Basil and olive–stuffed mushrooms

Total Time
32 min
7 min
25 min
These one-bite savory party poppers are as delicious as they come. Stuffed with breadcrumbs, salty olives, Parmesan, and lots of fresh basil, humble cremini caps become heavenly. We don’t recommend substituting dried basil for fresh—it just doesn’t cut it. If you can’t find fresh basil, choose another tender-leaved fresh herb, such as flat-leaf parsley, chervil, French tarragon, or cilantro instead. It's unlikely you'll have any leftovers, but if you do, simply reheat them in the microwave for 20 seconds and enjoy one as a satisfying mid-morning or afternoon snack.


Dried plain breadcrumbs

cup(s), plain variety


¼ cup(s), fresh, chopped


5 olive(s), medium, oil-cured black variety, pitted and chopped (about 1 tablespoon)

Grated Parmesan cheese

1 Tbsp

Chicken broth

1 Tbsp, low-sodium or dry white wine

Olive oil

1 Tbsp

Cremini mushroom

12 medium, (about 1⁄2 pound), stems discarded

Button mushrooms

1 cup(s), chopped or sliced


  1. Preheat the oven to 400°F. Spray a nonstick 10 x 15-inch jelly-roll pan with nonstick spray.
  2. Combine the bread crumbs, basil, olives, cheese, broth, and oil in a medium bowl.
  3. Place the mushroom caps on the jelly-roll pan. Fill the cavity of each mushroom with the crumb mixture, mounding it slightly. Lightly spray with nonstick spray. Bake until the mushrooms are tender and the crumbs are browned, about 25 minutes. Serve hot. Yields 2 stuffed mushrooms per serving.


Lifetime member Lori created these delicious mushrooms when a friend gave her a bunch of fragrant fresh basil.