A Different Take on Stuffed Mushrooms

I began making this stuffed mushroom recipe almost 20 years ago. At that time everyone I knew made basically the same stuffed mushrooms.

Stuffed Mushrooms with tomatoe and parsely garnishment

I couldn’t stand it, I had to be different. So, I came up with my own recipe based in part on a little less of what everyone else was doing and alot more of what I wanted to do.

These same people have clammered for my recipe for years. Well, folks, here it is at long last.

If you want to taste my stuffed mushrooms you must follow these directions in detail. Substitutions, though useful in a pinch, will not result in tasting these mushrooms as intended!

These marvelous mushrooms are easy to make and will molest the munchies in most malcontents. Great for vegetarian appetites too as the recipe contains no meat.

And be sure to read our best methods prepping your fungi

Stuffed mushrooms with tomatoe and parlesly garnishments
Lynne's Stuff Mushrooms
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A new twist on these yummy morsels!
Stuffed mushrooms with tomatoe and parlesly garnishments
Lynne's Stuff Mushrooms
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
A new twist on these yummy morsels!
  • 20 large button mushrooms with stems attached*
  • 1/2 medium onion about 1/2 cup chopped
  • 24 oz soft garlic cheese.
  • 2 fresh large cloves of garlic
  • 1 large bay leaf
  • 1 cup Italian bread crumbs
  • 1/2 cup grated Romano cheese
  • 1/2 lemon
  • 2 tbsp extra virgin olive oil
  • Basil 1-2 leaves fresh and 1/2dried
  • 2 fresh medium sized tomatoes I like Romas for this
  • Salt and Pepper to taste
  1. First, prepare the mushrooms by rinsing under cold water one at a time, rubbing off any dirt, and gently removing the stems by popping them out with your thumb, the stem will usually pop right out. If any stem remains in mushroom, simply pull it out with your fingers and place on paper towels along with the whole stems to dry. Arrange the whole mushrooms in a shallow baking pan.
  2. The next step is to mince the onions. Mince finely on your cutting board or just pulsed once or twice in the food processor. Mince the garlic super-finely. Mince the mushroom stems and pieces. Chop the fresh basil leaves, no need to mince just chop real fine.
  3. Pre-heat oven to 350 degrees.
  4. Toast your bread crumbs in a DRY frying pan (this promotes the flavor in the crumbs) medium heat, evenly toast them being careful not to burn, remove from pan and set aside. Do not wipe out the pan!
  5. Place 2 tablespoons of extra virgin olive oil in the same frying pan on medium to medium high heat. The oil needs to get hot enough for the onions to sizzle when added in order to properly sauté them. This can be tricky, be careful not to burn the oil. Throw in a couple trial pieces of onion and slowly increase the heat until you get it right. Now, add all of your onions and keep 'em moving in the pan, (you don't want them to brown!). Now, add one whole bay leaf, a pinch of salt, a dash of fresh black pepper, keeping the onions moving all the while. Throw in the minced garlic, pan still movin', add the fresh chopped basil and the dried basil. Sauté for 1-2 minutes, sweating the onions until clear. Lower the heat to the low side of medium. You can now stop moving the pan and just stir occasionally, don't burn it!
  6. Add the toasted bread crumbs to the pan, along with the 1/4 cup of Romano cheese. Squeeze the juice from the lemon directly into the pan (watch out for seeds). Stir in the mushroom stems and pieces. Mixture should appear very dry initially, but will moisten up as the mushroom stems release their juices. Continue stirring occasionally until mixture is moist enough to hold together. If too dry simply add a touch more lemon juice or olive oil. Remove from heat. Fish out the whole bay leaf and discard it. Pour the stuffing mixture into a glass bowl and let cool slightly while you move on to the next step.
  7. Spoon the soft garlic cheese into each whole mushroom nearly to the top and place back in baking pan. Now, spoon stuffing mixture on top of each cheese filled mushroom, using the spoon to pack and shape it neatly. You really want to over stuff them and make large mound like an ice cream cone. Larger measuring spoons work great for this! Once all mushrooms are stuffed and placed back in the pan, sprinkle the whole thing lightly with remaining grated Romano cheese.
  8. Bake uncovered, center of oven, at 350 for 15-20 minutes or until brown and the mushrooms are no longer white. The mushrooms should release a small amount of juice into the bottom of the pan. You're done!
  9. Let cool for a minute or two.
  10. Optionally top with chopped tomatoes and fresh basil leaves.
Recipe Notes

Great served hot as an appetizer with your favor white wine! Incredible served cold as a snack with beer. Downright awesome for lunch as a left-over the next day, just no drinkin' at work!

