Classic Baked Italian Stuffed Mushrooms

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Last Updated on December 30, 2024 by Kiersten

Baked Italian stuffed mushrooms are an easy party appetizer that can feed many with little effort. Baby bella mushrooms are stuffed with pepperoni and swiss instead of crab meat.

If you ever come to one of our family parties, you’ll nearly always find these classic baked Italian stuffed mushrooms among large trays of Italian stromboli, spinach dip, and sourdough bruschetta.

This recipe comes from my Italian mother-in-law and is one of her most famous besides the pasta fagioli and split pea soup.

Recipe Notes and Tips for Success

1. Clean the mushrooms by wiping with a damp paper towel. Washing them under water can ruin their texture and result in soggy mushrooms.
2. Stack the swiss cheese slices to make a small block then cut the set into strips. The strips are then cut again into cubes and I run the little cubes between my fingers to separate the layers.
3. If you have a food processor, it saves a lot of time. Place it next to the stove and process each ingredient as you need them. First the onion, then the mushroom stems, then the pepperoni. There is no need to clean the basin between ingredients as they all go into the same pan.
4. Double, triple, or quadruple the recipe as needed with the same proportions.

Easy Make Ahead Party Appetizer Recipe

To make baked stuffed mushrooms ahead of time for a party:

• Stuff the mushroom caps with the filling.
• Do not bake.
• Cover the dish or trays of mushrooms and refrigerate for up to 2 days.
• When ready to bake, heat uncovered at 350F for about 20 minutes until hot.

Classic Baked Italian Stuffed Mushrooms

Ingredients:

• 1 pound baby bella mushrooms
• 3 tablespoons butter
• 1 medium onion, chopped
• 1/2 cup Progresso Italian seasoned breadcrumbs
• 1/2 cup swiss cheese, diced
• 1/2 cup pepperoni, diced
• 1 tablespoon parsley flakes
• Ground pepper to taste

Instructions:

Preheat oven to 350F. Clean the mushrooms and slice the very edge of the stems off.

Remove and finely chop the mushroom stems. If a mushroom cap splits, don’t worry. it will be “glued” back together by the filling and never be noticed.

If you have a food processor, you can use it to quickly chop the onions, mushroom stems, and pepperoni separately as you need them in the recipe. It saves a ton of time over doing it by hand.

In a medium skillet, melt the butter over low heat and saute onions until clear.

Add the chopped mushroom stems to the pan with the onions and continue to saute for 3 to 4 minutes, stir often.

Stir in the breadcrumbs, pepperoni, parsley, and swiss cheese. Mix well until cheese is melted and mixture clumps together. Season with ground pepper to taste.

Press the mixture to the side of the pan to release any extra butter and grease from the filling.

Using a small spoon, stuff the mushroom caps and arrange on a baking sheet or in a casserole dish. I use a baby spoon but a teaspoon works just as well.

Bake uncovered for 20 minutes on the middle rack until nicely browned. Serve immediately.

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