Stuffed Mushrooms | Italian Recipes
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Stuffed mushrooms are a classic Italian appetizer that never fails to impress. These bite-sized treats feature tender mushroom caps filled with a delicious mixture of breadcrumbs, cheeses, and fresh herbs. They’re not only easy to make but also customizable to suit your taste preferences. Whether served at holiday gatherings, cocktail parties, or as a delightful starter to any meal, stuffed mushrooms are a crowd-pleaser that brings a burst of flavor to the table.
Difficulty: Beginner
Prep Time: 15 mins
Cook Time: 20 mins
Rest Time: 5 mins
Total Time: 40 mins
Cooking Temp: 190°C
Estimated Cost: $15
Calories: 250 kcal per serving
Best Season: Year-round
Table of Contents
Description
These savory stuffed mushrooms are an ideal appetizer for any occasion. The earthy flavor of the mushrooms pairs beautifully with the rich filling made from a blend of garlic, herbs, and cheese. Once baked, the mushrooms become tender, and the filling turns golden brown, providing a delightful contrast in textures. Serve them warm with a sprinkle of fresh parsley for an extra pop of color and flavor. These stuffed mushrooms are not only satisfying but also offer a light, elegant touch to your appetizer spread.
Ingredients:
- 500g large white or cremini mushrooms
- 1 cup breadcrumbs (preferably Italian seasoned)
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup olive oil
- Salt and black pepper, to taste
- 1 tbsp lemon juice
Instructions:
- Preheat your oven: Preheat the oven to 190°C and lightly grease a baking sheet or a baking dish.
- Prepare the mushrooms: Clean the mushrooms by gently wiping them with a damp cloth. Remove the stems and set the caps aside. Finely chop the stems.
- Make the filling: In a skillet, heat olive oil over medium heat. Add the chopped mushroom stems and garlic, sautéing until softened, about 3-4 minutes. Remove from heat and let cool slightly.
- Combine the filling ingredients: In a mixing bowl, combine the sautéed mushroom mixture, breadcrumbs, Parmesan cheese, mozzarella cheese, parsley, lemon juice, red pepper flakes, salt, and pepper. Mix until well combined.
- Stuff the mushrooms: Spoon the filling into each mushroom cap, pressing gently to pack the mixture in.
- Bake: Arrange the stuffed mushrooms on the prepared baking sheet and bake in the preheated oven for 15-20 minutes or until the mushrooms are tender and the tops are golden brown.
- Serve: Remove from the oven, let cool for a few minutes, and serve warm, garnished with additional parsley if desired.
Nutrition Facts (per serving)
- Calories: 250 kcal
- Calories from Fat: 120 kcal
- Total Fat: 13g
- Saturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 15mg
- Sodium: 300mg
- Potassium: 400mg
- Total Carbohydrate: 25g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 8g
- Vitamin A: 300 IU
- Vitamin C: 3 mg
- Calcium: 150 mg
- Iron: 2 mg
- Vitamin D: 0 IU
- Vitamin E: 0.5 mg
- Vitamin K: 5 mcg
- Thiamin: 0.1 mg
- Riboflavin: 0.1 mg
- Niacin: 1 mg
- Vitamin B6: 0.1 mg
- Folate: 20 mcg
- Vitamin B12: 0.2 mcg
- Phosphorus: 100 mg
- Magnesium: 20 mg
- Zinc: 1 mg
- Copper: 0.2 mg
- Manganese: 0.1 mg
Notes:
- Storage: Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- Make Ahead: Prepare the filling a day in advance and stuff the mushrooms just before baking for convenience.
- Customization: Feel free to add other ingredients to the filling, such as cooked sausage, spinach, or different cheeses for variety.
- Serving Suggestion: Serve with a side of marinara sauce for dipping or drizzling for an extra flavor boost.
