Stuffed Mushrooms

Why You’ll Love This Recipe

Stuffed mushrooms are incredibly versatile, customizable, and perfect for entertaining. They can be made vegetarian or meaty, cheesy or dairy-free, spicy or mild. The contrast of juicy mushrooms and crispy golden filling is always satisfying. Plus, they’re easy to make ahead of time and bake just before serving, making your hosting duties a breeze. They look elegant on a platter, yet require minimal prep and simple ingredients.

Ingredients

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

• Whole button or cremini mushrooms
• Olive oil
• Garlic, minced
• Onion, finely chopped
• Cream cheese, softened
• Parmesan cheese, grated
• Italian breadcrumbs
• Fresh parsley, chopped
• Salt and black pepper
• Optional: cooked sausage, chopped spinach, or crushed red pepper flakes for variation

Directions

1. Preheat oven to 375°F (190°C).
2. Clean mushrooms with a damp cloth and remove the stems. Set caps aside and finely chop the stems.
3. Heat olive oil in a skillet over medium heat. Sauté chopped stems, onion, and garlic until soft and fragrant.
4. In a mixing bowl, combine sautéed mixture with cream cheese, Parmesan, breadcrumbs, parsley, salt, and pepper. Mix until smooth and well combined.
5. Spoon the filling into each mushroom cap, pressing down lightly to pack.
6. Place stuffed mushrooms on a baking sheet or in a baking dish. Drizzle lightly with olive oil.
7. Bake for 20–25 minutes, or until the tops are golden and the mushrooms are tender.
8. Serve warm, garnished with extra parsley or Parmesan if desired.

Servings and timing

This recipe makes approximately 20 stuffed mushrooms (serves 6–8 as an appetizer).
Prep time: 20 minutes
Cook time: 25 minutes
Total time: about 45 minutes

Variations

• Sausage-Stuffed: Add cooked crumbled sausage to the filling for a meaty twist.
• Vegetarian Spinach: Mix in chopped cooked spinach for color and added nutrients.
• Cheesy Blend: Use mozzarella, cheddar, or goat cheese in place of or in addition to Parmesan.
• Spicy Kick: Add crushed red pepper flakes or diced jalapeños for heat.
• Gluten-Free: Use gluten-free breadcrumbs to accommodate dietary needs.

Storage/Reheating

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a 350°F (175°C) oven for 10–15 minutes or until warmed through.
They can also be reheated in the microwave in short bursts, but the texture will be softer.
Freezing is not recommended, as the mushrooms may release too much moisture upon thawing.

FAQs

What kind of mushrooms are best for stuffing?

Button or cremini mushrooms are ideal because they’re the perfect size and have a mild flavor that pairs well with various fillings.

Can I make stuffed mushrooms ahead of time?

Yes, you can prepare and stuff the mushrooms up to a day in advance. Keep them covered in the refrigerator and bake right before serving.

Do I need to pre-cook the mushroom caps?

No, they cook perfectly in the oven. Pre-cooking can make them too soft and watery.

Can I make these vegan?

Yes, use plant-based cream cheese and vegan Parmesan or nutritional yeast, and ensure your breadcrumbs are dairy-free.

How do I prevent soggy mushrooms?

Avoid overfilling with wet ingredients, and bake at a high enough temperature to let excess moisture evaporate.

What’s a good dipping sauce for stuffed mushrooms?

They’re delicious on their own, but pair well with marinara sauce, aioli, or a creamy ranch-style dip.

Can I freeze stuffed mushrooms?

It’s not recommended, as the texture of mushrooms changes significantly after freezing and reheating.

How do I keep the filling from falling out?

Pack the filling firmly into the caps and avoid overloading. A slightly chilled filling is easier to shape and stuff.

Can I use large portobello mushrooms?

Yes, but they’ll require a longer baking time and work better as a side dish than finger food.

What herbs pair best with stuffed mushrooms?

Parsley, thyme, rosemary, and chives all complement the earthy flavor of mushrooms beautifully.

Conclusion

Stuffed Mushrooms are a timeless appetizer that combines elegance with comfort. Easy to prepare and endlessly adaptable, they’re perfect for parties, holidays, or a simple starter at home. Whether you keep them classic or experiment with bold new fillings, these bite-sized delights always hit the mark. Serve them warm and watch them disappear.

Stuffed Mushrooms

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Stuffed Mushrooms are a crowd-pleasing appetizer featuring tender mushroom caps filled with a savory blend of cream cheese, herbs, breadcrumbs, and Parmesan. Perfect for parties or holiday gatherings, they’re easy to make, delicious, and endlessly customizable.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 20 stuffed mushrooms (serves 6–8)
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 20 whole button or cremini mushrooms
• 2 tbsp olive oil (plus more for drizzling)
• 2 cloves garlic, minced
• ½ small onion, finely chopped
• 4 oz cream cheese, softened
• ¼ cup grated Parmesan cheese
• ¼ cup Italian breadcrumbs
• 2 tbsp fresh parsley, chopped
• Salt and black pepper to taste
• Optional: ¼ cup cooked crumbled sausage, ¼ cup chopped spinach, or ¼ tsp crushed red pepper flakes

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Instructions

1. Preheat oven to 375°F (190°C).
2. Clean mushrooms with a damp cloth and remove stems. Set caps aside and finely chop the stems.
3. Heat 2 tbsp olive oil in a skillet over medium heat. Sauté chopped stems, onion, and garlic until soft and fragrant.
4. In a bowl, mix the sautéed mixture with cream cheese, Parmesan, breadcrumbs, parsley, salt, and pepper. Add optional ingredients if using.
5. Spoon the filling into each mushroom cap, packing lightly.
6. Place stuffed mushrooms on a baking sheet or dish. Drizzle lightly with olive oil.
7. Bake for 20–25 minutes, until golden and tender.
8. Garnish with extra parsley or Parmesan and serve warm.

Notes

• Make up to 1 day ahead and refrigerate before baking.
• Use gluten-free breadcrumbs for a gluten-free option.
• Try different cheeses like goat cheese or mozzarella for variety.
• Don’t overfill the mushrooms to prevent overflow.
• Avoid freezing, as mushrooms may become watery when thawed.

Nutrition

• Serving Size: 2–3 mushrooms
• Calories: 90
• Sugar: 1g
• Sodium: 160mg
• Fat: 7g
• Saturated Fat: 3g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 15mg