Meat Stuffed Mushrooms

These meat-stuffed mushrooms are filled with seasoned ground turkey, garlic, onions, breadcrumbs, and three kinds of cheese, then baked until golden. They’re hearty enough for a light meal but also make a delicious appetizer or side dish.

I like using large mushrooms because there’s plenty of room for the filling. I usually make these with ground turkey, but ground beef or chicken works just as well. The meat is cooked before stuffing, so the mushrooms only need to bake until tender and the cheese is melted.

I love making stuffed mushrooms because you can turn a few simple ingredients into something really delicious. I usually make my breadcrumb stuffed mushrooms as an appetizer, but when I want something a little more substantial, I add ground meat to the filling.

For this recipe, I use ground turkey with onions, garlic, breadcrumbs, and plenty of cheese. You can just as easily use ground beef or chicken. I prefer larger mushrooms because they’re easier to fill, and depending on their size, I can serve them as an appetizer, side dish, or even a light meal.

The best part is that I can prepare the filling ahead of time and just stuff and bake the mushrooms when we’re ready to eat.

Why you’ll love these stuffed mushrooms

• A hearty filling – Unlike traditional breadcrumb-stuffed mushrooms, these have seasoned ground meat mixed with breadcrumbs and cheese. They’re much more filling and can even be served as a light meal.
• Three kinds of cheese – Parmesan adds flavor, while cheddar and mozzarella melt into the meat filling. I like using all three, but you can work with what you have.
• Easy to prepare ahead – You can cook the meat filling in advance, making assembly much quicker when you’re ready to bake.
• Great for entertaining – Make smaller mushrooms for bite-sized appetizers or use large mushroom caps for a more substantial serving.

Ingredients and substitutes

• Mushrooms – I prefer large mushrooms because they’re easier to stuff. Button or cremini mushrooms are great for appetizers, while large portobello mushrooms make a more substantial portion. Try to choose mushrooms of a similar size so they bake evenly.
• Ground meat – Ground turkey, beef, or chicken all work well in this recipe. Beef gives the filling a richer flavor, while turkey and chicken are milder. Cook the meat before stuffing the mushrooms.
• Onion and garlic – These form the base of the meat filling. I prefer fresh garlic, but you can use ¼ teaspoon garlic powder for each clove.
• Fresh parsley – Adds freshness to the filling. You can substitute dried parsley, using 1 teaspoon dried for every tablespoon of fresh.
• Breadcrumbs – Help bring the meat and cheese filling together. I use regular breadcrumbs, but fresh breadcrumbs or panko work too.
• Parmesan cheese – Adds a lovely savory flavor. Pecorino Romano or Grana Padano are good substitutes.
• Cheddar and mozzarella – I like using both because cheddar adds flavor while mozzarella melts beautifully. Monterey Jack, provolone, or fontina are good alternatives.

Step by step: Meat-stuffed mushrooms

Prepare the mushrooms

Preheat the oven to 375°F (190°C). Lightly grease a baking dish with olive oil.

Wipe the mushrooms clean with a damp cloth. Remove the stems and use a small spoon to scrape out the dark gills to make more room for the filling. Finely chop the stems and set them aside.

Cook the meat filling

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté for about 5 minutes until softened.

Add the ground turkey and cook, breaking it up with a spoon, until browned and cooked through. Season with salt, pepper, and fresh parsley. Remove from the heat and let cool slightly.

Mix the stuffing

Combine the cooked meat with the breadcrumbs, Parmesan, cheddar, mozzarella, and finely chopped mushroom stems. Mix until everything is well combined.

Stuff and bake

Spoon the filling into the prepared mushroom caps, pressing gently so each mushroom is generously filled.
Arrange the mushrooms in the prepared baking dish, leaving a little space between them.
Bake for 20–25 minutes, or until the mushrooms are tender and the cheese is melted and golden.
Serve warm.

Make ahead and storage

• Make ahead – You can cook the meat filling a day ahead and refrigerate it in an airtight container. Assemble the mushrooms when you’re ready to bake. You can also assemble them ahead and refrigerate them, covered, for up to 24 hours.
• Storage – Store leftover cooked stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
• Reheating – Reheat in a 350°F (180°C) oven until heated through. The oven works better than the microwave if you want to keep the topping from becoming too soft.