Honestly these stuffed mushrooms are the best. My husband’s aunt makes these for every holiday and when I first saw how many he downed (my hubby isn’t a big eater), I knew I had to snag the recipe. Like any good Italian, her recipe included measurements like a large handful of this and a small palm full of that. Over the years I’ve guestimated her Italian-style measurements and make some other adjustments (she uses a whole stick of butter which I just can’t bring myself to do!!). These are always a hit and if you have a food processer, a breeze to make. If you are chopping by hand, be sure to mince the garlic and stems as fine as possible.
Get stuffing!
These stuffed mushrooms will quickly become one of your go-to appetizers. If you’re looking for some other inspiration, try these Easy Air Fryer Jalapeño Poppers, my Mama’s Salsa, Creamy Avocado Dip or some Baba Ganoush. I also love serving Blistered Sweet Mini Peppers or Spaghetti Squash Cakes. Don’t be afraid to make some Arugula Pesto and serve it with everything! As always, let me know how your JoAnn’s Stuffed Mushrooms come out by leaving a comment below. Enjoy! Buen provecho!
JoAnn’s Stuffed Mushrooms
Equipment
- Food processor optional
Ingredients
- 2 10 oz boxes whole mushrooms (white or portobello)
- 6 garlic cloves
- 3 tbsp butter
- ½ tsp garlic powder
- crushed red pepper to taste (we like it spicy)
- salt and black pepper to taste
- ½ cup Italian style breadcrumbs
- ½ cup (or more) water
- ⅓ cup grated Parmesan or Romano cheese
- cooking spray of choice
Instructions
- Preheat oven to 400 degrees F. Wet a towel and gently clean off any dirt from the mushrooms. Carefully remove stems and set aside. If one or two break in the process, just add these caps to the stem pile. Line a baking tray with tin foil and place the cleaned mushroom caps on the tray, using a second tray if needed (do not spray the foil).
- Fit your food processor with the metal blade. Turn the machine on and drop the garlic through the feeding tube (this will help to mince the garlic evenly). Turn off machine, scrap down the sides and add the mushroom stems to the work bowl. Pulse until finely chopped. You can also do this by hand, but be sure to mince the stems and garlic as finely as possible.
- In a large sauté pan, melt butter over medium heat. Add the mushroom stems, garlic, garlic powder, crushed red pepper, salt and black pepper. Cook until tender (about 3-4 minutes), stirring often. Lower heat, add the breadcrumbs and mix. Slowly add water until mixture is smooth and has a paste like texture. Turn off heat and add the cheese. Mix well. Add water little by little if mixture seems too dry. Taste and adjust seasoning.
- Use a small spoon to stuff the mushrooms. Spritz the top of each mushroom with cooking spray of choice. Bake in preheated oven for 20 minutes.
