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“Prebaking the mushrooms to extract the moisture in them is a critical step, don't stuff the mushrooms before baking them firstly! Although this recipe will make about 18-20 large stuffed mushrooms, I strongly suggest to double the amounts, you will be eating half of them just yourself, they are THAT good! These are still really good without adding the mozzeralla cheese on top, but I think they are even better with the cheese, you can even sprinkle with Parmesan cheese in place of the mozza cheese.”
1hr 5mins

Ingredients Nutrition


  1. Pulse the fresh bread in a food processor, then transfer to a bowl and toss with 2 tablespoons olive or vegetable oil, salt and pepper (I use about 3/4 teaspoon seasoning salt or white salt).
  2. Spread the mixture onto a baking sheet and bake until golden (about 6-8 minutes) transfer to a bowl.
  3. Carefully remove the stems from the mushroom caps and finely chop.
  4. Lay the mushroom caps stemmed side down on a lightly greased baking sheet (set oven rack to second-lowest position or middle rack for this) bake for about 12 minutes at 375 degrees.
  5. White the caps are baking, melt about 3 tablespoon butter in a heavy skillet over medium-high heat.
  6. Saute the chopped stems, stirring until golden (about 5-6 minutes).
  7. Add in onion, celery, garlic, oregano, salt and black pepper; saute stirring occasionally until the onion is golden (about 5 minutes) cool veggies slightly, then add in the bread crumb mixture with Parmesan, asiago and chopped parsley; toss well to combine.
  8. Remove the caps from the oven, turn over, then spoon the filling into the caps pressing gently (there might be some filling left over).
  9. Bake second-lowest rack or middle oven at 375 degrees or until tender and the stuffing is golden brown (about 20-22 minutes).
  10. Remove from oven and sprinkle the caps with grated mozzeralla cheese, return to oven (or broil) for about 5 minutes or until the cheese has melted.
  11. Delicious!

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