
In a skillet, melt butter and add panko breadcrumbs. The breadcrumbs will soak up the butter and flavor.
Top stuffed mushrooms with panko breadcrumbs and place on a rack over a baking sheet.
Place stuffed mushrooms in an oven pre-heated to 375 degrees F. and bake for approximately 30 minutes or until
the breadcrumb topping is nicely toasted.
Serve warm.

Give this stuffed mushrooms recipe a try, and let me know what you think, and bon appétit!

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Written by The Chef's Circle

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