Meatball Stuffed Mushrooms
These party-friendly meatball stuffed mushrooms have a classic homemade meatball nestled in a baby bella mushroom and then topped with marinara and mozzarella.
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Table of Contents
- About Meatball Stuffed Mushrooms
- Should you shred your own cheese?
- Do you need to precook the meatballs?
- Can you use storebought meatballs instead?
- Can you make stuffed mushrooms in advance?
- How long are meatball stuffed mushrooms good for?
- Can you freeze meatball stuffed mushrooms?
- Notes & tips for meatball stuffed mushrooms
- More delicious appetizers
- How to make meatball stuffed mushrooms
- Recipe Details
About Meatball Stuffed Mushrooms
Combining two easy, eye-catching appetizers, these meatball stuffed mushrooms are the perfect finger food for any gathering thanks to their rich meaty flavor and easy preparation.
Should you shred your own cheese?
Using pre-shredded cheese is extremely convenient, but it contains some preservatives (such as potato starch) that help keep the shredded cheese separated in the bag. And while this is great for grabbing a quick pinch of cheese, it will also cause the melted cheese to appear lumpy or harden faster than it normally should.
So if you’re a cheese lover like me and want the creamiest experience possible for your stuffed mushrooms, I highly recommend shredding a mozzarella ball. I know it’s more work, but the end result will more than make up for it.
Do you need to precook the meatballs?
Not at all! The meatballs will get all the heat they need to thoroughly cook through when prepared as described in the recipe.
Can you use storebought meatballs instead?
I have not personally tested this, but in theory, it should work. However, if you’re using frozen meatballs, I do recommend thawing them before using them in this recipe. This will ensure that any excess moisture won’t interfere with the mushrooms while cooking.
If you’re going this route, you can completely omit the following ingredients from your shopping list: ground beef, garlic powder, onion powder, fine sea salt, black pepper, ground beef, and egg.
Can you make stuffed mushrooms in advance?
For best results, I’d recommend preparing all ingredients (mixing the ingredients for the meatballs, preparing the mushrooms, etc) and storing them in the refrigerator (up to 24 hours) until ready to assemble, bake, and serve.
How long are meatball stuffed mushrooms good for?
Once prepared and cooled, these stuffed mushrooms can be stored in a sealed container in the refrigerator for up to three days.
Can you freeze meatball stuffed mushrooms?
Yes, you totally can!
Once prepared and cooled, stuffed mushrooms can be stored in a sealed container or freezer bag for up to three months.
Notes & tips for meatball stuffed mushrooms
- Make sure you use lean ground beef, such as 85/15. This will ensure that 1) the meatball doesn’t shrink as much while cooking and two 2) the meat will produce less excess fat, so the fringer-friendliness of these stuffed mushrooms won’t be ruined by being too greasy.
- You can use ground chicken or ground turkey in place of ground beef. Ground pork is not recommended as it will produce more grease while cooking.
More delicious appetizers
How to make meatball stuffed mushrooms
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – In a large bowl, thoroughly mix together the Italian breadcrumbs, garlic powder, onion powder, fine sea salt, black pepper, ground beef, parmesan cheese, and egg.
Step 2 – Line a baking sheet with aluminum foil, then arrange the baby bella mushrooms on top, bottom side up.
Step 3 – Scoop up about one tablespoon of the meat mixture, roll it into a ball, and place it on top of a mushroom. Finish by drizzling a little marinara sauce on top. Repeat this step until all mushrooms are topped with a meatball.
Step 4 – Bake!
Step 5 – Remove the stuffed meatballs from the oven, sprinkle them with mozzarella cheese, then toss them back in the oven until the cheese melts.
Step 6 – Serve and enjoy!
Meatball Stuffed Mushrooms
- 1/4 cup Italian breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1 pound lean ground beef
- 1/2 cup grated parmesan cheese, plus more for garnish (optional)
- 1 large egg
- 1 pound baby bella mushrooms, cleaned with stems removed
- 1 1/2 cup marinara sauce, plus more for garnish (optional)
- 1 cup shredded mozzarella cheese
- 1 cup chopped fresh basil, for garnish (optional)
- Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil, then set aside.
- In a large bowl, whisk together Italian breadcrumbs, garlic powder, onion powder, salt, and black pepper.1/4 cup Italian breadcrumbs, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/4 teaspoon fine sea salt, 1/4 teaspoon black pepper
- Add the ground beef, parmesan, and egg to the bowl with the dry ingredients. Using a spatula (or even just your hands), mix or knead the meat into the dry ingredients until thoroughly combined.1 pound lean ground beef, 1/2 cup grated parmesan cheese, 1 large egg
- Place a baby bella mushroom on the prepared baking sheet, bottom side up. Take 1 tablespoon of meat mixture, roll it into a ball, and place it on top of the mushroom. Drizzle about 1-3 teaspoons of marinara sauce on top of each meatball. Repeat this step until all meatball stuffed mushrooms have been formed.1 pound baby bella mushrooms, 1 1/2 cup marinara sauce
- Bake meatballs for 15-20 minutes or until internal temperature reaches 160 degrees F.
- Remove meatball stuffed mushrooms from oven. Sprinkle tops of meatballs with mozzarella cheese, then return baking sheet to oven. Bake for an additional 5 minutes or until cheese has melted. If you’d like to brown the cheese, turn the oven to broil and allow to cook for 1-2 minutes, watching closely.1 cup shredded mozzarella cheese
- Serve immediately with more parmesan cheese, marinara, and fresh basil as garnish (all optional)1 cup chopped fresh basil
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.