Recipe

Weeknight Stuffed Mushroom Filling (Traditional-Style)

A classic, traditional-style stuffed mushroom filling with buttery onions, garlic, herbs, breadcrumbs, and Parmesan. Fast, flexible, and built for crisp tops and cozy, savory centers.

By Matt Campbell

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4.8

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Stuffed mushrooms are one of those rare wins where you feel like you did something fancy, but your weeknight schedule never even notices. The trick is not overthinking it. A traditional-style filling is basically a greatest hits album: sautéed onion and garlic, buttery breadcrumbs, Parmesan, parsley, and (if you want it) a little lemon to keep everything bright. You mix, you mound, you bake, and suddenly your kitchen smells like the appetizer table at every family party you have ever loved.

This recipe focuses on the filling, so you can use it for button mushrooms, creminis, portobello caps, or even as a breadcrumb topping for chicken or fish when you are feeling resourceful. It is classic, it is reliable, and it delivers that crisp-edged, savory bite that makes people hover near the pan.

Onion and garlic sautéing in a skillet with butter until softened

Why It Works

Classic flavor, weeknight pace: Sauté builds depth fast, so the filling tastes like it took longer than it did.
Crisp top, tender middle: Breadcrumbs toast up while a little egg (optional but recommended) helps everything hold together.
No soggy mushrooms: You cook off moisture from the chopped stems first, so the filling stays savory, not watery.
Flexible for what you have: Swap panko for plain breadcrumbs, pecorino for Parmesan, or add sausage if you want to go bigger.

Pairs Well With

Storage Tips

Fridge: Store cooked stuffed mushrooms in an airtight container for up to 3 days. They reheat best on a sheet pan, not in the microwave.

Reheat: Bake at 350°F for 8 to 12 minutes until hot and the tops re-crisp. If they look dry, give them a tiny drizzle of olive oil before reheating.

Make-ahead filling: You can prep the filling up to 24 hours ahead and keep it covered in the fridge. For best texture, wait to stir in the egg until right before stuffing and baking.

Freezing: The filling can be frozen for up to 2 months, but the texture may soften slightly after thawing. For the best result, freeze it without the egg, then thaw overnight in the fridge and stir in the egg just before stuffing. If it seems a bit wet after thawing, add 1 to 2 tablespoons breadcrumbs.

Common Questions

What makes this filling “traditional-style”?

Stuffed mushroom filling varies by family and region, but a very common classic approach is sautéed aromatics (onion and garlic), chopped mushroom stems, herbs like parsley, breadcrumbs, and a salty aged cheese like Parmesan. Some versions add an egg for binding and a little lemon for brightness. This recipe sticks to that core, with lemon kept optional as a small modern lift.

Do I have to use an egg?

No, but it helps the filling hold together and gives you a nicer mound that bakes up tender instead of crumbly. If you skip it, add 1 to 2 extra tablespoons of olive oil or melted butter and pack the filling a bit more firmly.

How do I keep stuffed mushrooms from getting watery?

Two moves: (1) wipe or scrape mushrooms clean instead of rinsing them under running water, and (2) cook the chopped stems until the pan is fairly dry before you mix the filling. Bonus tip: do not overcrowd the pan, because crowded stems steam instead of browning.

Can I use this filling for large portobellos?

Yes. Use 4 to 6 portobello caps. Scrape out the gills (they hold moisture), brush with oil, then pre-bake for about 8 to 12 minutes at 400°F until they start to release liquid. Pour off any liquid, then fill and bake until golden.

Can I add meat?

Yes. Brown 6 to 8 ounces of Italian sausage, drain, then mix it into the filling. If you do this, taste before adding extra salt because sausage brings plenty.

How much filling does this make?

About 2 to 2 1/2 cups, enough to generously fill about 24 medium button or cremini mushrooms (about 1 1/2 pounds).

Can I make it gluten-free?

Yes. Use your favorite gluten-free breadcrumbs or crushed gluten-free crackers. You may need an extra splash of oil or butter if the crumbs are very dry.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cutting board and knife
Small spoon (for scooping stems and stuffing)
Skillet (10 to 12 inch)
Mixing bowl
Sheet pan or baking dish
Parchment paper (optional, for easy cleanup)

I started making stuffed mushrooms when I realized they are basically the perfect kitchen compromise. They look like you tried, they let you use up the random half-bag of breadcrumbs in the pantry, and they disappear faster than anything else on the table. My favorite part is cooking down the chopped stems with onion and garlic until the pan goes from wet to toasty. That is the moment you know you are about to get real flavor, not just mushroom scented stuffing. Also, I always make extra filling because someone will inevitably “taste test” half of it standing over the bowl. Usually me.