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    Home / Recipes / Season / Fall

    5 Jan 21, 2011 Fall  |   Jump to Recipe

    Stuffed Mushrooms

    Stuffed Mushrooms

    This post may contain affiliate links.

    I’ve been in quite the baking mood recently.  Several days ago I was scanning the kitchen admiring my bounty of baked goods perched atop cake stands and nestled in cookie tins when I had a sudden craving for… something healthy.  Now don’t get me wrong, I heart all of my baked goods and will never give them up.  But it is good to have something healthy every now and then.  I landed on these Stuffed Mushrooms.  In the past, I’ve encountered mushrooms stuffed with all manner of craziness and baked into an unrecognizable mess.  This is not that case.  Stuffed with just a wee bit of Parmesan, chopped mushroom stems, bread crumbs, garlic and parsley, these Stuffed Mushrooms are extremely flavorful and have a lighter, healthier feel to them.  Accented by a fresh punch of parsley, the flavor of the mushroom is the spotlight of this dish.  Continue reading for the recipe.

    Parsley

    Stuffed Mushrooms

    Stuffed Mushrooms

    by Brandon Matzek
    Adapted from How to Cook Everything. [iTunes Link]
    No ratings yet
    Print Recipe Pin Recipe
    Servings 6 servings

    Ingredients
      

    • 1 pound large cremini mushrooms
    • 1 egg, lightly beaten
    • ½ cup freshly made bread crumbs
    • ½ cup freshly grated Parmesan cheese
    • ½ cup fresh parsley, chopped
    • 1 teaspoon minced garlic
    • Kosher salt
    • Freshly ground black pepper
    • 1 to 2 tablespoons extra virgin olive oil

    Instructions
     

    • Preheat oven to 400°F. Grease a baking sheet with non stick spray or dab of extra virgin olive oil.
    • Using a damp kitchen towel or paper towel, wipe the the mushrooms clean of any grit. Trim off the tough bottoms of each stem. Carefully remove the stems and set aside. We are going to stuff the caps, so be sure to keep them intact.
    • Chop up the reserved stems and add them to a medium sized bowl with the egg, bread crumbs, Parmesan cheese and garlic. Toss to combine and then season to taste with kosher salt and freshly ground black pepper. Stir in enough extra virgin olive oil to make the mixture glisten. You want the stuffing coated, but not swimming in olive oil.
    • Stuff each mushroom cap with a good spoonful of the stem mixture. Place the stuffed caps, stuffed side up on the prepared baking sheet. Transfer to the preheated oven and cook until the tops are lightly golden brown (about 15 minutes).
    • Let the mushrooms cool a minute or two before serving.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!

    Stuffed Mushrooms

    5
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Fall Tags: black pepper, bread crumbs, eggs, garlic, kosher salt, mushroom, olive oil, parmesan cheese, parsley

    Reader Interactions

    Comments

    1. Hester aka The Chefdoc says

      January 21, 2011 at 7:31 pm

      Major L-O-V-E!!! I heart mushrooms 🙂 I’ll take them anyway they can be done. Stuffed is a great way to go. I find the flavors to be rockin’! I’m one of your peeps who does “weird and crazy” to her stuffed mushrooms. There are bell peppers, cream cheese, and lobster in mine 🙂 YUM!

      Reply
    2. Karen Clippinger says

      January 21, 2011 at 7:56 pm

      These sound fab! My husband and I did some catering around the holidays and did a stuffed mushroom that got great reviews if you would like to try…use cream cheese let it soften. meanwhile in a saute pan combine finley chopped onions, cooked bacon chopped fine, green onions finley copped, a few of the stems of the mushrooms 1 clove garlic minced. After nice a crispy, let cool andmix with cream cheese, place in bag and pipe into the musshrooms and bake about 15-20min. They were a big hit!! Thanks for the reciepes I love them.

      Reply
    3. Suchitra says

      January 21, 2011 at 8:28 pm

      gorgeous mushrooms! love it

      Reply
    4. Kim-Liv Life says

      January 21, 2011 at 11:39 pm

      Brandon, these are simply stunning! I didn’t discover mushrooms until I was in my 30’s, and now I just can’t seem to get enough of them. I’m eager to give these a try! Nicely done!

