Mom's Easy Stuffed Mushrooms, Bite-sized Delights
Nothing's better than one of your mom's classic recipes. And these easy stuffed mushrooms are no exception.
I've been eating these stuffed mushrooms for years. It was always a special treat when Mom made them. And now I love making them as a delicious treat, or as an appetizer when I am hosting a dinner party.
I always thought these stuffed mushrooms took a long time to make.
I mean, my Mom really didn't make them that often. However, they actually only take about 15 minutes of prep before going into the oven.
Raw Mushrooms for easy stuffed mushrooms recipe
Plus, you can mix up the stuffing for these stuffed mushrooms all in one bowl.
Yes, you technically need a pan to roast them on, and perhaps a cutting board to chop up the leftover mushroom stems. But other than that, it is a very simple process.
In fact, the majority of the time preparing these is really just spent washing the mushrooms!
And in the end?
You get a delicious roasted mushroom stuffed with Italian herbs, breadcrumbs, and Parmesan cheese!
It sounds delicious and it is delicious. Savory to the last bite.
Enjoy!
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Ingredients
1 - 1 1/2 lb Mushrooms
1/2 Cup Grated Parmesan
1/3 Cup Italian Style Breadcrumbs, Gluten Free
2 TBSP Dried Parsley
2 TBSP Dried Oregano
2 TBSP Dried Basil
1/8 tsp Salt
1/8 tsp Ground Black Pepper
1 tsp Onion Powder
1 tsp Garlic Powder
5 TBSP + Buttery Spread, Melted, See Notes
Instructions
Wash mushrooms thoroughly.
Remove stems from mushroom caps, but do not throw away.
Chop stems finely.
Add all ingredients except for butter in a bowl and mix.
Add melted butter and mix. You want the stuffing mixture to be very wet. So, add more if you need to.
Stuff mushroom caps with the stuffing, pressing it down into the cap.
Place mushroom caps in the oven at 350 degrees for 15-20 minutes.
Notes
I used a fake buttery spread, but you can use real butter if you prefer.
