Stuffed Mushrooms

Stuffed mushrooms are a savory, bite-sized treat that I love serving as appetizers, side dishes, or even as a light vegetarian meal. With tender mushroom caps filled with a rich, flavorful stuffing, they’re always a hit at parties or gatherings—and they’re surprisingly easy to make.

Why You’ll Love This Recipe

I love how versatile and elegant these stuffed mushrooms are. The filling is creamy, cheesy, and herby, while the mushrooms themselves roast to tender perfection. They look fancy but require just a few basic ingredients, and I can customize them to fit almost any flavor profile or dietary preference. They’re always the first thing to disappear from the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• White button mushrooms or cremini mushrooms
• Olive oil
• Garlic, minced
• Onion, finely chopped
• Cream cheese
• Parmesan cheese, grated
• Breadcrumbs
• Fresh parsley or other herbs
• Salt and pepper
• Optional: cooked sausage,  spinach, or sun-dried tomatoes

Directions

1. I preheat the oven to 375°F (190°C).
2. I clean the mushrooms with a damp cloth and gently remove the stems, setting them aside for the filling.
3. I finely chop the stems and sauté them in olive oil with garlic and onion until softened.
4. I transfer the mixture to a bowl and mix in cream cheese, Parmesan, breadcrumbs, herbs, salt, and pepper.
5. I spoon the filling into each mushroom cap, packing it slightly.
6. I place the stuffed mushrooms on a greased or parchment-lined baking sheet.
7. I bake for 20–25 minutes, until the mushrooms are tender and the tops are golden and bubbling.
8. I let them cool slightly before serving, garnished with more herbs or a sprinkle of cheese.

Servings and timing

This recipe makes about 18–20 stuffed mushrooms, depending on the size.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

For a Mediterranean twist, I add chopped sun-dried tomatoes and feta. If I want a lighter filling, I replace cream cheese with ricotta or Greek yogurt. Vegan versions are easy too—just use plant-based cheese and breadcrumbs. A sprinkle of red pepper flakes adds a little heat when I’m in the mood for spice.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place them in the oven at 350°F (175°C) for about 10 minutes until warmed through. I avoid microwaving them, as it can make the mushrooms soggy. These also freeze well before baking—I freeze them on a tray, then transfer to a container and bake straight from frozen, adding a few extra minutes to the cook time.

FAQs

What type of mushrooms work best?

I usually use white button mushrooms or cremini mushrooms because they’re the perfect size for stuffing and hold their shape well during baking.

Can I make these ahead of time?

Yes, I often prepare them a few hours in advance and keep them covered in the fridge until I’m ready to bake.

How do I prevent the mushrooms from getting soggy?

I avoid washing mushrooms under water—instead, I wipe them clean with a damp cloth. Also, baking them on a wire rack or lightly greased sheet helps any moisture escape.

Can I make these gluten-free?

Absolutely. I just use gluten-free breadcrumbs, and the rest of the ingredients are naturally gluten-free.

Are stuffed mushrooms served hot or cold?

They’re best served warm, straight from the oven, when the filling is creamy and the tops are golden. But I’ve enjoyed leftovers cold, and they still taste great.

Conclusion

Stuffed mushrooms are one of those easy-to-make recipes that always feels special. I love their combination of rich filling and earthy mushroom flavor, and they’re endlessly adaptable to whatever I have on hand. Whether I’m hosting guests or just treating myself, these little bites of goodness are always a win.

Print