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!
Full Instructional Video
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!
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How to make it
Each number corresponds to the numbered written steps below.
- 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).
- 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).
- Next, add in the minced mushroom stems, turn heat to medium, and continue to saute for another 5 minutes (Photo #3).
- 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).
- 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).
- Also, add in the juice of 1 large lemon (roughly 3 tablespoons of juice) and mix the stuffing well (Photo #6).
- 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).
- 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).
- Grate 2 more tablespoons of Parmigiano onto the mushrooms. Bake the mushrooms for 20-25 minutes until brown and cooked through (Photo #9).
- 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!
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.
More great mushroom recipes
In addition to the mushroom recipes mentioned above, we think you’ll love these other recipes as well!
- Creamy Mushroom Soup – with cremini mushrooms, cream, white wine, and garlic.
- Mushroom Risotto – creamy risotto with mixed mushrooms, shallots, and Parmigiano Reggiano.
- Marinated mushrooms – The perfect addition to any antipasto platter!
- Mushroom meatballs – Meatless meatball option that everyone loves!
- Roasted mushrooms – with butter and thyme.
- Sauteed garlic mushrooms – Browned mushrooms with olive oil, garlic, parsley, and a pinch of hot red pepper flakes.
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Italian Stuffed Mushrooms
Ingredients
- 1 1/2 pounds (680g) white or baby Bella mushrooms see notes below
- 6 cloves garlic minced
- 1 cup (100g) plain breadcrumbs
- 10 tablespoons (56g) grated Parmigiano Reggiano divided (1/2 cup for stuffing and 2 extra tablespoons for topping)
- 1/2 cup (120g) olive oil
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon crushed hot red pepper flakes
- 1/2 cup (120g) dry white wine
- 2 cups (480g) low sodium chicken stock divided
- 3 tablespoons (45g) fresh lemon juice
- 1/2 cup minced flat-leaf Italian parsley
- 1 large lemon cut into wedges
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Instructions
- 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 or discard.
- Heat a pan to medium-low with the olive oil and add the garlic. Saute the garlic until golden, then add the red pepper flakes and cook for 30 seconds. Next, turn the heat to medium, add the 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 1/2 cup of the remaining stuffing mixture into the stock. Sprinkle the remaining 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. Serve with lemon wedges. Enjoy!
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Only cause I try to follow a plant based diet I’ll substitute with veggie stock in place of the chicken
Love your videos! Great cooking skills have been very beneficial to me! Thanks!
Hi Connie, thanks for the comment and glad to hear you’ve been enjoying the videos!
I’ve only recently discovered your blog (and IG and FB) and these mushrooms are the first recipe I tried. I don’t eat mushrooms (at all!) but my husband loves them so I surprised him with them as a side with our dinner tonight. He absolutely loved them and asked that I keep these in my recipe rotation. Thank you for this recipe and the accompanying video. I look forward to trying more!
Hi Sarah, I’m so happy your husband enjoyed the mushrooms and really appreciate the comment and rating!
I would love to make these using gluten free breadcrumbs, my grandkids are gluten free but love stuffed mushrooms. Do you think it would be ok or should I add extra flavoring? Enjoy your recipes, Jim
Thank you,
Terry
Hi Terry, I haven’t tested this recipe with GF breadcrumbs, but I’m pretty sure it would still be good. I don’t think the flavor would be much different, but the texture might be a little different.
Love your show. Your son is adorable. Wife is sweet. I try many of your recipes mmmmmmmm
Thanks so much and so happy you’re enjoying the recipes!
These mushrooms are incredibly delicious! As soon as I saw the video in November, I couldn’t get them out of my mind. I was finally able to make them for Christmas, and have just prepared them a second time for Sunday dinner. My father’s response to them back in December: “You can make those any time!” I’ve adapted the recipe to our tastes: I cut back on the red pepper flakes and lemon juice, double the cheese, and use 1.5-2x the garlic (we’re a family of Italians AND garlic zealots 😄). Thank you so much for the recipe!
Hi Erica, thanks for the comment and so happy you enjoyed!
These were incredible. They were a lot more work than I anticipated (my knife work needs, well, work) but worth every second. I didn’t change one thing about the recipe and it was all I could do not to eat all the stuffing while I was stuffing the mushrooms. Absolutely delectable. Stellar recipe — I can’t say enough about it. Thanks so much. All your recipes that I have made have been huge hits at our home.
Hi Grace, I’m so happy to hear you enjoyed the stuffed mushrooms and really appreciate this comment!
Love your recipes and videos
Thanks for the comment, Donna! So happy you’re enjoying the videos and recipes.
