Stuffed Mushrooms

Why You’ll Love This Recipe

Stuffed mushrooms are bite-sized, customizable, and incredibly satisfying. They’re easy to prepare ahead of time and versatile enough to suit a range of tastes. Whether you’re going for classic, cheesy, herby, or even meaty fillings, these mushrooms make an elegant yet approachable dish that disappears fast at any event.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Whole button or cremini mushrooms
• Olive oil or butter
• Garlic (minced)
• Onion or shallot (finely chopped)
• Italian-style breadcrumbs
• Parmesan cheese (grated)
• Cream cheese (softened) or another soft cheese (optional)
• Fresh parsley or thyme (chopped)
• Salt
• Black pepper
• Paprika (optional, for garnish)

Directions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Clean mushrooms and gently remove the stems. Set caps aside and finely chop the stems.
3. In a skillet, heat olive oil or butter over medium heat. Sauté chopped stems, onion, and garlic for 3–4 minutes until soft and fragrant. Remove from heat.
4. In a bowl, mix the sautéed mixture with breadcrumbs, Parmesan, cream cheese (if using), parsley, salt, and pepper.
5. Fill each mushroom cap with a spoonful of the stuffing mixture, pressing gently to mound it slightly. Place on the baking sheet.
6. Lightly drizzle or brush the tops with olive oil. Sprinkle with paprika if desired.
7. Bake for 18–20 minutes, or until mushrooms are tender and the tops are golden brown.
8. Serve warm, garnished with more fresh herbs.

Servings and timing

This recipe makes about 20 stuffed mushrooms.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

• Sausage Stuffed: Add cooked Italian sausage to the filling for a meaty twist.
• Cheesy Upgrade: Mix in mozzarella, goat cheese, or feta for extra richness.
• Spicy Version: Add crushed red pepper flakes or chopped jalapeños.
• Vegan Option: Use dairy-free cheese and plant-based butter.
• Panko Crunch: Sprinkle with panko breadcrumbs before baking for a crispy topping.

Storage/Reheating

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F (175°C) for 10–12 minutes until warmed through.
Microwaving is possible but may soften the mushrooms too much.

These mushrooms are not ideal for freezing due to moisture content.

FAQs

What kind of mushrooms should I use?

Button or cremini mushrooms are the best size and shape for stuffing — sturdy and easy to fill.

Can I make them ahead of time?

Yes, you can prep and stuff the mushrooms a day ahead. Store them covered in the fridge and bake right before serving.

Do I need to peel the mushrooms?

No, just wipe them clean with a damp cloth or paper towel. Avoid rinsing under water as mushrooms absorb moisture.

Can I serve these at room temperature?

They’re best served warm, but they can be enjoyed at room temperature for a short time during parties.

Can I use gluten-free breadcrumbs?

Yes, gluten-free breadcrumbs or crushed gluten-free crackers work just as well.

Are stuffed mushrooms keto-friendly?

Yes, if you omit traditional breadcrumbs and use almond flour or crushed pork rinds instead.

What cheese works best?

Parmesan adds saltiness and structure, while cream cheese makes the filling creamy. You can mix and match cheeses like cheddar, mozzarella, or goat cheese.

Can I air fry stuffed mushrooms?

Yes, air fry at 350°F for 10–12 minutes until golden and tender.

Can I freeze stuffed mushrooms?

Freezing is not recommended as mushrooms can become watery and lose texture when thawed.

What should I serve them with?

They pair well with a charcuterie board, dips, salads, or as a side to roasted meats or pasta dishes.

Conclusion

Stuffed Mushrooms are a timeless appetizer that’s always a hit — flavorful, versatile, and easy to prepare. Whether you’re hosting a party or looking for a savory snack, these mushroom bites are sure to impress. Customize the filling to suit your style and enjoy a dish that’s both classic and endlessly adaptable.

Stuffed Mushrooms

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Stuffed Mushrooms are a savory, crowd-pleasing appetizer made with tender mushroom caps filled with a flavorful mixture of breadcrumbs, cheese, garlic, and herbs — baked until golden and delicious. Perfect for parties, holidays, or anytime snacking.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: About 20 stuffed mushrooms
• Category: Appetizer
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 20 whole button or cremini mushrooms
• 2 tbsp olive oil or butter
• 2 cloves garlic, minced
• 2 tbsp onion or shallot, finely chopped
• 1/3 cup Italian-style breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 oz cream cheese, softened (optional)
• 2 tbsp fresh parsley or thyme, chopped
• Salt and black pepper, to taste
• Paprika, for garnish (optional)

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Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Clean mushrooms with a damp cloth and remove the stems. Set caps aside and finely chop the stems.
3. In a skillet over medium heat, sauté chopped mushroom stems, onion, and garlic in olive oil or butter for 3–4 minutes until soft. Remove from heat.
4. In a bowl, mix the sautéed mixture with breadcrumbs, Parmesan, cream cheese (if using), herbs, salt, and pepper.
5. Fill each mushroom cap with the mixture, pressing to slightly mound. Place on the prepared baking sheet.
6. Drizzle or brush the tops lightly with olive oil and sprinkle with paprika if desired.
7. Bake for 18–20 minutes, until mushrooms are tender and tops are golden.
8. Serve warm, garnished with additional fresh herbs if desired.

Notes

• Choose mushrooms of similar size for even baking.
• Prepare filling and mushrooms up to a day ahead, then bake just before serving.
• Use a small spoon or piping bag for easier filling.
• Try air frying at 350°F for 10–12 minutes for a quicker option.

Nutrition

• Serving Size: 2 stuffed mushrooms
• Calories: 80
• Sugar: 1g
• Sodium: 120mg
• Fat: 6g
• Saturated Fat: 2.5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 0.5g
• Protein: 3g
• Cholesterol: 10mg