Need an easy appetizer? Then you're going to love these savory Stuffing Stuffed Mushrooms!
This easy holiday appetizer recipe is loaded with rich flavors, simple to make, and the perfect way to use up leftover stuffing!
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Do you love mushrooms? Need an easy holiday appetizer? Trying to use up leftovers? All of the above? Then this recipe is for you!
These Stuffing Stuffed Mushrooms are made with leftover stuffing (freshly made works, too!) and loaded with warm, savory flavors. They make a crave-worthy appetizer or snack, but they're great as a light lunch, too.
The buttery filling is perfectly crunchy on the edges but moist inside, and the mushrooms are tender, but not soggy (thanks to an easy trick). Don't be surprised if you find yourself going back for seconds ... or thirds, let's be honest!
Best of all, this recipe is easy to make! And you'll find all the delicious details below.
This easy recipe uses simple, delicious ingredients. Here's what you'll need:
- Mushrooms - Large button mushrooms (or brown mushrooms / baby bellas) work best for this recipe, because they're going to shrink down as they cook.
- Stuffing - Obviously, the flavor of this appetizer relies a lot on the quality of your stuffing. You can either use a box mix, or even better, leftover stuffing. I made mine with this delish Sourdough Stuffing.
- Shallots + Garlic - You'll sauté these aromatics with the mushrooms stems for the filling. Don't have a shallot? Swap in ¼ cup finely diced onion instead.
- Parmesan Cheese - A little bit of cheese provides an extra boost of savory flavor.
This recipe is vegetarian, as long as you use vegetarian stuffing and parmesan cheese. Most parmesan is not vegetarian, so make sure to check the ingredients if that's a concern. Whole Foods carries veg parm, and BelGioioso makes a good one, too.
You'll Also Need
How to Make Stuffing Stuffed Mushrooms
This recipe has a few steps, but it's really easy to prepare, especially if you use leftover stuffing! You'll find a detailed recipe below, but here's a quick overview:
- Remove the mushroom stems. If you press sideways on the stem near the cap, it should pop right off. Chop them up and save them for step four.
- Brush the mushroom caps with olive oil. A pastry brush is the perfect tool for this. If you don't have one, drizzle the oil over the caps, then quickly rub it in with your hands. Tip: Save yourself some clean up later, and cover your baking sheet with some nonstick foil.
- Bake the mushrooms until browned and tender. Prebaking the caps will ensure that the Stuffed Mushrooms don't end up soggy. Make sure to do this cap-side down, so the liquid runs out as they bake.
- Prepare the mushroom filling. While the caps cook, cook the stems and a shallot in a little butter until browned. Then add a garlic clove and continue cooking just until fragrant (about 30 seconds or so).
- Add the stuffing to the mushroom mixture. Stir in the leftover stuffing, along with the parmesan and green onion, then season with salt and pepper to taste. This mixture should hold together (loosely) when compressed. If it seems a little dry, add a splash or two of broth. Tip: If your stuffing is chunky, make sure to chop it up before measuring it.
- Fill the mushroom caps and bake. Mound the filling into the caps, pressing it gently into place. Then bake until the stuffing is hot and lightly browned.
That's all there is to it ... time to snack on your delicious mushrooms!
There are a few different ways you can change up this recipe. Try adding fresh herbs (like parsley, sage, rosemary, and thyme), swap the parmesan for another cheese (such as sharp cheddar), or stir in some finely chopped cooked veggies or nuts.
Store any leftovers in an airtight container in your refrigerator. They'll keep for two to three days. Rewarm the mushrooms gently in your microwave, or wrap them in foil and heat until warm in your oven.
Serve these vegetarian Stuffed Mushrooms with a few other appetizers and you have a party! Try this Cream Cheese Dip, Roasted Garlic Hummus, Cheese Truffles, or these easy Stuffed Dates. Don't forget a festive cocktail, like this fancy (but easy to make) French Martini or these super simple Cranberry Mimosas.
This recipe is also great for the day after Thanksgiving or Christmas when you're trying to feed hungry overnight guests. You could even serve a few mushrooms with a salad for a light lunch.
Trying to use up other leftovers? Check out these recipes next:
- Stuffing Muffins
- Cranberry Jalapeño Dip
- Shepherd's Pie
- Cranberry Brie Grilled Cheese
- Baked Brie
- Potato Croquettes
Stuffing Stuffed Mushrooms
- 20 large button mushrooms (about 1 ½ to 2 pounds)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 small shallot, diced (about ¼ cup)
- 1 large clove garlic, minced
- 1 ½ cups leftover stuffing (see note)
- ½ cup shredded parmesan cheese
- 1 large green onion, minced
- kosher salt
- Preheat oven to 400 degrees.
- Remove stems from mushrooms. Chop stems, then set aside for later.
- Brush mushroom caps with olive oil, then bake (gill-side down) for 15 minutes, or until tender.
- Flip mushroom caps over (gill-side up), then season with salt and pepper. Set aside.
- While caps bake, heat butter in a medium frying pan over medium heat. Add mushroom stems and shallot. Season lightly with salt and pepper, then cook until browned (stirring frequently).
- Add garlic and cook just until fragrant, about 30 seconds.
- Remove frying pan from heat, then stir in stuffing, parmesan, and green onion. Season with salt and pepper (if needed).
- Mound stuffing onto mushroom caps, then bake until hot and stuffing is lightly browned (about 10 to 15 minutes).
- Serve hot. Enjoy!