Baked Stuffed Mushrooms Recipe

Baked Stuffed Mushrooms Recipe

  • Makes: 12 musrooms (12 Servings)
  • Ready In: 41 mins
  • Prep Time: 10-15 mins
  • Cook Time: 31-33 mins

One of the favorite things we all love about parties are the appetizers. Try these stuffed mushrooms: woodsy, cheesy, and baked to perfection. The only problem is, you can eat twenty of them in a row, so you have to keep passing that tray.

    Nutritional Information (per serving)

  • Calories: 53
  • Fat: 2g
  • Protein: 3g
  • Sodium: 45mg
  • Carbohydrates: 6g
  • Fiber: 1g
  • Sugar: 2g


  1. 12 cremini mushrooms
    1 medium shiitake mushroom, with stem, roughly chopped
    1 tablespoon olive oil
    1/4 small yellow onion, finely chopped
    1/2 teaspoon fresh thyme
    1/2 teaspoon soy sauce
    Salt and pepper to taste
    2 tablespoons bread crumbs
    1 tablespoon finely grated Parmesan cheese
    1 teaspoon minced fresh flat-leaf parsley
    1/2 tablespoon unsalted butter
    2 tablespoons water


    1. Preheat the oven to 350°F
    2. Remove the stems from the cremini mushrooms by popping them out. Set aside the caps. Place the stems in a food processor with the shiitake mushroom and pulse until the mushrooms are minced. Be sure not to over-pulse, because the mushrooms can turn to mush fairly quickly. Set aside.
    3. Heat the olive oil in a medium pan over medium-low heat and add the onion. Sauté until the onion is translucent, 3 to 4 minutes.
    4. Add the thyme and minced mushroom stems and sauté for 3 minutes. Stir in the soy sauce and season with salt and pepper. Stir in 1 tablespoon bread crumbs. Remove from heat, transfer to a medium-size bowl, and let cool for 5 minutes. Stir in the Parmesan.
    5. Stuff each mushroom cap with a spoonful of mushroom mixture until each one is nicely rounded.
    6. In a small bowl, combine the parsley and remaining bread crumbs. Heat the butter in a small pan over medium heat and sauté the parsley mixture until browned, 5 to 6 minutes.
    7. Sprinkle each stuffed mushroom cap with a pinch of the parsley mixture.
    8. Place the mushroom caps in a small baking dish and add the water to the dish. Bake for 20 minutes. Serve warm or at room temperature.

Anna Getty

Anna Getty is a mother of two, chef, environmental advocate, green living educator and the founder of Pregnancy Awareness Month. She has penned two books including I’m Dreaming of a Green Christmas and Anna Getty's Easy Green Organic.

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