Ina Garten Stuffed Mushrooms Recipe – A Flavor-Packed Appetizer Guide

Looking for a classic, crowd-pleasing appetizer that’s full of rich flavor and elegant enough for any occasion? Ina Garten’s Stuffed Mushrooms recipe fits the bill perfectly. These bite-sized mushrooms are filled with a savory, cheesy mixture, then baked until golden and tender. Whether you’re hosting a holiday party, a dinner gathering, or just want a special starter at home, this recipe brings a touch of Barefoot Contessa magic to your table.

What are Ina Garten’s Stuffed Mushrooms?

Ina Garten’s stuffed mushrooms are a timeless appetizer made from large mushroom caps filled with a mixture of breadcrumbs, garlic, herbs, cheese, and often sausage or prosciutto. Baked until golden and bubbling, the mushrooms become tender while the filling turns rich and flavorful. They’re easy to prepare yet deliver a gourmet look and taste that makes them ideal for entertaining.

Other Ina Garten Recipes

• Ina Garten Stuffed Zucchini
• Ina Garten’s Stuffed Chicken Breasts
• Ina Garten Stuffed Shells

Reasons to Try Ina Garten Stuffed Mushrooms

• Great for entertaining – These are perfect finger foods for parties or elegant dinners.
• Delivers big flavor in small bites – Each mushroom is packed with a savory, herby punch.
• Simple to prep in advance – You can stuff them ahead of time and bake when needed.
• Customizable filling – Works well with sausage, crab, cheese, or vegetarian options.
• Visually impressive – They look beautiful on a platter without needing extra garnish.
• Balanced texture – Crisp tops with juicy mushrooms underneath.
• Crowd-favorite starter – Guaranteed to disappear fast at any event.

Ingredients Needed to Make Ina Garten Stuffed Mushrooms

• 16–20 large white or cremini mushrooms
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• ½ cup finely chopped yellow onion
• ½ cup fresh breadcrumbs
• ¼ cup grated Parmesan cheese
• 2 tablespoons dry white wine (optional)
• 2 tablespoons chopped fresh parsley
• Salt and freshly ground black pepper to taste
• 3 ounces cream cheese, softened
• Optional: ¼ cup finely chopped prosciutto or cooked sausage for extra flavor

Instructions to Prepare Ina Garten Stuffed Mushrooms

Preheat the oven

Set your oven to 375°F (190°C) and lightly grease a baking dish or sheet pan.

Clean and prepare the mushrooms

Wipe mushrooms with a damp paper towel and remove the stems. Finely chop the stems and set aside.

Cook the aromatics

Heat olive oil in a skillet over medium heat. Sauté chopped mushroom stems, onion, and garlic until softened and fragrant.

Add the breadcrumbs and season

Stir in breadcrumbs, parsley, salt, pepper, and white wine. Cook for another minute until the mixture is moistened.

Mix in cheeses

Remove from heat and stir in cream cheese and parmesan until well combined. Add cooked sausage or prosciutto if using.

Stuff the mushroom caps

Spoon the mixture generously into each mushroom cap and place in the baking dish.

Bake until golden

Bake uncovered for 20–25 minutes until the mushrooms are tender and the tops are slightly crisp.

Serve warm

Let cool for a few minutes, then serve warm as an appetizer or side dish.

What Goes Well With Ina Garten Stuffed Mushrooms

• Serve alongside a charcuterie board – They pair well with cured meats and cheeses.
• Add to a holiday appetizer spread – Perfect with deviled eggs and mini quiches.
• Pair with a light soup – A mushroom bisque or tomato soup complements them nicely.
• Use as a starter for steak night – They make a great prelude to a hearty main.
• Add a dipping sauce – Garlic aioli or balsamic glaze brings extra dimension.

Key Tips for Making Ina Garten Stuffed Mushrooms

• Choose firm, large mushrooms – They hold the filling better and cook evenly.
• Avoid rinsing mushrooms under water – Use a damp cloth to clean and prevent sogginess.
• Don’t overfill the caps – A heaping spoonful is enough to keep the structure intact.
• Pre-cook the filling ingredients – Enhances flavor and avoids raw onion taste.
• Use fresh breadcrumbs if possible – They absorb flavor better and toast well.
• Line the baking dish with foil – Makes cleanup easy and prevents sticking.
• Garnish with herbs or cheese – Adds a fresh and attractive finish after baking.

Creative Variations of Ina Garten Stuffed Mushrooms

• Add sausage to the filling – For a hearty, savory version.
• Try crabmeat for seafood lovers – Mix with cream cheese and lemon zest.
• Use blue cheese for bold flavor – It pairs well with walnuts or bacon.
• Incorporate spinach and feta – A Mediterranean-inspired option.
• Top with panko and butter – Adds a crunchy topping.
• Make it spicy with jalapeños – Stir in chopped peppers for heat.
• Swap in goat cheese – Brings tanginess to the filling.

Storage Guidelines for Ina Garten Stuffed Mushrooms

• Refrigerate leftovers in an airtight container – Consume within 3 days.
• Avoid stacking the mushrooms – Keeps the filling intact and prevents sogginess.
• Freeze before baking – Store stuffed (uncooked) mushrooms in a tray and freeze.
• Reheat from chilled – Warm in the oven at 325°F until heated through.
• Don’t microwave if possible – The texture may become rubbery.

Reheating Tips for Ina Garten Stuffed Mushrooms

• Reheat in oven for best results – Use 325°F for 10–15 minutes.
• Cover loosely with foil – Prevents drying out during reheating.
• Add a little oil or butter – Helps maintain moisture and flavor.
• Avoid high heat – It can cause the filling to dry out or separate.
• Don’t reheat multiple times – Best to warm only what you plan to serve.

Nutrition Value (per serving – approx. 4 mushrooms)

• Calories: 160 kcal
• Protein: 6g
• Fat: 12g
• Saturated Fat: 5g
• Carbohydrates: 8g
• Fiber: 1g
• Sugar: 2g
• Sodium: 280mg
• Cholesterol: 20mg

FAQs

Can Ina Garten’s stuffed mushrooms be made ahead of time?

Yes, you can prepare Ina Garten’s stuffed mushrooms a day in advance. Assemble them fully, cover the dish tightly, and refrigerate. When ready to serve, bake as directed—no need to adjust the cooking time significantly.

Do I need to cook the mushroom filling before baking?

Yes, sautéing the mushroom stems, garlic, onions, and breadcrumbs before stuffing helps release moisture and deepen flavor. This step prevents soggy filling and ensures a better texture after baking.

What type of mushrooms should I use for stuffing?

Large white button mushrooms or cremini mushrooms work best. They have a firm texture and a wide cap, which makes them easy to stuff and bake without falling apart.

Can I freeze Ina Garten stuffed mushrooms?

Yes, you can freeze stuffed mushrooms before baking. Place them in a single layer on a tray to freeze, then transfer to a freezer bag. When ready to bake, cook them straight from frozen at 350°F, adding an extra 10–15 minutes.

Wrapping Up

Ina Garten’s Stuffed Mushrooms are a classic example of how simple ingredients can create something truly special. With a savory, cheesy filling and tender mushroom caps, they’re ideal for entertaining or as a tasty side. Easy to prep ahead and full of crowd-pleasing flavor, they’ll quickly become a go-to in your appetizer rotation.

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