Breadcrumb Stuffed Mushroom Recipe
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.
Mushrooms, with their earthy flavor and meaty texture, are a versatile ingredient that can be transformed into delicious appetizers when stuffed. Their hollow caps provide the perfect vessel for a variety of flavorful fillings, making them a popular choice for hors d’oeuvres and starters.
Stuffing mushrooms adds depth and complexity to their flavor and also enhances their overall presentation. The addition of breadcrumbs as a stuffing is a popular choice because they can absorb flavors and provide a satisfying crunch. In addition, breadcrumbs also help bind the stuffing ingredients together, creating a cohesive and flavorful mixture that complements the mushrooms’ natural umami.
Whether served as a light bite or a hearty starter, stuffed mushrooms are a crowd-pleasing appetizer that can be easily customized to suit any taste or occasion.
Why make these stuffed mushrooms
- Perfect Flavor Combination: The combination of garlic, parsley, Parmesan, cheddar, and mozzarella creates a rich and savory flavor profile that is sure to please everyone.
- Textural Contrast: The fresh breadcrumbs add a crispy texture to the mushrooms, while the melted cheeses provide a gooey and creamy contrast.
- Easy to Make: This recipe is simple and straightforward, making it perfect for both beginner and experienced cooks alike.
- Impressive Presentation: The golden-brown, cheesy breadcrumb topping makes for a stunning presentation that is sure to impress your guests.
Ingredients and substitutes
- Large Mushrooms: Provide a sturdy base for the stuffing and offer a meaty texture. Use portobello or cremini mushrooms for larger caps, or button mushrooms for smaller, appetizer-sized portions.
- Fresh Breadcrumbs: Serve as the main component of the stuffing, adding texture and absorbing flavors. You can also use store-bought breadcrumbs if fresh breadcrumbs are not available. Panko breadcrumbs can also be used for a crispier texture.
- Garlic, minced: Adds a pungent, aromatic flavor to the stuffing. You can also use garlic powder as a substitute if fresh garlic is not available. Use 1/4 teaspoon of garlic powder for each clove of garlic.
- Fresh Parsley, chopped: Provides a fresh, herbaceous flavor to the stuffing. You can also use one teaspoon of dried parsley for every tablespoon of fresh parsley.
- Parmesan Cheese, grated: Adds a salty and nutty flavor to the stuffing. You can also use Pecorino Romano or Grana Padano as substitutes for Parmesan cheese.
- Cheddar Cheese, shredded: Adds a sharp, tangy flavor to the stuffing. Use any other sharp cheese, such as Colby or Monterey Jack, as a substitute for cheddar cheese.
- Mozzarella Cheese, shredded: Provides a creamy and melty texture to the stuffing. Use provolone or fontina cheese as substitutes for mozzarella cheese.
Step-by-step: Breadcrumb-Stuffed Mushrooms
- Preheat the oven to 375°F /190°C/ Gas mark 5. Lightly grease a baking dish with olive oil.
- Wipe the mushrooms well with a damp cloth. Remove stems and gills (the black part on the underside) to create space for stuffing. Chop the mushroom stems finely and add them to the filling later.
- In a bowl, combine the fresh breadcrumbs, minced garlic, chopped parsley, grated Parmesan cheese, shredded cheddar cheese, shredded mozzarella cheese, and chopped mushroom stems. Mix well to combine. Season the breadcrumb mixture with salt and pepper to taste.
- Stuff each mushroom cap with the breadcrumb mixture, pressing gently to pack it in.
- Place the stuffed mushrooms in the prepared baking dish. Drizzle the mushrooms with olive oil.
- Bake in the preheated oven for about 20-25 minutes or until the mushrooms are tender and the breadcrumb topping is golden and crispy.
- Serve the breadcrumb-stuffed mushrooms warm as a delicious appetizer or side dish.
Tips for Crispy Stuffed Mushrooms
- Pat the mushrooms dry before filling.
- Use fresh breadcrumbs for the best texture.
- Don’t overcrowd the baking dish.
- Bake until the tops are golden brown.
Make Ahead and Storage
- Assemble up to 24 hours ahead.
- Store leftovers in the fridge for 3 days.
- Reheat in a 180C oven for 8 to 10 minutes.
Variations
If you enjoy these breadcrumb-stuffed mushrooms, you might also like my Meat Stuffed Mushrooms with Mince Turkey and Cheese for a heartier appetizer or Pesto Stuffed Mushrooms with Feta Cheese for a Mediterranean twist.
