August 2021 | Cook Now

Easy Stuffed Mushrooms

This stuffed mushrooms recipe will make you say wow! It’s easy to put together and perfect for entertaining…or snacking.

Looking for a great healthy appetizer recipe for entertaining…or just snacking? Try this simple stuffed mushrooms recipe! These little bites have everything going on: they’re savory, meaty, and herby, with a tender exterior and a crunch in each bite. In fact, they came out even better than we expected! Even better, this recipe is incredibly easy: no need to sauté filling ingredients. Chop them up, fill, and bake!

Ingredients in this stuffed mushrooms recipe

You can make stuffed mushrooms a million different ways. Our favorite is our spinach artichoke stuffed portabello mushrooms, which are stunning and work as a side or vegetarian dinner. But what about when you want to stuff the little guys, like for party food? Enter this stuffed baby bella mushrooms recipe! We customized it to be quick and simple to put together. Here’s what you’ll need:

Cremini mushrooms, also called baby bella
Olive oil
Shallot
Walnuts (or omit and use more breadcrumbs, but we like the crunch!)
Parsley
Italian panko (see notes below)
Grated Parmesan cheese (the powdery kind)
Salt and pepper

Let’s talk through a few of the special ingredients, then we’ll get to the method!

Find cremini mushrooms, aka baby bellas

Cremini mushrooms are a small mushroom with a round brown top. Also known as baby bella mushrooms, it’s one of the most widely consumed mushroom varieties in the world. Here are a few fun facts about the cremini:

Cremini mushrooms are the same variety as button mushrooms and portobellos. White mushrooms, aka button mushrooms, are an earlier growth stage, so they have a milder flavor. Portobello mushrooms are the oldest stage, so they have the most meaty and savory flavor.
What do they taste like? Cremini mushrooms have an earthy, savory flavor that tastes like a milder version of a portobello and a more developed version of a white mushroom.
Can you substitute white mushrooms here? Yes! If you can’t find cremini or baby bella, go with white or button mushrooms.

Look for Italian style Panko or breadcrumbs

Another important part of this stuffed mushrooms recipe? Finding Italian-style panko. If you can’t find that, go to Italian breadcrumbs! Here’s what to know:

Panko is a Japanese-style breadcrumb mixture that is airier and lighter than traditional breadcrumbs: we like it here because it’s crunchier! But breadcrumbs work just as well.
“Italian” means herbs and salt are added. You should be able to find Italian panko or panko easily at your local grocery store.
What to do if you can’t find them? Use plain panko or breadcrumbs and add salt and Italian seasonings. Mix the ½ cup panko with ⅛ teaspoon kosher salt and ½ tablespoon Italian seasoning (or 1 teaspoon dried oregano and ¼ teaspoon each dried basil and thyme).

How to make stuffed mushrooms: a few tips!

We engineered this stuffed mushrooms recipe to be simpler than most. That means no sautéing filling ingredients: just chop them up and fill the mushrooms! Here are a few things to note about the method (or jump to the recipe below):

Use a parchment lined baking sheet, or brush it with oil. Parchment helps for easy clean up!
Chop the filling ingredients, then spoon them in! Drizzle a hint of olive oil over the tops to help with browning.
Roast until just tender. It should be 15 to 20 minutes depending on your oven. Roasting too long makes them soggy, so take care not to over bake.
Garnish if you like! We like adding a hint of paprika to the tops for color (not necessarily flavor). Smoked paprika does add a nice hint of smoke if you have it.

Leftover storage info

Once you pull these stuffed mushrooms out of the oven, they’re best right away! Because mushrooms contain a lot of moisture, they can become soggy over time. If you’re leaving out a tray at a party, try to minimize the time that they’re out if possible.

These mushrooms are best right away, but you can save leftovers! Store refrigerated for up to 2 days. They still taste amazing, though the texture is not crunchy. If you’d like, you can reheat them in a 350 degree oven to revive the crunchy texture!

More mushroom recipes

There are so many great mushroom recipes to try! Here are some of our top things to make with mushrooms, and a few unique varieties to try out:

Try Stuffed Portobello Mushrooms
Make them into Portobello Mushroom Pizza
Make a batch of Mushroom Pasta with Parmesan or Creamy Mushroom Risotto
Try Creamy Vegan Mushroom Soup
Experiment with other varieties: Hen of the Woods, Beech, Maitake, King Oyster, Shiitake , Enoki or Lion’s Mane

Stuffed Portobello Mushrooms

Mushroom Pasta with Parmesan

Portobello Mushroom Pizza

Creamy Mushroom Risotto

This stuffed mushrooms recipe is…

Vegetarian. For gluten-free, use gluten-free panko.

