Classic Stuffed Mushrooms

Stuffed mushrooms should be in every home cook’s repertoire. They’re easy to make, they’re great for parties, and the variations are endless. Just regular button mushrooms, or the brown creminis, are perfect for stuffing. You can get as creative as you like with the filling, just look at the ideas from other food bloggers that we’ve linked to at the bottom of the recipe. This stuffed mushroom recipe is somewhat of a classic. It is, I believe, what you usually think of when you think of stuffed mushrooms, including nuts, herbs, garlic, chopped mushroom stems, breadcrumbs, and grated Parmesan. There is a reason this combination is a classic, these mushrooms are hard to stop eating!

Do you have a favorite filling for stuffed mushrooms? If so, please tell us about it in the comments.

Classic Stuffed Mushrooms Recipe

  • Yield: Serves 4-6 as an appetizer.

You can use either cremini or regular button mushrooms. The recipe can easily be scaled up - doubled or tripled. Scrub the mushrooms well first, then just snap out the stems. They'll come out easily, no need to use a knife. For parties, make the stuffing and have the mushrooms cleaned and stems removed ahead of time. But don't cook them until you want to serve: Once cooked, stuffed mushrooms do not hold up well for long periods. Bake some, serve and repeat.

Ingredients

  • 18-24 button or cremini mushrooms, scrubbed clean, stems separated from the caps
  • 1 Tbsp butter
  • 2 small shallots, minced, about 2 Tbsp
  • 1 large garlic clove, minced
  • 2 Tbsp chopped walnuts
  • Salt
  • 2 Tbsp chopped parsley
  • 1 teaspoon herbes de Provence or dried thyme
  • 2 Tbsp breadcrumbs
  • 2 Tbsp sherry or chicken stock
  • 2 Tbsp olive oil
  • 2 Tbsp grated parmesan cheese

Method

1 Preheat oven to 375°F.

2 Finely chop the mushroom stems. Heat 1 tablespoon butter in a small frying pan over medium-high heat. Sauté the chopped mushroom stems and the shallots for 4-5 minutes, stirring often. Add the garlic and walnuts and sprinkle with salt. Stir well and sauté 2 more minutes. Turn off the heat and add the parsley, herbes de Provence and breadcrumbs. Pour the sherry into a food processor, then the rest of the stuffing. Pulse several times to get a fine mixture, almost a paste.

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3 Toss the mushroom caps with olive oil. Fill each mushroom with the stuffing. Sprinkle grated parmesan cheese over each mushroom and bake for 20-25 minutes, or until the cheese browns a little. Allow to cool for 5 minutes or so before serving.

Links:

French Onion Soup Stuffed Mushrooms from Ree, The Pioneer Woman
Crab and Cream Cheese Stuffed Mushrooms - from Furey and the Feast
Sun-Dried Tomato Stuffed Mushrooms - from Smitten Kitchen
Garlic Stuffed Mushrooms - from Ms. Adventures in Italy
Stuffed Mushrooms with Feta and Kalamata Olives from Kalyn's Kitchen


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21 Comments

  1. Katie Baughman

    My Mom-in-law makes the best stuffed mushrooms every year at Christmas.They have cream cheese, bacon, cheddar cheese and chives. They never last long. Yummy!

  2. Phoo-d

    You must be reading my mind! Stuffed mushrooms are on our New Year’s party menu as well. I love the use of walnuts in your recipe. We did a chorizo tequila stuffed version that is currently up on the site. Nothing beats a mushroom for portable party food!

  3. Stephanie @cookinfanatic

    I made clam stuffed mushrooms for the holidays and they were a hit, such a great recipe to have in your back pocket for entertaining, agreed!

  4. Marci

    I have made them with sweet and spicy Italian sausage (chopped fine), sun dried tomatoes and fetta cheese which is delightful. This year I tried the sausage again but used carmelized onions and bleu cheese crumbles instead. It was scrumptious!!!

  5. Amanda

    We have stuffed mushrooms in some for every year at our Christmas Eve Eve party and they are always delicious! The last stuffed mushrooms I had were so simple and just had cream cheese, bacon, and the mushroom stems in them.

  6. Lulu

    mmmmm….I love stuffed mushrooms! Just like the commenter above, I probably have never made them the same way twice. No real recipe, just use whatever I have on hand to make the stuffing. Italian sausage works well, but I really prefer a meatless stuffing. I always add just a touch of green pepper, because I love the flavor.

    No matter the stuffing, I always drizzle the tops with olive oil just before popping them into the oven. It really does make a difference.

