Stuffed mushrooms are the perfect bite-size appetizer, especially over the holidays. They are easy to pick up and eat with your fingers, making them an excellent option for parties. Don’t just save this recipe for the holidays though, they’re perfect year-round!
Even better, these stuffed mushrooms are easy to prepare ahead of time, and the oven does most of the work. Each bite is full of cheesy, savory flavor, making them a guaranteed hit that will disappear fast.
This recipe uses a lot of kitchen staples you might already have on hand, so you can quickly whip them up whenever you need an easy appetizer. If you need another tasty appetizer for your next gathering, then try my bacon wrapped shrimp recipe, buffalo chicken dip recipe, or cheese ball recipe.
What You Need to Make This Recipe
Mushrooms — make sure to buy bite-sized mushrooms. You can use baby bella or white mushrooms. Baby bella mushrooms have a slightly earthy and nutty flavor, whereas white mushrooms have a milder and slightly sweeter flavor. Make sure you buy mushrooms with the attached stems, as you’ll need them for the filling.
Cream cheese — use block cream cheese and not cream cheese in a tub. The blocks are higher in fat, so they taste richer and more flavorful. The cream cheese helps hold the filling together when you mix all the ingredients together.
Parmesan — I recommend grating your own shredded cheese since it melts and tastes better. It adds a nutty, savory, and salty flavor to the filling.
Breadcrumbs — I love the nice crispy crunch that breadcrumbs provide. I use plain breadcrumbs, but you can also use panko breadcrumbs.
How to Make Stuffed Mushrooms
1. Remove the stems from the mushrooms and finely chop them. Place mushroom caps on a greased baking sheet, stem side up.
2. Melt the butter in a small skillet over medium heat. Add the chopped mushroom stems and cook until almost dry, about 5 minutes.
3. Add the garlic, salt, and pepper and cook for 1 minute. Remove from the heat and add cream cheese, Parmesan cheese, breadcrumbs, and parsley, stirring until well combined.
4. Fill mushroom caps with the cream cheese mixture and sprinkle with more Parmesan. Bake for 20 minutes or until the tops are golden brown. Serve immediately, and garnish with chopped parsley, if desired.
Pro Tips for Making This Recipe
- I recommend buying mushrooms that aren’t prepackaged. This way, you can pick individual mushrooms similar in size to ensure they bake evenly.
- When cleaning the mushrooms, you can gently wipe them with a clean damp cloth or paper towel. Avoid soaking the mushrooms in water to clean them; they will soak up water and not brown nicely in the oven.
- Mushrooms release liquid as they bake, so I suggest using a rimmed baking sheet to catch any liquid.
- Feel free to use your favorite cheese! Cheddar, pecorino romano, mozzarella, or gruyere make for a delicious alternative.
- Make sure you finely chop the mushroom stems to ensure they evenly incorporate with the other ingredients and fit nicely inside the mushroom caps.
- Putting the cheeses in the warm skillet helps with the blending process as the cheeses melt down a bit.
Frequently Asked Questions
If you’re preparing for a party, you can assemble stuffed mushrooms up to 24 hours before you would like to serve them. Place them in an airtight container in the fridge, and when ready to serve, bring them to room temperature and bake them as directed.
If you have leftover baked stuffed mushrooms, they will keep for 4 to 5 days in the fridge in an airtight container. You can reheat leftover stuffed mushrooms in the oven or microwave until heated through.
If you’d like to freeze this mushroom recipe, then I highly suggest freezing them before you bake them. Freeze them in an airtight container for up to 3 months. When ready to enjoy, bake them from frozen to avoid them from being soggy as they thaw. Bake as directed but with an extra couple of minutes.
It’s important you cook the filling so the mushroom stems will release all their liquid before baking. The mushroom caps will naturally release water as they bake as well. If you’re worried about the liquid creating a soggy bottom, then you can bake them on top of a wire rack over the sheet pan.
If you love this recipe try these out!
If you’ve tried this Stuffed Mushrooms recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Stuffed Mushrooms
Video
Equipment
Ingredients
- 16 baby bella or white mushrooms (343g)
- 1 tablespoon butter
- 2 garlic cloves minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 ounces cream cheese (84g)
- ¼ cup grated Parmesan cheese plus more for sprinkling (20g)
- 2 tablespoons breadcrumbs
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 400°F. Grease a baking sheet with cooking spray.
- Remove the stems from the mushrooms and finely chop them. Place mushroom caps on the baking sheet, stem side up.
- Melt the butter in a small skillet over medium heat. Add the chopped mushroom stems and cook until almost dry, about 5 minutes. Add the garlic, salt, and pepper and cook for 1 minute. Remove from the heat and add cream cheese, Parmesan cheese, breadcrumbs, and parsley, stirring until well combined.
- Fill mushroom caps with the cream cheese mixture and sprinkle with more Parmesan.
- Bake for 20 minutes or until the tops are golden brown. Serve immediately, and garnish with chopped parsley, if desired.
Notes
- I recommend buying mushrooms that aren’t prepackaged. This way, you can pick individual mushrooms similar in size to ensure they bake evenly.
- When cleaning the mushrooms, you can gently wipe them with a clean damp cloth or paper towel. Avoid soaking the mushrooms in water to clean them; they will soak up water and not brown nicely in the oven.
- As mushrooms release liquid as they bake, I suggest using a rimmed baking sheet to catch any liquid.
- Feel free to use your favorite cheese! Cheddar, pecorino romano, mozzarella, or gruyere make for a delicious alternative.
- Make sure you finely chop the mushroom stems to ensure they evenly incorporate with the other ingredients and fit nicely inside the mushroom caps.
- Putting the cheeses in the warm skillet helps with the blending process as the cheeses melt down a bit.
