Stuffed Mushrooms

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
28 mushrooms
Level:
Easy

NUTRITION INFO
Ingredients
Directions

Preheat the oven to 400 degrees F.

Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.

Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.


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Pairs Well With
Chardonnay

Rich, buttery white wine

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4.4 287
I am not a fan of mushrooms but my entire family devoured them. The few that were leftover on Thanksgiving were reheated and still tasted spectacular. item not reviewed by moderator and published
yummy! I added the stems, chopped and sauteed in a little olive oil and some chopped walnuts. item not reviewed by moderator and published
I made these and everyone raved about how good they were. I thought they were pretty good, too, but next time I will add some mozzarella. They seemed kind of dry and need a creamier cheese to hold the filling together better. I also finely chopped the mushroom stems and added them to the filling. item not reviewed by moderator and published
I loved the seasoning mixture in these and the mint and parsley went extremely well together. The only thing I would change is that it's best to bake the mushrooms for a about 8 minutes before filling them and rebaking because of the amount of water secreted from the mushrooms. I can't imagine skipping this step because otherwise they come out very watery and the flavor just isn't there. item not reviewed by moderator and published
I have been making this receipt for four years for the holidays since everyone thinks they are out of this world. My best friend even requested I make them for her New Years Eve party for appetizers. I did modify the receipt a little, I take the mushroom, stems, chop and sauté them in olive oil until brown and add them to the stuffing mixture. Every thing else is followed exactly to Giada's recipe. You should it. it is really easy and delicious item not reviewed by moderator and published
Love these and have made several times, but never with the mint. Am wondering what that might add. Hubby likes as well if not better than the ones we've made in the past with a sausage stuffing. These were a real hit with the neighbors. item not reviewed by moderator and published
I just made these for thanksgiving appetizer and it did not taste that good. Giada's recipes have always turned out perfect for me. For some reason this recipe did not have the great taste. I will not be making this again. item not reviewed by moderator and published
These are so easy and soooooo good. I have been making stuffed mushrooms for years, and find this my best recipe. Thank you "Girl Friend" item not reviewed by moderator and published
Have made these several times - such a great, easy appetizer! Changed up the ingredients - basil (instead of parsley and mint), parmesan reggiano, and smoked paprika - finish with squeeze of fresh lemon - came out fantastic. item not reviewed by moderator and published
These are amazing, super easy, and people just rave about them when I make them. Definitely a favorite! item not reviewed by moderator and published
Delicious and easy to make ! item not reviewed by moderator and published
These were amazing! I used more breadcrumbs than cheese, left out the mint and used oregano. I also added just a bit of water to the filling so it would stay in the mushroom better. My husband loved them! item not reviewed by moderator and published
My go to Party Appetizer. Made them up in a flash and brought to a neighborhood party and they were gone before my husband tried one. Simple and delicious!! item not reviewed by moderator and published
So delicious! Have several times and always a hit. I was hesitant about the mint but I went ahead and added it and I am glad I did, because definitely adds a little something and now I think I would miss it! The only change I have made is in the breadcrumbs...I never have "Italian style" on hand. I have also chopped the stems, sauteed and added that to the stuffing as well. Love this recipe can't say enough good things about it! Giada is great too! item not reviewed by moderator and published
Made these as accompaniment to spicy shrimp & stir-fry vegis. Wow they were great! I did leave out fresh mint. Made great low calorie dinner. item not reviewed by moderator and published
These were AMAZING! So simple yet so delicious! I omitted the mint (just didnt feel it was neccesary. Next time I will most likely add some ground italian sausage. If not they are perfect as is! item not reviewed by moderator and published
I like this recipe for ease to prepare, and for a tasty appetizer that is not too high in calories. I roasted my bread crumbs for more flavor. when I cut off the stems I just added them to another recipe, or you could dice them and add them to the mushroom filling. item not reviewed by moderator and published
