These meat stuffed mushrooms make excellent appetizers for any fancy dinner or celebration table, such as Thanksgiving or Christmas. In fact, they are so pretty on their own with the melted cheese on top; they need nothing to make them pretty. The juices from the meat nestle inside the cap and keep them juicy that it's difficult to have just one.
Table of Content
Our family loves stuffed mushrooms and I can just about make them anytime. We have a few family favorites, but the one that gets made very often is my Breadcrumb Stuffed Mushrooms. First, it's because the ingredients are always on hand. Our next favorite are these stuffed with meat and Pesto Stuffed Mushrooms with Feta Cheese.
About these stuffed mushrooms
I mostly make these with ground turkey but beef, lamb or pork would work just as well. The ground meat, of course, needs to be cooked ahead of time which works perfectly as a make-ahead dish. Often, I buy large mushrooms and keep the meat ready so I make these on the day that my guest arrive.
The cheese helps keep the meat stuffing moist and of course who doesn't love cheese.
Ingredients and substitutes
- Meat - Today I am using ground turkey but the same recipe would work with either Beef, Lamb or pork very successfully.
- 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
The video below shows the recipe for breadcrumb stuffed mushrooms. The process is the same. But of course bread crumbs as a stuffing. I hope you find the rest of it helpful.
Prepare mushrooms
- Preheat oven at 190 C / 380 F.
- Wipe the mushrooms well with a damp cloth.
- Remove caps and gills (the black part on the underside) to create space for stuffing.
- Line a baking tray with aluminum foil for easy cleanup.
- Spray the foil with a little olive oil.
- Lightly brush each mushroom cap with olive oil.
- Place the mushroom and keep ready for stuffing.
- Chop the mushroom stalks finely and add them to the chopped onions to cook them with the ground meat.
Cook meat
- Add one tablespoon olive oil to a saute pan.
- Saute the garlic, chopped onion, and mushroom stalks until onions are translucent.
- Add the ground meat and use a spatula to break it apart.
- Cook on medium-high so the meat browns and all the excess moisture is evaporated.
- Cook for 5 minutes so the meat is cooked.
- Add the dried oregano.
- Season with salt and pepper.
- Set aside to cool slightly.
Prepare filling
- In a mixing bowl combine all the filling ingredients.
- Ground meat, cilantro/parsley, Parmesan, mozzarella, and cheddar.
- Combine well. Then, add bread crumbs.
- Season with salt and pepper.
Stuff mushrooms
- Divide the mixture evenly between the mushrooms. Use a small spoon to fill the mushroom caps but do not press down. You want the filling to be light and airy.
- Bake for about 20 minutes until lightly golden.
- Garnish with fresh herbs 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.
Well, this recipe works best with meat but I do have two other recipes that do not use meat. Perhaps try those tried and tested recipes instead. Breadcrumb stuffed mushrooms or pesto stuffed mushroom with feta cheese
Mushrooms are so versatile and can be incorporated in our meals so easily. For example:
Turkey Minced Meat Stuffed Mushrooms
Pesto Stuffed Mushrooms with Feta Cheese
Mushroom Masala
Easy Cream of Mushroom Soup
Mushroom Ricotta Cheese Tart
Easy Mushroom Quiche
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Printable Recipe
Meat Stuffed Mushrooms with Minced Turkey and Cheese
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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
- 10 (10) Mushrooms (large)
- ½ lb (250 g) Ground Turkey
- 4 tablespoon (4 tablespoon) Olive oil
- 2 tablespoon (2 tablespoon) Cheddar
- 2 tablespoon (2 tablespoon) Mozarella
- 2 tablespoon (2 tablespoon) Parmesan
- ¼ cup (¼ cup) Parsley
- 4 tablespoon Breadcrumbs (dry )
- ¼ teaspoon (¼ teaspoon) Salt
- ¼ teaspoon (¼ teaspoon) Pepper
For the ground meat
- ½ (½) Onion (chopped fine)
- 1 clove (1 clove) Garlic (minced)
- 1 tablespoon (1 tablespoon) Olive oil
- ¼ teaspoon (¼ teaspoon) Oregano (dried)
- ½ teaspoon (½ teaspoon) Salt
- ¼ teaspoon (¼ teaspoon) Pepper
Instructions
- Preheat oven at 190 C / 380 F
PREPARE MUSHROOMS
- Wipe the mushrooms well with a damp cloth
- Remove caps and gills (the black part on the undersidto create space for stuffing
- Line a baking tray with aluminum foil for easy cleanup
- Spray the foil with a little olive oil
- Lightly brush each mushroom cap with olive oil
- Place the mushroom and keep ready for stuffing.
- Chop the mushroom stalks finely and add them to the chopped onions to cook them with the ground meat.
COOK MEAT
- Add one tablespoon olive oil to a saute pan
- Saute the garlic, chopped onion, and mushroom stalks until onions are translucent.
- Add the ground meat and use a spatula to break it apart.
- Cook on medium-high so the meat browns and all the excess moisture is evaporated.
- Cook for 5 minutes so the meat is cooked
- Add the dried oregano
- Season with salt and pepper.
- Set aside to cool slightly
PREPARE FILLING
- In a mixing bowl combine all the filling ingredients
- Gound meat, cilantro/parsley, Parmesan, Mozarella, and cheddar
- Combine well then add bread crumbs
- Season with salt and pepper.
STUFF MUSHROOM
- Divide the mixture evenly between the mushrooms. Use a small spoon to fill the mushroom caps but do not press down. You want the filling to be light and airy
- Bake for about 20 minutes until lightly golden
- Garnish with fresh herbs 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
Blitzo
Wow! amazing taste. I love this food because is very healthy to east.
Sarah @ TheFItCookie
Yum, these look fantastic for appetizers! My husband loves stuffed mushrooms, I should make some again!
Veena Azmanov
He will love these Sarah. Must try. Thanks for the comment
Julia
These are a perfect appetizer! But since they have meat, I think they could make a great main course as well if served with some salad or vegetables. Healthy and delicious
Veena Azmanov
Absolutely Julia! Anything with meat is a candidate for a main course dish. I like the idea of a salad and side of vegetables.
Gloria @ Homemade & Yummy
These look like the perfect holiday appetizer. Great flavour combination. Pop in you mouth little bites of goodness.
Veena Azmanov
So well said Gloria. Truly feel the same about them Thanks for the comment
Shashi at RunninSrilankan
Thank you so much for the inspiration - usually our Holliday appetizers usually consist f something creamy or fried - this year am gonna have to shake things up and try my hand at these turkey stuffed mushrooms!!
Veena Azmanov
Sounds Awesome Shashi. Let me know if you make it. Thanks