*Try to get these as large as you can. Buying them pre-packaged is not a good idea as these packages usually contain the smaller mushrooms. Try to pick them out of the bins yourself. Look for the whiter mushrooms with no blemishes, this is important as blemishes indicate older mushrooms which tend to be slimy when cooked.

**I use a brand known as Rondele' or Allouette garlic and herb flavor. To me this is critical but may be hard to find. Any brand garlic flavored cream cheese will substitute in a pinch.

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About Lynne Jaques

Lynne is a stay-at-home mother of two boys. As a former US military officer and the spouse of an active duty US military member, Lynne enjoys traveling the world (although not the moving part!) and finding new cuisine and methods of preparing food. She also has the habit of using parenthesis way too much!

60 thoughts on “A Different Take on Stuffed Mushrooms”

  1. I never ate veggies before (a cucumber once in a while), but I started eating mushrooms when i was pregnant. (It was during my pregnancy I decided to start eating better). I usually eat button mushrooms (I think that’s their name) in omelets, pizza (homemade of course), sauce, etc. I have never had mushrooms like these but they look absolutely AMAZING. I showed my partner, who doesn’t eat them at all, and he said he’d be willing to try them too. 🙂

    • I can’t believe you never ate veggies, then went straight on to the mushrooms, but good on you. Too many people seem to have an aversion to mushrooms, I love them.

      This is an interesting recipe thanks, I will give it a try and I am already thinking about what variations I can make.

      • My little brother really loves stuffed mushrooms, with or without cheese. I eat them only when they have extra goodies, like Lynne’s delicious recipe.

        I agree with PhilA, some people are turned off by the growing methods (rotten wood and poop). I try not to think about how they are grown when I am eating them. When I serve my brother this recipe, it will definitely score some points with him.

        • Kael,

          Hahaha, I never thought of that. I always had beautiful images of people in the forrest gathering mushrooms. I think most compost for growing things has some unsavory ingredients but as long as the finished product is healthy and delicious I think we can be safe eating it. Just wash everything well.

      • PhilA,

        I always considered mushrooms sort of neutral and something anybody would try, not something exotic but perhaps because there are so many different types, some strong, some soft in flavor, that may be why. I grew up eating them so I never really gave it a thought. Good luck on your variations!

    • thatnewmommy,

      Oh your really missing out! There are so many great recipes with vegetables and we have many here so I hope you try more than just this one. I am happy your partner is up for trying this stuffed mushroom recipe as well. It is always difficult when your partner does not want to try something and you do. Please let us know how it goes.

  2. These stuffed mushrooms are absolutely amazing! To make garlic cheese, I blended garlic cloves into cream cheese with a food processor. I also substituted gluten free bread crumbs. Thanks for the recipe!

    • Giovanna,

      Gluten free version, nice! There are so many people allergic to gluten, this is nice to know it turned out wonderful with gluten free bread crumbs. Did you caramelize the garlic? I just thought of that, wow, how delicious!

    • That’s a really great idea to substitute with the gluten free breadcrumbs. Great to remember for when my friends come over as one of them is allergic to gluten. Thanks for the tip.

  3. I love mushrooms, specially the big and juicy kind. I’ve never stuffed them though, but this look so good, maybe I’ll have to try. I hope I don’t make a mess instead, haha.

  4. I love stuffed mushrooms, I like to add a risotto mix inside and then garlic breadcrumbs on top. Sometimes I use up left over veggies and and stuff them too rather than make a pasta dish with them.

