This Breadcrumb Stuffed mushroom is a super easy and simple appetizer or side dish recipe. Takes barely any time to make and the cheesy bread crumbs just melt in the mouth. The perfect way to dress a celebration or the weekend dinner table. I use large mushrooms but any size mushrooms work just as well.
Table of Content
If my mom made stuffed mushrooms it most often would be with breadcrumb. Some times, she'd use shrimp meat, crab meat, minced meat, some times sausages but I think most moms in the earlier days loved the breadcrumb stuffed mushrooms the most. Why? It is the easiest and often the one that can be made with much less planning.
I think it was the easiest and quickest way to do justice to large mushrooms instead of just chopping them into a casserole. Breaks my heart to chop large mushrooms and of course, they ain't cheap to buy.
I made these recently and the kids loved these so much!! In fact, Aadi said 'mama these are like nana makes mushrooms" (nana is my mom and everything nana made was always the best isn't it? miss her so much)
About this recipe
This is an easy recipe and does not really take much time to make. It's very forgiving because anything goes with breadcrumb? So you can mix and match what you have on hand. Switch the herbs, try a different cheese. Try a different bread.
I love cilantro instead of parsley and believe it or not a simple switch in herbs can make a difference. I have substituted Grue ye cheese instead of the Parmesan. You can add more or less of the cheese and that's ok too.
Ingredients and substitutes
- Mushrooms - I have used white button mushrooms today but Crimini or large portobello mushrooms work just as well.
- Breadcrumbs - These have to be the fresh breadcrumbs, not the dried brands. Use any leftover bread from a day or two ago for the best homemade bread crumbs as these will absorb all the wonderful juices and still not be soggy.
- Cheese - The Parmesan adds a nice nutty flavor while the Mozarella helps hold everything together. The cheddar adds a nice sharpness to the bread.
- Onions - I love to use onions for extra flavor but you can omit it altogether. If you do use onions I highly recommend you saute them to take the raw bite and pungent flavor.
- Garlic - a little goes a long way but does add tons of flavor.
- Herbs - I love fresh cilantro but parsley works just a well.
Step by step instructions
For the mushrooms
- Preheat the oven at 190 C / 380 F.
- Clean the mushrooms well by wiping them with a moist paper towel.
- Remove the stalks gently so you do not break the mushrooms
- Using a teaspoon carefully scrape off the gills to create more space (inside of the mushroom caps).
- Chop the mushrooms stalks finely
- Line a baking tray with Aluminium foil for easy cleanup.
- Coat the foil with olive oil to prevent the mushrooms from sticking.
- Then lightly coat the mushroom caps with olive oil. This will prevent them from drying out.
Prepare the filling
- Pulse the bread slices in the food processor until they are fine crumb consistency.
- In a mixing bowl add all the filling ingredients
- Chopped mushrooms stalks
- Both fresh and dried breadcrumbs
- Minced garlic, and cooked onions (optional)
- Chopped herbs,
- Grated cheeses
- Season with salt and Pepper to taste (use less salt as the cheese is salty)
- Mix well - then drizzle two tablespoon of Olive Oil
Stuff the mushrooms
- Hold each mushroom in your palm and gently stuff the cavity with the bread crumb stuffing.
- Place them on the baking tray.
- Drizzle with remaining Olive Oil
- Bake in a preheated oven for about 20 to 25 minutes until the tops are nice and golden.
- Garnish with fresh cilantro or parsley before serving.
Tips to make perfect stuffed mushrooms
- Never wash mushrooms - use a damp cloth to wipe them clean.
- Mushrooms tend to absorb flavor and discolor easily - keep them covered as much as possible
- When preparing mushrooms for stuffing - use a small teaspoon, not large spoon and remove the black gills carefully to create more space.
- When necessary - saute the chopped mushroom stalks this will prevent the filling from becoming too soggy.
- Never press the stuffing into the mushrooms - keep them light and airy. Pressing the stuffing will make it dense and soggy. Instead, add the leftover stuffing in the tray and bake it with the mushrooms.
Frequently asked questions
No. There is no need to peel the mushrooms for stuffing. Unless you have a bruised mushroom that needs removing the skin it is best to keep the skin on.
The easiest way to hollow the mushrooms is with a small teaspoon as I have shown in the video. Using the spoon like a scoop works perfectly.
If properly wrapped the stuffed mushrooms will last in the fridge for 3 to 4 days.