Easy Stuffed Mushrooms

Author: Sonja Overhiser
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 24 mushrooms
Diet: Vegetarian

Print Recipe

Description

This stuffed mushrooms recipe will make you say wow! It’s easy to put together and perfect for entertaining….or snacking.

Ingredients

1 1/2 pounds cremini mushrooms, aka baby bella (3 8-ounce packages or 20 to 24 mushrooms)
1 tablespoon olive oil
¾ teaspoon kosher salt, divided
Fresh ground black pepper
3 tablespoons shallot, finely minced
¼ cup finely chopped walnuts (or omit and substitute more breadcrumbs)
2 tablespoons finely minced parsley
½ cup Italian panko or breadcrumbs (gluten-free as necessary)*
½ cup grated Parmesan cheese
½ teaspoon garlic powder
Paprika or smoked paprika, for the garnish

Instructions

Preheat the oven to 400 degrees Fahrenheit.
Clean the mushrooms and gently remove the stems.
Pat the mushrooms dry with a towel and place them in a large bowl. Mix them with 1 tablespoon olive oil, ½ teaspoon kosher salt and fresh ground black pepper. Line a baking sheet with parchment paper or brush it with olive oil. Add the mushrooms in a single layer on top.
In a medium bowl, mix the minced shallot, chopped walnuts, minced parsley, Italian panko*, grated Parmesan cheese, and garlic powder. Spoon the filling into the mushrooms. Lightly drizzle the tops with olive oil (just a small drizzle).
Bake for 15 to 20 minutes, until the mushrooms are cooked and golden brown on top. Serve immediately, garnished with a sprinkle of paprika and additional chopped parsley if you like. (Leftovers last 2 days refrigerated, but the filling is less crunchy. You can reheat them in a 350 degree oven until warmed through.)

Notes

*We recommend Italian panko or Italian breadcrumbs because they’re already seasoned. Panko is best since it’s the lightest and crunchiest. If all you can find is regular panko or breadcrumbs, mix ½ cup panko with ⅛ teaspoon kosher salt and ½ tablespoon Italian seasoning (or 1 teaspoon dried oregano and ¼ teaspoon each dried basil and thyme).

Category: Appetizer
Method: Baked
Cuisine: Mushrooms

Keywords: Stuffed mushrooms, stuffed mushroom recipe, how to make stuffed mushrooms

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Espresso Crumb Coffee Cake

Would you like some coffee with your coffee? This buzz-worthy coffee cake features a crunchy espresso crumb and a flavorful espresso glaze drizzled on top.

I’ll take any excuse to eat cake for breakfast, and this espresso crumb coffee cake is a sure thing: with a moist sour-cream cake base and delightfully crunchy topping, plus a sweet espresso glaze to finish it off.

Espresso Crumb Coffee Cake cut into squares, on a wood board with newsprint parchment paper, cup of glaze in the background

Nearly half of the comments on my Greek Yogurt Coffee Cake are from readers confused and wondering, “Where’s the coffee?!” Like they are convinced I mistyped my own recipe (hey, it happens) and simply forgot the coffee in the ingredient list.

But no, I’ve explained over and over, the recipe is correct, there is no actual coffee in the coffee cake.

If you live outside the US, you may be wondering, “What the heck?!”

In the US, coffee cake refers to a muffin-like breakfast cake meant to be served with coffee.

But as I’ve discovered, in the UK and other countries, coffee cake is a cake with coffee flavoring, which I guess makes sense and explains the confusion with my recipes. Although over there you also have tea cakes which are, you guessed it, made to be served with tea and do not contain any tea themselves, so who’s being confusing now, eh?

Overhead, grid of cut squares of coffee cake, one on its side to show the cake and crumb layers

Anyway. After the 1,257th “Where’s the coffee?!” comment I received, I figured why not make a coffee coffee cake, a breakfast cake flavored with coffee, to appease everyone? (I also need to edit my other coffee cake recipes at some point to clarify that they are American-style coffee cakes and no, I didn’t actually forget to include coffee in the ingredient list).

Perhaps next I’ll make a matcha coffee cake or an espresso tea cake, just to mess with everyone a bit more (but honestly those ideas sound quite delicious so I might just actually do it).

