Save on Pinterest

Stuffed Mushrooms

These scrumptious mushroom appetizers— from my grandmother's recipe— are perfect for serving at special-occasion dinners and birthdays.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    about 1-1/2 dozen


  • 16 to 18 large fresh whole mushrooms
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 2 tablespoons butter
  • 8 butter-flavored crackers, crushed
  • 3 ounces pepperoni or summer sausage, finely chopped
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon minced fresh parsley
  • 1/8 teaspoon pepper


  • Remove stems from mushrooms; set caps aside. Mince the stems. In a skillet over medium heat, saute stems, onion and garlic in butter until soft. Remove from the heat and stir in remaining ingredients. Firmly stuff into mushroom caps; place on a greased baking sheet.
  • Bake at 375° for 15-20 minutes or until tender.
Nutrition Facts
3 each: 159 calories, 13g fat (6g saturated fat), 25mg cholesterol, 406mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 6g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • Michelle
    Feb 19, 2018

    Loved the recipe, I added 1/2 package of cream cheese to the mixture and topped with shredded Mexican mixed cheese.

  • Uqaq
    Oct 18, 2012

    forgot to mention that I top the mushrooms with sliced mozzarella the last 5 mins of cooking.

  • Uqaq
    Oct 18, 2012

    I have made these mushrooms for years now. They are so delicious. When my husband and I separated this was one of the recipes he asked for :)

  • momhom
    Dec 24, 2011

    We added 1/2 C. Hormel peppered bacon (already cooked and in a bag) to the ingredients then topped each mushroom with some bacon before cooking. It added immensely to the flavor and appearance! We also used chopped green onions to enhance the appearance as well.

  • FACSteacher
    Apr 9, 2011

    Wow! These were surprisingly good! I used summer sausage so the stuffing had a smoky flavor. I only used a few mushroom stems just because I didn't want the mushroom to over-power the minced summer sausage. I will, for sure, keep this recipe to make again!

  • jlrupp22
    Feb 9, 2011

    Delicious! I used crab meat in place of the sausage. My family loved them!