Italian Stuffed Mushrooms

If you need a quick and super delicious appetizer, these Italian Stuffed Mushrooms are the answer! A little store bought help goes a long way!

We’re taking some help from the store and buying frozen meatballs to use in the stuffing for this mushroom recipe. Grab any brand you like!

italian stuffed mushrooms

Italian Stuffed Mushroom Recipe

We took some help from the store to make these Italian Stuffed Mushrooms! Grab a bag of your favorite frozen meatball at the grocery store to make this stuffed mushroom appetizer even easier to make!

The store bought meatballs are part of a spinach, pepper and cheese filling for these mushrooms, and let me tell you, they are so delicious your guests will be begging you for the recipe!

These stuffed mushrooms are great for appetizers for parties and holidays or just a Saturday night in front of the TV! 

How To Make Italian Stuffed Mushrooms

Let’s grab a skillet to start the filling! Add chopped onion and red pepper to the skillet and cook for about 5 minuets.

Then get a ton – I mean a TON – of fresh spinach, give it a rough chop and add it to the skillet. You’re going to need about 6 packed cups of spinach, and yes it’s going to seem like a lot but it cooks down to nothing.

Add the meatballs to the skillet and stir together with the filling to combine. Remove the pan from the heat and get your mushrooms ready for stuffing!

skillet with filling for stuffed mushrooms

Here’s the thing about mushrooms. I’m a mushroom washer. I know you’re not “supposed” to because they say it does something horrible to the mushrooms but I really don’t find that it ever does.

And it’s a heck of a lot quicker than trying to “brush” the dirt of all those mushrooms with a towel. Totally up to you.

Snap the stems of and get them on a baking sheet.

Now that the filling has cooled a little, add in grated parmesan cheese and the cream cheese. Stir it all together and start filling your mushrooms.

filling mushrooms caps for stuffed mushrooms

Drizzle a little olive oil over the mushrooms and get them in the oven. They’ll only need about 15-20 minutes to get the filling warmed through and the mushrooms nice and soft.

Variations On Italian Stuffed Mushrooms

Instead of using store bought meatballs, you can obviously use homemade meatballs! These mushrooms are a great way to use up leftovers, too!

Maybe you’d like to keep these appetizers vegetarian? No problem there, either. Just leave the meat out of the recipe completely. Add a little more spinach or even some toasted pignoli nuts.

fork piercing stuffed mushroom cap

Looking For Stuffed Mushroom Recipes?


Italian Stuffed Mushrooms

  • Author: Dan
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x

These Italian Stuffed Mushrooms are an easy, super tasty appetizer recipe! Take some help from the store to get these stuffed mushrooms done fast!



  • (1) 24 oz. package white button mushrooms, cleaned and stems removed
  • 14 oz. bag Italian style frozen meatballs
  • 6 packed cups baby spinach, roughly chopped
  • 2 tablespoons olive oil
  • 1/2 cup diced onion
  • 1/2 cup diced red bell pepper
  • 1/4 cup cream cheese, at room temperature
  • 1/4 cup shredded parmesan cheese, plus 2 tablespoons for garnish
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder


  1. Bake 1/2 of the package of the meatballs according to the package directions and set aside to cool.
  2. Preheat the oven to 400 degrees.
  3. In a large skillet, heat the olive oil over medium heat. Add in the onion and red pepper and cook for five minutes, stirring, until softened.
  4. Add the chopped spinach to the skillet, along with the salt, pepper and garlic powder. Stir and cook for another 3-4 minutes until the spinach has cooked down.
  5. Place the meatballs in the skillet and stir to combine with the filling. Remove from the heat to let cool for five minutes. After the filling has cooled you can add the cream cheese and the parmesan cheese to the skillet and stir.
  6. Put your mushrooms on a baking sheet and start stuffing with about a tablespoon of the filling.
  7. Drizzle the tops of the mushrooms with olive oil and bake for 15-20 minutes until the mushrooms have browned and the filling is bubbling.
  8. Garnish with the extra 2 tablespoons of parmesan cheese.
  • Category: Appetizers
  • Method: Oven
  • Cuisine: American

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2 Responses
    1. Dan

      Thanks Krystal! My boys already want me to make them again…in all their different versions…meatball parm stuffed mushrooms, etc.

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