It's OK, but I was expecting much more. I have tried so many of Giada's recipes and they have been wonderful, but this one fell short. It is quick to make, but none of my guests cared for this appetizer at all. I guess I was really surprised because I read all these wonderful reviews and expected so much more. I went out and spent money on the cheese and fresh herbs. I even made it twice thinking I made a mistake while preparing this dish, but the recipe is very simple. It's an OK recipe, but that's about it. item not reviewed by moderator and published
Easy and delicious! This is a GREAT recipe. item not reviewed by moderator and published
The only problem I have is that I never seem to make enough. I literally have to buy 2 containers of the mushrooms. My 16 year old son just loves it. I think the peccorino cheese and the fresh mint is what makes it standout in terms of flavor. item not reviewed by moderator and published
incredibly easy to make...i substituted parmesan because roman cheese in particular is very expensive.. made them in a toaster oven and only took fifteen minutes.. DELICIOUS item not reviewed by moderator and published
Ok..what did I do wrong? I followed the recipe exactly and the stuffing that was above the cavity didn't seem like it cooked and they were in the oven for 30 minutes. All it tasted like was bread crumbs. I was sad to have wasted that much money on the mushrooms and romano cheese in particular. Very disappointed. item not reviewed by moderator and published
I followed this recipe step-by-step and the mushrooms were dry. Unfortunately, this was not a happy meal. item not reviewed by moderator and published
I made this and i used the chopped stems also. Used pecorino romano cheese.....very good recipe. item not reviewed by moderator and published
I loved this recipe. Very flavorful and simple to make. My family loved them. item not reviewed by moderator and published
Absolutely delicious!!!, I love the mint in it. I think it is a perfect combination of ingredients. item not reviewed by moderator and published
Delicious! I didn't make mine quite so "stuffed" as the ones pictured and I used less olive oil, making them a slim 25 calories each. These definitely do not taste like diet food. Mmm! item not reviewed by moderator and published
These were very good, not dry at all. My family devoured them. I think next time I may cook them just a tad less, although my oven may have just run a little hotter. item not reviewed by moderator and published
Made this for Thanksgiving. Didn't use the mint and added chopped spinach and chopped pieced of the maushroom stems. There was not a crumg left. Everyone loved it and I looked like a superstar. item not reviewed by moderator and published
Made them for Thanksgiving and they were gone in minutes! Everyone loved them. Making them tonight with Crab as an addition. Can't wait to see how they taste. I'm sure they will be great. item not reviewed by moderator and published
Very tasty. I made these mushrooms for Thanksgiving. Everyone loved them, even my 5 year old daughter. item not reviewed by moderator and published
I just made these mushrooms last week as a Thanksgiving appetizer and they were a HUGE hit! They were gone in minutes. Drizzling them with a little olive oil before baking them gives them just the right amount of crunchiness. I'm actually thinking of stuffing some portobello mushroom caps with the mixture tonight for a vegetarian dinner! item not reviewed by moderator and published
this is a great dish. I used sharp white chedder cheese because the cheese that giada uses us a little to salty ( jarlsberg baby swiss is an amazing cheese. cook for 25 min on 400 and you will be pleased item not reviewed by moderator and published
I chose this recipe over others since they were from a professional chef. After reading all the positive reviews I was VERY disappointed with this recipe. My husband didn't like them at all, I thought they were just OK. I brought these to a dinner party and needless to say, they were barely touched. item not reviewed by moderator and published
Terrific and a huge hit - they were gobbled down immediately. I used fresh Asiago and Parmesan instead since I had it on hand. I also took someone else's advice and minced and sauteed some of the stem with a little onion and butter and added it to the mix. It was not dry at all. item not reviewed by moderator and published
Very easy and taste great item not reviewed by moderator and published
So yummy. Added more oil in the mix and my friend adds cream cheese on bottom. They are delicously addictive. item not reviewed by moderator and published
I am making them for the first time to bring to a party.What is the best way to reheat them? item not reviewed by moderator and published
Very easy and tasty! item not reviewed by moderator and published
I don't need to go to a fancy restaurant to eat a good appetizer. This was fantastic and very easy! Thansk. item not reviewed by moderator and published