  5. I haven’t eaten a whole lot of stuffed mushrooms. Your recipe sounds like what I’d thought most were. What are you doing differently?

    • torreyy,

      I think what makes them different is that they have a lot of ingredients instead of just a few and definitely the tomatoes.

  6. Interesting! But I haven’t eaten or tried this one. What I only got is stuffed tomato but I got to give it a try as well. I think this one must be juicier and cheesy!

    • RissMe,

      These are completely different than stuffed tomatoes, although stuffed tomatoes are delicious as well. The texture of cooked mushrooms combind with the cooked garlic and other ingredients are out of this world. The cheese definitely adds another dimension to the whole experience.

  7. I love mushrooms, especially when they’re stuffed. Lucky for me, most of my friends say they don’t like them so if I make these for a party or potluck I often get to eat more than my share. I don’t mind! Mushrooms are one of those foods I think some adults hated when they were kids and they never grew out of that line of thinking. I had this problem with Brussels sprouts; I thought they were disgusting until I grew up and realized my mother had been feeding me mushy ones out of a can. Mushrooms are wonderfully delicious, especially stuffed like your recipe. I encourage all who feel apathetic about mushrooms to give it another shot 🙂

    • meteredlines,

      Hahaha, that’s really funny and quite a clever plan you have! I agree, I think well prepared mushrooms can be enjoyed by all and often overlooked which I did not really realize until I started reading the comments.

  8. Your recipe looks amazing. I’m gonna have to share this recipe with my mother-in-law. She makes stuffed mushrooms every chance she gets. We had some tonight when we were over at her house and they were good but I think she needs to try this variation out.

    • Thank you kimberwoof! I think you and your mother in law will have fun trying out a new stuffed mushroom recipe. Let us know how she likes it.

  9. I like the garlic cheese or alouette in this. In the past I’ve used a garlic aioli, but the cheese tucked away under the stuffing sounds lovely! I’ll add this as a take along for a dinner I’m going to this weekend =)

    • Gliss,

      Nothing like garlic anything with mushrooms, they are a magical combination. The guests at the dinner are going to love these. I bet they are the first to disappear. 😉 Have fun!

  10. I never had them like this yet, I’m glad to be following your blog. I am trying to keep our calories low at this time of year as we’re looking forward to the Thanksgiving celebrations approaching soon, so these look like a great alternative, perhaps with saffron rice. mmm…

    • allaballa,

      These stuffed mushrooms are great at holiday gatherings as well as any family gathering. I love rice, a lot, but mushrooms are always something a little different. A little more exotic. 😉

  11. Yes, you’re right… A lot of people make stuffed mushrooms now. It’s interesting because when I was growing up, I never saw them. Now, I see them being served at most parties I go to. Even my aunt has her own recipe. Anyway, your bay leaf and garlic cheese is definitely a unique twist.

  12. I have never been a fan of mushrooms but am DYING to try this recipe! All of the ingredients look like they go together so well. This is definitely going to be the appetizer of our family dinner this week and I honestly can’t wait to give it a go! I have thought about trying stuffed mushrooms for years since I like the concept but just had never came across a recipe that made me crave it enough to try – well THIS did!

    • megankl,

      Hahhaha, good! Soon you will be a mushroom addict. So many ways to use them. Please let us know how you like them when you make them. Enjoy!

  13. What a fantastic looking dish. I have to say that I could tweak this recipe a million ways and please some picky eaters in the family that are not too keen on mushrooms. Thank you for a wonderful recipe. Thanks!!

  14. I just wanted to update and say I tried these with my family last night and they are ABSOLUTELY delicious! There were no more leftovers and we weren’t even hungry for our meal last night because we killed the whole pan of them. lol. I can’t wait to try more of your recipes!

    • I’m sad to say that I’m the only one in this house that likes mushrooms. I’ll have to get my daughter and her family over here, before I can make them. She loves them too.

      I was actually looking for an appetizer that I can make for my husband and I, but this caught my eye. It looks so great. I’m glad to hear that you tried it and had success.

