Maggiano’s Stuffed Mushrooms
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Maggiano’s stuffed mushrooms are a favorite appetizer with plump mushroom caps generously filled with a blend of seasoned breadcrumbs, cheese and aromatic herbs. Baked until golden and bubbling, this copycat recipe is a perfect match!
What You Will ❤️ About Maggiano’s Stuffed Mushrooms
- BETTER than Maggianos – my student tried a bite and said they were exactly like Maggiano’s restaurant – then said, “Actually they’re better!”
- Easy to Make – you can have these in the oven in less than 10 minutes!
- Simple Ingredients – The filling is a simple cheese & breadcrumb mixture!
Ingredients Needed for Stuffed Mushrooms
I have a few recipes for Stuffed Mushrooms on my site (Longhorn Steakhouse, Olive Garden & Cheesecake Factory) – but this might be my favorite because there’s just a few simple ingredients. Nothing fancy so the mushroom is the highlight of the dish!
- Large white mushrooms – if you can find ” stuffing” mushrooms – those work great – but regular white mushrooms are fine!
- Breadcrumbs – I used Italian flavored breadcrumbs but you could also use Panko
- Parmesan cheese – be sure to use freshly grated Parmigiano Reggiano cheese from Italy vs the jarred stuff – it melts better and has a much stronger flavor!
- Fresh basil – I love my AeroGarden – fresh herbs all year! If you don’t have fresh basil you can use dried Italian seasoning which is mainly oregano, thyme & basil.
- Butter – I use salted for most everything – but unsalted butter is fine as well.
- Chicken Broth – you could also use chicken stock or even bouillon & water. You could also add in a little white wine if you like.
- Seasonings: salt, black pepper, garlic cloves, fresh parsley
Recipe Variations
Stuffed Mushrooms are delicious and easy to make – but you can add or swap ingredients to make them how you like! Here are some ideas:
- Ricotta Cheese – I’ve made Stuffed Portabello Mushrooms and added Ricotta to the mixture for a creamier texture!
- Sausage – if you have a little leftover Italian sausage, lightly brown it and add it to the mixture
- Creamier Sauce – after baking, whisk in 1/4 cup of heavy cream & 2 tbsp parmesan cheese for a cheesy creamy sauce
How to make Maggiano’s Stuffed Mushrooms
Maggiano’s is one of our favorite restaurants – they have classic Italian dishes. Their mushroom ravioli is my absolute favorite dish! But – for today – here’s the step-by-step instructions on how to make stuffed mushrooms JUST like Maggianos!
- Preheat the oven to 375º. Spray cast iron skillet lightly with nonstick spray.
- Rub mushrooms with a damp paper towel to clean dirt from the mushrooms. Pat dry with a paper towel. Remove mushroom stems and set mushroom tops aside.
- In a medium mixing bowl, combine bread crumbs, basil, parmesan cheese, melted 5 tbsp butter, salt & pepper. Set aside.
- In a medium bowl, whisk together chicken broth and minced garlic and pour into cast iron skillet.
- Using a spoon or your hands, scoop cheese & butter mix into the mushrooms. Place caps into cast iron skillet.
- Bake for 10 minutes. Remove from oven. Melt remaining 3 tbsp butter and spoon over top of mushrooms.
- Switch oven from bake to Broil Low. Place mushrooms back in oven and Broil for 2-3 min until breadcrumbs are golden brown but watch very closely on broil so it doesn’t burn.
- Remove baking dish from the oven. Sprinkle with fresh parsley and serve with a fresh lemon wedge.
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Tips, Tricks & FAQs
Store leftovers in an airtight container (I like these glass storage ones) in the refrigerator for up to a week. Reheat in the microwave for 1 minute or in the air fryer at 250º for 4 minutes.
Get Heather’s NEW cookbook – Air Fryer Cooking for One today!
More Italian Restaurant Recipes
- Maggiano’s Chicken Piccata with spaghetti
- Carrabba’s Spicy Chicken Soup
- Olive Garden Fettuccini Alfredo
- Maggiano’s Chopped Salad – COMING SOON!
More Mushroom Recipes
Maggiano’s Stuffed Mushrooms
Equipment
Ingredients
- 16 oz large white mushrooms stems removed
- 1/2 cup breadcrumbs
- 1/2 cup parmesan cheese grated
- 1 tbsp fresh basil chopped
- 8 tbsp butter melted, split
- 1/4 tsp coarse sea salt
- 1/4 tsp black pepper
- 3/4 cup chicken broth
- 2 cloves garlic minced
- 1 tsp parsley chopped
Instructions
- Preheat the oven to 375º. Spray cast iron skillet lightly with nonstick spray.
- Rub mushrooms with a damp paper towel to clean dirt from the mushrooms. Pat dry with a paper towel. Remove mushroom stems and set mushroom tops aside.16 oz large white mushrooms
- In a medium mixing bowl, combine bread crumbs, basil, parmesan cheese, melted 5 tbsp butter, salt & pepper. Set aside.1/2 cup breadcrumbs, 1/2 cup parmesan cheese, 1 tbsp fresh basil, 8 tbsp butter, 1/4 tsp coarse sea salt, 1/4 tsp black pepper
- In a medium bowl, whisk together chicken broth and minced garlic and pour into cast iron skillet.3/4 cup chicken broth, 2 cloves garlic
- Using a spoon or your hands, scoop cheese & butter mix into the mushrooms. Place caps into cast iron skillet.
- Bake for 10 minutes. Remove from oven. Melt remaining 3 tbsp butter and spoon over top of mushrooms.8 tbsp butter
- Switch oven from bake to Broil Low. Place mushrooms back in oven and Broil for 2-3 min until breadcrumbs are golden brown but watch very closely on broil so it doesn’t burn.
- Remove baking dish from the oven. Sprinkle with fresh parsley and serve with a fresh lemon wedge.1 tsp parsley