Absolutely delicious. I didn't feel like turning on my oven so instead of baking them i put them in a pan and put the cover on. Then I put the mushrooms into the toaster. This made the recipe soo good and kept the mushrooms moist. item not reviewed by moderator and published
My recipe for stuffed mushrooms is very similar. I chop the mushroom stems and include them in the stuffing mix. I also use both butter and olive oil. yummy! Has anyone successfully frozen the stuffed mushrooms before baking? This is last minute preparing I'd like to avoid item not reviewed by moderator and published
Better than any restaurant and I didn't even have the mint! item not reviewed by moderator and published
Follow the recipe to the T. Don't be sceptical of the mint. It is awesome. item not reviewed by moderator and published
I opened up my old copy of Giada's Everyday Italian cookbook last night and was inspired to make these. They turned out amazing! My picky boyfriend said he wanted to eat 16 of them. I made a few changes based on what I had on hand: I didn't have breadcrumbs, but I did have a day-old baguette, so I threw it in the food processor with some Italian seasoning to make breadcrumbs. I had a block of good Parmesan cheese, so substituted that for the Pecorino Romano. The only fresh herb I had was basil, so I put in about a tablespoon of that instead of the mint and parsley. Other than that, followed the recipe. These came out FANTASTIC! I saved the extra stuffing and plan to use it on top of fresh tomatoes or something. Thanks, Giada! item not reviewed by moderator and published
so simple and sooo good!! item not reviewed by moderator and published
Made this recipe last night and they were amazing! Omitted the mint and used curly parsley instead of Italian flat parsley. I also used shredded parmesan cheese instead. I suggest brushing the bottom of the caps with olive oil as well as drizzling the pan with olive oil to make sure they come out moist. I will definitely use this recipe again! item not reviewed by moderator and published
I've used this recipe twice now and its delicious. The first time was for a potluck party, and I followed the recipe except for using a 1 to 3 ratio of romano to ricotta cheese. Rave reviews. Next time using the same cheese ratio but substituting parmesean for romano, increasing garlic, mint and parsley, decreasing breadcrumbs, and a dash of cayenne. I would also go a little heavy on the ricotta, it's worth it. Very flavorful. I was not shy with the olive oil. item not reviewed by moderator and published
Tried this recipe several times now. Recipe as is is a bit too dry for me. I've added mozzarella and ricotta for a cheesier creamy texture. Way better than Olive Garden! item not reviewed by moderator and published
I used the filling for stuffing portabella mushrooms. Delicious. I mainly only followed the ingredient lists for ideas on what to chop up and throw in there. Great combination of flavors. item not reviewed by moderator and published
These were different and I enjoyed the twist the mint gave to the mushrooms. That being said, this is not one of my favorite recipes for mushrooms but I did enjoy the fresh take on them. item not reviewed by moderator and published
Since peccorino romano is $15.00 a pound at the store, I substituted parmesian and a little goat cheese. The mushrooms came out dry and a little funky in a textural way. I might try them again if I can ever afford the right cheese, but until then I'll keep my shrooms naked. item not reviewed by moderator and published
These mushrooms are really really good. I do leave out the mint, but follow the rest of the recipe. I make these for every holiday and whenever we have company and they are a big hit. item not reviewed by moderator and published
Delicious stuffed mushroom!! they're very similar to those from Maggiano's Little Italy restaurant. item not reviewed by moderator and published
I don't know what I did wrong with this recipe. They tasted TOO SALTY. Maybe it was the cheese. Or maybe I over stuffed the mushroom caps. I don't know! When I ate a stuffed mushroom as it was baked right out from the oven, it was really really salty. But when I took out half of the stuffing, and ate the mushroom with half the stuffing on, it actually tasted a lot better without all that stuffing. I think next time I make these, I won't over stuff them. item not reviewed by moderator and published
I make triple batches of these for every football game! I do substitute parsely for mint and also add a little bit more cheese but they are fabulous! love this recipe! item not reviewed by moderator and published
Weird taste! I ate just two and have to throw them away :( item not reviewed by moderator and published
These are absolutely delicious! My adult family wants to know when we are having them again. I even used the leftover stuffing to put on top of baked fish in the last few minutes of baking and it was a "homerun". Thank you so much. We love these! item not reviewed by moderator and published
