Italian-Seasoned Stuffed Mushrooms

Aug 6, 2025
by Ada Grant
- 0.0 / 5 ( 0 Ratings)
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PREP TIME

30 mins
COOK TIME

30 mins
TOTAL TIME

1 hrs
SERVING

6 People
VIEWS

0

Elevate your appetizer game with these delightful, Italian-inspired stuffed mushrooms! Earthy mushrooms are generously filled with a savory, herbaceous mixture, creating a flavor explosion in every bite. Perfect for impressing guests or simply indulging in a gourmet treat.

Ingridients

Adjust Servings

12 medium cremini mushrooms

2 tablespoons extra virgin olive oil, divided

1/4 cup finely chopped red onion

3 cloves garlic, minced

1 tablespoon high-quality Italian seasoning blend

1/4 cup finely crushed artisanal crackers (such as rosemary or sea salt)

2 tablespoons freshly grated Asiago cheese

1 tablespoon creamy ricotta cheese

Sea salt and freshly ground black pepper to taste

Nutrition

Carbohydrate

5 g
Cholesterol

3 mg
Fiber

1 g
Protein

3 g
Saturated Fat

1 g
Sodium

64 mg
Sugar

1 g
Fat

6 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

5 mins

Preheat your oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet with olive oil or cooking spray. (5 minutes)

02

Step

10 mins

Carefully remove the stems from the mushrooms. Finely chop the stems and set aside. Brush the mushroom caps with 1 tablespoon of olive oil and arrange them on the prepared baking sheet, open-side up. (10 minutes)

03

Step

2 mins

Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped red onion, minced garlic, and Italian seasoning. Cook, stirring occasionally, until the onion is softened and fragrant, about 2 minutes. (7 minutes)

04

Step

5 mins

Add the chopped mushroom stems to the skillet and cook until they are tender and have released their moisture, about 5 minutes. Remove from heat and transfer the mixture to a mixing bowl. (8 minutes)

05

Step

5 mins

In the bowl with the mushroom mixture, add the crushed crackers, grated Asiago cheese, and ricotta cheese. Mix well to combine. Season generously with sea salt and freshly ground black pepper to taste. (5 minutes)

06

Step

10 mins

Spoon the savory filling into each mushroom cap, mounding it slightly. (5 minutes)

07

Step

25 mins

Bake in the preheated oven until the mushrooms are tender and the filling is golden brown and bubbling, 20 to 25 minutes. (25 minutes)

08

Step

Let cool slightly before serving. Garnish with fresh parsley, if desired.

For an extra layer of flavor, try adding a sprinkle of grated Parmesan cheese to the filling.
If you don't have Asiago cheese, you can substitute it with Pecorino Romano or a good quality Parmesan.
To prevent the mushrooms from becoming soggy, be sure to cook the mushroom stems until all the excess moisture has evaporated.
Feel free to experiment with different herbs and spices in the filling. A pinch of red pepper flakes or a dash of balsamic vinegar can add a nice touch.
These stuffed mushrooms can be prepared ahead of time and baked just before serving.

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Ada Grant

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Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.