My "So Good" Stuffed Mushrooms Are the First Thing Gone Every Holiday
Nothing gets me more excited this time of year than a holiday appetizer spread. When done right, these nibbles are almost better than the turkey and Thanksgiving stuffing (almost). I always aim to include a few appetizer options that vary in shape, color, and flavor, so this year I’m serving cranberry jalapeño dip, Thanksgiving deviled eggs, a festive party mix, and my famous stuffed mushrooms.
Stuffed mushrooms are an elegant vegetarian appetizer that are guaranteed to be devoured at any occasion. They’re incredibly easy to make by filling tender mushroom caps with crispy panko, fresh herbs, and two types of cheese. Here’s how to make stuffed mushrooms that everyone will love.
Why You’ll Love It
They’re loaded with filling. These tender mushrooms are stuffed to the brim with a simple, flavorful filling made from shallots, garlic, two types of cheese, herbs, and panko breadcrumbs.
You can prepare them in advance. The holidays are hectic, so the best recipes are ones you can prepare ahead of time. Make the filling and stuff the mushroom caps up to 1 day in advance, then pop them into the oven when you’re ready to serve.
Key Ingredients in Stuffed Mushrooms
Mushrooms: Choose cremini or white button mushrooms that are 1 1/2 to 2 inches in diameter for the ideal stuffing-to-shroom ratio.
Shallot: Shallots have a mild flavor that adds depth to the stuffing when sautéed with garlic and the mushroom stems.
Panko breadcrumbs: Making fresh breadcrumbs might feel festive and fancy, but the extra effort of grinding the crumbs isn’t worth it here. Reach for a box of crackly panko; these breadcrumbs have an airy texture that lightens the stuffing and gives each baked cup a golden and crunchy cap.
Fresh parsley: Chop a few sprigs to add to the stuffing, and chop up a little extra to sprinkle over the top for garnish.
Cheese: A pair of cheeses — mild and melty mozzarella and nutty Parmesan — are the best choices here.
How to Make Stuffed Mushrooms
Prepare the mushrooms. Remove and save the stems, then use a spoon to gently scrape out the gills to make space for the stuffing. Gently toss the mushroom caps with olive oil, kosher salt, and black pepper.
Sauté the aromatics. Cook chopped shallot, garlic, and the mushroom stems together until tender.
Make the stuffing. Add panko, fresh parsley, the cheeses, and lemon zest (if using) to the mushroom mixture.
Stuff and bake the mushrooms. Divide the filling evenly between the mushroom caps, then bake until the mushrooms are tender, the cheeses melt, and the filling is golden-brown.
Storage and Make-Ahead Tips
The mushrooms can be stuffed and refrigerated up to 1 day in advance. You may need to add an extra 2 to 3 minutes to the baking time to ensure the filling is hot and browned.
Refrigerate leftover baked, stuffed mushrooms in an airtight container for up to 4 days.
What to Serve with Stuffed Mushrooms
Stuffed Mushrooms Recipe
Cheese- and herb-stuffed mushrooms are the perfect holiday appetizer.
Prep time 30 minutes
Cook time 25 minutes
Makes makes 24
Serves 12
Ingredients
24 (1 1/2 to 2 inches wide) cremini or white button mushrooms (about 1 pound)
3 tablespoons olive oil, divided
3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 small shallot, finely chopped (about 2 tablespoons)
2 cloves garlic, minced
1/4 cup panko breadcrumbs
2 tablespoons finely chopped fresh parsley leaves (from about 4 sprigs), plus more for serving
2 1/2 ounces shredded whole-milk low-moisture mozzarella cheese (about 3/4 cup)
1 ounce finely grated Parmesan cheese (about 1/4 cup)
1 teaspoon finely grated lemon zest (from 1/2 medium lemon, optional)
Instructions
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Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
Remove the stems from 24 medium cremini mushrooms and finely chop (about 1 1/2 cups). Use a spoon to gently scrape out and discard the mushroom gills from the caps to make room for the stuffing. Place the mushrooms on the baking sheet, drizzle with 2 tablespoons of the olive oil, and season with 1/4 teaspoon of the kosher salt and 1/8 teaspoon of the black pepper. Gently toss with your hands to coat all over. Arrange the mushrooms stem-side up.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the mushroom stems and 1 finely chopped small shallot. Cook, stirring occasionally, until tender and most of the moisture evaporates, 3 to 4 minutes. Stir in 2 minced garlic cloves, the remaining 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper. Cook until fragrant, about 30 seconds.
Transfer the mushroom mixture to a medium bowl. Stir in 1/4 cup panko breadcrumbs, 2 tablespoons finely chopped fresh parsley leaves, 2 1/2 ounces shredded mozzarella cheese, 1 ounce finely grated Parmesan cheese, and 1 teaspoon finely grated lemon zest if using.
Divide the filling evenly between the mushroom caps.
Bake until the mushrooms are tender, the filling is hot, and the tops are golden-brown, 16 to 18 minutes. Garnish with finely chopped fresh parsley leaves if desired.
Recipe Notes
Make ahead: The mushrooms can be stuffed up to 1 day ahead and refrigerated in an airtight container. Add 2 to 3 minutes to the baking time to ensure a golden and crisp filling.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Further Reading
The One Cookware Brand That Gordon Ramsay Can’t Stop Talking About
Reese’s Just Launched a Limited-Edition Peanut Butter Cup, and It Tastes 4x Better than the Original
