Baked Stuffed Mushrooms

Why You’ll Love This Recipe

These baked stuffed mushrooms are irresistibly flavorful, combining earthy mushrooms with a cheesy, garlicky filling that’s both crispy and creamy. They’re quick to prepare, budget-friendly, and can be customized with your favorite ingredients. Whether served as an appetizer or a side dish, they’re always a hit with guests and family alike.

Ingredients

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

• White button or cremini mushrooms
• Olive oil
• Garlic
• Onion or shallots
• Breadcrumbs
• Parmesan cheese
• Cream cheese (optional, for extra creaminess)
• Fresh parsley
• Salt
• Black pepper

Directions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Clean the mushrooms gently with a damp paper towel and remove the stems. Set the caps aside.
3. Finely chop the mushroom stems, garlic, and onion (or shallots).
4. Heat olive oil in a skillet over medium heat. Add the chopped mushroom stems, garlic, and onion, and cook until soft and fragrant, about 5-6 minutes.
5. Remove from heat and stir in the breadcrumbs, Parmesan cheese, cream cheese (if using), chopped parsley, salt, and pepper. Mix until well combined.
6. Spoon the mixture into the mushroom caps, mounding slightly.
7. Place the stuffed mushrooms on the prepared baking sheet.
8. Bake for 20-25 minutes, or until the tops are golden brown and the mushrooms are tender.
9. Let cool slightly before serving.

Servings and timing

This recipe yields about 4-6 servings as an appetizer.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

• Add chopped cooked bacon or sausage to the filling for a meaty twist.
• Use different cheeses such as mozzarella, gouda, or feta for unique flavor combinations.
• Make it spicy with a dash of crushed red pepper flakes or diced jalapeños.
• Use gluten-free breadcrumbs to make it gluten-friendly.
• Add chopped spinach or sun-dried tomatoes for a veggie-packed version.

Storage/Reheating

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through. You can also reheat them in the microwave, but the texture may be softer.

FAQs

What type of mushrooms work best for stuffing?

White button mushrooms and cremini mushrooms are ideal due to their size and sturdy structure.

Can I prepare stuffed mushrooms ahead of time?

Yes, you can assemble them ahead and refrigerate them for up to a day before baking.

Are baked stuffed mushrooms vegetarian?

Yes, this recipe is vegetarian if made without any meat add-ins like bacon or sausage.

Can I freeze stuffed mushrooms?

It’s not recommended, as mushrooms can become watery and mushy after freezing.

How do I prevent stuffed mushrooms from being soggy?

Pre-baking the caps for a few minutes before stuffing can help reduce moisture.

What can I use instead of breadcrumbs?

Crushed crackers, panko, or even finely ground nuts can work as substitutes.

Can I make them dairy-free?

Yes, use dairy-free cheese alternatives or skip the cheese altogether for a simpler filling.

What herbs go well in the stuffing?

Parsley, thyme, oregano, and basil all add great flavor.

How do I know when the mushrooms are done baking?

The tops should be golden and the mushrooms should be tender but not mushy.

Can I use large portobello mushrooms instead?

Absolutely, just increase the filling and baking time accordingly.

Conclusion

Baked stuffed mushrooms are a simple yet impressive appetizer that’s full of flavor and endlessly adaptable. With a few basic ingredients and minimal prep time, you can create a crowd-pleasing dish that’s perfect for any occasion. Try them with your favorite ingredients and enjoy these savory bites fresh out of the oven.

Baked Stuffed Mushrooms

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Baked stuffed mushrooms are a delicious, easy-to-make appetizer filled with a savory blend of breadcrumbs, cheese, garlic, and herbs. Perfect for parties or cozy nights in, these mushrooms are golden, crispy on top, and tender on the inside.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4-6 servings
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 16–20 white button or cremini mushrooms
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 small onion or 2 shallots, finely chopped
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons cream cheese (optional)
• 2 tablespoons fresh parsley, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Clean the mushrooms with a damp paper towel and remove the stems. Set the caps aside.
3. Finely chop the mushroom stems, garlic, and onion or shallots.
4. Heat olive oil in a skillet over medium heat. Add chopped stems, garlic, and onion. Cook for 5-6 minutes until soft and fragrant.
5. Remove from heat and stir in breadcrumbs, Parmesan cheese, cream cheese (if using), parsley, salt, and pepper.
6. Stuff the mushroom caps with the mixture, mounding it slightly.
7. Place stuffed mushrooms on the baking sheet.
8. Bake for 20-25 minutes, until tops are golden brown and mushrooms are tender.
9. Let cool slightly before serving.

Notes

• Use gluten-free breadcrumbs for a gluten-free option.
• Add chopped bacon or sausage for a meaty variation.
• Try different cheeses like gouda, mozzarella, or feta.
• Reheat leftovers in the oven for best texture.
• Pre-bake the caps briefly to reduce sogginess.

Nutrition

• Serving Size: 3-4 stuffed mushrooms
• Calories: 120
• Sugar: 1g
• Sodium: 180mg
• Fat: 8g
• Saturated Fat: 3g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 10mg