Irresistibly Delicious Broccoli Stuffed Mushrooms: Your Go-To Easy Appetizer for Any Occasion
Get ready to discover the ultimate appetizer! This recipe for Broccoli Stuffed Mushrooms is not just delicious; it’s truly the best you’ll ever make. Imagine tender, earthy mushroom caps overflowing with a savory blend of finely chopped broccoli and rich Parmesan cheese, baked until perfectly golden and bubbling. These exquisite bites are ideal for your holiday gatherings, like Christmas and New Year’s Eve, but are so easy and versatile, they’ll become a favorite for any occasion!
There’s something magical about certain recipes that become family traditions. For us, these delightful Broccoli Stuffed Mushrooms are synonymous with Christmas Eve. Every year, without fail, my Mom prepares a batch, and the anticipation builds weeks in advance. I can still hear one of my kids asking on the way to Thanksgiving dinner, “Is this the holiday that Grandma makes those mushrooms?!?!” Their eagerness speaks volumes about just how special these appetizers are.
For me, these savory stuffed mushrooms are one of the most cherished parts of our Christmas Eve feast. My Mom’s tradition of making them only once a year makes them even more coveted. I first shared this beloved recipe back in 2011, and the initial photos captured the true essence of our family’s tradition: fresh out of the oven, still on the cookie sheet at my mom’s house. You see, when these beauties emerged from the oven, we were known to snatch them directly from the baking sheet before the door was even closed. It involved that distinct mouth-breathing dance one performs when popping something piping hot into their mouth, risking a burnt tongue for an early taste of pure bliss. Trying to take “pretty” photos at that moment meant risking your share of mushrooms, a sacrifice no one was willing to make!
So this year, I made sure these incredible stuffed mushrooms finally received the photographic justice they deserved. They were picture-perfect, ready for their close-up, and I assure you, waiting a few extra minutes to capture their beauty didn’t diminish their incredibly delicious flavor one bit. They truly are worth every moment of anticipation!
Easy & Elegant Vegetarian Stuffed Mushrooms for Any Occasion
What makes for your ultimate cozy evening? For me, it’s relaxing in front of the TV with great company, enjoying delectable finger foods and a festive atmosphere. These broccoli stuffed mushrooms fit that bill perfectly! The tender mushroom caps are ideal vessels, cradling a rich, cheesy, buttery filling infused with savory onion. This vegetarian appetizer recipe is so incredibly satisfying, everyone will be reaching for more. So, trust me when I say: make plenty!
These easy-baked stuffed mushrooms are a culinary dream come true—quick, stress-free, and a fantastic recipe for those times you crave delicious tasty finger foods without extensive effort. One of my favorite aspects is the ability to prep this stuffed mushroom recipe ahead of time. Just assemble them, cover, and pop them into the oven whenever the perfect moment strikes to enjoy their warmth and flavor.
As these mushroom caps bake, your kitchen will be filled with the most inviting, yummy cheesy aromas, setting a comforting mood. The combination of fresh broccoli and savory cheese bakes until piping hot and gooey, creating layers of flavor that will impress everyone, from the pickiest eaters to the most seasoned foodies. The simple yet profound taste profile makes these an instant classic.
Speaking of tasty appetizers, I have a few other favorites that pair wonderfully with these baked mushrooms, creating an impressive spread. Consider preparing a variety of appetizers and finger foods like vibrant pickled beet hummus, zesty jalapeño popper dip, or a luxurious slow cooker crab dip. These options are perfect for a relaxed evening, enjoyed with your favorite crackers and comforting flavors.
Essential Ingredients for Perfect Stuffed Mushroom Caps
Crafting the best broccoli stuffed mushrooms starts with selecting high-quality ingredients. Here’s what you’ll need and some tips for each:
- Mushrooms: We typically use large white button mushrooms for their mild flavor and ideal size for stuffing. However, feel free to experiment with other small, firm varieties like Cremini (baby bellas) for a deeper, earthier taste, or even mini portobello caps. Ensure they are fresh, unblemished, and firm. The key is finding mushrooms that can hold a generous amount of filling.
- Onion: A very small white or yellow onion, finely diced, provides a foundational layer of savory flavor. It caramelizes slightly as it cooks, adding sweetness and depth that perfectly complements the earthiness of the mushrooms and broccoli.
