Two Guys in a Cucina

Balsamic-Glazed Stuffed Mushrooms

TGIAC Featured Recipe

So our summer efforts were quite dismal but we ended with a pretty big bbq bash and served these stuffed mushrooms as appetizers. They didn’t last very long, definitely a hit in our books!

Balsamic-Glazed Stuffed Mushrooms


  • 20 cremini mushrooms, stems removed and finely chopped;
  • 2 tablespoons olive oil, divided;
  • 2 medium shallots, finely chopped;
  • Pinch crushed hot pepper flakes (depending how much kick you like);
  • 2 tablespoons finely chopped fresh parsley;
  • 2 teaspoons fresh thyme leaves, chopped;
  • 1/2 cup Mayonnaise, divided;
  • 2 tablespoons balsamic vinegar, divided;
  • 4 tablespoons grated Parmesan cheese, divided;
  • 1/4 cup plain dry bread crumbs, toasted.


  1. Preheat oven 400 degrees F;
  2. Prep ingredients in advanced; (remove stems from mushrooms, chop herbs and shallots, etc.)
  3. Arrange mushroom caps on baking dish, stem-side-down, and brush with olive oil. Season, with salt and pepper; Bake 10 minutes or until golden brown;
  4. Remove mushrooms; drain liquid. Return mushrooms to baking dish, stem-side-up;
  5. Heat remaining 1 tablespoon olive oil in 12-inch skillet over medium-high heat and cook shallots, stirring occasionally, 1 minute;
  6. Stir in mushroom stems and cook, stirring occasionally, 8 minutes or until tender;
  7. Stir in hot pepper flakes, parsley and thyme. Season, if desired, with salt and pepper;
  8. Turn into medium bowl and stir in 1/4 cup mayonnaise, 1 tablespoon vinegar, 2 tablespoons cheese and bread crumbs;
  9. Evenly spoon mixture into mushrooms;
  10. Combine remaining 1/4 cup mayonnaise with remaining 1 tablespoon vinegar in small bowl. Season, if desired, with salt and pepper;
  11. Drizzle over mushrooms, then sprinkle with remaining 2 tablespoons cheese;
  12. Bake 15 minutes or until mushrooms are golden and heated through.


  • We were quite liberal with our balsamic vinegar and pepper flakes…but we like-a-da spice!
  • This recipe comes from

All the ingredients ready to go

We got some medium/large sized mushrooms and carved out the stems. Set aside.

Chop the recently carved out stems

Place the mushroom caps stem side down and brush with olive oil. Season if desired. Put it in the oven (picture’s self-explanatory).

Chop the shallots and parsley

If you got the “thyme”, strip it! (insert Pedro’s chuckling here)

Once mushrooms are golden brown, remove from oven and drain baking dish of liquids.

Place mushroom caps stem side up onto drained baking dish. Set aside until needed.

Heat the oil and add the shallots and then stir in the chopped mushrooms stems

Stir in the hot pepper flakes

Add the parsley & thyme and season with salt and pepper.

Place contents of pan in a large bowl

Mix in mayo, vinegar, cheese and bread crumbs

Spoon the mixture into the mushroom caps

Oh pretty!

Mix in the rest of the vinegar and mayo. Season with salt and pepper. Then drizzle evenly over mushrooms

Sprinkle on Parmesan! Place bake in oven for 15 minutes or until mushrooms are golden and heated.

And voilà! Balsamic-Glazed Mushroom Caps with a Kick!

Have you tried out this recipe? Then we’d like to hear from you! Share your thoughts and tips by leaving us a comment! Thanks from TGIAC!