I made these as an appetizer for Thanksgiving dinner at my in-laws home. They were such a big hit, everyone was looking for more. Great recipe and as sjhunter1 mentions below, the mint really does give them a unique flavor. I didn't change a thing! item not reviewed by moderator and published
very good easy and none left i had all the stuff but the cheese manchego work great! too two thumbs up. item not reviewed by moderator and published
delicious and VERY easy item not reviewed by moderator and published
Very tasty, I served these with brunch, but they would work as appetizers or for breakfast, etc. I used fresh breadcrumbs instead of dried. The mint goes so well with the mushroom & gives a unique flavor. item not reviewed by moderator and published
This was so easy and so good. Everybody was asking for more. item not reviewed by moderator and published
Fantastic! thanks Giada! item not reviewed by moderator and published
Great side, super easy to make item not reviewed by moderator and published
i like my stuffed mushrooms really cheesy so i added a little mozarella to the mix and it waas DELICIOUS!! a big party hit item not reviewed by moderator and published
EVERYONE loved these when served at my small dinner party. I did not add the mint and made a smaller batch in my ...toaster oven...My oven was too busy roasting my "Brewed Awakening Rib Roast" (by Sunny) and Smashed Potato Gratin (by Anne Burrell) so I had no other option. IT TURNED OUT FANTASTIC! It took about half the suggested time. Beautiful, delicious and simple. item not reviewed by moderator and published
These were fairly easy to prepare and tasted great! item not reviewed by moderator and published
So delicious! Very easy & quick to make. They are a great appetizer for the holidays. item not reviewed by moderator and published
Though good, I added a bit of crabmeat one day, and bacon another. item not reviewed by moderator and published
Very good!! I used my mini food processor to do all the chopping/mincing, really sped it up. Drizzle a little more olive oil on top than recipe calls for. Adding some extra cheese on top would be good too. item not reviewed by moderator and published
Absolutely delicious! I've made and brought these as appetizers to a few gatherings and they've been a big hit every time! item not reviewed by moderator and published
Good. I would add some other seasoning to it. I am not sure maybe rosemary or some other good herb. item not reviewed by moderator and published
I liked this recipe a lot. Just be sure to check the ingredients in the breadcrumbs you use. Certain brands of italian breadcrumbs have pecorino romano cheese already in it. In the first batch I made, this was the case and the cheese flavor was a little overpowering. I think that's the reason. Otherwise it was great! item not reviewed by moderator and published
I have made this recipe 3 years in a row now for Thanksgiving and sometimes Christmas or just for the occational party. I love it and so do all of my guests...it is also very easy. item not reviewed by moderator and published
This was good, but next time I'm going to add some cream cheese..I like stuffed mushrooms with a little bit of the cream cheese texture. Yum! item not reviewed by moderator and published
The mint in these was offputting. I may make these again, but won't be using mint. item not reviewed by moderator and published
Very simple to make. I love garlic but found it to be a little over-powering. I would recommend cutting the amount of garlic in half. item not reviewed by moderator and published
Looks good! I use to do this recipe a lot at home! I had some white wine and cognac in the oven! Hmmm www.theasycooking.worpress.com item not reviewed by moderator and published
Absolutely wonderful. I added some hot diced salami into the mixture. They just disappeared so fast. item not reviewed by moderator and published
I haven't made them yet but they look perfect for our Thanksgiving buffet bash, where there will be about 40 family members, in my home. I will have 4 of my 6 sisters and other family help make on them on Thanksgiving day. It will be great fun. item not reviewed by moderator and published
Ina's are way better, sorry Giada! item not reviewed by moderator and published
I added spicy pepperoni and didn't use any mint. Everyone loved them. I will definitely do them again and again. item not reviewed by moderator and published
I make this recipe often and its always a big hit! item not reviewed by moderator and published
I made this because I was having vegetarian guests. Usually I stuff mine with sausage but I followed this recipe and loved them. I used cremini mushrooms (had on hand and are less watery)and baked about 12 min. Everyone raved including my husband, a confirmed "meat guy". Best part they were yummy and went together in a few minutes. My new "go to" stuffed mushrooms! item not reviewed by moderator and published
I have made this many times and it is always a hit! I have also added crab meat to the mix a few times and have been asked for the recipe!! : item not reviewed by moderator and published