- Butter: Six tablespoons of unsalted butter (or margarine if preferred) are crucial. Butter adds a rich, luxurious flavor to the filling and helps sauté the aromatics. It also ensures the mushroom caps stay moist and flavorful during baking.
- Flour: Just two tablespoons of all-purpose flour act as a thickening agent, creating a creamy, cohesive filling. If you’re looking for a gluten-free alternative, corn starch can be used, typically half the amount of flour for similar thickening power.
- Seasoning: We keep it simple with just 3/4 teaspoon of salt and a dash of white pepper. This minimalist approach allows the natural, delicious flavors of the mushrooms, broccoli, and cheese to truly shine without being overpowered. You can add a pinch of garlic powder for an extra kick if desired.
- Milk: Two-thirds of a cup of milk is added to create the perfect creamy consistency for the filling. Whole milk will yield a richer filling, but 2% or even skim milk will also work well.
- Broccoli: Freshly chopped broccoli florets are the star alongside the mushrooms. Ensure the broccoli is chopped into small, bite-sized pieces so it integrates well into the filling and cooks evenly. If using frozen broccoli, be sure to thaw and thoroughly drain it before use to prevent excess moisture from making the filling watery. Blanching fresh broccoli briefly can also help achieve a tender texture.
- Cheese: Finely shredded Parmesan cheese is sprinkled generously over these mushrooms, imparting a nutty, salty, and utterly delicious cheesy flavor. You can use either grated or shredded Parmesan. For variations, other good melting cheeses like cheddar, mozzarella, or even a spicy pepper jack work beautifully.
How to Properly Clean Mushrooms for Stuffing
Properly cleaning your mushrooms is a crucial step to ensure the best texture and flavor for your stuffed appetizers. There are several effective ways to prepare fresh mushrooms:
First, focus on removing all dirt. You can either gently spray them under cool running water in the kitchen sink or use a damp paper towel or a soft mushroom brush to carefully rub off any soil. If rinsing with water, ensure it’s a quick process, as mushrooms can absorb water, leading to a soggy texture. After rinsing, it’s absolutely vital to thoroughly dry the mushrooms with clean paper towels to eliminate any excess moisture.
Next, you’ll need to prepare the caps for stuffing. Carefully twist off the stems from each mushroom cap. Don’t discard them! In this recipe, we ingeniously chop and use the mushroom stems as part of our delicious filling, adding another layer of earthy flavor and reducing waste.
Finally, for an even smoother filling experience and to create more space, gently scrape out the dark gills from the insides of the mushroom caps with a small spoon. This step is optional but helps prevent the mushrooms from releasing too much liquid during baking and gives a cleaner, more refined presentation. Once the gills are removed, your mushroom caps are perfectly prepped and ready to be stuffed!
How to Make and Cook Delicious Stuffed Mushrooms
Creating these incredible broccoli stuffed mushrooms is simpler than you might think. Follow these steps for a perfect appetizer every time:
Sauté Mushroom Stems and Onion
Begin by cleaning your mushrooms thoroughly and carefully removing the stems, as detailed in the previous section. A little tip: I’ve found that a strawberry huller works wonderfully for easily removing the stems from mushroom caps!
Next, in a large frying pan or skillet, melt three tablespoons of butter. Add the finely diced mushroom stems and the minced onion. Sauté these aromatics over medium heat for about three minutes, or until the onion is translucent and the mushroom stems are tender. This step builds the foundational flavor for your stuffing. Reduce the heat to low, then stir in the flour, salt, and pepper. Cook for another minute, stirring constantly, to cook out the raw flour taste.
Add Broccoli and Create a Creamy Filling
Gradually pour the milk into the pan, mixing continuously with a whisk to prevent lumps. Continue to simmer the mixture over low heat, stirring often, until it thickens into a rich, creamy consistency. This will take just a few minutes. Once thickened, stir in the chopped broccoli florets. Cook for an additional few minutes until the broccoli is heated through and slightly tender-crisp. Taste and adjust seasoning if necessary.
Stuff the Mushrooms and Bake to Perfection
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Melt the remaining three tablespoons of butter. Using a pastry brush, lightly brush the insides and outsides of each mushroom cap with the melted butter. This helps them achieve a beautiful golden hue and prevents them from drying out.
