These Italian Stuffed Mushrooms are the perfect party appetizer for any occasion. Put these stuffed mushrooms together early in the day and bake them off right before guests arrive.
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.
Stems are removed and caps are washed and dried.
This stuffing mixture is easily put together and consists of things I almost always have in the kitchen.
A perfect little package full of cheesy goodness.
Italian Stuffed Mushrooms
Ingredients
- 24 button mushrooms, stems removed, washed and dried
- 1 garlic clove, minced
- 1/4 cup Italian seasoned bread crumbs
- 1/4 cup shredded mozzarella cheese
- 2 tbsps shredded Parmesan cheese
- 1 tsp dried parsley
- 3 tbsps butter, melted
- 1/4 tsp table salt
- cooking spray
Instructions
- 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.
Lea Ann (Cooking on The Ranch) says
Would you stop it? I already have so much stuff on my menu and now I want to add these! 🙂 Merry Christmas from the Rocky Mountains. Hugs.
Cathy says
Merry Christmas to you too!!
Karen (Back Road Journal) says
Your stuffed mushrooms look terrific and I’m sure disappear very fast. Have a wonderful Christmas.
Cathy says
Thank you, have a wonderful holiday!!
Shirley Grffin says
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.
Cathy says
You are so sweet, happy holidays to you!
JulieD says
I love stuffed mushrooms! These look awesome!! Hope you have a Merry Christmas!
Cathy says
Same to you Julie!
KG says
I want to make these and serve them with marinara to dip. Sounds like heaven! I wish a very merry Christmas to you and your tastebuds!
Kari Moore says
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!!
Teresa Ditto says
Are the stems included in the stuffing?
Cathy says
No they are not.
Lisa says
Making these tonight for girls night at my apartment! I added diced red pepper.
Kathleen Allgood says
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~
Diana says
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?
Roberta says
Looks delicious. I will try the sausage stuffed mushrooms.
Mary says
Made these for Christmas Eve, and they were a HUGE hit! And so, so easy! Thank you!
Heather says
Can you make the stuffing a couple days in advance so on the day you just put it into the mushrooms and heat it up in the oven?
Cathy says
I’ve never tried it,so I don’t know if it would dry out.
Patti Boo says
Add pepperoni or canadian bacon finely chopped to make it have an extra kick.
Twyla Gallaher says
There is nothing like stuffed mushrooms especially these ones. I just wanted to say you can also stuff them with just sausage so good.
Janr609 says
Made this tonight ! They were amazing. Will add to my thanksgiving menu ! Thanks
Monica Mount says
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!