Stuffed Mushrooms with Herbs and Parmesan

Why You’ll Love This Recipe

These stuffed mushrooms are simple yet elegant, with earthy mushroom caps and a crispy, cheesy filling that packs big flavor in every bite. They’re vegetarian-friendly, require minimal prep, and bake quickly in the oven. The herbs and Parmesan create a fresh, aromatic taste that pairs perfectly with the umami of the mushrooms. Best of all, they’re easy to make ahead and reheat beautifully.

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
• Fresh parsley, finely chopped
• Fresh thyme or rosemary, chopped
• Italian-style breadcrumbs
• Grated Parmesan cheese
• Salt and black pepper
• Optional: cream cheese or goat cheese (for a creamier filling)
• Optional garnish: extra herbs or lemon zest

Directions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Clean mushrooms with a damp cloth and gently remove the stems. Set caps aside and finely chop the stems.
3. In a skillet, heat olive oil over medium heat. Add garlic and chopped stems and sauté for 3–4 minutes until soft.
4. Remove from heat and stir in breadcrumbs, Parmesan, herbs, salt, and pepper. Add a drizzle of olive oil if the mixture seems dry.
5. Optional: Add a spoonful of cream cheese or goat cheese for a creamier texture.
6. Spoon the filling into each mushroom cap, pressing down gently to pack it in.
7. Arrange stuffed mushrooms on the prepared baking sheet.
8. Drizzle lightly with olive oil and bake for 18–20 minutes, or until the mushrooms are tender and the tops are golden.
9. Garnish with extra chopped herbs or lemon zest before serving, if desired.

Servings and timing

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

Variations

• Cheesy Blend: Mix in mozzarella, feta, or Gruyère for extra richness.
• Spicy Kick: Add crushed red pepper flakes or a dash of hot sauce to the filling.
• Nutty Crunch: Stir in chopped walnuts or pine nuts for added texture.
• Bacon Lovers: Add crumbled cooked bacon or pancetta to the filling.
• Vegan Option: Use vegan Parmesan and omit any dairy-based cheese.

Storage/Reheating

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat in a 350°F oven for 8–10 minutes until warmed through.
• Do not freeze, as mushrooms can become watery when thawed.
• Make ahead: Prepare and stuff mushrooms up to a day ahead and bake just before serving.

FAQs

Can I use large mushrooms?

Yes, use portobello caps for a larger, entrée-style version and adjust baking time as needed.

Do I need to cook the mushroom stems first?

Yes, sautéing the stems with garlic brings out their flavor and softens them for the filling.

Can I use dried herbs instead of fresh?

Yes, use about one-third the amount of dried herbs compared to fresh.

How do I prevent soggy mushrooms?

Don’t overfill the caps and avoid overbaking. Baking at a high temperature helps release excess moisture.

Can I make these ahead of time?

Yes, prep and stuff the mushrooms ahead, then refrigerate and bake when ready to serve.

What’s the best type of mushroom to use?

Button or cremini mushrooms are ideal for bite-sized appetizers with a sturdy texture.

Can I add meat to the filling?

Yes—try cooked sausage, ground beef, or bacon for a heartier option.

Are these gluten-free?

Use gluten-free breadcrumbs to make this recipe gluten-free.

How do I make the filling creamier?

Add a spoonful of cream cheese, ricotta, or goat cheese to the breadcrumb mixture.

What should I serve them with?

Serve as an appetizer or alongside roasted meats, pasta dishes, or salads for a full meal.

Conclusion

Stuffed Mushrooms with Herbs and Parmesan are a simple yet sophisticated appetizer that’s sure to impress. With their savory, herbed filling and crisp golden top, they deliver bold flavor in a small package. Perfect for holidays, dinner parties, or a cozy night in, these mushrooms are easy to prepare and even easier to devour.

Stuffed Mushrooms with Herbs and Parmesan

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Stuffed Mushrooms with Herbs and Parmesan are savory, bite-sized appetizers filled with a flavorful blend of breadcrumbs, garlic, herbs, and Parmesan cheese. Baked until golden and tender, they’re perfect for parties, holidays, or any time you want an easy, elegant starter.

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

Ingredients

• 20 button or cremini mushrooms, stems removed and finely chopped
• 2 tablespoons olive oil (plus more for drizzling)
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon fresh thyme or rosemary, chopped
• ½ cup Italian-style breadcrumbs
• ⅓ cup grated Parmesan cheese
• Salt and black pepper, to taste
• Optional: 2 tablespoons cream cheese or goat cheese
• Optional garnish: extra herbs or lemon zest

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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. Remove and finely chop the stems; set caps aside.
3. Heat 2 tablespoons olive oil in a skillet over medium heat. Add garlic and chopped stems. Sauté for 3–4 minutes until softened.
4. Remove from heat and stir in breadcrumbs, Parmesan, parsley, thyme (or rosemary), salt, and pepper. If dry, add a drizzle more olive oil. Stir in optional cream cheese or goat cheese for a creamier filling.
5. Fill each mushroom cap with the mixture, pressing gently to pack it in.
6. Arrange stuffed mushrooms on prepared baking sheet and drizzle lightly with olive oil.
7. Bake for 18–20 minutes, or until mushrooms are tender and tops are golden.
8. Garnish with fresh herbs or lemon zest before serving, if desired.

Notes

• Use gluten-free breadcrumbs for a gluten-free version.
• Mix in crumbled bacon, sausage, or nuts for added flavor and texture.
• Stuffed mushrooms can be prepped a day ahead and baked just before serving.
• Best enjoyed fresh, as mushrooms do not freeze well after baking.

Nutrition

• Serving Size: 2 stuffed mushrooms
• Calories: 85
• Sugar: 1g
• Sodium: 150mg
• Fat: 6g
• Saturated Fat: 2g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 5mg