Italian stuffed mushrooms is an appetizer that everyone loves!  Mushroom caps are filled with a delightful blend of breadcrumbs, chopped mushroom stems, garlic, parsley, and Parmigiano Reggiano that has been lightly sauteed with white wine and lemon juice, and baked until tender.  These are perfect to serve at any gathering but are so good you’ll want to make them for quiet evenings at home too!

Large stuffed mushroom in dish with spoon.

Italian stuffed mushrooms are a dish I grew up eating.  

They almost always appeared at every holiday either as an appetizer or with dinner.  

I believe the main reason for their popularity, besides the fact that they’re loaded with garlicky breadcrumbs and baked in white wine, is that they are quite possibly the easiest dish to make.

Way easier than the equally delicious stuffed artichokes that often shared our holiday table with the mushrooms.

Cleaning the mushrooms is probably the hardest part!

Ingredients shown: Loose mushrooms, breadcrumbs, white wine, parsley, garlic, and parmesan cheese.

How to make it

Each number corresponds to the numbered written steps below.

  1. Preheat the oven to 425f and set the rack to the second-highest level.  Chop off the very end of the stem and discard.  Remove the remaining portion of the stem and mince.  Save 3/4 cups of the minced stems.  Discard or save the remaining bits for another purpose (Photo #1).
Italian stuffed mushrooms recipe process shot collage group number one showing mushrooms with stems chopped and a fry pan with butter.
  1. Saute the garlic in a 1/2 cup of olive oil over medium-low heat until golden (about 2-3 minutes).  Once golden add in the hot red pepper flakes and cook for 30 seconds longer (Photo #2).
  2. Next, add in the minced mushroom stems, turn heat to medium, and continue to saute for another 5 minutes (Photo #3).
Recipe process shot collage group number two showing stems cooking in pan and white wine being added to pan.
  1. After 5 minutes, add in the 1/2 cup of dry white wine (sauvignon blanc, pinot grigio, or chardonnay all work well) and cook for 2 more minutes (Photo #4).
  2. Add in all of the breadcrumbs, Parmigiano Reggiano cheese, parsley, 1 1/2 teaspoons kosher salt, and 1/2 cup low sodium chicken stock.  Turn off the heat (Photo #5)
Recipe process shot collage group number three showing breadcrumbs added to pan with chicken stock and lemon squeezing into pan.
  1. Also, add in the juice of 1 large lemon (roughly 3 tablespoons of juice) and mix the stuffing well (Photo #6).
  2. Taste test the stuffing and make any adjustments to salt, pepper, or lemon juice if needed.  The stuffing should be very moist.  It should stick to your fingers.  If it’s too dry, add in a bit more of the reserved chicken stock (Photo #7).
Recipe process shot collage group number four showing finished stuffing in pan and mushroom caps filled with stuffing in baking dish with chicken stock being poured.
  1. Stuff the mushrooms by packing the stuffing into each mushroom cap and let it mound on top a bit.  Pour the remaining chicken stock into the dish.  Sprinkle a 1/2 cup of extra stuffing (if you have even more remaining stuffing, save it for another purpose) into the dish.  It will mix into the chicken stock to make a sauce (Photo #8).
  2. Grate 2 more tablespoons of Parmigiano onto the mushrooms.  Bake the mushrooms for 20-25 minutes until brown and cooked through (Photo #9).  
Italian stuffed mushrooms recipe process shot collage group number five showing cheese topped mushrooms before and after baking.
  1. For extra color, broil for the last 60 seconds but watch carefully so they don’t burn.   The extra pan sauce can be spooned onto the mushrooms upon serving, or the stuffed mushrooms can be eaten as is.  Serving with lemon wedges is recommended (Photo #10).  Enjoy!
White baking dish with cooked stuffed mushrooms.

Top tips

  • Cleaning mushrooms. Use a slightly damp paper towel to wipe the dirt from the mushrooms. Don’t wash or submerge them in water.
  • Keep the stuffing moist. Breadcrumbs can be fickle so it’s important the stuffing be kept wet enough so the mushrooms don’t dry out. When making the stuffing, add a bit more stock to moisten if needed.
  • Serving. Be sure to serve your stuffed mushrooms with lemon wedges. Fresh lemon adds freshness to the mushrooms and complements the garlic breadcrumb mixture perfectly.
Overhead shot of baking dish with cooked Italian stuffed mushrooms.

More great mushroom recipes

In addition to the mushroom recipes mentioned above, we think you’ll love these other recipes as well!

If you’ve enjoyed this Italian Stuffed Mushrooms recipe or any recipe on this site, give it a 5-star rating and tell us about it in the comments below.

We strive to satisfy a number of learning styles.  If you are someone who prefers to learn by watching, you can find most of our recipes on YouTube and our Facebook Page.

