No Name Meats / Recipes / No Name® Meatball Mushroom Caps

No Name® Meatball Mushroom Caps

Stuffed mushrooms are such a versatile menu item.  Larger caps can serve as an impressive start to the meal.  Smaller caps make for a festive passed appetizer that is sure to please.  Cover all your situations with No Name Brand Original Meatballs!  Larger mushrooms for appetizers require a whole meatball.  But you can easily serve a half meatball in a smaller mushroom cap for your party guests to mingle with.


  1. Pre-heat your oven to 350 degrees.
  2. Wash your mushroom caps and pat dry. Remove the stem and scoop out a bit of the gills of the mushroom to make room for the filling.
  3. In a medium bowl, mix together your cheeses, spinach, garlic powder, onion powder and Italian Seasoning until well incorporated. Season with salt and pepper, if desired.
  4. Lightly grease a baking sheet and arrange the mushroom caps on it. Fill each mushroom cap about ½ way with filling.
  5. Top each partially filled mushroom cap with a No Name Brand Original Meatball – a whole meatball for larger caps, or a half meatball for smaller caps.
  6. Brush with oil and bake in the oven until cheese is bubbly and the meatballs are warmed through.
  7. If serving as an plated first course, spoon heated tomato sauce onto the plate and arrange the cooked mushroom caps on top. Garnish with additional cheese, if desired.
  8. If serving as a party snack, arrange the cooked mushroom caps on a festive tray and serve warm sauce on the side.


(serves 4 as first course or 12 as a party appetizer)


  • 12 each No Name Original Meatballs, defrosted
  • 12 each mushroom caps, stem removed
  • ½ C  Ricotta Cheese
  • ¼ C  Parmesan Cheese, ground
  • ¼ C  Shredded Mozzarella Cheese
  • ½ C  Fresh Spinach, Chopped
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • ½ tsp Italian Seasoning
  • Salt and pepper to your liking
  • Olive Oil for Brushing
  • 1 jar Your Favorite Tomato Pasta Sauce