Made these as part of Christmas Eve dinner. A big hit!
Hi Ann, I’m happy to hear you enjoyed this for Christmas Eve and appreciate the comment!
Jim, you’re the best buddy… Thoughts on finely chopping 2 small premio sausage into this recipe?
Hi Andrew, thanks for the comment! Yes, you can definitely add some sausage here. Also, I do have a recipe for sausage stuffed mushrooms (linked within this post) if you want to look at that for reference. It’s slightly different (in a pizzaiola sauce) but you may want to give that one a try too.
I made these for Thanksgiving dinner as a side dish. I did not get A mushroom. They were gone before I got to the table. Needless to say, it was a hit. I just made a batch for dinner tonight. This time, I will get at least 2 next to my roast chicken dinner.
Hi Georgina, I’m sorry you didn’t get any for yourself on Thanksgiving, but so happy your guests enjoyed them and that you made them again! Thank you for the comment!
Jim can’t wait to make these mushrooms but can I make it day before ?. And do I add chicken stock etc
Hi Patricia, yes, you can definitely make the dish in it’s entirety the day before, then heat in the oven before you serve.
I was going to make stuffing ahead of time then stuff them day of, but cook them at hosts house, thoughts, or should I cook in oven the day of and reheat at hosts house?
Hi Patricia, while you can do either, it may be better to cook at home and simply reheat at the hosts house, unless you know for sure your host has ample oven real estate for you to cook them there.
Made vegan version for Thanksgiving using vegan Parmesan and veg broth and they came out great. The lemony sauce was the perfect complement! Thank you for an easy, flavorful addition to our holiday table.
Hi Lourdes, I’m so happy you enjoyed this and that you made it your own by adjusting the ingredients! Thanks for the comment!
Jim, I’ve been making my mother’s stuffed mushrooms for 40+ years and never thought any other recipe would come close. She was 1st generation Calabrese and used Marsala in her mushrooms so when I saw white wine and lemon juice I thought “Hmm…these might be a nice change at Thanksgiving”. I sent your recipe to my sister and niece who both said “Go for it!” and so I did and … they were a huge hit! The pop of lemon really adds a wonderful brightness to the mushrooms and while I didn’t add the crushed red pepper flakes (because I’m a wimp), I followed the rest of your recipe to the “T” and am so pleased with both you and you, your recipe and your video that I’m posting it on my Facebook page. From the Bronx to Long Island, I thank you!
Hi Judy, I’m so happy you liked this recipe and that your family had enough faith in it to deviate from your mom’s recipe. Thank you so much for this comment!
Update to my last comment, once I actually baked the mushrooms, the flavor was delicious! I was referring to the stuffing before actually baking. I did eliminate the chicken stock and the stuffing on the bottom of the baking dish though because I was nervous it was going to add too much salt or flavor. I just drizzled olive oil on the bottom of the dish and they were delicious.
Hi Graziella, I’m so happy this worked out for you! Thanks for the comments!
Just finished making these and I’m not sure, my flavor seems off, i followed the recipe to a T, used Chardonnay wine as mentioned though. The flavor of the stuffing seems a bit spicy, salty with too much wine. Not sure why. I used kosher salt as well, and I did 1/2 teaspoon of red pepper since I doubled the recipe. Will the flavor of the wine reduce a bit after I bake them tomorrow?
Great recipe. The wine and the lemon juice really add to the flavor and my stuffed mushrooms went from good to delicious. I love the bits of stuffing in the pan after baking. Great for dipping bread. Thanks.
Hi Laurie, so happy you enjoyed the mushrooms! Thanks for the comment!
My wife has digestive issues, with cheeses made from cow’s milk. I drive myself crazy trying to make good substitutions. Do you think Pecorino Romano would be a suitable replacement for Parmsean in this recipe? Love the videos
Hi James, yes, Pecorino Romano would be great here. So happy you’re enjoying the videos!
I would love to see the Stuffed Mushrooms recipe in a video. It’s not as easy as it reads. Thanks!
Hi Jax, thanks for the comment and the suggestion. We will do a stuffed mushroom video at some point soon!
Thank you for this recipe. Is it ok to use Japanese bread crumbs?
Hi Elaine. Japanese breadcrumbs work great for these mushrooms. Enjoy!
Any recommendations to swap out the white wine?
Hi Sierra, you can replace the wine with vegetable or chicken stock or water.
I use chicken broth. Came out great
Hi Jim. Thanks for the recipe. I’m making them for Easter. Can I stuff them the day before & then bake them Sunday?
Thanks,
Maryann
Hi Maryann, yes you can stuff them the day before and bake them on Easter.