Extra Virgin Olive Oil Stuffed Mushrooms at The Little Shop of Olive Oils

Baby Stuffed Mushrooms


  • 1 8 oz baby mushrooms
  • 1 diced onion (diced)
  • 3 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp butter
  • 2 Tbsp fresh parsley (chopped and divided)
  • 1 pinch black pepper
  • 1/4 cup grated Italian Romano/Parmesan cheese
  • 1/3 cup breadcrumbs


  • Preheat the oven to 350 F
  • Wash the mushrooms
  • Remove stems and chop them up into small pieces
  • Heat the olive oil and butter over the stove on medium heat in pan
  • Add the mushroom stems and onion into the melted butter/olive oil
  • Saute until tender and translucent about 5-10 minutes
  • Meanwhile mix together the breadcrumbs, cheese, parsley (1 Tbsp.) and pepper in a bowl
  • When the onions and stems are done, add them into the breadcrumbs
  • Drizzle some olive oil into the mixture and mix well
  • Stuff the mushrooms
  • Drizzle some extra olive oil on top (not too much)
  • Place the stuffed mushrooms in a oven safe baking dish and cook at for about 30-40 minutes or until done.
  • Sprinkle remaining parsley for garnish and serve immediately 
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