Carefully spoon the prepared broccoli and onion mixture evenly into each mushroom cap, mounding it slightly. Then, generously sprinkle each stuffed mushroom with the finely shredded Parmesan cheese. Arrange the filled mushroom caps on a baking pan or cookie sheet.
Bake in the preheated oven for about 15 minutes, or until the mushrooms are hot and tender, and the cheese is melted and bubbly with a slight golden crust. The aroma alone will be intoxicating! Serve these baked stuffed mushrooms immediately for the best experience. They’re a fantastic, healthier alternative to many rich comfort food appetizers!
Troubleshooting: Preventing Watery and Soggy Stuffed Mushrooms
Nothing is more disappointing than a watery or soggy stuffed mushroom. Mushrooms naturally contain a lot of moisture, and if not handled correctly, they can release this liquid during baking, compromising the texture of your delicious appetizer. Here’s why it happens and how to prevent it:
Why do stuffed mushrooms get watery? The primary reason is excess moisture in the mushrooms themselves. If they absorb too much water during cleaning or if they aren’t thoroughly dried before baking, this liquid will release as they cook, pooling in the mushroom caps or on the baking sheet.
How do you keep stuffed mushrooms from getting soggy?
- Minimal Moisture During Cleaning: As mentioned, avoid soaking mushrooms. Opt for brushing off dirt or a very quick rinse, followed by thorough patting dry with paper towels. The drier the mushrooms start, the better.
- Scrape the Gills: Removing the gills (the dark ridges under the cap) can also help. Gills hold a lot of moisture and can release it during baking, sometimes even turning the filling a darker color.
- High Baking Temperature: Bake your stuffed mushrooms at a sufficiently high temperature, like 375°F (190°C). A higher heat helps to quickly evaporate surface moisture and ensures the mushrooms cook through without stewing.
- Don’t Overcrowd the Pan: Give your mushrooms space on the baking sheet. If they are too close together, they will steam instead of roast, trapping moisture and leading to sogginess. Use multiple baking sheets if necessary.
- Pre-bake Caps (Optional): For an extra layer of protection against sogginess, you can lightly pre-bake the empty mushroom caps for about 5-7 minutes before filling them. This helps draw out some initial moisture.
By following these tips, you’ll ensure your baked stuffed mushrooms come out perfectly tender, with a firm cap and a creamy, flavorful filling, free from any unwanted sogginess.
Delicious Variations for Your Stuffed Mushroom Caps
While our classic broccoli stuffed mushrooms are undeniably amazing, there are endless creative ways to customize these delightful bites. Here are some inspiring ideas to make them your own:
- Shrimp Stuffed Mushrooms: For a touch of seafood elegance, cook some small shrimp with butter and your favorite seasonings (like garlic powder, paprika, and a squeeze of lemon). Dice the cooked shrimp into small pieces and fold them into the creamy broccoli filling before stuffing the mushrooms. The delicate flavor of shrimp pairs beautifully with the savory cheese and earthy mushrooms.
- Spinach Stuffed Mushrooms: If you love a good veggie boost, add some finely chopped spinach to the filling. Sauté the spinach with a touch of garlic until wilted, then squeeze out any excess moisture before mixing it in. Spinach and cheese are a classic combination that adds both flavor and nutrients.
- Add Meat for a Heartier Appetizer: Transform these vegetarian delights into a more substantial offering by incorporating cooked meat. Consider adding crumbled cooked sausage (Italian sausage or breakfast sausage), finely diced cooked chicken, tender crab meat, or even lean ground beef. This is a fantastic way to make these mushrooms extra filling and satisfying for any meat-lover.
- Explore More Vegetarian Options: The beauty of stuffed mushrooms lies in their versatility. For even more vegetable-forward options, feel free to experiment with different finely diced vegetables. Try adding small amounts of roasted bell peppers, finely grated carrots, sautéed kale, mashed sweet potatoes, or even finely chopped zucchini. Just ensure any high-moisture vegetables are pre-cooked and drained to prevent a watery filling.
Expert Tips for the Best Broccoli Stuffed Mushrooms
Enhance your stuffed mushroom experience with these helpful tips:
- Storage and Reheating: Leftover mushrooms can be stored in an airtight container in the refrigerator for up to two days. For the absolute best flavor and texture, I highly recommend enjoying these mushrooms fresh out of the oven. If reheating, warm them gently in the oven at a lower temperature (around 300°F/150°C) until heated through, to prevent them from becoming too dry or watery.
