Parmesan Stuffed Mushrooms are super addicting – these bite-sized mushrooms made with freshly grated Parmesan, garlic, and herbs are always the first to go! I recommend making a double batch for your next party. This recipe uses a secret ingredient to keep the stuffing from drying out while baking.
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Does anyone else get RIDICULOUSLY EXCITED when they see stuffed mushrooms as an hors d’oeuvre or an appetizer??
(Does anyone else have to google how to spell hors d’oeuvre every time??)
I *love* stuffed mushrooms. I think they are the most addicting, tastiest, sophisticated appetizer out there. I love the combination of juicy mushrooms and savory stuffing. Especially if that stuffing is made with sharp, flavorful cheeses such as Parmesan.
These Parmesan stuffed mushrooms are definitely a favorite of mine. I make them for family dinner parties quite often, so I wanted to share my favorite stuffed mushroom recipe with you, as well as a little trick (keep reading!).
Stuffed mushrooms are pretty easy to make, as far appetizers go. I love that you can make the stuffing mix in advance, and even stuff the mushrooms and place them on a roasting pan in the fridge. Then when you are almost ready to eat, pop the pan in the oven and a few minutes later you’ll have freshly made stuffed mushrooms ready to serve.
What’s the secret trick to this Parmesan Stuffed Mushrooms??
My trick is to use those mushroom stems! I finely mince the mushroom stems (OK, I press them through the garlic press to speed things up) and add them to the Parmesan-breadcrumb stuffing mixture. The mushroom stems release their wonderful aroma and juices while the stuffed mushrooms are roasted, and then stuffing turns out so wonderfully tasty and not at all dry.
Last time I made these stuffed mushrooms was for a family dinner party that was at my aunt’s house. Along with the mushrooms I brought the following dishes:
So yea, we had a great dinner. But even when we were full we couldn’t resist finishing these Parmesan Stuffed Mushrooms – they were too good.
Parmesan Stuffed Mushrooms
- 1.5 lb baby bella mushrooms (about 30 mushrooms)
- 1/2 cup Italian breadcrumbs (regular breadcrumbs can be used)
- 1/2 cup grated Parmesan cheese
- 1/3 cup olive oil
- 1/4 cup sharp cheddar cheese (or another melt-able cheese of your choice)
- 1/4 cup parsley leaves , finely diced
- 3 garlic cloves , minced
- Optional: Salt & pepper
- Preheat oven to 400F, and grease a large baking dish.
- Clean the mushrooms and remove all the stems. Set aside the mushroom caps while you prepare the stuffing. Reserve the stems, you'll be adding them to the stuffing!
- In a large bowl, combine the breadcrumbs, Parmesan cheese, cheddar cheese, olive oil, chopped parsley, and minced garlic. Mix well
- Finely dice the mushroom stems, or use a garlic press to mince all the mushroom stems. Add the diced/minced mushrooms stems to the Parmesan & breadcrumb mixture. Mix well. Season with salt and pepper, if desired, and mix well.
- Place 1-2 tablespoons of stuffing into each mushroom (depending on the mushroom size), really packing it in there and making a nicely shaped mound.
- Bake at 400F for 20 minutes, or until the mushrooms are cooked and the top of the stuffing is nicely browned. Serve warm.
- This Parmesan Stuffed Mushrooms recipe uses a secret trick to keeping the stuffing from being too dry. The trick is adding finely minced/diced mushrooms stems to the stuffing. You can either finely dice the stems with a knife, or press them through a garlic press to mince them into tiny pieces. The garlic press method is faster by far!
- I find that this recipe doesn't need additional salt - the Parmesan and cheddar cheeses add enough salt for my taste. Feel free to add a little bit, starting with 1/8 -1/4 teaspoon and adding more if needed.