    • I’m so glad to hear that your family loved them. I’m a bit hesitant to serve them to my family because they aren’t really big fans of mushrooms, but I’m hoping to win them over with this particular recipe. Wish me luck!

  15. My father isn’t crazy about fruits or vegetables, and I’m trying to get him to eat more of them. I’ll have to convince him to let me make this for him one night, since this looks like a good recipe to start him on. I noticed that the mushrooms have a lot of calories and that they’re meant to serve as an appetizer, but I would imagine that the mushrooms would still go well with a salad, some roasted vegetables, and a piece of chicken. I love the idea of using garlic cheese, too. This looks fantastic.

  16. These sound really good and simple to make as well. I have made a lot of appetizers over the years but I have never made stuffed mushrooms. I just might make these for Thanksgiving this week!

  17. After an aunt of mine decided to do a horror movie on cooking mushrooms that had everyone at the table dishing out disgusting looks at each other and wondering when it would all end, i had it with mushrooms! Just reading this page had me frowning first and casting off skeptic looks and feelings…due to bad memories etched in the back of my mind but you know what am going to follow this whole recipe religiously and i’m optimistic that i’ll view mushrooms in a different light 😉

  18. These look wonderful. I’ve never actually made stuffed mushrooms before – I tend to order them at restaurants but not use them at home. I love the Allouette idea too. I bet that just melts down into almost a sauce. I think I might have to actually make these as a side dish because I think I would eat way more than just for an appetizer.

  19. I have to admit, I absolutely hate mushrooms but I have never had them prepared this way. And after seeing the picture and even reading your method on how to prepare them I am definitely to try mushrooms again. I am crazy about bread crumbs and I think the lemon juice will give it some kick. You might just make a mushroom lover out of me!!!

  20. My dad’s favourite brunch item! He used to serve stuffed mushrooms with ciabata bread and fresh tomatoes. Seeing them here made all nostalgic. These look absolutely delicious and I can’t wait to try them myself.

  21. The picture looks fabulous! I’m just a bit unsure about the part about preparing the mushroom by rinsing them. Rinsing mushrooms is not actually a good idea because mushrooms absorb water very fast, this is why people make brushes for mushrooms, or just “peel” them.

    Other than this, it looks fabulous, I’ll say it again! I’m a bit intimidated by recipes that mention that nothing can be changed though.

  22. This is a recipe to live for! It seems so delicious, and not difficult to do. I make a mean(delicious) garlic tofu cheese that will be perfect to use. It really helps to know the right seasons to use for this. Like the bay leaf, I have only ever used in soup and beans, so I would have never known. Mushrooms are so great in a vegan diet anyway, because they have substance, flavor and a meaty texture.

  23. That looks absolutely fantastic. I LOVEEE mushrooms. No idea on where to get Romano cheese (today’s the 1st I’m hearing of this cheese lol) so I’m gonna substitute some mozzarella and see how it goes. Great post.

  24. It looks delicious , but a recipe that says nothing can be altered is a bit of a throwback, especially for us with allergies. I don’t eat either dairy (milk in any form from cow) or gluten,so I I should give this a try I would have to alter those things.
    Sadly haven’t found a good substitute for cream cheese yet that does not contain soy.

    I will forward this recipe to my friend who loves mushrooms and also eat dairy and gluten. It seems like a very good recipe to break the ice with mushrooms that look like mushrooms too.

  25. Mushrooms aren’t a regular part of my diet, but I do enjoy them on occasion. Especially when they look as delicious as these! I don’t think I’ve had a stuffed mushroom in my life, come to think of it. Usually just smaller chopped mushrooms in certain dishes. I’d love to try this recipe out at some point. I should also forward it to a friend who has better access to fresh mushrooms than I do.

  26. I haven’t made mushrooms in quite a while, and I like the idea of making these as an appetizer. I’ll have to look around for soft garlic cheese, since I’m not familiar with that, but I assume it means a soft garlic infused or flavored variety of cheese. Other than that and the mushrooms, these are ingredients I usually have on hand, so this should be fairly easy to make.

