Indulge in the savory delight of my Meatball Stuffed Mushrooms recipe. Combine the earthy flavors of mushrooms with the rich, hearty taste of meatballs. Each bite-sized morsel is bursting with a savory blend of seasoned meat, mozzarella, tomato sauce, and fresh basil. Serve as an appetizer, as these are always a hit when I make them at dinner parties. Make my Italian Meatball Soup or my Italian Meatballs with Polenta for more variations of this meatball recipe.
Try more mushroom recipes with my Asparagus Mushroom Soup or my Bacon and Mushroom Pasta. If you're looking for more meatballs, I recommend trying my Meatball Salad.
Ingredients
- Cremini Mushrooms (Baby Bella)
- Lean Ground Beef
- Panko Crumbs
- Garlic Cloves
- Egg
- Dry Oregano
- Salt
- Marinara Sauce
- Fresh Basil
- Grated Mozzarella
See recipe card for quantities.
How to make Meatball Stuff Mushrooms
Start by preheating your oven to 350F and lining a baking tray with parchment paper.
Remove the stems from the mushrooms and reserve the stems for later. Place the mushroom caps top side down on the prepared baking sheet.
Chop up the mushroom stems very finely and add them to a large bowl with the ground beef, garlic, egg, panko crumbs, ⅓ cup marinara sauce and the spices.
Mix the meatball mixture until smooth.
Shape 24 meatballs, about 1-inch in diameter, and place them in the mushroom cavities. Press down gently so that they are well secured.
Divide the remaining ¾ cup of marinara sauce evenly over the top of the meatballs.
Top each meatball with grated mozzarella, dividing it as equally as possible.
Place the prepared Meatball Stuffed Mushrooms into the preheated oven. Bake for 16-18 minutes, or until the internal temperature of the meatball reaches a minimum of 160F. Remove from the oven and sprinkled the meatballs with finely chopped fresh basil.
Substitutions and Variations
- Meat - Replace the Lean Ground Beef with ground Turkey, Chicken, or a mixture of ground pork and beef.
- Cheese - Any type of grated cheese works great for this, like Cheddar, Marble, Monterey Jack or Gouda.
- Mushrooms - Use White Button mushrooms instead of cremini, as long as you get to pick them yourself so you can make sure that the underneath cavity is about 1 inch in diameter.
Storage
Store any remaining Meatball Stuffed Mushrooms in an airtight container. Place in the refrigerator for up to 2 days. Keep in the freezer for up 1 month.
Recipe
Meatball Stuffed Mushrooms
Ingredients
- 24 pieces Cremini Mushrooms (Baby Bella)
- 400 grams Lean Ground Beef
- ½ cup Panko Crumbs
- 1 large Egg
- 3 cloves Garlic crushed
- 1 cup Marinara Sauce divided
- 1 tablespoon Dry Oregano
- 1 teaspoon Salt
- 1½ cup Grated Mozzarella Cheese
- ¼ cup Fresh Basil finely chopped
Instructions
- Start by preheating your oven to 350F and lining a baking tray with parchment paper.
- Remove the stems from the mushrooms and reserve the stems for later. Place the mushroom caps top side down on the prepared baking sheet.
- Chop up the mushroom stems very finely and add them to a large bowl with the ground beef, garlic, egg, panko crumbs, ¼ cup marinara sauce and the spices.
- Mix the meatball mixture until smooth. Shape 24 meatballs, about 1-inch in diameter. Place them in the mushroom cavities. Press down gently so that they are well secured.
- Divide the remaining ¾ cup of marinara sauce evenly over the top of the meatballs. Top each meatball with grated mozzarella, dividing it as equally as possible.
- Place the prepared Meatball Stuffed Mushrooms into the preheated oven. Bake for 16-18 minutes, or until the internal temperature of the meatball reaches a minimum of 160F.
- Remove from the oven and sprinkled the meatballs with finely chopped fresh basil.
