Appetizers-Easy Stuffed Mushrooms

"Hi, Here is a great recipe for Stuffed Mushrooms that is easy to make and is usually goes over well. You can make these a day ahead and bake before serving. "
photo by Bergy photo by Bergy
photo by Bergy
Ready In:




  • Wash and dry the mushrooms.
  • Remove and chop the stems.
  • Melt butter in a 12 inch skillet over medium high heat. Add the mushroom stems, celery and onion.
  • Saute until the onion is translucent, stirring occasionally.
  • Stir in the bread crumbs, Worcestershire Sauce and seasonings.
  • Mound the stuffing onto the mushroom caps.
  • Arrange caps on a greased baking sheet. Bake for 5-7 minutes, or until thoroughly heated.
  • If you like mushrooms, you will like this!

Questions & Replies

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  1. aalix
    Baking temperature for the stuffed mushrooms?


  1. wendyt57
    I added garlic and small pieces of shrimp to mine. We loved them!
  2. foggyrain
    I added cheese. I couldn't help it, I know other reviews liked the fact that there was no cheese. These were great! They were even better the next day when I took the extras for lunch.
  3. Marty the Beagle
    Excellent! I used just under 8 oz of mushrooms, but left out the celery (don't care for it), used green onions, used parmesan flavored breadcrumbs, and sauteed in olive oil, rather than butter. Baked for 7 minutes at 400 degrees. They were delicious, but a bit salty (probably the parmesan). So easy and delicious!
  4. jfreed
    I served these at my wine tasting party - mushrooms are great to mix with a red wine. One of the hits of the party! With all of the food I was serving, it was nice to have a "lighter" appetizer vs the typical sausage and cheese stuffing. Quick and easy, and the house smelled great while they were cooking. I doubled the recipe and only had 3 or 4 left over. A definite repeat!
  5. Auntmoonie
    I made these for our family New Year's Eve party. What a hit. They were really super tasting and very easy to make. I did make just a little revision since we always have a big crowd. I doubled the recipe and added to the filling: 2 Tbs Grated Parmesan Cheese and 2 cans of well drained Crabmeat. This filled 2-12oz pkgs of mushroom caps. Thanks for the great recipe!!


  1. Suseme
    Appreciated the package size designation rather than the number of mushrooms. Used green onions rather than regular onions, and substituted dill for oregano. I usually butter the cookie sheet rather than grease it. Tasty!



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