Name: Stuffed Mushroom Meatballs
Prep time: 20 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: Italian-American
Ingredients: 12 large button or cremini mushrooms; 1 lb ground beef (or pork, turkey, or chicken); 1/3 cup breadcrumbs (panko or regular); 1/3 cup grated Parmesan cheese; 1/2 cup shredded mozzarella cheese; 1 egg, beaten; 2 garlic cloves, minced; 1 tsp Italian seasoning; 1/4 tsp salt; 1/4 tsp black pepper; 2 tbsp chopped fresh parsley (plus extra for garnish); Olive oil spray

These Stuffed Mushroom Meatballs are a delightful twist on classic meatballs, featuring savory mushrooms stuffed with a flavorful meat mixture and baked to perfection. Juicy, tender, and packed with umami, they’re ideal for a cozy dinner or as an appetizer. Pair them with your favorite dipping sauce or over pasta for a delicious meal.

Why You’ll Love This Recipe:

You’ll adore this recipe because it combines the best of two comfort-food classics: stuffed mushrooms and meatballs. The earthy, umami-rich mushrooms act as natural containers for the seasoned meat filling, creating a harmonious flavor profile. Plus, the recipe is highly versatile, allowing for substitutions and variations to suit dietary preferences. Perfect for entertaining or family dinners, this dish elevates your dinner table without requiring complicated techniques.

Yield: Serves 4

Stuffed Mushroom Meatballs

Savory stuffed mushroom meatballs packed with cheesy, herby goodness; perfect for dinner or an impressive appetizer.

Prep Time 20 minutes

Cook Time 25 minutes

Additional Time 10 minutes

Total Time 55 minutes

Ingredients

12 large button or cremini mushrooms
1 lb ground beef (or pork, turkey, or chicken)
1/3 cup breadcrumbs (panko or regular)
1/3 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1 egg, beaten
2 garlic cloves, minced
1 tsp Italian seasoning
1/4 tsp salt
1/4 tsp black pepper
2 tbsp chopped fresh parsley (plus extra for garnish)
Olive oil spray

Instructions

Prepare the Mushrooms: Clean mushrooms with a damp cloth and remove stems. Gently scoop out a bit of the inside to make space for stuffing. Set aside.
Make the Filling: In a large bowl, combine ground meat, breadcrumbs, Parmesan, mozzarella, egg, garlic, Italian seasoning, salt, pepper, and parsley. Mix until just combined—don’t overmix.
Stuff the Mushrooms: Using a spoon or your hands, scoop the meat mixture and press it firmly into the mushroom caps, slightly mounding it on top.
Arrange and Bake: Place stuffed mushrooms on a greased baking sheet or in a cast-iron skillet. Lightly spray with olive oil. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the meat is fully cooked and the tops are golden.
Rest and Serve: Let cool slightly before garnishing with fresh parsley. Serve with marinara sauce, a side salad, or pasta.

Notes

Don’t overfill mushrooms to avoid spilling during baking.
Use a meat thermometer to ensure an internal temperature of 160°F (71°C) for the meat mixture.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 467Total Fat 29gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 14gCholesterol 162mgSodium 556mgCarbohydrates 10gFiber 1gSugar 1gProtein 39g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes:

Mushrooms: Use large button or cremini mushrooms; their size and shape are ideal for stuffing. Clean and pat dry them before use.
Ground Meat: A mix of beef and pork adds richness, but ground turkey or chicken can work for a leaner option.
Breadcrumbs: Use panko for a lighter texture or seasoned breadcrumbs for added flavor.
Cheese: Parmesan adds nuttiness, while mozzarella ensures a gooey, melty center. Feel free to experiment with other cheeses.
Seasonings: Garlic, parsley, and Italian seasoning create a robust and aromatic flavor base. Adjust salt and pepper to your taste.

Variations and Substitutions:

Vegetarian Option: Swap the meat with a mixture of crumbled tofu, breadcrumbs, and grated vegetables like zucchini or carrots.
Gluten-Free: Use gluten-free breadcrumbs and ensure your seasonings are gluten-free.
Cheese-Free: Skip the cheese or use a dairy-free alternative for a lactose-intolerant-friendly version.
Spicy Twist: Add a pinch of red chili flakes or a dash of hot sauce for a spicy kick.
Herbs: Fresh basil or oregano can replace parsley for a different flavor profile.

Storage Options:

Refrigeration: Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.
Freezing: Place cooked meatballs on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container for up to 3 months.
Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or use a microwave for a quicker option.