Parmesan Stuffed Mushrooms

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 07/13/22
Parmesan stuffed mushrooms on a plate

The Spruce Eats / Abbey Littlejohn

Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 8 servings

Mushrooms are often overlooked as a side vegetable because most of us go for the usual broccoli or carrots when it comes to fulfilling our nutritional needs, or maybe even a side salad. But this is a shame because mushrooms are a great source of vitamins and fiber. They're also very low in calories, and their shape makes them a great way to carry rich stuffing mixtures, like the one in this recipe.

These tasty stuffed mushrooms make an excellent appetizer for any size gathering or event. The mushrooms are stuffed with a delicious mixture of breadcrumbs and Parmesan cheese, along with chopped pepper and onion. There are also variations you can use to add or combine new flavors into your mushrooms.

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Ingredients

  • 1/2 cup unsalted butter, melted, divided, plus more for the baking dish

  • 12 large white mushrooms

  • 2 tablespoons finely chopped green bell pepper

  • 3 tablespoons finely chopped onion

  • 1/2 cup fresh breadcrumbs

  • 1/2 teaspoon kosher salt

  • 1 dash freshly ground black pepper

  • 1 dash cayenne pepper

  • 1/2 cup freshly grated or shredded Parmesan cheese

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Parmesan stuffed mushrooms recipe gathered

    The Spruce Eats / Abbey Littlejohn

  2. Heat the oven to 325 F. Butter a shallow baking dish large enough to hold the mushroom caps in a single layer.

    Butter in a shallow baking dish

    The Spruce Eats / Abbey Littlejohn

  3. Carefully clean the mushrooms with a wet paper towel and remove the stems, leaving the caps whole.

    Remove stems from clean mushrooms

    The Spruce Eats / Abbey Littlejohn

  4. Finely chop the mushroom stems.

    Finely choppped mushroom stems

    The Spruce Eats / Abbey Littlejohn

  5. Sauté the mushroom caps in 3 tablespoons of the melted butter until tender. Transfer to a plate and set aside.

    Sauté the mushroom caps with butter

    The Spruce Eats / Abbey Littlejohn

  6. Sauté the chopped stems, green pepper, and chopped onion in the remaining 5 tablespoons of butter until the onion is translucent.

    Sauté the chopped mushroom stems, green pepper, and chopped onion

    The Spruce Eats / Abbey Littlejohn

  7. Add the breadcrumbs, salt, pepper, and cayenne pepper to the onion and pepper mixture. Stir to blend the ingredients thoroughly and remove from heat.

    Breadcrumbs, salt, pepper, and cayenne pepper along with onion, peppers, and mushroom

    The Spruce Eats / Abbey Littlejohn

  8. Fill each mushroom cap with the breadcrumb mixture and then sprinkle each with a small amount of Parmesan cheese.

    Fill each mushroom cap with the breadcrumb mixture and then sprinkle with Parmesan cheese

    The Spruce Eats / Abbey Littlejohn

  9. Arrange the stuffed mushroom caps in the prepared baking dish.

    Stuffed mushroom caps in the prepared baking dish

    The Spruce Eats / Abbey Littlejohn

  10. Bake for 15 to 20 minutes in the preheated oven, or until the filling has browned and the cheese is melted and crunchy.

    Parmesan stuffed mushrooms on a plate

    The Spruce Eats / Abbey Littlejohn

Recipe Variations

  • Turn it into a main dish: Use big portobello mushrooms, serving two mushrooms per person, accompanied by a green salad and fresh bread.
  • Use small cremini or baby bella mushrooms to make bite-sized appetizers.
  • Add crumbled cooked sausage or bacon to the filling mixture.
  • Use a filling of breadcrumbs, fontina cheese, olive oil, and Italian seasoning.
  • Use a filling of goat cheese, dried oregano, olive oil, chopped black olives, and breadcrumbs.
  • Use vegan cheese, breadcrumbs, vegan margarine, chile flakes, olive oil, and dried basil to make vegan-friendly stuffed mushrooms.

Tip

You can make these ahead of time and either serve them at room temperature or reheat them in the oven before serving.

Why are my stuffed mushrooms soggy?

Mushrooms absorb water easily, and it's possible they need another 5 to 10 minutes in the oven. If the filling wasn't dry enough after cooking it on the stovetop, and/or it was put into soggy mushrooms before baking, those factors could contribute to a soggy result.

Nutrition Facts (per serving)
158 Calories
13g Fat
7g Carbs
3g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 158
% Daily Value*
Total Fat 13g 17%
Saturated Fat 8g 41%
Cholesterol 34mg 11%
Sodium 269mg 12%
Total Carbohydrate 7g 2%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 3g
Vitamin C 3mg 16%
Calcium 81mg 6%
Iron 1mg 4%
Potassium 105mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)