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Easy Garlic Stuffed Mushrooms are buttery, savory, and garlicky. The perfect party appetizer. These vegetarian stuffed mushrooms are so easy to make, and your guests will love them.
Easy Garlic Stuffed Mushrooms
Appetizers are fun to eat. You can pick one off a plate and pop it in your mouth. Repeat. Then repeat again!
What I Love About Stuffed Mushrooms
• This delicious mushroom appetizer is the perfect party food because you can serve them warm, or at room temperature.
• This appetizer recipe is vegetarian, so most guests can eat them (see notes about vegan and gluten-free below).
• The ingredients are super simple, so easy to find.
• You can assemble them ahead of time, then bake before your event.
• Need more appetizers for a crowd? You can double, triple, quadruple this recipe easily.
The Best Mushrooms for Appetizers?
I use the medium sized Baby Bella brown mushrooms, or sometimes the white button variety.
Here’s A Great Shortcut
- The hardest part of this tasty recipe is chopping the mushroom stems. As a time saver I used a mini food processor to chop them up.
- Just pulse it a few times until they are small, but not a paste.
To Make Vegan Stuffed Mushrooms
Simply swap out the butter for vegan butter.
Gluten Free Stuffed Mushrooms
Swap out the Panko breadcrumbs with cooked quinoa, or crushed, unfrosted flakes cereal.
Air Fryer Bacon Wrapped Steak Bites
Buffalo Chicken Pinwheels
Slow Cooker Buffalo Chicken Dip
Ranch Vegetable Dip
I hope you enjoy this delicious easy appetizer recipe!
Easy Garlic Stuffed Mushrooms
Ingredients
- 18 Medium Mushrooms
- 6 Tablespoons Butter, divided
- 4 cloves Garlic, pressed or grated
- 3 Tablespoons Panko Bread Crumbs, or use seasoned for added flavor
- 2 Tablespoons Parmesan Cheese, grated, plus extra for garnish
- 2 pinches Kosher Salt
- pinch Pepper
Optional
- 2 Dashes of Hot Sauce
Instructions
- Heat oven to 400° degrees.
- Clean mushrooms and remove the stems. Set stems aside.
- Chop the stems finely, or use a mini food processor to chop them.
- In a microwave safe bowl add 4 Tablespoons of the butter, and the garlic. Microwave for about 20 seconds, or until butter is soft. If the butter melts completely, that’s okay, just try not to let it get too hot.
- Add the Panko bread crumbs to the butter mixture, and stir.
- Add the chopped mushroom stems, parmesan cheese, salt and pepper, and hot sauce, if using. Stir well to combine. Mixture should be thick.
- In a cast iron frying pan, or oven save dish, add the remaining 2 Tablespoons of butter and place the pan in the oven for a couple of minutes to melt the butter.
- Remove the pan from the oven and very carefully arrange the mushrooms, stem side up, in a single layer in the pan (Be careful as pan will be hot!).
- Using a small spoon, fill the cavaties of the mushrooms with the filling. Try to use all of the filling. Mound it up!
- Bake mushrooms for 25 minutes. Halfway through cooking time, baste them with the butter from the bottom of the pan, using a spoon (be careful!).
- Remove from oven and enjoy hot, or room temperature.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
