You’ll LOVE these Yummy Stuffed Mushrooms!

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I have made these stuffed mushrooms for over 20 years! Guest that thought they did not like mushrooms changed their mind after eating these!

Yummy Stuffed Mushrooms!

These stuffed mushrooms are a perfect appetizer to pass around at a party or they make a delicious side dish. They are lucious!

I used button mushrooms but you can use just as well Baby Bella (Cremini) mushrooms for your stuffed mushrooms.

Panko breadcrumbs are what I used because you want dry, firm breadcrumbs. Also, you want them to be unseasoned in this stuffed mushrooms recipe.

Here’s an Article from Epicurious“14 Types of Mushrooms and their uses” that you may find helpful. https://www.epicurious.com/ingredients/how-to-buy-and-store-different-types-of-mushrooms-recipes-article

If you serve these stuffed mushrooms as a side dish my Garlicky Spinach would go great with them! Here’s the recipe!

https://the2spoons.com/garlicky-sauteed-spinach-red-pepper-flakes/

Here you go!! Stuffed Mushrooms! Enjoy!

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You’ll love these Stuffed Mushrooms

Serve these yummy mushrooms hot or at room temperature, as an appetizer or a side dish! 

Course Appetizer, Side Dish

Cuisine Italian

Keyword mushrooms, stuffed mushrooms

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6

Ingredients

• 24 Button or Baby Bella (Cremini) with caps 1 1/2 inches in diameter
• 2 Tbsp Extra-virgin olive oil, plus more for the tops of the mushrooms
• 1/2 Cup Finely chopped green onions
• 1/2 Cup Finely chopped red bell peppers
• 1/2 Cup Coarse bread crumbs ( I used Panko)
• 1/2 Cup Parmigiana -reggiano cheese
• 1/4 Cup Finely chopped fresh Italian parsley
• Salt
• Freshly ground pepper
• 4 Tbsp Unsalted butter
• 1/2 Cup Chicken stock
• 1/4 Cup Dry white wine, optional

Instructions

• Preheat oven to 425 degrees. Remove the stems from the mushrooms and chop the stems fine. 

  Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the green onions and cook until wilted, about one minute. Stir in the red peppers and chopped mushrooms and cook, stirring until tender, about 3 minutes. Remove and cool. 
• Toss the bread crumbs and grated cheese, 2 tablespoons of the parsley, and the sautéed vegetables until thoroughly blended. Season to taste with salt and pepper. Stuff the cavity of each mushroom with the filling , pressing it in with a teaspoon until even with the sides of the mushrooms. 

  Using 2 tablespoons of the butter, grease a 12 X 18 inch low sided baking pan. Add the stock, wine, if using, and remaining 2 tablespoons parsley to the pan. If you like drizzle the top of the mushrooms with olive oil. Bake until the mushrooms are cooked through and the bread crumbs are golden brown, about 20 minutes. 

  Serve on a warmed platter. Pour the pan juices into a small pan and bring to a boil on top of the stove. Boil until lightly thickened, 1 to 2 minutes. Spoon the juices over the mushrooms.