EASY Stuffed Mushrooms

Mushroom caps are generously stuffed with a blend of chopped mushroom stems, whole wheat bread crumbs, onions, garlic, olive oil, and parmesan cheese.  Then baked until they are crispy on top and golden brown. Bite-size stuffed mushrooms are light, tender and rich in flavor.  So tasty, they become everyone's favorite appetizer!

The key ingredient in these mushrooms is the parmigiano cheese mixed in the stuffing. It adds a lot of richness and flavor to them, making them so yummy, they're restaurant-quality without a lot of fuss and without a lot of ingredients!

Mushrooms are basically very healthy for you. They're low in calories, fat free and contain many vitamins such as C, D, B6, and B12 as well as minerals. 
Stuffed mushrooms are relatively easy to make ahead of time, then  bake and freeze. I used an electric mini chopper to help me in the prep work,  finely chopping the stems, onions, and garlic, cutting the prep time in half. Then I stuff each cap generously and pop them into the oven. 

We enjoy making these bites-size stuffed mushrooms and serving them at parties as hors d'oeuvres. We also love them as a side dish to compliment any meat dishes on holidays. These  are always the first appetizer that  disappear as soon as they hit the table.


Here's a Tip: Stuffed mushrooms freeze well after baking. You can easily reheat mushrooms straight from the freezer, in a low-heated oven, uncovered for about 30 minutes.

EASY Stuffed Mushrooms
  • 1 large package (24 ounces) white mushrooms
  • 1 cup plain whole wheat bread crumbs
  • 1 small onion - finely chopped
  • 4 large garlic cloves - minced
  • 1/4 tsp. black pepper
  • 1/2 tsp. salt
  • 1/4 cup extra virgin olive oil
  • 3 Tbsp. Parmigiano-Reggiano grated cheese
  • optional: 2 Tbsp. chopped fresh parsley
  • extra parmigiano grated cheese for topping
Preheat oven to 350 degrees. 
Thoroughly wash each mushroom, gently rubbing and removing dirt. Allow them to drain for a few minutes.
Pop the stems and remove from caps and set aside.
Chop stems finely along with garlic and onion. Place into a small bowl. Add whole wheat breadcrumbs, salt, pepper, parmigiano cheese and olive oil.  Mix all ingredients well.  Mixture should be moist not dry.  If needed, add more olive oil until you reached a moist breadcrumb mixture.
Using a teaspoon, spoon mixture into the caps of each mushroom, creating a slight dome. Continue  to stuff until all the mixture is gone, even creating higher dome is fine too.           

Using a foil or glass baking tray, lightly coat the bottom with cooking spray. Carefully arrange the mushroom caps in a single layer on the prepared tray. Sprinkle with extra grated parmigiano cheese (about a half teaspoon per cap) on top of each mushroom.
Bake for 30 to 40 minutes in oven at 350 degrees.  Remove and serve.
 simple ingredients....

Yields: 23 medium-size stuffed mushroom caps or 45 small ones

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Tomorrow is Easter! Hope you are all with family and friends enjoying great food, wine and traditions.

Anna and Liz would like to wish all of our followers a Very Happy Easter!

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