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Baked Stuffed Mushrooms

Baked Stuffed Mushrooms


  • 24 large (about 2-inch-wide) white button mushrooms
  • 2 tablespoons olive oil
  • 1/2 small red onion, minced
  • 2 cloves garlic, minced
  • 1 cup loosely packed fresh parsley leaves, minced
  • 2/3 cup panko breadcrumbs
  • 1/2 cup freshly grated Parmesan
  • 1/4 teaspoon chipotle chili powder
  • kosher salt
  • freshly ground black pepper
  • 2 tablespoons unsalted butter, cut into 1/8-inch cubes
  • 1/4 cup dry white wine


  1. Preheat oven to 425 degrees F. Use a paring knife to gently carve the stem out of each mushroom cap. Finely chop the stems and set aside. Arrange the prepared caps, open-side up, in a 13-by-9-inch baking dish and set aside.
  2. Heat olive oil in a large saute pan over medium. Add onion and garlic and cook, stirring occasionally, for 3 to 5 minutes or until soft. Add chopped mushrooms and cook for 5 minutes more. Remove from heat and let come to room temperature.
  3. Add parsley, breadcrumbs, Parmesan, and chili powder to the mushroom mixture; toss to combine. Season with salt and pepper
  4. Add a heaping teaspoonful of the filling to each mushroom cap in the baking dish, gently pushing filling down with a spoon to pack it in. Top each filled mushroom cap with a few of the cubes of butter.5. Combine wine and 1/2 cup water in a measuring cup. Pour into the bottom of the dish containing the mushrooms, making sure not to pour the liquid over the stuffing (or it will become soggy).
  5. Bake for 25 minutes or until the stuffing just starts to turn brown and crisp. Serve immediately.


  • Recipe courtesy of Johnny Miller.

Nutrition Information

Per serving: 41 kcal cal., 3 g fat (1 g sat. fat), 32 mg sodium, 0.5 g fiber, 0.5 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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