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Whole Wheat Stuffed Mushrooms

Whole Wheat Stuffed Mushrooms

To create the filling, most of the steps can be done one-at-a-time in a food processor. I find it works best to chop each ingredient on its own (no need to wash the processor in between), and then combine everything into a large bowl and mix by hand. A blender will work too, or in a pinch you can always use a knife and lots of chopping. I prefer to use the mini-chopper attachment that came with our immersion blender (affiliate link), which is much easier to clean than our big food processor.
Course Appetizer
Cuisine Vegetarian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Yield 10 servings
Calories 80 kcal
Author Andrew


  • 1 pound white or crimini mushrooms
  • 4-10 cloves of garlic, peeled more or less depending on your garlic proclivities
  • 2 slices whole wheat sandwich bread stale or ends are fine
  • 1/2 cup shredded parmesan, romano, or similar cheese
  • 1-2 ounces gorgonzola, blue cheese, or similar optional
  • 1 egg
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/2 cup coarsely chopped fresh parsley
  • Olive oil or butter for greasing the baking sheet


  1. Wash and dry the mushrooms. Carefully remove the stems using a pinch-and-twist motion. Collect the stems and set the mushroom caps aside.

  2. In a food processor, finely chop the mushroom stems and add to a large bowl. Next add the garlic to the processor and chop fine. Scrape the garlic into the bowl. Then add the bread slices to the processor, and chop until you have soft breadcrumbs. Add to the large bowl.

  3. Add the cheese, egg, salt, pepper, and parsley to the bowl and stir until everything is combined. The mixture should be moist and just a little sticky. If not, you may want to add a tablespoon or two of water, just to help keep it together as you stuff the mushrooms.

  4. Next, stuff each mushroom cap with the filling; you'll want to pack it fairly tight so that it will stick.

  5. At this point you can place the mushrooms in an airtight container overnight, or just take them right to the oven.

  6. Bake on a lightly greased baking sheet at 350F for 25-30 minutes, until the mushrooms have softened and the filling is nicely browned. Cool for just a couple of minutes and serve warm.