classic stuffed mushrooms from The Jewish Kitchen

Stuffed Mushrooms

Earthy mushrooms are stuffed with a delicious mixture of bread crumbs, Parmesan cheese, herbs, and mushroom stems, and baked to perfection to make the perfect finger food for your next cocktail party.
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 24 appetizers


  • 24 large white mushrooms wiped clean and stems removed, reserve the stems
  • 1/2 cup chopped mushroom stems
  • 1/2 cup panko bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp. chopped basil leaves
  • 2 tbsp. chopped flat leaf parsley
  • 2 tbsp. olive oil, plus more for drizzling
  • 1 tsp. Kosher salt
  • 1/2 tsp. freshly ground black pepper
  • chopped tomatoes or red pepper for garnish if desired


  1. Preheat oven to 400 degrees.
  2. Spray a large baking sheet with non-stick cooking spray; set aside.
  3. In a medium bowl, combine chopped mushroom stems, bread crumbs, Parmesan cheese, basil leaves, parsley, olive oil, salt and pepper. Toss lightly with a fork to gently combine the mixture.
  4. Spoon filling into mushroom caps and place mushrooms on the baking sheet. Drizzle the tops of the mushroom caps with olive oil and bake for 25 minutes until golden brown.