You can prepare the mushrooms caps and stuff them ahead of time. Bake them just before your guest arrives. Or you can prepare them ahead of time and reheat them when needed. To reheat mushrooms, place them in a preheated oven at 160 C / 325 F for about 10 to 15 minutes.
You can substitute some of the bread crumbs with cooked meat (Chicken, beef or lamb). I do have a meat-stuffed mushroom recipe that is absolutely delicious.
Bread crumbs will soak up any flavor or moisture you add to them. Try chopped cooked vegetables such as peas. I make a delicious pesto-stuffed mushroom with feta cheese that you might like to try.
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Printable Recipe
Breadcrumb Stuffed Mushrooms
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Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 8 (8) Mushrooms (large)
- 2 slices (2 slices) Fresh bread ((about 1 ½ cup crumbs))
- ½ teaspoon (½ teaspoon) Garlic (minced finely)
- ¼ cup (¼ cup) Onion (chopped finely and cooked)
- ¼ cup (¼ cup) Fresh herbs (cilantro or parsley chopped finely)
- 2 tablespoon (2 tablespoon) Parmesan cheese (grated)
- 2 tbsp (2 tbsp ) Cheddar cheese
- 2 tablespoon (2 tablespoon) Mozzarella cheese (grated )
- ¼ cup (60 ml) Olive oil
- ¼ teaspoon (¼ teaspoon) Salt
- ¼ teaspoon (¼ teaspoon) Pepper
Instructions
FOR THE MUSHROOMS
- Preheat the oven at 190 C/ 380 F
- Clean the mushrooms well by wiping them with a moist paper towel.
- Remove the stalks gently so you do not break the mushrooms
- Using a teaspoon carefully scrape off the gills to create more space (inside of the mushroom caps).
- Chop the mushrooms stalks finely and add them to the chopped onions.
- Line a baking tray with Aluminium foil for easy cleanup.
- Coat the foil with olive oil to prevent the mushrooms from sticking.
- Then lightly coat the mushroom caps with olive oil. This will prevent them from drying out.
PREPARE THE FILLING
- Pulse the bread slices in the food processor until they are fine crumb consistency.
- In a mixing bowl add all the filling ingredients
- Chopped mushrooms stalks
- Both fresh and dried breadcrumbs
- Minced garlic, and cooked onions (optional)
- Chopped herbs,
- Grated cheeses
- Season with salt and Pepper to taste (use less salt as the cheese is salty)
- Mix well – then drizzle two tablespoon of Olive Oil
STUFF THE MUSHROOMS
- Hold each mushroom in your palm and gently stuff the cavity with the bread crumb stuffing.
- Place them on the baking tray.
- Drizzle with remaining Olive Oil
- Bake in a preheated oven for about 20 to 25 minutes until the tops are nice and golden.
- Garnish with fresh cilantro or parsley before serving.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Laura
Oh I totally agree, I hate chopping up large mushrooms, somehow they lose the best part of their mushroomy-glory. Stuffed mushrooms are the best little appetisers, sometimes we'll make them as an entree before dinner. Once, we added a bit too much hot paprika to one of our experimental mushroom stuffings and they were like little firebombs in our mouths haha, but we still ate them because stuffed mushrooms!. 😛
Veena Azmanov
Aww I love such experiments Laura..! I think it's a fun experience that only us cooks enjoy irrespective of the successes and failures. Thanks for the comment
Helene D'Souza
The ingredients for your stuffed mushrooms go so well together. I frequently make stuffed mushroom but I never thought of stuffing them with a breadcrumbs mixture. Thanks fro the share!
Veena Azmanov
Thankyou Helene.. So glad you liked the combinations
Vicky
I'm thinking of making stuffed mushrooms for Thursday so this is giving me some ideas! Haven't made stuff mushrooms in forever!
Veena Azmanov
Ah they would make perfect appetizers for Thanksgiving
Marisa Franca @ All Our Way
We always have mushrooms in our vegetable bin. I know our grandkids would love these mushroom bites. We've made stuffed mushrooms before, but on the grill. These would be nice for a Thanksgiving appetizer.
Veena Azmanov
They sure would be a great addition to Thanksgiving dinner as Appetizers <3 Thanks Marisa
Luci
Stuffed mushrooms are one of my favorite appetizers! I can't wait to try this recipe!
Veena Azmanov
Thank you so much Luci.! I love Stuffed Mushrooms too!