Stuffed mushrooms are super easy to make! They're a great side dish for Thanksgiving dinner, and they're the perfect appetizer for Christmas parties, too. This recipe is vegan with a gluten-free option.
Easy Stuffed Mushrooms
I first had stuffed mushrooms on Thanksgiving at an ex-boyfriend's house a very looooooong time ago. I was a vegetarian, and his grandma was worried there wouldn't be enough for me to eat. She always made stuffed mushrooms, but she made extra for me that year.
I was a little skeptical, but since she had made extra for me, I put a few on my plate. She watched me as I bit into my first one, so I was ready to make my fake "oh that's good face." But I didn't have to fake it, because they were delicious!
She told me that they're really easy to make. You just pull the stems off, chop them up and sauté them with garlic, and then mix everything with breadcrumbs. Stuff the mixture into the mushroom caps and bake them. Easy peasy!
A few years later I saw stuffed mushrooms on the menu at the cafeteria where I worked and ordered them. They were made with crab meat! Ugh! Until then, I didn't know that's how they're often made. Sausage is a common addition, too.
Over the years, stuffed mushrooms have been a mainstay on my Thanksgiving menu, and they always seem to please my dinner guests. They're so simple that I decided to skip them one year, much to the disappointment of everyone at the table. I haven't made the same mistake again, though, and I continue to make them every year.
How to Make Stuffed Mushrooms
The recipe is so easy that it almost seems like something is missing.
- First you remove the stems from the mushrooms.
- You chop the mushrooms up into very small pieces. You can use a food processor to save time, if you like.
- Next you sauté the garlic in the oil for about a minute. You add the mushrooms, salt, and pepper and continue cooking until everything is soft, about 10 minutes. If the mixture is too soft, you can add a little water or vegetable stock.
- You then mix the garlic and mushroom stem mixture with the breadcrumbs. Again, if it seems to dry you can add a little water or vegetable stock.
- To keep the mushrooms from sticking during cooking, you add a little water or stock to the bottom of your baking pan.
- You stuff each mushroom cap with the breadcrumb mixture and place them in the baking pan. Don't overfill your mushrooms. The caps tend to shrink during baking, which will cause the stuffing to squeeze out the top a little. If they're overfilled, you'll have stuffing everywhere!
- Bake your stuffed mushrooms for about 20 minutes, or until they're golden and heated throughout.
How to customize your stuffed mushrooms
- Feel free to add some parsley or mixed Italian herbs for a little extra flavor.
- You can use seasoned breadcrumbs, rather than plain, for a flavor boost.
- To make your stuffed mushrooms gluten-free, make sure you use gluten-free breadcrumbs.
- I tend to add more garlic than recipes call for, so if you're like me, add another clove or two.
Garlicky Stuffed Mushrooms
- 16 large cremini mushrooms or button mushrooms
- 1 tablespoon olive oil
- 3 cloves garlic minced
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ cup breadcrumbs
- Vegetable stock or water as needed
- Preheat the oven to 400° F and have a shallow baking pan or casserole dish ready.
- Remove the stems from the mushroom and chop them up into very small pieces.
- Heat the oil in a skillet over medium heat. Add the garlic and cook until softened, about 1 minute. Add the mushrooms stems along with the salt and pepper. Cook, stirring until the mixture is softened, and well combined, about 10 minutes. Add stock or water if the mixture dries out.
- Remove from the heat and mix in the breadcrumbs. Add a little stock or water if the mixture seems too try.
- Add a little stock or water to the bottom of your baking dish. Stuff the mushroom caps with the stuffing and arrange them in the pan. Bake until the mushrooms are tender and the stuffing is hot, about 20 minutes.
Originally published November 20, 2012. Updated October 24, 2021.
More Thanksgiving Recipes You Might Enjoy Include:
- Creamed Kale
- Spinach Mushroom Stuffing
- Thanksgiving Rice from Back to the Cutting Board by Christina Pirello
- Stuffed Squash
More Mushroom Recipes You Might Like Include:
- Creamy Mushroom Stroganoff
- Spinach Mushroom Lasagna
- Mushroom and Onion Shepherd's Pie
- Caramelized Onion and Mushroom Tart