(more…)

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Sheet Pan Sweet Potato Tacos

These sweet potato tacos are a dinner idea everyone will love! Roast black beans and veggies on a sheet pan and add your favorite toppings.

When the cooler temperatures start to creep in, our minds turn to all the fall produce. Here’s a great recipe that straddles the season: these Sweet Potato Black Bean Tacos! Throw almost any seasonal veggies onto a sheet pan, season them up, and they work as a delicious taco filling! The best part: you can add the black beans right on the roasting pan. It comes out zingy and delicious: top with pico de gallo, cheese crumbles, and a dollop of sour cream. Our family couldn’t get enough! Even our generally wary 4 year old admitted to loving the sweet potato.

Ingredients in sweet potato tacos

This sweet potato tacos recipe is inspired by our local farmer’s market, Broad Ripple Farmer’s Market, who challenged us to create a recipe with seasonal produce we could find at the market. This concept works with just about any vegetables you want to throw onto a sheet pan, and you can add the black beans right onto the tray. Here’s what you’ll need:

Sweet potatoes
Bell pepper
Onions (we used red and white)
Black beans
Olive oil
Cumin, chili powder, and garlic powder
Pico de gallo (purchased or homemade)
Goat cheese or feta crumbles: we used local goat cheese from our favorite vendor (Caprini Creamery!)
Sour cream or other sauces (see below)

Throw it all on a sheet pan

These sweet potato tacos might take a bit of time to roast, but like any sheet pan meal they’re simple because you throw everything right onto the pan. Here are a few notes about the process:

Roasting the black beans with the veggies makes them come out crispy. It adds an interesting bit of texture to contrast the tender potatoes.
Got other veggies? Use them too. Roughly estimate substituting the quantities. For example, use a medium zucchini instead of one of the onions. Let butternut squash stand in for half the sweet potato, etc!
Use parchment paper for easy cleanup. We don’t recommend using silicone baking mats, because the veggies can come out mushy and steamed instead of crisp on the outsides.

Toppings for sweet potato tacos

Once you’ve got the sweet potato tacos veggies in the oven, you can clean up and focus on the toppings. For these tacos we’ve got some required toppings, and some optional flavors that take them over the top. Here’s what to know:

Pico de gallo: This topping is required because it adds just the right acidic hit from the lime and tomatoes. You can find it at most grocery stores or make homemade pico de gallo. It’s great for this transitional time of year where there are still tomatoes at markets and in your garden.
Goat cheese or feta crumbles: It’s optional, but goat cheese is surprisingly delicious on a taco! We used goat cheese from our market, and it pairs perfectly with the roasty potato.
Sour cream: Some kind of creamy element is a must in tacos. Try sour cream, or…
Optional sauces: Guacamole adds even more creamy goodness. A favorite homemade sauce is this Chipotle Ranch, which is smoky, savory and stunning (try Chipotle Sauce for a vegan option). Another great idea is Cilantro Lime Crema (or Cilantro Sauce for a vegan option.) If you have the time, a sauce is a great addition: but it’s not required!

Tips on warming tortillas

One last tip for making these sweet potato tacos: warming the tortillas! It’s impossible to make a good taco with a cold, leathery tortilla. Here’s how to warm tortillas like a pro:

Place them over the flame of a gas burner (preferred!). Place each tortilla directly on a gas burner for a few seconds per side, turning with tongs. This lightly chars the edges and warms the tortillas (so they’ll look like the photos). Then throw them into a tortilla warmer!
Warm them in the oven. If you don’t have a gas burner, you can warm them in the oven. Go to How to Warm Tortillas. You can also char them with a kitchen torch, if you’re a stickler for a charred tortilla (and we are).

And that’s it! Let us know what you think of these tacos in the comments below.

More easy dinner ideas

This easy healthy dinner idea was a huge hit in our house, as are most of our sheet pan dinner recipes. Here are a few more you might enjoy:

Try this tasty veggie-filled Easy Sheet Pan Dinner
Make up a pan of Sheet Pan Nachos
Roast up Sheet Pan Salmon and Asparagus
Try a festive Sheet Pan Shrimp Boil

Easy Sheet Pan Dinner

Sheet Pan Nachos!

Salmon and Asparagus Sheet Pan Meal

Sheet Pan Shrimp Boil in Oven

This sweet potato tacos recipe is…

Vegetarian, vegan (with a vegan sauce), plant-based, dairy-free and gluten-free (with corn tortillas).