Easy Stuffed Mushrooms Recipe (Quick Baked Appetizer)

Wipe the mushrooms clean with a damp paper towel. Gently remove the stems and finely chop them for the filling. Place the caps in a baking dish, hollow side up.

Melt the butter over medium heat. Add the onion and celery and cook for 3–4 minutes until softened. Stir in the chopped mushroom stems and sauté for 1–2 minutes more.

Mix in the Worcestershire sauce, dried parsley, salt, oregano, and black pepper. Cook for about 1 minute so the mixture isn’t too wet; a drier filling helps prevent watery mushrooms.

Spoon the filling into the mushroom caps. Bake at 200°C (392°F) for 7 minutes, until the mushrooms are tender and the tops look lightly glossy.

Let them rest for 1–2 minutes, then serve warm or slightly cooled. Add a pinch of extra parsley on top if you like.