Get ready to fall in love with the irresistible charm of these Stuffed Mushrooms! This classic appetizer combines tender mushroom caps filled with a creamy, savory blend of cheeses, herbs, and breadcrumbs that deliver golden perfection with every bite. Whether you’re hosting a gathering, planning a holiday meal, or just craving a comforting snack, these Stuffed Mushrooms will steal the show and keep everyone coming back for seconds (and maybe even thirds). Each mushroom bursts with flavor and makes your table look downright gourmet—without any fuss!
Ingredients You’ll Need
The beauty of Stuffed Mushrooms is how a handful of basic ingredients work together to create big, bold flavors. Every item adds its own touch, from richness to crunch and a hint of bright color—don’t skip anything if you want maximum deliciousness.
- 16 large white or cremini mushrooms: These are the stars of the show—firm enough to hold the filling yet tender after baking.
- 2 tablespoons olive oil: Adds moisture and a subtle richness to both the mushroom caps and the sautéed filling.
- 2 cloves garlic (minced): Brings an aromatic punch and depth to the stuffing.
- 1/4 cup yellow onion (finely chopped): Adds a gentle sweetness and texture that rounds out the flavors.
- 1/2 cup breadcrumbs (plain or Italian-style): Gives substance and a lovely golden, slightly crunchy top.
- 1/4 cup grated Parmesan cheese: For a nutty, salty kick that pairs so well with mushrooms.
- 2 tablespoons fresh parsley (chopped): Brightens everything up with color and freshness.
- 2 ounces cream cheese (softened): Makes the filling deliciously creamy and helps hold it together.
- 1/4 teaspoon salt: Seasoning is essential for bringing out all the flavors.
- 1/4 teaspoon black pepper: Adds a hint of warmth and spice to balance the richness.
- Cooking spray or additional olive oil for greasing: Ensures nothing sticks and gives the mushroom bottoms a bit of golden color.
How to Make Stuffed Mushrooms
Step 1: Prep and Clean the Mushrooms
Start by preheating your oven to 375°F (190°C) and lightly greasing your baking dish or lining it with parchment paper. Gently clean each mushroom with a damp paper towel to remove any dirt (mushrooms act like little sponges, so avoid rinsing under running water). Twist off the stems, keeping the caps intact—set those tender stems aside for the delicious filling!
Step 2: Sauté the Filling Base
Heat your olive oil in a skillet over medium heat. Add the finely chopped mushroom stems and onion, cooking for 4 to 5 minutes until everything is beautifully soft and fragrant. Toss in the minced garlic and sauté just until it turns aromatic, about 30 seconds. Take your skillet off the heat and let the mixture cool slightly—that way, your cheeses won’t melt too soon in the next step.
Step 3: Mix Together the Filling
In a medium mixing bowl, combine your cooled sautéed veggies with the breadcrumbs, grated Parmesan, softened cream cheese, parsley, salt, and pepper. Stir everything together until it’s evenly mixed and just a bit creamy—it should hold its shape when spooned but still look light and fluffy.
Step 4: Fill the Mushroom Caps
Using a small spoon (or clean fingers!), generously fill each mushroom cap with the prepared stuffing. Press down lightly to pack the filling, but don’t over-stuff—you want every bite to have a satisfying balance of mushroom and savory goodness. Place the filled caps snugly into your prepped baking dish so they won’t topple during baking.
Step 5: Bake to Golden Perfection
Slide your baking dish into the oven and bake for 18 to 20 minutes. The mushrooms will turn tender, while the tops of your Stuffed Mushrooms will be fragrant and just barely golden. Let them cool for a few minutes before transferring to a platter—hot filling can be a mouthful!
How to Serve Stuffed Mushrooms
Garnishes
For that final restaurant-worthy touch, sprinkle your Stuffed Mushrooms with a little extra chopped parsley or even a dusting of fresh Parmesan right before serving. A hint of cracked black pepper or a drizzle of good olive oil also takes them to the next level without overpowering the filling.
Side Dishes
These beauties fit perfectly on any appetizer platter, but they also love the company of simple salads, roasted vegetables, or a vibrant grain dish. If you’re making Stuffed Mushrooms for a party, pair them with mini caprese skewers or a crisp green salad for a refreshing contrast.
