If you love stuffed mushrooms, this easy recipe will have you popping these tasty bites into your mouth before you know it! Filled with savory goodness, they make a great appetizer or side dish for any get-together.
This recipe resolves issues related to preparation time, flavor depth, ingredient utilization, and provides clear instructions for engaging novice cooks.
I remember the chaos of last-minute gatherings, rushing to put together something everyone would enjoy. But I found that with this recipe, I can whip up these stuffed mushrooms quickly, even if I’m juggling a busy weeknight or unexpected guests. You know how mushrooms can sometimes be too soggy? This recipe takes care of that issue!
In just 40 minutes, you’ll have messy, cheesy mushrooms that melt in your mouth. The tasty filling, paired with freshly baked caps, delivers a satisfying bite that’s bound to impress. If you want another simple, crowd-pleasing recipe, check out my Pizza Sticks.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the presence of breadcrumbs in the stuffing mixture.
- The recipe contains Parmesan and cream cheese, so it is unsuitable for vegan diets.
- The recipe suits dairy-free diets only when using ¼ cup dairy-free cream cheese replacement instead of regular cheese.
- This recipe does not meet keto or low-carb diets because breadcrumbs add too many carbohydrates.
- The recipe is nut-free as it contains no nuts in any of its ingredients.
Why You Will Love This Recipe
- Easy Preparation You’ll appreciate how quickly these stuffed mushrooms come together. With just 20 minutes of prep and another 20 minutes in the oven, you’ll have a crowd-pleasing appetizer ready in no time.
- Rich Flavor Profile The combination of cream cheese, Parmesan, and fresh herbs creates a rich, savory filling that perfectly complements the earthy taste of the mushrooms. Each bite is packed with flavor that satisfies.
- Great for Any Occasion These stuffed mushrooms are an excellent choice for a variety of events. Whether it’s a casual snack at home or a delicious addition to a party platter, they fit right in, making them a go-to recipe.
- Smart Make-Ahead Option If you’re short on time, you can prepare the stuffing ahead of time and fill the mushrooms just before baking. This makes it easy to serve warm, fresh mushrooms without stress!
Stuffed Mushrooms
- Prep Time: 20 minutes
- Cool Time:
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6-8 servings 1x
- Category: appetizer
- Method: Baking
- Cuisine: Vegetarian
- Diet: Vegetarian
Description
Delicious cheesy stuffed mushrooms baked to perfection, perfect for appetizers or gatherings.
Ingredients
Scale
- 1 1/2 lb. (680 g) baby mushrooms, rinsed
- 2 Tbsp. (28 g) unsalted butter
- 1/4 cup (25 g) bread crumbs
- 1/4 cup (25 g) finely grated Parmesan cheese, plus more for topping
- 4 oz. (113 g) cream cheese, softened
- 2 Tbsp. (8 g) chopped fresh parsley, plus more for serving
- 1 Tbsp. (2 g) chopped fresh thyme
- 2 cloves garlic, finely chopped
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Step 1: Preheat oven to 400°F (204°C). Grease a baking sheet lightly with cooking spray. Remove the stems from the baby mushrooms carefully and finely chop them. Arrange the mushroom caps on the prepared baking sheet.
- Step 2: Heat a medium skillet over medium heat and melt the unsalted butter. Add the finely chopped mushroom stems to the skillet and sauté, stirring frequently, until most of the moisture has evaporated, about 5 minutes.
- Step 3: Add the finely chopped garlic to the skillet and cook, stirring, until fragrant, about 1 minute. Then add the bread crumbs and continue to cook, stirring frequently, until the bread crumbs are slightly toasted and golden, about 3 minutes. Season with kosher salt and freshly ground black pepper. Remove the skillet from heat and let the mixture cool slightly.
- Step 4: Transfer the bread crumb mixture to a large bowl. Add the grated Parmesan, softened cream cheese, chopped fresh parsley, and fresh thyme. Season again with salt and pepper to taste. Stir thoroughly until well combined.
- Step 5: Using a teaspoon, carefully spoon the filling into each mushroom cap, packing it lightly to ensure the filling holds during baking. Sprinkle additional grated Parmesan on top of each stuffed mushroom.
- Step 6: Place the baking sheet with filled mushrooms into the preheated oven. Bake until the mushrooms are tender and the tops are golden brown, about 20 minutes. If the mushrooms release too much moisture, bake an additional 5 minutes to help evaporate excess liquid. For extra browning, broil for 2 to 3 minutes at the end of baking.
- Step 7: Once baked, transfer the stuffed mushrooms carefully to a serving platter. Garnish with additional chopped parsley.
Notes
- Room Temperature: Store cooled stuffed mushrooms in an airtight container at room temperature for up to 2 days. Avoid moisture buildup during storage.
- Refrigeration: Place stuffed mushrooms in an airtight container and refrigerate for up to 5 days. Allow to cool completely before sealing.
- Freezing: Wrap stuffed mushrooms tightly in plastic wrap, place in a freezer-safe container, and freeze for up to 3 months. Thaw in refrigerator before reheating.
- Use a teaspoon for filling mushroom caps evenly to reduce risk of overflow during baking.
- If filling is too dry, add cream cheese in 1 tablespoon increments until the mixture is creamy but not loose.
