Old Fashioned Stuffed Mushrooms

Old Fashioned Stuffed Mushrooms
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Recipe for Old Fashioned Stuffed Mushrooms, a savory appetizer of herbed breadcrumb stuffed mushroom caps that’s open to lots of flavorful variations.


  • 16 medium white mushrooms (about 14 ounces)
  • 1 tablespoon butter, margarine, or vegetable oil
  • 1/4 cup minced onion
  • 1 small garlic clove, minced
  • 1/3 cup dry bread crumbs (plain or flavored)
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon ground black pepper


  1. Makes 16 Mushrooms, Serves 3 to 4
  2. 1. Preheat the oven to 375° F.
  3. 2. Wipe Mushrooms clean with a damp cloth and separate the caps from stems. Set the caps aside and chop the stems.
  4. 3. In a medium skillet, melt the butter or margarine (or heat the oil) over medium-high heat. Add the onion and garlic; cook, stirring, until softened, 1 to 2 minutes. Add the chopped mushroom stems; cook, stirring, until softened, about 3 minutes. If Mushrooms give off liquid, cook until it evaporates. Remove from heat. Stir in bread crumbs, parsley, salt, and pepper.
  5. 4. Spoon about 1 tablespoon of filling into each of the mushroom caps, place into a 9 X 13 inch baking pan. Bake 12 minutes or until heated through.
  6. Variation: Herb Stuffed Mushrooms Use seasoned bread crumbs plus 1/2 teaspoon chopped fresh basil and 1/8 teaspoon chopped fresh thyme.