Creative Ways to Present
Get a little fancy by arranging your Stuffed Mushrooms on a rustic wooden board or pile them onto a bed of greens for added color. For cocktail parties, serve each mushroom on its own tiny plate with a decorative toothpick for fuss-free eating. Want an elegant dinner starter? Line up the mushrooms in a spiral or ring for a visually striking presentation—guests will be wowed before they even take a bite!
Make Ahead and Storage
Storing Leftovers
Leftover Stuffed Mushrooms keep beautifully in the refrigerator. Place them in an airtight container and store for up to three days. They’re just as delightful rewarmed as they are fresh from the oven, so don’t be afraid to make a few extra!
Freezing
If you want to prep ahead, Stuffed Mushrooms can be frozen unbaked. Arrange them on a parchment-lined tray and freeze until solid, then transfer to a zip-top bag or container. Freeze for up to one month. When ready, bake straight from the freezer—just add a few extra minutes to your bake time.
Reheating
To revive that perfect tender texture, reheat Stuffed Mushrooms in a 350°F oven for about 10 minutes. Avoid microwaving if you can, as it sometimes makes mushrooms a bit soggy. For smaller batches, a toaster oven works just as well and maintains that deliciously crisped top.
FAQs
Can I use other types of mushrooms?
Absolutely! While white and cremini are classic, you can experiment with baby bellas or even larger portobello caps for more substantial Stuffed Mushrooms. Just adjust the filling quantity and bake time as needed.
How do I make these vegan?
Swap in your favorite non-dairy cream cheese and plant-based Parmesan (or nutritional yeast). Use olive oil instead of butter, and the dish transforms into a vegan-friendly appetizer that everyone can enjoy.
Can I add meat to the filling?
You sure can—crumbled cooked sausage or bacon blend seamlessly into the filling mixture and add a smoky, savory depth. Be sure to let any cooked meat cool before stirring it in with the cheeses and breadcrumbs.
How far in advance can I prepare them?
You can assemble Stuffed Mushrooms up to a full day ahead. Just cover and refrigerate until you’re ready to bake. Bring them to room temperature for about 15 minutes before popping into the oven for even results.
What else can I mix into the filling?
Feel free to get creative! Chopped spinach, sun-dried tomatoes, a touch of lemon zest, or different fresh herbs each add their own personality. Mix and match to suit your mood or complement the rest of your menu.
Final Thoughts
If you’ve never tried making Stuffed Mushrooms at home, I promise you’ll be amazed just how easy—and rewarding—it is. This recipe truly transforms a simple mushroom into a crowd-pleasing treat, perfect for any occasion. So tie on your apron and give them a try—you might just find a new favorite in your appetizer rotation!
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Stuffed Mushrooms Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 16 stuffed mushrooms
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Stuffed Mushrooms are a savory and satisfying appetizer that’s perfect for any gathering. Filled with a flavorful mixture of breadcrumbs, cheese, and herbs, these mushrooms are baked to perfection, creating a mouthwatering bite-sized treat.
Ingredients
Mushrooms:
- 16 large white or cremini mushrooms (stems removed and finely chopped)
Filling:
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1/4 cup yellow onion (finely chopped)
- 1/2 cup breadcrumbs (plain or Italian-style)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley (chopped)
- 2 ounces cream cheese (softened)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- cooking spray or additional olive oil for greasing
Instructions
- Preheat the Oven: Preheat oven to 375°F (190°C) and lightly grease a baking dish or line with parchment paper.
- Prepare the Mushrooms: Clean the mushrooms, remove the stems, and chop them finely. Set aside.
- Sauté the Filling: In a skillet, sauté the chopped mushroom stems and onion. Add garlic and cook briefly. Let cool.
- Make the Filling: Combine the sautéed mixture with breadcrumbs, Parmesan, cream cheese, parsley, salt, and pepper. Mix well.
- Fill the Mushrooms: Spoon the filling into each mushroom cap, pressing down lightly. Arrange in the baking dish.
- Bake: Bake for 18–20 minutes until mushrooms are tender and golden. Cool slightly before serving.
Notes
- Add cooked crumbled sausage, bacon, or chopped spinach for variations.
- These stuffed mushrooms are great for parties and can be prepped in advance.
Nutrition
- Serving Size: 2 stuffed mushrooms
- Calories: 90
- Sugar: 1g
- Sodium: 170mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
