Meatball Stuffed Mushrooms

Teresa Horn


We have finally become burned out on the leftovers, and decided to get creative in the kitchen. Had the mushrooms leftover and some frozen meatballs. Then the fun began to see just what we could mix up for dinner tonight, and this is what we came up with ;)

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40 Min
35 Min


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meatballs (cooked), already made and or homemade
1 can(s)
28 ounces of peeled whole tomatoes, save juice
15 large
whole button mushrooms, stems removed
1 medium
onion cut in half, medium diced
2 c
shredded marbled cheddar cheese, or cheese of choice
1 Tbsp
garlic powder
2 tsp
1 tsp
sea salt
1 tsp
black pepper
2 Tbsp
dried parsley

How to Make Meatball Stuffed Mushrooms


  • 1Preheat oven to 350 degrees. I used already made frozen meatballs then heated them in the oven on a cookie sheet. If you make home made ones precook them as well. In a 8 x 11 casserole dish pour in the tomato juice from the can. Then in rows of 5 long place your mushrooms open ends up. In between the mushrooms add the whole peeled tomatoes adjusting them as you go.
  • 2Once you have them all neatly arranged then add the meatballs into the mushrooms. Then season them all very well making sure each one has seasoning on them.
  • 3Using your hand make sure to add the onion all around the dish so all mushrooms have a generous amount around them.
  • 4Then using your hand add the cheese making sure that they are all covered very nicely.
  • 5Put the casserole dish into your preheated oven and cook for 35 to 40 minutes depending on your oven. Waiting till cheese is golden brown and the juices are bubbling around the edges. Let cool for a little while and serve. Enjoy ;)
  • 6Depending on the size of your casserole dish this recipe can be doubled and or made into larger amounts. Just keep arranging the ingredients till it all fits into the size baking dish you are using.

Printable Recipe Card

About Meatball Stuffed Mushrooms

Course/Dish: Beef, Casseroles
Main Ingredient: Beef
Regional Style: Southern
Other Tag: Quick & Easy

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