Stuffed Mushrooms Recipe
If you’re looking for the ultimate crowd-pleasing appetizer, let me introduce you to Stuffed Mushrooms. These little bites are savory, creamy, and perfectly golden, making them an instant hit at any gathering. Whether you’re hosting a fancy dinner or just craving something cozy for movie night, this recipe transforms humble mushrooms into irresistible morsels with a flavorful, cheesy filling and a crisp, golden topping. Trust me, once you set these out, they’ll disappear faster than you can say “Stuffed Mushrooms!”
Ingredients You’ll Need
What I love about this recipe is how it relies on just a handful of simple ingredients, each one playing a crucial role. From the earthy mushrooms to the creamy cheeses and fragrant herbs, every component brings something special to the party.
- 16 large white or cremini mushrooms: The perfect vessel for stuffing; choose mushrooms with firm, unblemished caps for best results.
- 2 tablespoons olive oil: Adds richness and helps everything sauté to savory perfection.
- 1/4 cup finely chopped onion: Brings sweetness and depth to the filling.
- 2 cloves garlic (minced): For a punch of aromatic flavor that makes the stuffing sing.
- 1/2 cup breadcrumbs: Gives the stuffing its satisfying bite and helps it hold together.
- 1/4 cup grated Parmesan cheese: Adds salty, nutty flavor and that classic cheesy finish.
- 1/4 cup cream cheese (softened): Makes the filling extra creamy and rich.
- 2 tablespoons chopped fresh parsley: Brightens up the dish with a burst of color and freshness.
- 1/2 teaspoon dried thyme: Infuses the mushrooms with herby, earthy notes.
- 1/4 teaspoon salt: Just enough to bring out all the flavors.
- 1/4 teaspoon black pepper: Adds a gentle bit of heat and depth.
- Extra Parmesan for topping (optional): For that irresistible golden finish on top!
How to Make Stuffed Mushrooms
Step 1: Prep the Mushrooms
Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. Gently clean each mushroom with a damp paper towel to remove any dirt, and carefully twist out the stems. Don’t toss those stems — chop them up finely and set them aside for the savory filling.
Step 2: Sauté the Aromatics
Heat the olive oil in a skillet over medium heat. Add your chopped mushroom stems, onion, and garlic. Sauté for about 4 to 5 minutes until everything is soft and the mixture is fragrant, with most of the moisture cooked off. This step builds the base of flavor for your Stuffed Mushrooms.
Step 3: Mix the Filling
Transfer the sautéed mixture to a bowl and add the breadcrumbs, Parmesan, cream cheese, parsley, thyme, salt, and pepper. Stir everything together until it forms a thick, slightly sticky stuffing that holds together when pressed. This blend of creamy, cheesy, and herby goodness will be the star of your dish.
Step 4: Stuff the Mushroom Caps
Take each mushroom cap and gently spoon in the filling, pressing it in so it’s nicely packed. Arrange the filled mushrooms on your prepared baking sheet. For an extra touch of decadence, sprinkle a little more Parmesan on top before baking.
Step 5: Bake to Perfection
Slide your tray into the oven and bake for 18 to 20 minutes, until the mushrooms are tender and the tops are beautifully golden. Let them cool just a bit before serving so you don’t burn your fingers (or your eager taste buds!).
How to Serve Stuffed Mushrooms
Garnishes
A sprinkle of fresh parsley or a dusting of extra Parmesan right before serving brings a pop of color and a little extra flavor. For a fancier touch, try a drizzle of good olive oil or a pinch of smoked paprika over the top of your Stuffed Mushrooms.
Side Dishes
These mushrooms shine on their own as an appetizer, but they also pair beautifully with a crisp green salad, roasted vegetables, or a platter of marinated olives. If you’re hosting a party, put them alongside other finger foods like bruschetta or mini quiches for a gorgeous spread.
Creative Ways to Present
For a fun twist, serve Stuffed Mushrooms on a rustic wooden board or nestle them on a bed of mixed greens. If you want to get extra creative, arrange them in a circular pattern with a small bowl of dipping sauce (like herbed yogurt or balsamic glaze) in the center for guests to enjoy.
