I know mushrooms are one of those things that you either love or you hate. However, there is no way you couldn’t like these! I guess I’m a bit biased, but I grew up with these stuffed mushrooms living in a Sicilian household. I made them how my parents always made them but added a few tidbits of my own. Now that Thanksgiving and the holiday season is approaching, this is a really great, healthy side dish you can serve and could even work as an appetizer! This is a great vegetarian option and can also be made gluten free! I made these specifically for my mom to bring to a party because she has to eat gluten free. It was a big hit!

FUN FACT: There are about 10,000 species of these yummy little fungi just in North America!
stuffed mushrooms
Italian-Style Stuffed Mushrooms
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Rating: 0
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Servings Prep Time
8-10 people 20 mins
Cook Time
30 mins
Servings Prep Time
8-10 people 20 mins
Cook Time
30 mins
stuffed mushrooms
Italian-Style Stuffed Mushrooms
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
8-10 people 20 mins
Cook Time
30 mins
Servings Prep Time
8-10 people 20 mins
Cook Time
30 mins
Ingredients
Servings: people
Units:
Instructions
  1. Thoroughly wash mushrooms and pat dry. Carefully rip off the stem so that the inside is hollow.
    mushrooms
  2. Mince and sauté garlic in olive oil just until slightly golden and remove from skillet.
    sauteed garlic
  3. Chop parsley and place in a mixing bowl.
    parsley
  4. To the parsley, add seasoned breadcrumbs, sautéed garlic, onion powder, egg, and one tablespoon olive oil. Stir until it forms a crumbly paste. It should stick together when you squeeze it.
    mixing the filler
  5. bread crumb and egg mix
  6. Using a small spoon, fill mushrooms with filling up to the top and pack it down. Drizzle with olive oil and bake for about 30 minutes at 350 degrees. Just before serving, add a light squirt of lemon.
    stuffed mushrooms (pre-bake)
  7. stuffed mushrooms