Why not kick off your next get together at home with these Italian Stuffed Mushrooms. Mushrooms stuffed with peppers, onions, herbs and topped with freshly grated parmesan cheese. A great appetizer to prepare in advance and then just pop in the oven before serving!
Okay friends, we are nearing end of 2020. Who’s ready to say a great big fat ADIOS? I’m sure you’ll all with me on that one, right? I don’t like to wish time away, but I won’t be sad to close the door to this year. In promises of a more hopeful 2021!
Despite the uncertainty of 2020, we can always rely on food to get us through. Am I not wrong?
And what better way to see the year out than this some Nibbles. You just can’t go wrong with a plate of finger food. I, for one, love party food. And you don’t need a party to make nibbles. Even if it’s just you, sometimes it’s nice to make a plate of something festive.
We’ll be celebrating New Year’s at home with the four of us and for sure there will be a tray of something good to nibble on.
And these Italian Stuffed Mushrooms might just be making that list.
Let’s see what we need and how to make them.
Ingredients To Make The Italian Stuffed Mushrooms
Here’s everything we’re using to make this delicious little nibble
- White mushrooms
- Tri colour bell peppers
- onion
- parmesan cheese
- bread crumbs
- garlic
- olive oil
- fresh basil
- oregano
- salt and pepper
REMEMBER, the full ingredient list and instructions are always found in the recipe card at the end of the post.
Food Prep For The Stuffed Mushrooms
- First up, remove the stems of the mushrooms and finely chop those
- Finely chop all the vegetables and crush the garlic
COOKING TIP, you want to really finely chop all the vegetables and mushrooms. Remember the stuffing is being put into a mushroom cap and that’s a small space. You can use a food processor or even a Mini Chopper for this job.
Cooking The stuffing
- First up, heat the olive oil in a skillet set over medium heat and add all the vegetables, mushrooms and garlic. Stir well and let soften for about 5 minutes
- Add the bread crumbs along with all the herbs and seasonings. Stir around until a stuffing forms. This will only take a minute or two.
Get everything Organized to Stuff The Mushrooms
- Preheat oven to 375 degrees f/190 degrees c
- Arrange the mushrooms in a baking tin
- Have ready the stuffing and grated parmesan cheese
Stuff The Mushrooms
- Simply use a spoon, to stuff the mushroom. Pack it in really tight
- Top with parmesan cheese
- Bake for about 10 minutes
PREPARE IN ADVANCE. Up to this stage you can prepare in advance, cover and refrigerate up to a day before cooking. Makes for an easy party appetizer.
Italian Stuffed Mushroom ready To Enjoy
And there you have it friends, Italian Stuffed Mushrooms fresh out of the oven to be devoured. These are a delicious party nibble or even an starter to an Italian dinner.
These have been tried and tested more times than I can count. They always go down well and never disappoint.
Other Variations and substitutes
Like so many recipes, you can switch out some ingredients to make this suitable to your diet or by using what you have in the fridge.
- Make it Gluten Free by using Gluten Free bread crumbs
- Make it Vegan by skipping out of the cheese
What Kind of Bread Crumbs Are Best For this Recipe
Without doubt, you need to make your own for this recipe and it’s easy.
- Make your own bread crumbs for this recipe. You are looking to make a bread based stuffing so the dried crumbs that come in a bag won’t work.
- To make bread crumbs, place bread (any kind you like), in a food processor and pulse until large bread crumbs form. This will only take about 20 seconds.
- Stale bread makes better bread crumbs because it’s dry. But fresh is fine as well.
Some Other Party Nibbles You Might Like
- Baked Camembert with Rosemary
- Bacon Wrapped Dates with Pecans
- Crispy Fried Goat Cheese Bites
- Caramelized Onion & Goat Cheese Tarts
- Easy Sausage Rolls
Well friends, I think that just about puts an end to 2020 in the food chapter. Thanks for all your patience this year in upheaval of Julia’s Cuisine. Despite all the work of moving the blog this year, we still managed to publish 86 New Recipes! 2021 brings promises of many more recipes to come. Hopefully, you’ll be back to check it out.
Thank each and every one of you for your continual support and I ‘ll see you all in 2021, the year of hope!
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Get the recipe!
Italian Stuffed Mushrooms
Ingredients
- 12 mushrooms
- 1/2 Onion finely chopped
- 1/2 Red pepper finely chopped
- 1/2 Green pepper finely chopped
- 1/2 Red pepper finely chopped
- 2 Garlic cloves crushed
- 2 Tablespoons olive oil
- 1/4 Cup parmesan cheese fresh grated
- 2 Cups bread crumbs
- 1 Teaspoon dried oregano
- Small bunch of fresh chopped basil
- Salt and pepper
Instructions
- Preheat oven to 375 degrees F and have ready a baking tray.
- Trim the ends off the mushrooms and discard. Twist the stems out and finely chop them.
- In a medium skillet set over medium to high heat, add the olive oil, garlic, onions, peppers and mushrooms stems. Cook for about 5-8 minutes. Reduce heat to low and add in the bread crumbs, oregano, parsley, salt and pepper. Stir well until a stuffing forms and remove from heat. This will just be about a minute.
- Spoon the filling into the centers of the mushrooms and bake for about 10 minutes. Remove from oven and sprinkle over the parmesan cheese. Return to oven for a further couple of minutes until the cheese melts. Serve immediately.
Notes
- Make your own bread crumbs for this recipe. You are looking to make a bread based stuffing so the dried crumbs that come in a bag won’t work.
- To make bread crumbs, place bread (any kind you like), in a food processor and pulse until large bread crumbs form. This will only take about 20 seconds.
- Stale bread makes better bread crumbs because it’s dry. But fresh is fine as well.
Thanks For Stopping By & Hope To See You Soon!
I love stuffed mushrooms! What a great variation. I could eat them all myself 😉
Me too Vanessa, I really love them. Thanks so much and cheers to a hopeful 2021!
Love appetizers like these so much! We make similar stuffed mushrooms, using portobellini and they are delicious! A perfect appetizer, but also a wonderful side dish!
Yes, we love them too. I love portobellini mushrooms. Thanks so much and Happy New Year to you both!
love these bite sized veggie caps! Perfect for parties or little kids to pop!
Thanks Nancy & Happy New Year!
Ooo! I love stuffed mushrooms! Your variation looks so good, can’t wait to try them this weekend!
Thank you Vijitha! I hope you get a chance to try them out & Happy New Year!
What a flavorful stuffed mushrooms! I love that they are not full of heavy cheese filling.
First of all congratulations on managing to post all those recipes while moving the blog. Mushrooms are my favorite vegetable this recipe looks super easy to make will try for sure.
Thanks so much Sadia, yes it’s been a busy year. And the mushrooms are delish. Thank you and a very Happy New Year to you!
I love stuffed mushrooms and your Italian variation is one I must try! Thanks for sharing and Happy New Year!
Thanks so much Colleen and Happy New Year!
These stuffed mushrooms look absolutely amazing! Can’t wait to try them on the weekend.
Can I use dried basil if I don’t have fresh?
Hi Amy, thanks so much. Yes, you can use dried basil no problem. Happy New Year!
The mushroom lovers in my house are going to enjoy this one! I like that it can be made ahead. Thanks!
Thanks so much Sharon. And for notifying me of my blog status yesterday! Happy New Year!
I am crazy about stuffed mushrooms and these Italian flavours are the perfect filling!