Cheesy Garlic Breaded Stuffed Mushrooms with Marinara

These cheesy garlic stuffed mushrooms are a savory Italian-inspired appetizer. Giant mushroom caps are filled with a cheesy breadcrumb stuffing, breaded in garlic buttered breadcrumbs then baked until golden. Served with an easy homemade marinara sauce, they make the perfect party food!

Ingredients

For the mushrooms:

• Large button mushrooms
• Fresh breadcrumbs
• Shredded mozzarella
• Grated parmesan
• Minced garlic
• Olive oil
• Parsley
• Salt and pepper

For the breading:

• Panko breadcrumbs
• Butter, melted
• Minced garlic
• Parsley
• Parmesan cheese

For the marinara sauce:

• Olive oil
• Garlic
• Crushed tomatoes
• Basil
• Salt and pepper to taste

Prep the Mushrooms

Start by cleaning the mushrooms thoroughly with a damp towel. Gently break off stems and set aside.

Use a spoon to scrape out black gills and discard. Chop stems finely.

Mushroom Tips

• Look for very large, firm mushroom caps.
• Remove stems carefully to keep caps intact.
• Scrape out all the dark gills to reduce bitterness.
• Finely chop stems to add to stuffing.

Make the Filling

In a bowl combine chopped mushroom stems, breadcrumbs, shredded mozzarella, Parmesan, garlic and parsley.

Season with salt and pepper. Stir in a drizzle of olive oil until combined.

Filling Tips

• Use a combination of shredded and grated cheese.
• Add olive oil to help bind and moisten.
• Season generously with salt and pepper.
• Can also add fresh herbs.

Fill the Mushrooms

Divide and pack the stuffing mixture into mushroom caps, mounding lightly. The stuffing will reduce while baking.

Place on a parchment lined baking sheet as you work. Drizzle lightly with more olive oil if desired.

Stuffing Tips

• Fill each cap generously but don't over pack.
• Mound filling slightly domed on top.
• Work over a baking sheet to catch drips.
• Drizzle with olive oil before baking.

Make Garlic Breadcrumb Topping

In a small bowl, combine panko breadcrumbs, melted butter, garlic, parsley and parmesan. Stir to combine thoroughly.

Breading Tips

• Use plain panko breadcrumbs for the topping.
• Melt the butter before adding other ingredients.
• Mix everything really well.
• Sprinkle breadcrumb topping just before baking.

Bake the Stuffed Mushrooms

Sprinkle garlic breadcrumb topping evenly over the stuffed mushrooms.

Bake at 400°F for 15-20 minutes until tops are crispy and filling is melted.

Baking Tips

• Add breadcrumb topping just before baking.
• Bake at 400°F for crispy coating and hot filling.
• Cook just until topping is browned.
• Let cool 5 minutes before serving.

Make the Marinara Sauce

While mushrooms are baking, make the sauce. Heat olive oil over medium heat. Cook garlic 1 minute until fragrant.

Add crushed tomatoes, basil, salt and pepper. Simmer until thickened, about 10 minutes.

Marinara Tips

• Use good quality olive oil for flavor.
• Cook garlic briefly to prevent burning.
• Simmer until tomatoes break down and thicken.
• Stir in basil at the end.

Serving

Arrange baked cheesy garlic stuffed mushrooms on a platter. Serve immediately with marinara sauce for dipping.

Garnish with extra parsley and parmesan cheese if desired.

Serving Suggestions

• Baguette, crostini or pita chips for dipping
• Garlic breadsticks or knots
• Mixed green salad
• Sparkling wine or prosecco

Storage

Store leftover stuffed mushrooms in an airtight container for 2-3 days. Reheat gently before serving.

Marinara sauce can be refrigerated for up to 5 days or frozen for 3 months.

More Stuffed Mushroom Ideas

Try these other amazing stuffed mushroom recipes:

• Sausage and goat cheese stuffed mushrooms
• Crab stuffed mushrooms with cream cheese
• Roasted red pepper and spinach stuffed mushrooms
• Corn and black bean stuffed mushrooms
• Cheeseburger stuffed mushrooms

An Elegant Appetizer

These cheesy garlic breadcrumb stuffed mushrooms with marinara are full of savory Italian flavor. With melt-in-your-mouth filling and crispy topping, they make an easy yet elegant appetizer for any occasion. Enjoy this tasty stuffed mushroom recipe!

Frequently Asked Questions

What other fillings can I use?

Try cooked ground meat, different cheeses, rice, quinoa, veggies, or a combo.

How do I make these ahead of time?

You can stuff and bread the mushrooms 1 day in advance. Cover and refrigerate before baking.

What sides go well with this?

Breadsticks, salad, antipasto skewers, bruschetta, roasted veggies, and wine pair nicely.

Should I take the stems out of the mushrooms?

Yes, remove stems first but reserve and chop to add into the filling.

Can I freeze any components?

You can make and freeze the marinara for up to 3 months. Thaw before using.

What kind of mushrooms work best?

Look for large button mushrooms or cremini. Wipe clean but don't soak in water.

How long will these keep refrigerated?

Leftover stuffed mushrooms will last 2-3 days refrigerated. Reheat gently before serving.