I love meatballs, and I love mushrooms, now smush those two together. These Italian Stuffed Mushrooms have become one of our absolute favorite appetizers!
Using simple ingredients and simple steps, we’re going to create a mushroom recipe that cannot be beaten. Italian stuffed mushrooms are the things you didn’t know you were missing, guys. So, let’s use our imaginations for just a minute. Ok?
Imagine you’re at an Italian dinner. The room is filled with the wonderful aroma of garlic, herbs, and marinara sauce. Classic Italian food! (This is my husband’s dream meal, haha!)
Your friends are laughing, your favorite song is playing, and then a plate of perfectly baked stuffed mushrooms is placed in front of you. Woo hoo! The mushroom caps are each filled with their own juicy meatballs, topped with molten cheese, and served with a side of marinara sauce.
It’s the kind of appetizer that makes you excited for the main course but also completely content if this was all you had to eat. The flavor and texture of the mushrooms blends so well with the rest of the ingredients. It’s a heavenly combo!
Even if you’re not a fan of cooked mushrooms, this recipe will have your mouth watering from the start.
Have you had trouble making meatballs in the past? Well, no worries! I’m going to give you some step-by-step instructions that will make this process foolproof!
In the end, I think these Italian Stuffed Mushrooms will be a new family favorite for any who try them. So, let’s get going!
Some of our other favorite mushroom recipes we have on our site include: Quick and Easy Air Fryer Mushrooms Recipe, Chicken with Mushrooms, and The Best Mushroom Gravy.
WHY THIS RECIPE WORKS:
- Meaty Texture: The mushroom caps give a meaty texture that pairs so well with the juicy meatball. It’s just plain tasty!
- Flavor-packed: Parmesan cheese in the meatball mix offers an added depth of flavor. That, along with the bread crumbs, garlic, and onion powder? Get ready for sighs and hums of delight as you and your guests bite into these!
- Versatile: Whether it’s a side dish or the star of the show, these mushrooms fit any occasion. Keep in mind, I’m pretty sure you’ll need a large batch to satisfy the crowd!
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Lean ground beef
- Grated parmesan cheese
- Italian breadcrumbs
- Large egg
- Garlic powder
- Onion powder
- Fine sea salt
- Black pepper
- Baby bella mushrooms
- Marinara sauce
- Shredded mozzarella cheese
- Fresh basil (optional for garnish)
HOW TO MAKE ITALIAN STUFFED MUSHROOMS:
- Preheat the oven to 400°F. Spray a large sheet tray with cooking spray, set aside.
- Mix the ground beef, parmesan, breadcrumbs, egg, garlic powder, onion powder, salt, and pepper together until combined. Set aside.
- Clean the mushrooms and take out the stems. Place them bottom side up on the prepared sheet tray.
- Take 1 tablespoon of the meat mixture and roll it into a ball, place it on top of the mushroom. Repeat with the remaining meat and mushrooms.
- Place 2 teaspoons of marinara sauce on top of each meat ball.
- Bake for 15 minutes or until the meatball reaches 160°F. Top evenly with the cheese. Bake for an additional 5 minutes until melted. If you want to brown the cheese, turn the broiler on high and broil for a few minutes to your desired color. Make sure to watch it closely or they may burn.
- Serve with more parmesan on top, fresh basil, and marinara on the side if desired. Serve immediately.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN YOU FREEZE STUFFED MUSHROOMS?
Yes, you can definitely freeze mushrooms or stuffed mushrooms! Simply place them in a single layer on a baking sheet and freeze.
Once frozen, transfer them to an airtight container or freezer bag, ensuring as much air as possible is removed to avoid freezer burn.
They can be stored for up to 3 months.
WHAT ARE THE BEST MUSHROOMS TO STUFF?
Baby bella mushrooms or cremini mushrooms are perfect for stuffing due to their meaty texture and size.
They hold the stuffing and share really well and have a delicious flavor.
HOW TO CLEAN MUSHROOMS?
The best way to clean mushrooms is to wipe them gently with a damp paper towel.
Avoid soaking them in water as this can make them too much excess water.
If they look pretty dirty, you can spray them down in a colander. Just be sure to dry each of them well with a paper towel afterward.
ANY ADDITIONS?
Yes! You better believe there are lots of options for these stuffed mushrooms.
- Diced bell peppers for some color.
- A little olive oil drizzled on top before baking.
- Sprinkle of red chili flakes for some heat.
