Stuffed Mushroom Recipes

These stuffed mushroom recipes are some more great easy appetizer ideas.

Here is a very tasty stuffed mushroom caps recipe filled with ground beef and ham, sherry, breadcrumbs and parmesan cheese.

For seafood appetizer recipes, stuffed mushrooms with crabmeat are also delicious and always a big hit.

Try these easy to make stuffed mushroom recipes, they may become keepers in your recipe file like they are in mine.

Stuffed Mushroom Caps Recipe


  • 18 white mushrooms, about 2" diameter
  • 1 tbsp. olive oil
  • 2 tbsp. minced onion
  • 4 oz. (1/4 lbs.) lean ground beef
  • 2 oz. cooked ham (2 slices), finely diced
  • 1/3 cup dry sherry
  • 1/4 cup fine breadcrumbs
  • 1 clove garlic, minced
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 cup grated parmesan cheese


  • Wipe mushrooms clean with damp cloth.
  • Remove stems and chop.
  • Place mushroom caps on cookie sheet, hollow side up.
  • Add oil to large pan over medium heat.
  • Cook onion and beef until lightly browned.
  • Add minced garlic, chopped mushroom stems, diced ham and sherry, cook for 5 minutes, stirring.
  • Remove from heat.
  • Add breadcrumbs, salt and pepper.
  • Mix well.
  • Fill mushroom caps evenly with mixture.
  • Sprinkle with parmesan.
  • Place cookie sheet with mushroom caps under broiler, 3 inches below heating element.
  • Broil for about 4 minutes, watching closely as not to burn.
  • Best served warm.

Stuffed Mushrooms with Crabmeat


  • 24 white or brown mushrooms, about 2 inch diameter
  • 6 oz. package frozen crabmeat, thawed and drained
  • 2 tbsp. finely chopped celery
  • 1 tbsp. chopped roasted red pepper
  • 1 tbsp. finely chopped green onion
  • 2 tsp. grated parmesan cheese
  • 2 oz. cream cheese, softened
  • 2 drops hot pepper sauce (Tabasco)
  • 1/2 tsp. fresh lemon juice


  • Preheat oven to 400 F.
  • Wipe mushrooms clean, remove stems. (Save for another use.)
  • Place caps hollow side up on cookie sheet.
  • Combine all other ingredients.
  • Spoon evenly into mushroom caps. (about 1/2 tbsp. each)
  • Bake 10 minutes.

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