Stuffed Mushrooms Recipe

Stuffed Mushrooms Recipe

Even as a kid, I loved Mushrooms! SO you could imagine the LOVE I have for them now in my Adulthood. Their rich, buttery-ness adds such 

an incredible amount of texture and flavor to so many dishes. I will be honest, whenever Mushrooms are on the menu, I’ll take two please! lol 

Now, imagine taking the naturally perfect Mushroom and stuffing it with even more flavor!? Yea!  … I know right?!  It’s pure genius and I am ALL in!!!  Enjoy these DELICIOUS Stuffed Mushrooms as an appetizer or meal –  the KEY word in that last sentence however, is … E-N-J-O-Y !

Stuffed Mushrooms Recipe

Course Appetizer
Cuisine Italian


  • 12-14 LG Stuffer Mushrooms
  • 1 LG Shallot ( diced )
  • 5 Garlic cloves ( minced )
  • 1 tablespoon fresh Thyme ( de-stemmed )
  • 1 tablespoon fresh Basil ( chiffonade 1st, then chop )
  • 1 tablespoon fresh Parsley ( chopped )
  • 1 LG egg
  • 4 tablespoon dry White Wine
  • 1/4 teaspoon Crushed Red Pepper
  • 1/4 cup Asiago Cheese ( shredded)
  • 1/4 cup Fontina Cheese ( shredded)
  • 1/4 cup Parmesan Cheese ( shredded)
  • 1/4 cup Mozzarella Cheese ( shredded)
  • 1/4 cup Mozzarella Cheese ( shredded)
  • 1 cup Panko Bread Crumbs ( plain )
  • Olive Oil Spray
  • Sea Salt
  • Black Pepper


  • Preheat oven 350 Degrees F
    Using a dry paper towel, gently clean mushrooms by wiping away any dirt.
    Remove mushroom stems by gently wiggling them.  Chop Shroom stems, set aside for later.
    Using a small spoon, carefully scrape out the gills from the mushrooms so that there is more room to stuff.
    In a bowl, toss together.Mushroom caps and 1 1/2 Tbsp Olive Oil, a pinch of Salt & Black Pepper. Set aside
    In a skillet over medium /low heat, add 3 1/2 Tbsp Olive Oil.
    Once Oil is hot, add Thyme, Basil, Crushed Red Pepper, and Shallots. Let cook until Shallots start to become translucent.
    Add Garlic and chopped Mushroom stems and cook until Mushrooms stems have softened and Garlic is fragrant
    Add pinch of Salt & Black Pepper
    Add White Wine and let cook until most of liquid is evaporated -then remove from heat.
     Stir in bread crumbs and fresh Parsley.
    In a bowl, whisk Cheeses and Egg together.
    Stir Cheese Mixture in to skillet Mixture.
    Stuff the Mushrooms:
    Spray a baking sheet with OIive Oil.
    Generously stuff each Mushroom cap with Skillet Mixture and place on baking sheet.
    Bake in oven ( on center rack ) for 25-30 minutes, or until top shave become golden and slightly crispy.
    Remove and garnish with fresh Parsley.
    Buon Appetito e Mangia Bene!






Leave a Reply

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

Recipe Rating