- A dash of fresh parsley for garnish.
- A combination of goat cheese and mozzarella for a richer taste.
- Chopped spinach or kale mixed into the meatball.
- Sautéed onions for added sweetness.
- Diced tomatoes on top.
- A sprinkle of cheddar cheese.
ANY SUBSTITUTIONS?
I’ve got a few in mind. Check these out!
- Swap ground beef with ground chicken or turkey.
- Use cream cheese in place of some mozzarella for a creamier texture.
- Try breadcrumbs in place of Italian breadcrumbs for a milder flavor.
- Substitute parmesan cheese with your favorite cheese.
- Fresh portobello mushrooms can be used for a larger version.
HOW TO STORE:
Refrigerator: Store leftovers in an airtight container for up to 3 days.
They’re just as good when you warm them up! I like to use an air fryer to heat them. You can also use a warm oven!
Freezer: Once cooled, place the mushrooms in a single layer on a baking sheet to freeze.
Then, transfer them to a freezer-safe bag or airtight container. Store for up to 3 months.
DANA’S TIPS AND TRICKS:
- Pick the Right Mushrooms: Go for medium-sized baby bella mushrooms. They’re the perfect appetizer size!
- Cheese Matters: Always shred mozzarella from a block for the best quality and melting texture.
- Watch the Broiler: If you opt to brown the cheese under the broiler, keep a close eye on them to prevent burning.
- Stay Lean: Use lean ground beef like 85/15 to avoid excess grease.
- Keep It Fresh: Fresh mushrooms are best for this recipe, giving the best results in texture and taste.
- Safety First: Always ensure the meatball reaches the right internal temperature of 160°F.
Finally, let’s talk just a bit more about these delightful Italian Stuffed Mushrooms. These bite-sized wonders are not just any regular appetizer. They combine the best of Italian flavors – from the rich marinara sauce to the succulent meatballs.
It’s a dish that carries memories of cozy family dinners, laughter with friends, and the warmth of a well-lit dining room.
So, the next time you’re in the mood for an Italian treat, or just want to whip up a great appetizer, remember this favorite recipe.
If you like this recipe, you might also like:
If you’ve tried this ITALIAN STUFFED MUSHROOMS, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Italian Stuffed Mushrooms Recipe (Stuffed with Meatballs)
Ingredients
For the meatballs:
- 1 pound lean ground beef
- 1/2 cup grated parmesan cheese plus more for serving
- 1/4 cup Italian breadcrumbs
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For assembly:
- 1 pound baby bella mushrooms
- 1 & ¼ cups marinara sauce plus more for serving
- 1 cup shredded mozzarella cheese
- fresh basil for garnish optional
Instructions
- Preheat the oven to 400°F. Spray a large sheet tray with cooking spray, set aside.
- Mix the ground beef, parmesan, breadcrumbs, egg, garlic powder, onion powder, salt, and pepper together until combined. Set aside.1 pound lean ground beef, 1/2 cup grated parmesan cheese, 1/4 cup Italian breadcrumbs, 1 large egg, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Clean the mushrooms and take out the stems. Place them bottom side up on the prepared sheet tray.1 pound baby bella mushrooms
- Take 1 tablespoon of the meat mixture and roll it into a ball, place it on top of the mushroom. Repeat with the remaining meat and mushrooms.
- Place 2 teaspoons of marinara sauce on top of each meat ball.1 & ¼ cups marinara sauce
- Bake for 15 minutes or until the meatball reaches 160°F. Top evenly with the cheese. Bake for an additional 5 minutes until melted. If you want to brown the cheese, turn the broiler on high and broil for a few minutes to your desired color. Make sure to watch it closely or they may burn.1 cup shredded mozzarella cheese
- Serve with more parmesan on top, fresh basil, and marinara on the side if desired. Serve immediately.fresh basil for garnish
Notes
- Pick the Right Mushrooms: Go for medium-sized baby bella mushrooms. They’re the perfect appetizer size!
- Cheese Matters: Always shred mozzarella from a block for the best quality and melting texture.
- Watch the Broiler: If you opt to brown the cheese under the broiler, keep a close eye on them to prevent burning.
- Stay Lean: Use lean ground beef like 85/15 to avoid excess grease.
- Keep It Fresh: Fresh mushrooms are best for this recipe, giving the best results in texture and taste.
- Safety First: Always ensure the meatball reaches the right internal temperature of 160°F.
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