Stuffed Mushrooms


Savory stuffed mushrooms are easier to make than you might think. Choose large crimini or baby bella for optimal stuffing capacity.

Stuffed Mushrooms


  • 12 whole mushrooms about 2-inches in diameter
  • ¼ cup olive oil divided
  • ¼ cup finely yellow onion
  • 2 cloves garlic minced
  • 3 tablespoons chopped fresh parsley plus more for garnish
  • ½ cup breadcrumbs
  • ½ cup fresh grated parmesan cheese
  • ½ teaspoon dried oregano
  • Salt and black pepper to taste


  • Gently wipe any dirt off the mushrooms with a paper towel or dish towel.
  • Remove the stems from the mushrooms. Cut off and discard the tough tips and finely chop the stems.
  • Heat a skillet over medium heat. Add 2 tablespoons of olive oil.
  • Add the onion, garlic, chopped mushroom stems, and parsley to the skillet with a pinch of salt. Cook until ingredients are softened, stirring occasionally, about 5-7 minutes.
  • In a medium bowl, mix the sautéed mushroom mixture with the breadcrumbs, parmesan cheese, oregano, and salt and pepper to taste.
  • Place the mushrooms in a baking dish. Stuff them with the mixture, pressing down to get as much as possible.
  • Drizzle the remaining two tablespoons of olive oil on top of the stuffed mushrooms.
  • Cover the baking sheet with foil.
  • Bake at 375°F degrees for 20 minutes. Remove foil and bake 10-15 more minutes, until mushrooms are golden and bubbling.

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