- Choose Your Cap Size: This recipe calls for large mushrooms, which are perfect for appetizers. However, if you prefer, you can certainly use larger mushroom caps, such as small portobello mushrooms. Just be aware that larger caps will require more filling ingredients and will likely need to be served with a fork and knife rather than as a finger food. Adjust baking time accordingly.
- Vegan-Friendly Adaptation: For a delightful vegan version of these broccoli stuffed mushrooms, simply omit the Parmesan cheese. Alternatively, you can use your favorite high-quality dairy-free shredded cheese. Many plant-based Parmesan alternatives offer a similar savory umami flavor.
- Cheese Variety: Don’t limit yourself to just Parmesan! While it’s a classic choice, almost any good melting cheese will work beautifully in this recipe. Experiment with shredded cheddar, gooey mozzarella, a sharp provolone, or even a spicy pepper jack for an extra kick. The possibilities are endless, allowing you to tailor the flavor to your preference.
- Serving Warm: Stuffed mushrooms are best served warm. If you’re making a large batch for a party, you can keep them warm in a chafing dish. However, be mindful that the longer they sit in a warm, moist environment, the more prone they are to becoming watery. For optimal results, consider baking them in batches or serving them immediately after baking.
Love It? Pin This Recipe for Baked Stuffed Mushrooms!
Don’t let this incredible appetizer slip away! Save this easy and delicious snack recipe for your next holiday gathering, party, or cozy night in. Be sure to save these fantastic broccoli stuffed mushroom caps to your favorite food boards on Pinterest so you can easily find and make them whenever the craving strikes!
Enjoy This Recipe? You Will Love These Other Recipes!
If you’re a fan of comforting, flavorful dishes, especially those with a cheesy or veggie-packed twist, then you’re sure to adore these other fantastic recipes. Perfect for family meals or entertaining, they complement these stuffed mushrooms wonderfully:
- Mom’s Broccoli Rice and Cheese Casserole
- Dorothy’s Hot Taco Dip
- Homemade Cream of Mushroom Soup
- Fried Cheese Curds
- The Best Bacon Wrapped Recipes
- Cheesy Brussels Sprouts Dip
- Reuben Cheese Ball
- Broccoli Salad
- Seafood-Stuffed Mushrooms
Now that you have all the tips, tricks, and detailed steps, it’s time to gather your ingredients and bake up some truly spectacular broccoli stuffed mushrooms! You won’t regret it. 
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Print Recipe
Broccoli Stuffed Mushrooms – One of my MOST FAVORITE appetizers
Equipment
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Lodge Pre-Seasoned Cast Iron Skillet With Assist Handle, 10.25″, Black
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12-Piece Black Sharp Knife Set with Covers, Cutting Board and Sharpener
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13×18 Half Sheet Pan
Ingredients
- 12 large mushrooms we use white
- 1 very small onion minced
- 6 Tablespoons butter or margarine
- 2 Tablespoons Flour
- 3/4 teaspoons salt
- dash of white pepper
- 2/3 cup milk
- 1 pkg 10 oz size chopped frozen broccoli, blanched and drained
- 2 Tablespoons finely shredded Parmesan cheese
Instructions
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Remove stems from mushrooms and chop. (I have found that a strawberry huller works GREAT for this step!)
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Quickly saute chopped mushroom stems with onion in 3 T of butter in a frying pan. About 2-3 minutes. Reduce heat and stir in flour, salt and pepper. Gradually add in milk and continue to cook, stirring constantly until thickened. Add broccoli and heat thoroughly.
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Melt remaining butter and brush the inside and outside of mushrooms caps. Fill each mushroom with an equal amount of vegetable mixture and sprinkle with Parmesan cheese.
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Bake stuffed mushrooms on a cookie sheet at 375 degrees for 15 minutes, or until hot.
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Serve immediately.
Notes
Store any leftovers in the fridge for up to 2 days.
Nutrition
This recipe was originally posted on December 29, 2011. It has been thoroughly updated to improve user experience, enhance SEO, and provide richer content, and was proudly reshared on December 21, 2021.