Easy Italian Stuffed Mushrooms Recipe

Stuffed Mushrooms -A simple, go-to, tested and true Italian bread crumb stuffed mushroom recipe that mushroom lovers will love.

This easy stuffed mushroom recipe is one of my go-tos and has been for years.  These Italian stuffed mushrooms are the perfect treat for everyone one who loves mushrooms.  If you love Italian food, then you’ll love these mushrooms stuffed with breadcrumbs.

Today I’m joining in with some of my favourite Canadian bloggers to share lots of holiday appetizer ideas, so be sure to check out all the other great recipes at the end of the post.

These mushrooms are always the first to go at a party, and I’m often asked for the recipe.  They are simple to make and really delicious.  I like to stuff my mushrooms with a bread crumb mixture and then top them with cheese.  The stuffing mix is an easy combination of ingredients made with the mushrooms stems, garlicky breadcrumbs, italian herbs, diced onion, and butter.  They have a delicious earthy flavor and they’re one of our favorite hot appetizers.  I also love that you can make this easy appetizer a little bit ahead of time.  Make them in the afternoon, and put them in the fridge in an airtight container.  When it’s party time, take them out of the fridge and bake and serve hot to your guests.  These are the ultimate party appetizer that your guests will love.

Mushrooms

Our stuffed mushrooms recipe uses simple white button mushrooms.  These are easy to find at the grocery store and inexpensive, and really delicious in this recipe.  Look for medium sized mushrooms for the perfect appetizer.  You don’t want mushrooms that are too small, because they’re difficult to stuff, and you don’t want mushrooms that are too big, because this should be around one bite.

There is a. bit of an art to popping the stems out of the mushroom cap in all one piece.  Hold the mushroom stem firmly near the base in one hand, with the mushroom cap in the other hand and pop it to one side to remove it.  If the stem doesn’t come out all in one piece, you can use a small spoon to scrape any remaining stem out of the mushroom cap.  Save the mushroom stems for the stuffing.

When you’re baking these you want to bake them until the mushrooms are tender and cooked through.  Mushrooms have so much water in them.  While they’re baking they’ll release some of the that water and then the baking dish will dry up again, that’s a sign that they’re done.  You can also test their tenderness with the tip of a knife.

Fresh Herbs

We’ve added some fresh thyme to our stuffed mushrooms.  Thyme and mushrooms are a classic combination and one I like very much.  Fresh parsley would also be a great option for these stuffed mushrooms.

Cheese

I like to top my stuffed mushrooms with a little finely grated Swiss cheese.  If you aren’t a fan of Swiss cheese, you can leave it off or switch it out for another type, but I love the little bit of nuty cheesy goodness it adds and best flavor.  Other options are using fresh parmesan cheese mixed into the stuffing.  Just add 1/4 of parmesan cheese to the stuffing mixture before stuffing it in the mushroom caps.  You could also top these with a little grated mozzarella cheese for a more mild taste and great savory flavor.

These are perfect for an appetizer evening, or as a starter before a special meal.  They’re one of my favorite dishes for an appetizer night.  These are  also perfect for game day.  

They’re a great option if you have to bring a hot appetizer to someone’s house.  Prepare them at home, and bring them unbaked to the party in a casserole dish, or even disposable baking dish and then bake and serve at the party.  

Any mushroom lovers will love these, and they’re sure to become one of your favorite ways to serve mushrooms.  What could be better than a hot stuffed mushrooms and a glass of white wine as a way to start a great evening?.

These stuffed mushrooms are like little mouthfuls of goodness!

With these delicious stuffed mushrooms for holiday entertaining, life really is a party!

More Appetizer Recipe Inspiration

Goat Cheese Log by Barbara of Hodge:Podge
Cranberry Pecan Baked Brie by Christina of The DIY Mommy
Cheese Fondue Appetizer by Jo-Anna of A Pretty Life
Festive Crostini with Cranberry Compote & Brie by Shauna of Satori Design for Living
Stuffed Mushrooms by Dannyelle of Life is a Party
Olive and Cream Cheese Dip by Beth Ann of The Hunted and Gathered
Loaded BLT Dip by Jen of Kitchen Counter Chronicles
Cranberry Baked Brie by Jenn of Clean & Scentsible
Ritz Pizza Crackers by Shannon of AKA Design
Whipped Goat Cheese and Cranberry Jalapeno Crostini by Kristeena of Motherhood in Stilettos

Special thanks to Jo-Anna of A Pretty Life for organizing this great Holiday Appetizer recipe hop.

You might also enjoy our Caramelized Onion and Goat’s Cheese Tarts here.

Also check out our Cheese Straws here.

You might also like our Potato Soup with Roasted Garlic here.