Breadcrumb Stuffed Mushrooms
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.
Video
Ingredients
- 12 large (276 g) Mushrooms
- 1 cup (110 g) Fresh breadcrumbs
- 2 large Garlic cloves minced
- 2 tbsp Fresh parsley chopped
- ¼ cup (25 g) Grated Parmesan cheese
- ¼ cup (30 g) Shredded cheddar cheese
- ¼ cup (25 g) Shredded mozzarella cheese
- ½ tsp Salt to taste
- ½ tsp Black pepper powder
- 2 tbsp Olive oil for drizzling
Method
- Preheat the oven to 375°F /190°C/ Gas mark 5. Lightly grease a baking dish with olive oil.
- Wipe the mushrooms well with a damp cloth. Remove stems and gills (the black part on the underside) to create space for stuffing. Chop the mushroom stems finely and add them to the filling later.12 large Mushrooms
- In a bowl, combine the fresh breadcrumbs, minced garlic, chopped parsley, grated Parmesan cheese, shredded cheddar cheese, shredded mozzarella cheese, and chopped mushroom stems. Mix well to combine. Season the breadcrumb mixture with salt and pepper to taste.1 cup Fresh breadcrumbs, 2 large Garlic cloves, 2 tbsp Fresh parsley, 1/4 cup Grated Parmesan cheese, 1/4 cup Shredded cheddar cheese, 1/4 cup Shredded mozzarella cheese, ½ tsp Salt , ½ tsp Black pepper powder
- Stuff each mushroom cap with the breadcrumb mixture, pressing gently to pack it in.
- Place the stuffed mushrooms in the prepared baking dish. Drizzle the mushrooms with olive oil.2 tbsp Olive oil
- Bake in the preheated oven for about 20-25 minutes, or until the mushrooms are tender and the breadcrumb topping is golden and crispy.
- Serve the breadcrumb-stuffed mushrooms warm as a delicious appetizer or side dish.
Notes
- Use mushrooms that are similar in size so they cook evenly.
- Fresh breadcrumbs give the best texture, but panko breadcrumbs work well for extra crunch.
- Don’t overfill the mushrooms or the topping may fall off during baking.
- Bake uncovered so the topping becomes golden and crisp.
- Assemble the mushrooms up to 24 hours ahead and refrigerate until ready to bake.
- Leftovers keep in the refrigerator for up to 3 days.
- Reheat in the oven rather than the microwave to keep the topping crisp.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!more recipes with mushrooms
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Frequently asked questions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 180°C (350°F) oven or air fryer until warmed through and crisp again.
Yes, you can prepare the stuffed mushrooms up to a day in advance and refrigerate them until ready to bake. Just be sure to cover them tightly to prevent them from drying out.
You can freeze them after baking and cooling completely. Freeze in an airtight container for up to 2 months. Reheat from frozen in the oven until hot and crisp.
No. Raw mushrooms can be stuffed and baked directly in the oven. As they bake, the mushrooms become tender while the breadcrumb topping turns golden and crisp.
Yes. Remove the stems to create space for the filling. Don’t throw them away, though. Finely chop the stems and mix them into the breadcrumb stuffing for extra flavor.
Absolutely. Fresh breadcrumbs give the softest texture, but regular dried breadcrumbs or panko breadcrumbs also work well. Panko will give you a crispier topping.
To reheat leftover stuffed mushrooms, place them on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
Yes. Assemble the mushrooms up to one day ahead and keep them covered in the refrigerator. Bake just before serving for the best texture and flavor.
Yes, you can use different types of mushrooms for this recipe. Portobello, cremini, or button mushrooms all work well. Just adjust the baking time as needed based on the size of the mushrooms.
Yes, you can make these stuffed mushrooms gluten-free by using gluten-free breadcrumbs. Just be sure to check that all other ingredients are also gluten-free.
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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!. 😛
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
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!
Thankyou Helene.. So glad you liked the combinations
I’m thinking of making stuffed mushrooms for Thursday so this is giving me some ideas! Haven’t made stuff mushrooms in forever!
Ah they would make perfect appetizers for Thanksgiving
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.
They sure would be a great addition to Thanksgiving dinner as Appetizers <3 Thanks Marisa
Stuffed mushrooms are one of my favorite appetizers! I can’t wait to try this recipe!
Thank you so much Luci.! I love Stuffed Mushrooms too!