Stuffed Mushrooms

By Kay Chun

Updated Nov. 13, 2025

Stuffed Mushrooms
Johnny Miller for The New York Times. Food Stylist:Barrett Washburne.
Total Time
25 minutes
Rating
4(1,437)
Comments
Read comments

These fun stuffed mushrooms turn humble mushrooms into rich, savory bites with the flavors of escargots, the classic French delicacy of snails cooked in garlic butter. Here, fragrant and buttery bread crumbs infused with garlic, shallots and parsley fill mushroom caps. The roasted cremini mushrooms emerge from the oven juicy, with a garlicky topping that’s golden and crispy. Make use of your trimmings: The mushroom stems can be frozen for later use in vegetable or chicken stock. Discover more ideas for the holidays here.

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Ingredients

Yield:4 servings
  • 4tablespoons unsalted butter, at room temperature
  • 2tablespoons finely chopped parsley
  • 1tablespoon minced shallot
  • 2teaspoons minced garlic
  • Kosher salt and black pepper
  • ½cup plain panko bread crumbs
  • 2dozen small cremini mushrooms (about 1 pound), stemmed
  • 2tablespoons extra-virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

218 calories; 19 grams fat; 8 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 4 grams protein; 344 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 425 degrees. In a small bowl, combine butter, parsley, shallot and garlic; season with salt and pepper. Stir in bread crumbs until well combined.

  2. Step 2

    On a baking sheet, drizzle mushrooms with oil, season with salt and pepper, and toss to evenly coat. Arrange mushrooms cavity-side up and spoon a heaping ½ teaspoon of the bread crumb mixture into each.

  3. Step 3

    Bake until mushrooms are tender and bread crumbs are golden and crispy, about 15 minutes. Serve warm.

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Ratings

4 out of 5
1,437 user ratings
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Comments

S.W.

My mother has made a version of this recipe for years! She minces the mushroom stems and adds that to the breadcrumb mixture. It's an awesome texture and no waste!

Moira H.

Mushrooms are easier to stuff if the filling is cold so you can mold it into little balls that fit inside the caps.

Larry

I've made similar for vegetarian friends. For those not vegan, I usually add a a fair amount of parmesan to the stuffing mixture and reduce the bread crumbs a bit.

JG

these were a hit at our Thanksgiving and were easy to make vegan (non dairy butter) and gluten free (gf panko) for our family members with dietary restrictions 😁 they reheated well the next day. You could definitely prep the filling ahead of time. I'd add a little more garlic and shallot.

Carare

Can you make ahead and bake the day of?

Mary from Mississippi

I use leftover cornbread instead of Panko to make these and add finely grated parmesan and finely chopped mushroom stems to the filling mixture. I also put a dab of butter in the bottom of each mushroom cap before stuffing them. It's always a winner at our house.

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