Lazy Stuffed Mushrooms have all the deliciousness of stuffed mushrooms without all the work! An easy side dish you can serve any night of the week!
Lazy Stuffed Mushrooms
These lazy stuffed mushrooms make a delicious side dish! They are so quick and easy to make, they are sure to become your new favorite side. Serve them with chicken, air fryer pork chops or a roast beef. For more mushroom ideas try these garlic butter mushrooms or these spinach and bacon stuffed mushrooms.
My friend Liz of the Lemon Bowl gave me a review copy of her eCookbook, Food From Our Ancestors: The Ultimate Italian Sunday Dinner, a series featuring ethnic recipes passed down over the generations. Liz created this as a way to share family dishes with her children and the generations after them. This ecookbook fetures recipes like Eggplant Parmesan, Pasta e Fagiole, Sunday Gravy for only $3.99.
I was intrigued by these mushrooms and boy am I glad I made them! These might have been the best tasting mushrooms I’ve ever had. I had to slightly tweak the original recipe to keep them on the lighter side but I promise, they were wonderful and will be a new regular in my house!
More Mushroom Recipes
- Garlic butter mushrooms
- Spinach and bacon stuffed mushrooms
- Mushroom Stroganoff
- Mushroom Risotto
- Philly Cheesesteak Stuffed Portobello Mushroom
Dina's Tossed Mushrooms
Ingredients
- 1 pound white button mushrooms
- 2 tablespoons water
- 1/4 cup Italian-style breadcrumbs
- 2 tablespoons Parmigiano Reggiano cheese, grated
- 2 tablespoons Italian parsley, minced
- 1/4 teaspoon thyme, fresh or dried
- 3 cloves garlic, minced
- 1/4 teaspoon kosher salt
- black pepper , to taste
- 2 tbsp extra virgin olive oil
- olive oil spray
Instructions
- Preheat oven to 350F degrees.
- Slice off the bottom of the stems; then, use a moist paper towel to gently remove any dirt from mushrooms.
- Quarter or halve the mushrooms, depending on the size.
- Sprinkle 2 tablespoons of water in the bottom of a 13 x 9 baking dish then place mushrooms in a single layer on top of the water.
- In a small bowl combine next six ingredients: breadcrumbs through salt/pepper. Spray the tops of the mushrooms with oil then sprinkle the mixture evenly on top of the mushrooms.
- Drizzle evenly with olive oil then spray the top with a little more olive oil spray so it's evenly coated. Bake uncovered until the mushrooms are golden, about 20 minutes. Optional, broil 1 to 2 minutes until golden. Serve hot or warm.
A new favorite! I had seen this recipe a few weeks ago and made a mental note to try them. While shopping for Christmas dinner I remembered them and bought a huge over 2 lb pack of mushrooms. They did not disappoint! They are absolutely delicious. They will now be going on my VERY selective Thanksgiving menu! 🙂 My mushrooms were quite large but I still only quartered most of them so they didn’t shrink into nothingness and still had a good bite. I did also add a little more olive oil since it was Christmas! 😉 They were so good I can’t stop thinking about them and can’t wait to eat the leftovers! Thanks for the recipe Gina!Â
Can I bake this in the morning and then reheat right before serving for dinner? Or bake only just before serving ? Thanks!
Wow! Delicious! I had exactly 1lb between two open bags of mushrooms I was wondering what to make with them left over from another recipe of yours I made. This was so perfect and so yummy! Definitely will be making again and again.Â
Glad you enjoyed them!
A delicious side dish to our grilled pork tenderloin dinner.
Hi–
Can you make with sliced mushrooms ? I have so many and need to use them !
i made these (mixed with some brussels sprouts because i didn’t have enough mushrooms!!) and OMG, new favorite side dish!! everyone loved it!Â
Super fast and easy to make. This has now become one our our family holiday meal side dishes!Â
These were delicious!!
Absolutely Delicious! And soooooo much easier than stuffing mushrooms!
Holy crap are these amazing! I haven’t stopped thinking about them since I made them for dinner last night and have already planned multiple variations on them to make over the next couple weeks! I’m going to try them with a little crumbled sausage and sage, as well as making a garlic butter mushroom sauce over pasta topped with toasted breadcrumbs. Seriously cannot get enough lol!
I made these twice. The 1st time I followed the recipe. Delicious. The 2nd time I made a few changes that were not very Skinnytaste. I sauteed some ground pork and garlicand added it to the mushrooms. A little bit of sherry and WOW!! This is a great recipe to use as a guide. Next time I might add some crab or maybe some spinach. Swiitch up the cheeses. Anything I would use in a stuffed mushroom I will experiment and add it to this recipe. Definitely a keeper. It’s easy, versatile and good enough for a Thanksgiving meal or Christimas.
Can you use baby Bella’s instead of white mushrooms?Â
Can’t wait to try this for Thanksgiving!Â
Can I make ahead? or will the mushrooms get mushy?Â
Thank youÂ
BrookeÂ
I was wondering the same thing!
You can prep ahead but I would bake the day of.
Amazing! Will be making these all the time!
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My email is: millercsc@aol.comÂ
Love all of Gina’s recipes. I have all of the cookbooks.
When I calculated in the ww app it comes up 4pts