This awesome stuffed mushrooms recipe is a versatile entrée that can be whipped up on the weeknights or fancied up for dinner parties. It’s healthy, uses ingredients you probably already have, and tastes amazing.
Stuffed mushrooms can be tricky. Often, I’ll try a new recipe only to have them turn out liquidy, mushy, and bland.
Most of the stuffed mushroom recipes you’ll see on the interwebs are for mini stuffed mushrooms, however, I wanted to create entrée-style stuffed mushrooms using large portobello mushrooms. You can generally find them at the grocery store wrapped up in a two, four, or six-pack.
I grilled these mushrooms on a charcoal grill but if you don’t have one or don’t feel like using it, you can certainly bake these in the oven.
I also swapped out a standard stuffed mushroom ingredient for a super-tasty secret ingredient…..
It makes a huge difference! Instead of using breadcrumbs for this recipe, I tossed in some crumbled Ritz crackers for a salty, buttery twist with great texture. Plus, it gives the kids a fun job to do!
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Ok, back to the mushrooms…
While I used a certain set of ingredients in this recipe, you can certainly add or adjust them to your liking — just be careful not to change the texture of the filling too much or you might get liquidy ‘shrooms!
If you’re feeling frisky, some extra addition’s to this stuffed mushroom recipe could include:
- ½ cup finely chopped carrots or celery to the onion and garlic mixture
- Bacon to the melted cheese topping
- A packet of taco seasoning to the meat for a Mexican kicl
Stuffed mushroom seasonings:
I’m not a huge fan of the pre-mixed Italian seasoning in dishes like this — I love it in dips and I enjoy using basil, oregano, and other Italian herbs separately but I don’t typically get a great flavor from the pre-made kind. However, if you love Italian seasoning, by all means, throw some Italian seasoning in there! One — two teaspoons should suffice.
Here’s what you’ll need to make these stuffed mushrooms:
- 6 large portobello mushrooms
- 1 T garlic
- ½ a sweet onion, chopped
- 1 lb ground turkey or lean ground beef
- 3 T tomato paste
- 1 tsp salt
- ½ tsp pepper
- ½ tsp rosemary
- 1 T olive oil
- 10 Ritz crackers
- 1 cup of shredded cheese, divided (any kind you prefer)
What to do:
- Preheat your grill or oven to 400 degrees
- Place the garlic and chopped onion in a large skillet and cook over medium heat until the onion is translucent.
- Add the meat, salt, pepper, and rosemary and cook until brown. While the meat is browning, rinse and dry the mushrooms and scoop out the stems and inner flesh. We won’t be using any of it in the filling. Then, brush the top of the caps with olive oil to prevent sticking and place them on a paper towel-lined plate for filling.
- Once the meat in the skillet it brown, pour the mixture into a bowl.
- Place the Ritz crackers in a plastic bag and use your preferred method to turn them into crumbs. Some large pieces are ok here because they’ll add some nice texture.
- Add the cracker crumbs, 1/2 cup of shredded cheese, and the tomato paste to the meat mixture and stir until just combined. The mixture will be thick but it will thin out a little when it absorbs some of the mushroom juice.
- Using a spoon, fill each mushroom with the mixture. You can create a nice mountain of filling here.
- Sprinkle the tops of the mushrooms with the rest of the shredded cheese and place them on the grill or on a cookie sheet in the oven for 10-20 minutes. The timing here is going to depend on how large your mushrooms are. The filling is already cooked so all you’re doing is cooking the mushrooms until they’re tender but not falling apart or mushy.
- Remove from the heat and serve immediately.
You guys, these are seriously sooo good!
Suggested sides for these stuffed mushrooms:
These go really well with:
- Sweet potato fries or hash
- Roasted brussel sprouts
- Macaroni and cheese
- Grilled asparagus
- Corn casserole
And if you need a dessert idea:
Check out my recipe for an amazing White Chocolate Raspberry Cake that’s claimed its spot as one of my favorite desserts of all time.
I hope you enjoyed this post and if you’ve made these, leave a comment below and be sure to sign-up to receive cool DIY tutorials and ideas straight to your inbox!
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