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Italian Stuffed Mushrooms

Italian Stuffed Mushrooms
Merry-Merry-Christmas Eve! One of our favorite quick appetizers are these Italian Stuffed Mushrooms. They usually show up at all holiday celebrations because they are so easy to make. You can even throw them together early in the day and bake them off right as guests are arriving.

Having a hot appetizer that is so easy to make is a godsend on party day. I often double the recipe because they disappear so fast.

I hope you have a great day, have to get back to cooking as I am going to be making my Lobster Bisque, it’s just not the holidays without it.

Italian Stuffed Mushrooms whole
Stems are removed and caps are washed and dried.

Italian Stuffed Mushrooms cheese
This stuffing mixture is easily put together and consists of things I almost always have in the kitchen.

Italian Stuffed Mushrooms1
A perfect little package full of cheesy goodness.

Print Recipe

Italian Stuffed Mushrooms

Recipe from: Created by Noble Pig | Serves: 2 dozen

Ingredients

  • 24 button mushrooms, stems removed, washed and dried
  • 1 garlic clove, minced
  • 1/4 cup Italian seasoned bread crumbs
  • 1/4 cup (1 ounce) shredded mozzarella cheese
  • 2 Tablespoons shredded Parmesan cheese
  • 1 teaspoon dried parseley
  • 3 Tablespoons butter, melted
  • 1/4 teaspoon table salt
  • 1/4 teaspoon coarsely ground black pepper

Directions

  • Preheat oven to 425 degrees F. Prepare mushrooms by removing stems, washing and drying caps.
  • Combine the rest of the ingredients in a small bowl. Stuff the mushrooms and place on a rimmed baking tray that has been sprayed with cooking spray.
  • Bake for 15 minutes and serve immediately.

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Comments

  3. I love, love, love your recipes. I wish I could make them all, there are just not that many parties in my immediate future. But, you better believe I will be making these very soon.

    Reply

  6. I made these last night…. they were awesome. I told a male friend that he should be careful, these mushrooms could make him fall in love with the cook!!

    Reply

  9. Made a version of this, more like individual crust less pizzas in prebaked Portabello mushroom caps: Grilled the sausage with Italian seasoning, rosemary & garlic salt after light basting with olive oil; added a couple tablespoons of tomato paste stirred in & topped with shredded mozarella cheese; baked in 250 degree oven for 20 min. Delicious! Thanks for the inspiration~

    Reply

  10. I’d like to add some Italian sausage to the mix. Should I brown the meat before mixing to eliminate the grease? Will ground beef or turkey be okay, also?

    Reply

    • Based on reviews here and the fact that I love Noble Pig recipes, I am making a batch and will use gruyere cheese as I don’t have any mozzarella on hand.. I will also be freezing some for future use as it is just 2 of us and I need to use up the mushrooms. Thank you for another great recipe!

      Reply

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