      Reply
    5. Kooky Girl says

      January 21, 2011 at 11:54 pm

      I made practically the same recipe last night, except I used larger mushrooms and scraped the middle out of each one – but just a little bit, and then used the mushroom, bacon, garllic and rice to stuff them with. This was all topped with breadcrumbs, cheese and parsley and than baked. Mine were yum too and a complete meal.

      Reply
    6. [email protected] says

      January 22, 2011 at 2:58 am

      I love stuffed mushrooms. I make my stuffed mushrooms the same way, except for the cremini mushrooms. I use the standard white ones. Does the cremini add more flavor?

      Reply
    7. Tiffany says

      January 22, 2011 at 8:32 am

      I love stuffed mushrooms that are clean and simple, just like these!

      Reply
    8. Becky says

      January 22, 2011 at 6:43 pm

      These mushrooms are gorgeous and healthy. After all the holiday eating, I need some health food.
      Thanks for sharing!

      Reply
    9. Erin says

      January 22, 2011 at 11:05 pm

      I LOVE stuffed mushrooms, I will try these!!!

      Reply
    10. penny aka jeroxie says

      January 23, 2011 at 10:53 am

      love the flavours and simplicity.

      Reply
    11. Suzee says

      January 24, 2011 at 4:51 pm

      Oohhh la la! A wonderful January mushroom! I love the idea of binding with egg rather than cheese/butter/mayo! Thanks for sharing!!

      Reply
    12. RavieNomNoms says

      January 24, 2011 at 5:17 pm

      These look really great! I always enjoy mushrooms and stuffed ones even more!

      Reply
    13. Jean says

      January 24, 2011 at 9:55 pm

      Those look like perfect, savory little bites to me. A nice complement to all those baked goods. They’re perfect for entertaining…or enjoying by yourself. 🙂

      Reply
    14. Kate @ Diethood.com says

      January 24, 2011 at 10:57 pm

      I just love mushrooms! The stuffing is a huge bonus!

      Reply
    15. foodies at home says

      January 25, 2011 at 2:29 am

      Mmmm…they look great! I love a good stuffed mushroom…you could even add crab, or sausage to make a more filling bite! Beautiful!

      Reply
    16. Jessica Majestic says

      February 1, 2011 at 3:40 pm

      These looks a-ma-zing and I am going to stop at the store on my way home from work to get the supplies needed to make this in the next few days! Thanks for sharing 🙂

      Reply
    17. Brandon Matzek says

      February 5, 2011 at 4:37 pm

      @Hester Lobster and mushrooms… wow, sounds delicious.

      @Karen Mmmm, I love the addition of bacon. I think I am going to have to give that recipe a try! Thanks for sharing.

      @Kooky Girl That does sound like a substantial meal that would be lovely with a large bowl of hot soup (mushroom soup maybe?). Thanks for the suggestion!

      @Gabby Cremini mushrooms have a better flavor when cooked. White button mushrooms are more flavorful raw.

      @Jess Thanks for the comment 🙂 Let me know how they turn out. I’m sure Paul will love them.

      Reply
    18. sharon swaney says

      December 3, 2011 at 4:58 pm

      i just made these and put them in the freezer hope they freeze alright. (uncooked) we’ll see.

      Reply
      • Brandon Matzek says

        December 5, 2011 at 12:57 am

        Please let me know how it turns out! Freezing mushrooms can be a bit tricky…

        Reply
    19. Tiffany says

      January 8, 2012 at 3:23 am

      We make a signature sausage stuffed mushroom, but your recipe sounds/looks awesome!

      Reply
    20. Lindsay says

      February 29, 2012 at 7:25 am

      I made these last night after finding them on foodgawker and they were delicious, and easy. Thank you for sharing. My boyfriend LOVED them, and they were inexpensive to make, so these will have to be added to the repertoire.

      Reply
      • Brandon Matzek says

        February 29, 2012 at 7:54 am

        Awesome!! So glad you enjoyed. These little nuggets are definitely one of my go-to, crowd-pleaser appetizers 🙂

        Reply
    21. Just add Walter says

      March 7, 2012 at 4:43 pm

      I made these tonight….OMG!!!! So yummy! Thanks for the recipe

      Reply
    22. Larry Combs says

      March 10, 2012 at 4:34 am

      Made these last night for a dinner party! They were a hit! Delicious and quick to make! My friends will be seeing these for a while!

      Reply

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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