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Italian stuffed mushrooms featured image.

Italian Stuffed Mushrooms

Mushrooms are stuffed with a mixture of breadcrumbs, parsley, Parmigiano Reggiano, white wine and lemon juice and baked until tender.
Course Appetizer
Cuisine Italian
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6
Calories 282kcal
Author James


  • 24 ounces white or baby Bella mushrooms see notes below
  • ½ cup parsley minced
  • 6 cloves garlic minced
  • 1 cup plain breadcrumbs
  • cup Parmigiano Reggiano divided. ½ cup for stuffing and 2 extra tablespoons for topping
  • ½ cup olive oil
  • 1 ½ teaspoons kosher salt
  • ¼ teaspoon crushed red pepper
  • ½ 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 stem and discard. Remove the good part of the stem and mince. Save ¾ cup of minced stems. Use remaining for another purpose.
  • Sautee 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 ¾ 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, ½ 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