  7. Deb in Indiana

    I agree with your classic recipe, although I had not thought of adding nuts.

    We love stuffed mushrooms at our house, and play with the tastes as we go — a little crabmeat, a little sausage, a little horseradish or mayo, …

    I like to cook them in a smaller shallow dish (single-serving oval casseroles– I don’t know what you call them), in any case, something with sides, to catch the juices and butter to keep the mushrooms moist. The result is a little messier, but oh so good.

    I’m now considering if my New Year’s Eve menu needs a few mushrooms…

    Happy New Year!

  8. Debora

    I was taught in culinary school never to rinse your mushrooms – always just brush them off. They absorb too much water. No liquid should touch your mushrooms before they have come in contact with either butter or oil of your choice.

    In general I agree, it is best to brush them. Actually I’m a mushroom hunter and even have a specific brush for that purpose. Button mushrooms however tend to be closed, not open to the gills that would absorb water. So, I will rinse button mushrooms. I do find it much easier to get the dirt off. ~Elise

  9. Dio

    My favorite filling is a puree made of cooked shrimp and avocado with just a touch of asiago and balsamic.

    I also like sauteing the caps first with some peeled scored garlic.

  10. tracey

    love mushrooms stuffed with deer sausage,cream cheese and chives. wrap with wrights bacon and smoke on grill with apple or cherry wood.

  11. CJ McD

    My classic recipe is very similar to yours, sans the chicken stock/sherry and walnuts. I do brush the caps with butter or oil before stuffing. I use just enough toasted bread crumb to add some texture, then mix a very small amount of mozzarella/provolone to the mixture to bind it when it bakes. You don’t notice the cheese, except for the flavor of the parmesan. I like to use creminis and saute the shallot/mushroom mixture until it is almost all the liquid is evaporated. It intensifies the mushroom flavor.

    I will definitely try adding walnut next time.

  12. Rose

    I first made stuffed mushrooms as a Thanksgiving appetizer some years ago. It’s great for a finger-friendly hors d’oeuvre. This is my go-to recipe for stuffed mushrooms. Always a hit.

    http://www.epicurious.com/recipes/food/views/Sausage-Stuffed-Mushrooms-107246

    The only alteration I make is to precook the mushrooms slightly in a large frying pan with a little olive oil, salt, and pepper to remove some of their water. Drain the mushrooms cup side down before proceeding.

  13. JOHN GREEN

    I make a stuffed mushroom with crabmeat filling. I mince onions celery and red peppers, bread crumbs, butter, crabmeat and large button mushrooms.
    Dig out the center of mushroom mince the mushroom meat and add to mixture brush caps with olive oil fill caps and bake at 350 for 30 minutes.

  14. Jud

    I’ve been fiddling with my version, trying to get it exactly right for my tastes.

    The filling I use is close to yours and I like it, but I have been disappointed by the lack of punch the relatively bland flavor of button mushrooms have, it is sort of overpowered by the strong filling flavors.

    So I tried something new today, an idea that’s been percolating for the last week, and am pleased by the results.

    I’ve never read about the technique in any of the innumerable stuffed mushroom recipe I’ve read on websites, so thought it’d be fun to run it by you. To pull out the natural flavor of the mushroom I brined the shrooms (caps removed) for an hour in a brine of 1/2 tsp salt per cup water (I tested how long to immerse the shrooms by tasting pieces cut from the side of a mushroom in the brine every 20 minutes until I got the flavor enhancement I was looking for). I dried the outside of the shrooms with paper towels
    before proceeding with the standard methods of stuffing and baking.

    No washing the shrooms needed because the dirt is removed by a quick swirling of the shrooms in the brine. Because the shrooms retain more moisture there was no worry about the stuffed shrooms drying out when baking long enough and at a high enough temp to brown the top. For that reason I also skipped brushing the shrooms with oil before stuffing.

    Pulled the first brined batch out of the oven about an hour ago and I think the experiment succeeded. Tops browned, shrooms moist, and a much more intense mushroom flavor that had a nice balance with the filling.

  15. Diane

    My mother makes these every year for Christmas. They are the first thing we eat and are always gone quickly.

    Her recipe is quite similar to yours, except:

    No nuts
    Cheese mixed in with stuffing
    About 10x more garlic

    They are utterly divine.

  16. Deacon Peter Sedlmayr

    Like so many of you I am a fan of mushrooms: grilled, fried or baked, it doesn’t matter. But my favourites are still stuffed mushrooms. In the last few days I have been using Portobello Mushrooms – you can’t beat them, try it.

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