Italian Stuffed Mushrooms

5 from 35 votes
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
Servings: 6
Mushrooms are stuffed with a mixture of breadcrumbs, parsley, Parmigiano Reggiano, white wine and lemon juice and baked until tender.


  • 24 ounces white or baby Bella mushrooms see notes below
  • 1/2 cup parsley minced
  • 6 cloves garlic minced
  • 1 cup plain breadcrumbs
  • 5/8 cup Parmigiano Reggiano divided. 1/2 cup for stuffing and 2 extra tablespoons for topping
  • 1/2 cup olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon crushed red pepper
  • 1/2 cup dry white wine
  • 2 cups low sodium chicken stock divided
  • 3 tablespoons fresh lemon juice
  • 1 large lemon cut into wedges


  • Preheat oven to 425f and set rack to the second highest level. Cut off the very end of the mushroom stems and discard. Remove the good part of the stem and mince. Save 3/4 cup of minced stems. Use the remaining for another purpose.
  • Saute the garlic in the olive oil over medium-low heat until golden. Add in the red pepper flakes and cook for 30 seconds. Next, turn heat to medium, add in the 3/4 cup of minced mushroom stems, and cook for 5 minutes.
  • Next, add in the wine and cook for 2 minutes to reduce slightly.
  • Add in a ½ cup chicken stock, lemon juice, breadcrumbs, 1/2 cup grated cheese, salt, and parsley. Mix well, turn off the heat, and taste test. Make any adjustments to salt and pepper if required. If the stuffing is too dry add a bit more stock (it should be very moist).
  • Stuff the mushrooms well and save any remaining stuffing.
  • Place the stuffed mushrooms into a large baking dish and pour in the remaining chicken stock. Sprinkle no more than a ½ cup of the remaining stuffing mixture into the stock. Grate 2 tablespoons of Parmigiano Reggiano on top of the mushrooms.
  • Bake for 20-25 minutes or until tender. If needed, broil for the last 60 seconds to brown the top. Spoon the sauce on top of the mushrooms or serve as is. Also, serve with lemon wedges. Enjoy!


  • Cut off and discard just the very end of the mushroom stems.  The remainder should be minced finely for the stuffing.  
  • Large stuffing mushrooms, small white button, and baby Bellas all work well for this recipe.
  • Dry white wines such as pinot grigio, sauvignon blanc, and chardonnay all work well for this recipe.
  • The stuffing should be wet to keep the mushrooms moist.  When making the stuffing, add a bit more chicken stock to moisten if required.
  • Leftovers can be saved for up to 3 days and reheated in the oven at 350f until warm or the microwave.


Calories: 282kcal | Carbohydrates: 17.8g | Protein: 8.8g | Fat: 19.5g | Saturated Fat: 3.6g | Cholesterol: 5mg | Sodium: 806mg | Potassium: 415mg | Fiber: 1.9g | Sugar: 3.2g | Calcium: 94mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!Check us out on Instagram at @sipandfeast or tag #sipandfeast!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Pat says:

    We had a dinner party several nights ago. I found out shortly before it was to happen that one of our guests didn’t like scallops which was to have been our appy. I immediately turned to your stuffed mushrooms. Your instructions are concise and clear. The recipe went together seamlessly and more importantly quickly. And the finished product was superb. In fact those who thought they were going to favour the bacon wrapped scallops couldn’t resist the mushrooms. Thank you.

    1. Tara says:

      We’re so happy you liked the recipe, Pat!

  2. Ki Ki says:

    In my family we use Ritz Crackers instead of bread crumbs. yum.

  3. Maureen Masten says:

    Easy recipes and so delicious and well presented!

  4. Christine C says:

    5 stars
    So good! It’s nice to have a stuffed mushroom recipe that is a bit different, many of the ones that I’ve made have Italian sausage and cream cheese, although I enjoy those too it’s nice to have a lighter option.

  5. Julie DeBoer says:

    Just made the stuffing. I have way more mushrooms so I doubled it. Going to stuff now. Put in pan, cover and refrigerate. Will add broth tomorrow when I’m ready to bake them off. Can’t wait. Stuffing delicious.

  6. Lynda Mahabir says:

    5 stars
    Amazing recipe!! I made it even more to-die-for by adding minced black olives and substituted the plain breadcrumbs for Italian breadcrumbs. There was no need to add the salt at all. I also added more wine to the broth. Amazing!!!

    1. James says:

      So happy you enjoyed, Lynda!

  7. Camille D'Esopo says:

    5 stars
    I have made my mother’s recipe for Italian stuffed mushrooms since I left home over 40 years ago. With all due respect to my mother’s memory, THIS recipe is far superior! If you like Italian stuffed ‘shrooms, MAKE THIS! If you’re making a large quantity, it’s very time-consuming, but worth it! And ALWAYS use fresh parsley.

    1. James says:

      Hi Camille, I’m so happy you enjoyed the recipe and thanks for the great comment!