Parmesan Stuffed Mushrooms

Parmesan Stuffed Mushrooms on a plate

The Spruce / Abbey Littlejohn

Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 8 servings
Nutritional Guidelines (per serving)
189 Calories
13g Fat
16g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 8
Amount per serving
Calories 189
% Daily Value*
Total Fat 13g 16%
Saturated Fat 7g 37%
Cholesterol 31mg 10%
Sodium 192mg 8%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 5%
Protein 3g
Calcium 43mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Mushrooms are often overlooked as a side vegetable because most of us go for the usual broccoli or carrots when it comes to fulfilling our nutritional needs. But mushrooms are a great source of vitamins and fiber, and because they are very low in calories they can carry rich stuffing mixtures, like the one in this recipe.

These tasty stuffed mushrooms make an excellent appetizer for a dinner party, holiday gathering, game day spread, or potluck. The mushrooms are stuffed with a delicious mixture of bread crumbs, Parmesan cheese, and chopped peppers and onions. There are also variations you can use to add or combine new flavors into your mushrooms.

They're great as meat substitutes thanks to their hearty texture, but use double the amount of mushrooms as you're using of chicken or beef to make stews that are flavorful but lower in calories and equally filling. Use dried mushrooms in rice recipes, raw mushrooms in salads, or canned mushrooms in a quick healthy lunch salad with sliced turkey.

Ingredients

  • 12 large white mushrooms (fresh)
  • 1/2 cup butter (melted; divided)
  • 2 tablespoons green bell pepper (finely chopped)
  • 3 tablespoons onion (finely chopped)
  • 1/2 cup breadcrumbs (fresh)
  • 1/2 teaspoon salt
  • 1 dash black pepper
  • 1 dash cayenne pepper
  • 1/2 cup Parmesan cheese (freshly grated or shredded)

Steps to Make It

  1. Gather the ingredients.

    Parmesan Stuffed Mushrooms ingredients

    The Spruce / Abbey Littlejohn

  2. Preheat the oven to 325 F. Butter a shallow baking dish large enough to hold the mushroom caps in a single layer.

    Butter in a shallow baking dish

    The Spruce / Abbey Littlejohn

  3. Carefully clean the mushrooms with a wet paper towel, remove the stems, leaving the caps whole.

    remove stems from clean mushrooms

    The Spruce / Abbey Littlejohn

  4. Finely chop the mushroom stems.

    finely chop mushroom stems

    The Spruce / Abbey Littlejohn

  5. Sauté the mushroom caps in 3 tablespoons of melted butter until tender. Transfer to a plate and set aside.

    Sauté the mushroom caps with butter

    The Spruce / Abbey Littlejohn

  6. Sauté the chopped stems, green pepper, and chopped onion in the remaining 5 tablespoons of butter until the onions are translucent.

    Sauté the chopped mushroom stems, green pepper, and chopped onion

    The Spruce / Abbey Littlejohn

  7. Add the breadcrumbs, salt, pepper, and cayenne pepper to the onion and pepper mixture. Stir to blend the ingredients thoroughly and remove from heat.

    Add the breadcrumbs, salt, pepper, and cayenne pepper to the onion and pepper mixture to the mushrooms in the pan

    The Spruce / Abbey Littlejohn

  8. Fill each mushroom cap with the breadcrumb mixture and then sprinkle each with a small amount of Parmesan cheese.

    Fill each mushroom cap with the breadcrumb mixture and then sprinkle with Parmesan cheese

    The Spruce / Abbey Littlejohn

  9. Arrange the stuffed mushroom caps in the prepared baking dish.

    Arrange the stuffed mushroom caps in the prepared baking dish

    The Spruce / Abbey Littlejohn

  10. Bake for 15 to 20 minutes in the preheated oven, or until the filling has browned and the cheese is melted and crunchy.

    Parmesan Stuffed Mushrooms on a plate

    The Spruce / Abbey Littlejohn

Recipe Variations

  • Turn it into a main dish: Use big portobello mushrooms, serving two mushrooms per person, accompanied by a green salad and fresh bread.
  • Use small crimini or Baby Bella mushrooms to make bite-size appetizers.
  • Add crumbled cooked sausage or bacon to the filling mixture.
  • Use a filling of breadcrumbs, Fontina cheese, olive oil, and Italian seasoning.
  • Use a filling of goat cheese, dried oregano, olive oil, chopped black olives, and breadcrumbs.
  • Use vegan cheese, breadcrumbs, vegan margarine, chili flakes, olive oil, and dried basil to make vegan-friendly stuffed mushrooms.