- To reduce strong garlic flavor, sauté garlic for 30 seconds instead of 1 minute.
- Broil mushrooms for an extra 2-3 minutes after baking for enhanced golden and crisp tops.
- Reheat stuffed mushrooms in the oven at 350°F (177°C) until warmed through, approximately 10-15 minutes, taking care not to overcook.
- Serve alongside a fresh arugula salad or roasted broccoli for a light accompaniment.
- Pair well with gluten-free pita chips or zucchini slices for dipping.
- Top with homemade marinara sauce or a balsamic glaze before serving. Sprinkle with additional fresh parsley or chives for extra freshness.
- This recipe is not gluten-free due to bread crumbs. For gluten-free adaptation, substitute with gluten-free bread crumbs (not included in source).
- Not suitable for vegan diets as written because it includes Parmesan and cream cheese. Use a dairy-free cream cheese substitute (¼ cup) for a dairy-free option.
- The recipe is nut-free and not keto or low-carb friendly because of the bread crumb content.
- Choose large, firm mushrooms such as cremini or portobello for best stuffing results and flavor.
- Use fresh, plain bread crumbs or panko for texture and binding.
- Choose freshly grated Parmesan for optimal flavor; avoid pre-grated varieties that can be overly salty.
- Use full-fat cream cheese for rich creaminess; low-fat versions may affect texture.
- Fresh garlic is essential for flavor; avoid powdered garlic.
- Fresh parsley and thyme provide the best herbal brightness; dried herbs may be used if fresh are unavailable but will be less vibrant.
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided
Ingredient Notes
- Mushrooms: Choose large, firm mushrooms, preferably cremini or portobello. They hold stuffing well and provide excellent flavor and texture.
- Breadcrumbs: Use fresh, plain breadcrumbs for crunch and binding. Panko works great too, adding an extra bit of lightness and crispiness.
- Parmesan cheese: Opt for freshly grated Parmesan for best flavor. It adds a savory depth and richness to the stuffing. Avoid pre-grated varieties as they can be too salty.
- Garlic: Fresh garlic is a must! Mince it finely to release its flavor, enhancing the filling’s aroma. Avoid powdered garlic which lacks freshness.
- Herbs: Fresh parsley adds brightness; use a good handful. Dried herbs can substitute in a pinch, but fresh delivers a much more vibrant taste.
- Cream cheese: Use full-fat cream cheese for a rich, creamy texture that binds the stuffing together beautifully. Low-fat options can affect the creaminess.
- Olive oil: Good quality extra virgin olive oil not only adds flavor but keeps the stuffing moist. Avoid any oil with a strong flavor that might overpower other ingredients.
- Lemon juice: Freshly squeezed lemon juice cuts through richness, balancing flavors. Bottled juice lacks the fresh zest important for flavor.
Recipe Tips
- If mushroom caps are too watery, bake for an additional five minutes to help evaporate excess moisture before removing them from the oven.
- When stuffing mushrooms, use a teaspoon for accurate filling, ensuring each cap is filled evenly and reducing the risk of overflow during baking.
- If your filling feels too dry, add one tablespoon of cream cheese at a time until the mixture reaches a creamy consistency without being overly loose.
- For browning unsure, broil stuffed mushrooms for an extra two to three minutes at the end of baking until the tops are golden and crisp.
- If you dislike strong garlic flavor, sauté the garlic for only 30 seconds after adding it to the filling for a milder taste.
Serving Suggestions
Serve with a fresh arugula salad or roasted broccoli for a light addition. Pair with gluten-free pita chips or zucchini slices for dipping.
Use to make a savory mushroom risotto or blend into a creamy pasta sauce. Add to quiche or savory breakfast muffins for a hearty twist.
Top with homemade marinara sauce or a balsamic glaze before serving. Sprinkle with additional parsley or chives for extra freshness.
Recipe variations
- You can use cremini or portobello mushrooms instead of baby mushrooms for stuffed mushrooms. They hold more filling and add a meatier texture to the dish.
- Add 1 tsp. of red pepper flakes or 1/2 tsp. smoked paprika to the filling for a mild spicy kick that complements the garlic and herbs in stuffed mushrooms.
- Either shredded mozzarella or crumbled goat cheese can replace the Parmesan in the filling for a different creamy flavor profile. Both melt well in the mushrooms.
- If using this recipe for a larger group, double the ingredients to fill 24 mushroom caps. Baking time remains about 20 minutes, but use multiple sheets for even cooking. This joins well with my Croissant Party Sandwiches for appetizer variety.
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How to Store?
To keep your stuffed mushrooms fresh and delicious, follow these storage tips:
Room Temperature: Store cooled stuffed mushrooms in an airtight container at room temperature up to 2 days. Avoid moisture buildup during storage.
Refrigeration: Place stuffed mushrooms in an airtight container and refrigerate up to 5 days. Let them cool completely before sealing.
Freezing: Wrap stuffed mushrooms tightly in plastic wrap, place in a freezer-safe container, and freeze up to 3 months. Thaw in refrigerator.
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- Rhubarb and Strawberry Tart Recipe
- Strawberry Shortcake Cake Roll
- 3-Ingredient Peach Cobbler
If you enjoyed this Stuffed Mushrooms or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
