Easy Italian Stuffed Mushrooms – Bite-Sized Appetizer
These easy Italian stuffed mushrooms are the perfect bite-sized appetizer for entertaining. Small mushroom caps are filled with a savory mixture of garlic, Parmesan cheese, breadcrumbs, parsley, and chopped mushroom stems, then baked until tender and golden. They’re simple to prepare, can be made ahead, and are always a favorite on an Italian-inspired appetizer table.
Preheat the oven to 375°F. Lightly grease a baking dish with olive oil.
Clean the mushrooms and gently remove the stems. Set the mushroom caps aside and finely chop the stems.
Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the chopped mushroom stems and garlic. Cook for 2–3 minutes, stirring occasionally, until softened. Remove from the heat.
In a bowl, combine the cooked mushroom stems and garlic with the breadcrumbs, Parmesan cheese, parsley, salt, pepper, and remaining 1 tablespoon olive oil.
Mix until the filling is well combined. If the mixture seems too dry to hold together, add the chicken broth or water 1 tablespoon at a time.
Arrange the mushroom caps in the prepared baking dish, hollow side up. Spoon the filling into each mushroom, gently pressing it down so it stays in place.
Bake for 20–25 minutes, or until the mushrooms are tender and the breadcrumb topping is golden brown
Let the mushrooms cool for a few minutes before serving. Serve warm.
Notes
Choose mushrooms that are similar in size so they cook evenly. For extra flavor, sauté the chopped mushroom stems with the garlic before adding them to the filling. And don’t overstuff the caps—just enough filling to create a golden, crispy top is perfect.