Old fashioned stuffed mushrooms have a simple but flavorful and hearty filling and make the perfect classic appetizer to serve at parties.
We all have some family classic recipes that we’re pretty sure aren’t specific just to our families, right?
I feel that way about my mom’s classic southern deviled eggs, sweet and spicy pecans, easy vegetable squares and my grandmother’s chocolate chip brownies.
All of these come straight from my mom or grandmother’s handwritten notes that have been handed down, but I have a feeling that very similar versions exist in many of your homes as well.
Nothing wrong with that at all, it gives us a shared history and shared food memories that are so special. ❤️
And I’ve got so many more delicious classic family recipes like this to share with you!
You can sign up for my free e-newsletter to get all of my new recipes delivered straight to your inbox so you never miss a thing. I’ll even send you my free e-cookbook, Healthy Weeknight Dinners, as a thank you!
Today’s recipe for old fashioned stuffed mushrooms is a family recipe I can remember from holiday parties when I was a kid.
And they are always a sure-fire winner!
They are the perfect bite-size app to enjoy while you’re chatting with friends and family and balancing a drink in the other hand.
They’re tender, flavorful and can be passed or set out on a table.
Caveat though, since I know we all like to try new things and get fancy with our food sometimes. This is not a funky sausage and cheese stuffing or a recipe using exotic mushrooms or hard-to-find ingredients.
Nothing at all wrong with those and you may very well see some other variations like this from me in the future. (Update: Check out these sausage stuffed mushrooms for a meaty version!) But this version today is the classic.
We’re using the mushroom stems as the filling. This is how many of our grandmothers made them, and it’s not only super budget-friendly, it reduces waste, too. (My grandmother grew up in the Great Depression and knew how to stretch a dollar and make her food work as hard for her as she did for it.)
But we will not be missing out on flavor here, oh no!
These stuffed mushrooms are meaty, savory and perfectly seasoned with the Parmesan cheese and dried herbs. They are hearty and filling, but still vegetarian, which makes them great for a mixed crowd.
(Check out this healthy spinach dip for another veggie appetizer that would go great with these. Or mini baked brie bites for a fun holiday appetizer!)
These mushrooms are a party favorite and a great classic appetizer to have in your back pocket.
OK, let’s get cooking.
Now, I’ve got some notes and tips coming up on how to make stuffed mushrooms. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making old fashioned stuffed mushrooms:
- Make sure to finely chop the mushrooms stems so that you’ll have a small enough mixture to stuff back into the mushrooms.
- Also, don’t just stuff a bit of filling into the mushroom cap. Be sure to pile it on and create rounded tops. You want lots of the delicious filling with each mushroom.
- The amount of filling made here is enough to fill extra mushrooms. (The exact quantity will vary depending on how much stem your batch of mushrooms have.)
- I recommend buying 24 oz. worth of mushrooms. (Either get 1 16-ounce container and 1 8-ounce container of button mushrooms or 3 of the 8-ounce containers.)
- Make the filling using 20-25 of the mushrooms. Then stuff as many mushrooms as you can with that filling. I can usually fill an additional 10-15 mushrooms.
- Plan to have 2-3 stuffed mushrooms per guest. Some people may eat more, others less. (It depends, too, on how many other appetizers you have going.)
Pro tip: When you remove the baked mushrooms from the oven, dab the bottom of each one on a paper towel before you plate them. The mushrooms give off liquid as they cook, and this helps prevent your serving plate from getting a pool of liquid at the bottom.
Also, if you need to prep these in advance, that’s definitely do-able.
Here’s the run-down.
Make ahead tips for stuffed mushrooms:
- You can make stuffed mushrooms ahead of time and then bake them when you are ready to serve.
- Assemble the mushrooms completely. Place in a covered container in the refrigerator for up to 2 days.
- Remove from the refrigerator as you preheat the oven.
- Bake the stuffed mushrooms for about 15 minutes, until warmed through and the mushroom caps are tender.
That’s a super helpful way to get party ready with a little less stress. Cause even the hostess wants to have fun and enjoy the party!
OK, let’s get to serving so we can enjoy these!
They are perfectly delicious on their own and I often serve them just as is. However, you could certainly finish them off with a bit of garnish if you’d like.
Here are a few ideas to get you thinking.
Topping ideas for stuffed mushrooms:
- Chopped fresh parsley
- Chopped fresh chives
- Cooked, crumbled bacon
- Pimientos
- Extra Parmesan cheese
- Dash of hot sauce
I hope you give this a try for a party appetizer that never disappoints.
(You know, when we can have parties again. )
Enjoy!
XO,
Kathryn
P.S. You may also want to check out these crab melts for another hot appetizer people go crazy for!
Old fashioned stuffed mushrooms
Ingredients
- 20-25 large white button mushrooms, plus extras (see notes)
- 2 tablespoons unsalted butter
- ½ cup plain breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon dried parsley flakes
- 1 teaspoon dried dill weed
- 2 tablespoons fresh lemon juice
- 1 large egg, beaten
- Salt and black pepper
Optional toppings:
- Chopped fresh parsley, chopped fresh chives, cooked, crumbled bacon, pimientos, extra Parmesan cheese, dash of hot sauce
Instructions
- Preheat the oven to 350.
- Clean the mushrooms. Cut the small rough end off of the stem, leaving the remainder of the stem to use for the recipe.
- Remove the stems. (You want to pop them out cleanly as much as possible. It helps to gently rock the stem and it’ll release from the cavity. Don’t worry if you split a mushroom or two as you do this.) Finely chop the stems.
- Sprinkle the mushroom caps with a small amount of salt and place on an ungreased baking sheet.
- Heat the butter in a medium pan over medium heat. Sauté the chopped mushroom stems for 3-4 minutes. Turn off heat.
- Add the breadcrumbs, Parmesan cheese, parsley, dill, lemon juice and a pinch of black pepper to the pan and stir well. Add the egg and stir until well combined.
- Using a small spoon, stuff each mushroom and pile up some extra stuffing on the top of each cap, pressing it in so it adheres.
- Bake the stuffed mushrooms at 350 for 6-8 minutes. When you remove them from the oven, blot the bottoms of the mushrooms on a paper towel to help absorb some of the liquid they give off while baking.
- Add any desired toppings, serve immediately and enjoy!
Notes
Nutrition
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