These Mediterranean Stuffed Mushrooms are the ultimate make-ahead holiday appetizer—golden, cheesy, and bursting with savory Italian flavors. This easy stuffed mushroom recipe combines tender button mushrooms with a flavorful filling of garlic, breadcrumbs, sun-dried tomatoes, Caputo Brothers mozzarella, and Calicutts Mediterranean seasoning, creating bite-sized appetizers that disappear fast at every gathering. Perfect for Christmas parties, cocktail hours, game day spreads, or any occasion that calls for crowd-pleasing finger food, these baked stuffed mushrooms can be prepped ahead and popped in the oven when guests arrive. The combination of melted cheese, aromatic Mediterranean herbs, and caramelized mushroom caps delivers restaurant-quality results that look impressive but come together in just 45 minutes—making these Italian stuffed mushrooms your new go-to recipe whenever you need a reliable, delicious appetizer that everyone loves.

- by Jessica Hughes
Italian Stuffed Mushrooms
- by Jessica Hughes


Mediterranean Stuffed Mushrooms
Prep Time
20 minutes
Cook Time
25 minutes
Ingredients
24 Large white or cremini mushrooms
4 Tbsp Butter
4 Garlic cloves, minced
1 Shallot, minced
1 C Breadcrumbs (panko for extra crunch)
1/2 C Caputo Brothers Mozzarella, shredded
1/4 C Parmesan cheese, grated
1/4 C Sun-dried tomatoes, chopped
2 Tbsp Calicutts Mediterranean
1 Tbsp Parsley, chopped
1/4 C White wine
Olive oil for drizzling
Directions
Preheat oven to 375°F. Line baking sheet with parchment paper.
Clean mushrooms and remove stems. Chop stems finely.
Arrange mushroom caps on baking sheet, cavity side up.
Melt butter in skillet over medium heat. Sauté chopped stems, garlic, and shallot until softened, 5 minutes.
Add white wine and cook until mostly evaporated, 2 minutes.
Remove from heat. Stir in breadcrumbs, half the mozzarella, Parmesan, sun-dried tomatoes, and Mediterranean Spice Blend.
Spoon filling generously into each mushroom cap, mounding slightly.
Top each with remaining mozzarella.
Drizzle with olive oil.
Bake 20-25 minutes until mushrooms are tender and tops are golden brown.
Let cool 5 minutes before serving. Garnish with fresh basil.
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