Parmesan Stuffed Mushrooms
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4.34 from 3 votes

Parmesan Stuffed Mushrooms

Parmesan Stuffed Mushrooms are super addicting - these bite-sized mushrooms made with freshly grated Parmesan, garlic, and herbs are always the first to go!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizer
Cuisine: American
Keyword: parmesan stuffed mushrooms, stuffed mushroom recipe
Servings: 15 (2 mushrooms per person)
Calories: 91kcal
Author: Kate


  • 1.5 lb baby bella mushrooms (about 30 mushrooms)
  • 1/2 cup Italian breadcrumbs (regular breadcrumbs┬ácan 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.


Calories: 91kcal | Carbohydrates: 5g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 120mg | Potassium: 225mg | Fiber: 1g | Sugar: 1g | Vitamin A: 140IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 1mg