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Easy Stuffed Mushrooms Recipe

Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Appetizer, Snack
Cuisine American
Servings 6 persons


  • 12 ounces medium-sized white mushrooms
  • 6 tablespoons salted butter divided
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon dried thyme
  • ½ teaspoon paprika
  • A pinch of salt
  • ¾ cup breadcrumbs
  • cup parmesan cheese grated
  • 1 tablespoon fresh parsley finely chopped


  • Rinse the mushrooms lightly to clean them, but don’t use too much water. You don’t want them to get soggy.
  • Carefully break off the mushroom stems (they should come off easily, or you can cut them). Set them aside and toss them into a vegetable stir-fry, vegetable stock, lo mein, or an omelette!
  • Pat the mushroom caps dry with a paper towel, and arrange them neatly on a sheet pan with the cap side up.
  • Heat 6 tablespoons of butter in a small saucepan over low heat until it’s just melted. Remove from the heat.
  • Use a brush to lightly brush the mushroom caps with melted butter, turning them over afterwards so they are top-side down.
  • Preheat the oven to 375 degrees F. While the oven is preheating, make the stuffing. Stir ½ teaspoon onion powder, ½ teaspoon granulated garlic, 1 teaspoon dried thyme, ½ teaspoon paprika, and ¼ teaspoon salt (or to taste) into the butter until well combined. Use a rubber spatula to mix in ¾ cup plain or Italian breadcrumbs until all the breadcrumbs are saturated with butter.
  • Add 1/3 cup grated parmesan cheese and 1 tablespoon finely chopped fresh parsley, and stir to combine.
  • Stuff a spoonful of breadcrumb mixture into each mushroom cap but don't pack or compress the stuffing which will keep your stuffed mushrooms light and flaky, then bake them for 9-12 minutes. The mushrooms should be cooked through, but firm enough to pick up with your hands. You don’t want to overcook them, or they’ll be droopy and hard to handle.
  • Serve immediately and enjoy!