  27. These must taste great. Mushrooms made this way will be really juicy I would think. Extensive directions but I am thinking it is going to be worth it. I could probably eat about a dozen of these in one sitting.

  28. I absolutely love this food! My mom used to make it for us when we were little and first, I didn’t really like the mushrooms but then I got used to them and started loving them! My boyfriend is a vegetarian, so it’s a great food to make for dinner for him:) The recipe I know is slightly different so next time, I will try out your recipe!

  29. Those look so tasty! I love mushrooms. I only ever ate them inside toasts.
    I just found out that mushroom are good for a diet – I guess not in this particular case, but yeah.
    Do you know any diet dish ideas with mushrooms?

  30. I was just saying I wanted to make stuffed mushrooms for Christmas. My mother-in-law gave me her recipe, but these sound way too good to pass up. Now to just address the fact that she’ll notice they aren’t hers, lol.
    I love that you use fresh tomato! I could put tomato in anything, even when I’m not pregnant, but when I am? I probably eat tomato three times a day.

  31. Stuffed mushrooms are a regular on the weekly menu in our household, but I’ve never tried this variation before. I usually just fill mine with ricotta, chopped spinach, and a little bit of mozzarella, but the mix of garlic cream cheese, tomatoes, and romano cheese sounds really yummy! I’ve never heard of including the mushroom stems in the filling either, it sounds like a good way to keep everything nice and moist.

  32. Mushrooms have always been one of my staple foods ever since I was little, I am super excited about trying this recipe. I do have a question though, on the cheese is there one brand that you use or can I just use any kind? I know that sometimes there are just brands that make the dish perfect.

    I have always wanted to grow mushrooms myself, since I love them so much. Last year when my husband and I were in Branson, MO, we visited a farm and they were growing them on rotting oak logs. They explained how they did it and it was quite interesting.

  33. These are among of my favorite vegetables, I can’t seem to have enough of them but now that I’m reading this recipe, I feel like I’ve been missing out a lot! By reading the list of the ingredients, I’ve realized that I was stuffing them in the wrong way, this sounds much more flavorful. The soft garlic cheese and the grated Romano cheese are really a great addition and I can’t wait to try them out, thank you!

  34. I don’t even have to try these to know that they’re going to be great! Like everyone else I make my own version of stuffed mushrooms too, but nothing that sounds close to this. I make a quick pan fried version that requires very little imagination. 😛 The basil and tomatoes are conspicuous in their absence. Next party I’ll have to try these out and hand them round at cocktail time. Thanks for the great recipe!

  35. Quite a few of my favourite things are wrapped up in this recipe – garlic, cheese, lemon, tomatoes, mushrooms – so I will definitely be making this. You could also use the large, flat cap mushrooms, for a variation on the theme, great to serve as a starter or even a light supper dish.

  36. Well whenever I see the use of garlic cheese in the list of ingredients, my interest generally spikes up, so needless to say I was glad to see that here. I always get a good laugh at these delicious mushroom recipes because I absolutely hated mushrooms when I was kid. Now though, they are probably on of my favorites, depending on how they are prepared, and it is just funny how life works sometimes. Thanks for sharing this, and this is certainly something that I will keep around.

  37. I have always loved mushrooms. I particularly love stuffed mushrooms and this is a great new take on the recipe that my mother used to make for us. I also love the garlic cheese. I am a fan of anything garlicky. Thank you for sharing this recipe.

  38. Can you tell us more about the second ingredient? Is there a specific brand that would work best here or a certain store that is a good place to get this? I haven’t had much luck finding something that I thought would work well (just like the Kraft stuff in the little glass jar).

    This sounds so yummy, but I don’t want to mess it up, since you said to follow precisely. I can’t wait to have some of these. Yum.

  39. Great recipe. It looks really scrumptious. I’ve never actually made stuffed mushrooms before, I’ve only ever had them in restaurants, but I can’t wait to try this particular recipe out. It looks easy enough for even a newbie like me to create successfully. Thanks for sharing it.

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