Stuffed Mushrooms Recipe

I make these stuffed mushrooms when I want a bite-sized appetizer that’s rich, savory, and full of flavor. I love how the tender mushroom caps cradle a flavorful filling, creating a perfect combination of textures. They’re easy to prepare, elegant enough for parties, and always a hit with friends and family.

Why You’ll Love This Recipe

I love this recipe because it’s simple, versatile, and delivers big flavor in a small package. I enjoy the way the mushrooms roast to a juicy, tender consistency while the filling becomes golden and slightly crisp on top. I can customize the stuffing with different cheeses, herbs, or breadcrumbs depending on what I have on hand, making it a flexible recipe for any occasion.

Ingredients

• 16 large button mushrooms, stems removed and chopped

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• 1/4 cup onion, finely diced

• 1/2 cup breadcrumbs

• 1/2 cup grated Parmesan cheese

• 4 ounces cream cheese, softened

• 2 tablespoons fresh parsley, chopped

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

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

Directions

1. I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. I brush the mushroom caps with a little olive oil and place them on the prepared baking sheet, gill side up.

3. I heat olive oil in a skillet over medium heat. I sauté the chopped mushroom stems, garlic, and onion until softened and fragrant.

4. I transfer the sautéed mixture to a bowl and mix in the breadcrumbs, Parmesan cheese, cream cheese, parsley, salt, and pepper until well combined.

5. I spoon the filling into each mushroom cap, mounding it slightly on top.

6. I bake for 18–20 minutes, or until the mushrooms are tender and the filling is golden on top.

7. I let them cool slightly before serving.

Servings and timing

I usually get about 16 stuffed mushrooms (servings may vary depending on how many mushrooms each person eats).

Prep time: 15 minutes
Cook time: 20 minutes
Total time: about 35 minutes

Variations

I sometimes add cooked spinach or sun-dried tomatoes to the filling for extra flavor. I also like substituting mozzarella or goat cheese for the cream cheese for a different taste. When I want a bit of heat, I sprinkle in red pepper flakes or finely chopped jalapeños. For a nutty crunch, I occasionally add chopped walnuts or pine nuts to the mixture.

storage/reheating

I store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 2 days. I reheat them in the oven at 350°F (175°C) for 5–8 minutes to keep them warm and slightly crisp on top. I don’t recommend freezing this recipe because the texture of the filling can change after thawing.

FAQs

Can I use large portobello mushrooms instead of button mushrooms?

I can use portobello mushrooms, but I usually adjust the cooking time slightly since they are larger and contain more moisture.

Can I make these ahead of time?

I sometimes prepare the filling and stuff the mushrooms ahead of time, then bake them just before serving.

Can I make them vegetarian or vegan?

I can make them vegetarian by keeping the cheeses, or vegan by substituting plant-based cream cheese and nutritional yeast for Parmesan.

How do I prevent the mushrooms from getting soggy?

I make sure to brush them with olive oil and roast them at a high enough temperature so they release moisture but still retain some structure.

Can I freeze stuffed mushrooms?

I don’t usually freeze them because the filling can become watery and the texture may change after thawing.

Conclusion

I love making these stuffed mushrooms because they’re easy, flavorful, and always impress. I enjoy how versatile they are—I can adapt the filling to suit any occasion. They’re a go-to appetizer for gatherings, dinner parties, or even a simple snack that feels a little special.