These Stuffed Mushrooms are the ultimate crowd-pleasing appetizer, perfect for any occasion from holiday gatherings to casual get-togethers. Each mushroom cap is filled with a savory blend of diced mushroom stems, sweet onions, garlic, and creamy Romano cheese, topped with buttery breadcrumbs that add a satisfying crunch. These bite-sized treats are simple to make yet deliver complex flavors with every bite. Best served warm, these stuffed mushrooms will have guests reaching for more!

Whether you’re new to stuffed mushrooms or a seasoned fan, this recipe combines simplicity with elegance. With a balance of textures and flavors—sweet onions, nutty cheese, and a hint of garlic—these mushrooms are rich, savory, and oh-so-satisfying.

Let’s get started with this stuffed mushrooms recipe that promises to impress everyone at the table with its irresistible flavor and enticing aroma.

Key Ingredients for the Perfect Stuffed Mushrooms

White mushrooms (1½ pounds) – Serve as the base, with caps that hold the savory filling beautifully.
Mushroom stems – Added back into the filling for an earthy, umami boost.
Romano cheese (1 cup, grated) – Provides a sharp, nutty flavor that elevates the stuffing.
Breadcrumbs (½ cup) – Adds texture and body, giving the stuffing a crisp golden finish.
Butter (8 tablespoons) – Brings richness and helps caramelize the onions and mushrooms.
Sweet onion (1 cup, finely diced) – Adds a touch of sweetness to balance the savory flavors.
Garlic (2 cloves, minced) – Enhances the flavor profile with subtle warmth.
Kosher salt and freshly ground pepper – Simple seasonings to enhance and balance all ingredients.

Step-by-Step: How to Make Stuffed Mushrooms

Preheat your oven to 400°F (200°C) to ensure even baking.
Melt butter in a large skillet over medium heat, then add the diced mushroom stems and onions, sautéing until onions are translucent.
Stir in the minced garlic, cooking just until its fragrance is released, then remove the skillet from heat.
Combine the breadcrumbs and Romano cheese into the mixture, stirring thoroughly. Season with salt and pepper to taste, mindful of the cheese’s saltiness.
Use a teaspoon to fill each mushroom cap, mounding extra filling to create a small peak on top.
Arrange the stuffed mushrooms on a parchment-lined baking sheet.
Bake for 15-20 minutes, or until the tops turn golden and crispy. Serve warm for the best experience!

Recipe Tips for the Best Stuffed Mushrooms

For the crispiest topping, try using panko breadcrumbs. These larger crumbs will yield a crunchier finish. Simply double the amount to get the same balance in the filling.
Avoid over-salting as Romano cheese can be quite salty on its own. Taste as you go to get the seasoning just right.
Make-ahead tip: Prepare the mushrooms and refrigerate them, lightly covered, to maintain freshness without too much moisture. This technique helps create a satisfying texture once baked.

Recipe Variations and Serving Suggestions

If you prefer a milder flavor, swap Romano cheese for Parmesan, which will lend a subtler taste to the filling. For an extra flavor boost, add a sprinkle of fresh chopped parsley or a dash of crushed red pepper flakes to the filling mixture before baking.

Serve these stuffed mushrooms alongside a platter of assorted appetizers or with a dipping sauce like garlic aioli or marinara. They pair beautifully with a crisp white wine, adding a touch of elegance to any meal.

Storing and Reheating Leftovers

Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a 350°F (175°C) oven for about 10 minutes, or until they’re heated through and the tops regain some crispiness. Avoid microwaving, as it may make the mushrooms soggy.

With these tips and variations, you’re all set to enjoy this Stuffed Mushrooms Recipe as a go-to appetizer that combines ease, flavor, and a hint of sophistication.

Stuffed Mushrooms Recipe

A delightful appetizer packed with savory flavors, these Stuffed Mushrooms bring together the sweetness of onions, the richness of cheese, and buttery breadcrumbs for an irresistible bite. Ideal for gatherings, each mushroom cap offers a burst of balanced flavors.

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Rezept drucken Merken

Gericht: Appetizer

Land: American

Keyword: Stuffed Mushrooms Recipe

Vorbereitung: 30

Zubereitung: 20

Gesamtzeit: 50

Portionen:

Zutaten

1 ½ pounds white mushrooms cleaned, with stems removed
Mushroom stems finely diced
1 cup grated Romano cheese**
½ cup breadcrumbs*
8 tablespoons butter
1 sweet onion finely diced (about 1 cup)
2 garlic cloves minced
Kosher salt to taste
Freshly ground pepper to taste

Anleitungen

Preheat the oven to 400°F (200°C).
In a large skillet, melt the butter over medium heat. Add the diced mushroom stems and onions, sautéing until the onions become translucent, about 10 minutes.
Stir in the minced garlic, cooking briefly until fragrant. Remove the skillet from heat.
Incorporate the breadcrumbs and grated Romano cheese into the skillet, stirring until evenly combined. Season with salt and pepper to taste, being cautious with the salt as the cheese adds a natural saltiness.
Using a teaspoon, fill each mushroom cap with the mixture, gently mounding extra filling on top to form a small peak.
Arrange the stuffed mushrooms on a baking sheet lined with parchment paper or foil.
Bake in the preheated oven for 15-20 minutes, or until the tops are golden and crispy.

Notes

If opting for panko breadcrumbs, use twice the amount specified.
Parmesan cheese can replace Romano for a milder taste, though it will slightly reduce the sharpness.
To prepare in advance, refrigerate the filled mushrooms, loosely covered, to allow some moisture to escape. Chilling them beforehand results in a delightful texture post-baking.