Garlic Stuffed Mushrooms

"I've been making this simple appetizer for years, it just sort of invented itself one summer evening when I had a lot of mushrooms, garlic and guests. They can be done on the grill or baked in the oven. They're great either way."
photo by breezermom photo by breezermom
photo by breezermom
photo by momaphet photo by momaphet
Ready In:
1hr 20mins




  • Clean and remove the stem from the mushrooms.
  • Place mushrooms in baking dish, preferably one that can be placed on the grill.
  • Add a clove of garlic to each mushroom cap.
  • Drizzle melted butter into each mushroom cap.
  • Cover the pan with foil.
  • Place the pan either in a 350 degree oven or on the grill.
  • Cook for 1 hour.
  • Serve as an appetizer with french bread.
  • Don't forget to dip the bread in the garlic infused butter left in the pan.

Questions & Replies

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  1. Marianne Tautges
    This is a wonderful and easy recipe. My only warning is that you should make twice as much as you think you'll need - they'll go fast!!
  2. breezermom
    These are delicious! Roasted garlic is delicious on its own, but when combined with mushrooms it turns into something sublime. I tried sour dough and italian bread dragged through the butter, and much prefer the sour dough! This recipe gives twice....the sauce for the bread and the deliciousness of the mushrooms and garlic. Thanks for sharing!
  3. Chef GreanEyes
    why havent i tried these a LONG time ago??? was THE best part of supper!! simple, not much mess, and DEEEEEEE-licious!!! next time will deffinately make more to have leftover for bread dipping! and will try Sandyg61's idea of adding bacon!! ohhh heaven!! thanks sooo much Terry!!
  4. momaphet
    This was simple and delicious. Following other's posts I too chopped the stems with extra garlic and sprinkled around the caps. I drizzeled with a combination of butter and EVOO. The one thing the recipe doesn't list is seasoning, a sprinkle of Kosher salt and [epper made a huge difference in the flavor. I don't know how much butter other's are using, but I didn't have any left in the dish to dip into. I also removed the foil at the end for about 10 minutes. Made for "Eating Well in the Photo Forum" Nov 2010
  5. dawny70
    Wow! Surprised hubby with these this evening and they were quite the hit! Threw some fresh parsley in the butter for a little extra seasoning! Will definitely be making over and over again!


  1. hunnybees
    I used extra virgin olive oil instead of butter and also took tips from previous reviews - made twice as many, and also threw in some garlic in the pan outside of the mushrooms. For me, this was a combination of a few of my favorite things!


I'm a mom with three kids ages 10, 8 and 6. Between carpooling for school, dance, soccer, gymnastics and music lessons, doing daycare for a 1 year old neighbor boy, sewing 150 costumes for the Annual Christmas Pagent, and working a part time job for a car dealership, I really don't have much time to add my own recipes, but I really enjoy all of yours. Maybe when my kids graduate from High School in 8, 10, and 12 years (but who's counting) I will have time to do a better job. Seriously, I love being a MOM and enjoy every minute of my time with my kids.
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