They are just perfect. I would drink the cooked stuffing. ***** it from the plate. Freebase it even. Outrageous. item not reviewed by moderator and published
Easy, quick, yummy! a must for any drop in dinner party with friends or relatives item not reviewed by moderator and published
You can not even read all the reviews on this thing....what a scam! item not reviewed by moderator and published
The favorable reviews convinced me and I was delighted with the results. I doubled the recipe and use huge mushroom and everyone just loved them. Even my not-a-huge-mushroom fan husband. As suggested, did add a bit more olive oil, but not much. It was perfect. I almost didn't bother with the mint but did buy it on a second trip to the grocery store. So very glad I did. It really add a hint of taste that would have been missed. Don't forget the mint! And I prepped all of the dry ingredients a day adhead and just added the olive oil before baking. Nice option for traveling and cooking for a crowd. A definate re-do. item not reviewed by moderator and published
I fallowed the guidelines and added Pancetta to them, when they were almost done I pulled them out and put a little slice of fresh mozzarella cheese on top then placed them back in the oven until the cheese was melted. Let me tell you, my son and his friends eat up every last one of the mushrooms. thank you so mush for posting this reciepe and next time I am thinking of putting the mozzarella in the mushroom and putting the stuffing on top so ther is a little "suprise" when you bite into the mushrooms. ~April Boise, ID item not reviewed by moderator and published
Everyone went crazy for these amazing mushrooms! Followed other reviews and added baby bit of cream cheese and used leftover stems. Sauted the stems with minced garlic and butter and then added them to the stuffing mixture! Also added more EVOO to mixture so it wouldnt dry out! Will make these over and over again!!! item not reviewed by moderator and published
I have made this numerous times and they come out great! They are pretty healthy and soo delicious! They're the first thing to go at parties! They also are very cheap to make and simple! item not reviewed by moderator and published
ok i have made these over and over...sometimes changin it up and sometimes doin it just as it says..i do take the stems out and saute them with garlic and olive oil and addin that to the cheese..today i had girlfriends over and we put cream cheese in the bottom before stuffing them and let me say TO DIE FOR TRUST US! item not reviewed by moderator and published
This is a great and easy recipe. I didn't have seasoned bread crumbs, so I used my Italian spices and made sure that it put plenty in it. I also didn't read the directions carefully enough... I put all of the olive oil in instead of 2 tbs. Why bother pouring the oil on the mushrooms after you've stuffed them? They certainly didn't come out dry like others reviewers. I decided not to add the mint, so I put more fresh parsley instead. It's a great appetizer =) item not reviewed by moderator and published
very dry and tasteless. item not reviewed by moderator and published
I used the basics of Giada's recipe, but made the following adjustments: 1. Omitted the mint and used 3T of parsley instead of 2T 2. Used almost 1 cup of the romano cheese... it was sooo good (thus, I didn't add too much extra salt because of the saltiness of the cheese) 3. Saved all of the stems and very finely minced them with 1/4 of a chopped white onion. I sauteed them together in olive oil and about 1T of butter, and added that into the mixture once they had softened. Make sure that you are very generous with the olive oil in the mixture, otherwise the mushrooms will come out very dry. I made it so that the mixture almost held together when balled up to stuff in the mushrooms. These were the hit of my party!!!! Absolutely every single mushroom went, and I totally wish that I had made more. This was also a good vegetarian option (esp. during Lent). Thank you so much Giada! I can't wait to make these again!!!! item not reviewed by moderator and published
I made these for our Super Bowl Party. I could not believe how easy they were. They went over big time. My 5 year old helped me with them. So it was a great bonding time. I will definitely be making these again and passing the recipe along to all of my friends. item not reviewed by moderator and published
I made this recipe and added some Italian Sausage and it was fantastic! I used the leftover mixture and used portebello mushrooms and it was even better! Would definitely make again and recommend! item not reviewed by moderator and published
these are terrific...i chopped and sauteed the mushroom stems in butter and olive oil as others recommended. i also added toasted, chopped pine nuts and was liberal with the olive oil. fresh grated pecorino made a big difference... will deflinitely make these again! item not reviewed by moderator and published

This recipe is featured in:

The Best Thanksgiving Appetizers