Make Ahead and Storage
Storing Leftovers
If you somehow end up with extra Stuffed Mushrooms, store them in an airtight container in the refrigerator for up to three days. They hold up surprisingly well and make a delicious snack or lunch the next day.
Freezing
You can freeze unbaked Stuffed Mushrooms for up to a month. Just assemble them on a tray, freeze until solid, and then transfer to a freezer bag. Bake straight from the freezer, adding a few extra minutes to the cooking time.
Reheating
To reheat, simply pop the mushrooms back in a 350°F (175°C) oven for 8 to 10 minutes until warmed through. Avoid microwaving, as it can make them soggy — the oven keeps them crisp and delicious.
FAQs
Can I use different types of mushrooms?
Absolutely! While white and cremini mushrooms are classic, you can use portobello for bigger portions or even baby bellas for a deeper, earthier flavor.
Can I make these Stuffed Mushrooms vegan?
Yes! Substitute dairy-free cream cheese and Parmesan, and use vegan breadcrumbs. You’ll still get tons of flavor with a creamy, satisfying filling.
How far ahead can I prepare Stuffed Mushrooms before baking?
You can stuff the mushrooms and refrigerate them, unbaked, up to one day ahead. Just pop them in the oven right before guests arrive for maximum freshness.
What else can I add to the filling?
Try mixing in crumbled cooked sausage, chopped spinach, sun-dried tomatoes, or toasted nuts for extra flavor and texture. The recipe is super flexible, so have fun with it!
Why are my Stuffed Mushrooms watery after baking?
Mushrooms naturally release water as they cook. Sautéing the stems and onions first helps, but if your filling is still too moist, add a few more breadcrumbs to soak up excess liquid.
Final Thoughts
I hope you’re as excited to make these Stuffed Mushrooms as I am to share the recipe! They’re the kind of appetizer that looks impressive, tastes incredible, and vanishes in minutes. Give them a try — I promise they’ll become a cherished favorite in your kitchen too.
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Stuffed Mushrooms Recipe
- Total Time: 35 minutes
- Yield: 16 stuffed mushrooms 1x
- Diet: Vegetarian
Description
These delicious Stuffed Mushrooms are a perfect vegetarian appetizer featuring tender mushrooms filled with a savory blend of breadcrumbs, cheeses, fresh herbs, and garlic, baked until golden and irresistible. Ideal for parties or simple gatherings, they combine creamy and crunchy textures for a delightful bite.
Ingredients
Vegetables
- 16 large white or cremini mushrooms (stems removed and cleaned)
- 2 tablespoons olive oil
- 1/4 cup finely chopped onion
- 2 cloves garlic (minced)
- 2 tablespoons chopped fresh parsley
Cheese and Dairy
- 1/4 cup grated Parmesan cheese
- 1/4 cup cream cheese (softened)
Dry Ingredients & Seasonings
- 1/2 cup breadcrumbs
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Extra Parmesan for topping (optional)
Instructions
- Prepare the Oven and Mushrooms: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Gently clean the mushrooms with a damp paper towel and remove the stems. Finely chop the stems and set them aside for the filling.
- Sauté Filling Ingredients: Heat olive oil in a skillet over medium heat. Add the chopped mushroom stems, onion, and minced garlic. Sauté for 4–5 minutes until the mixture softens and most moisture evaporates. Remove from heat and transfer to a mixing bowl.
- Make the Filling: Into the warm mixture, add breadcrumbs, grated Parmesan, softened cream cheese, chopped parsley, dried thyme, salt, and black pepper. Mix thoroughly until the filling is evenly combined and slightly sticky for easy stuffing.
- Stuff the Mushrooms: Spoon the filling into each mushroom cap, pressing gently to pack the mixture fully. Place the stuffed mushrooms on the prepared baking sheet. Optionally, sprinkle with extra Parmesan cheese on top for a golden crust.
- Bake and Serve: Bake in the preheated oven for 18–20 minutes or until the mushrooms are tender and the tops turn a lovely golden brown. Allow to cool slightly before serving to enjoy the creamy, flavorful filling.
Notes
- For extra flavor, you can mix in crumbled cooked sausage or chopped spinach into the stuffing.
- These stuffed mushrooms can be prepared ahead of time and baked just before serving for convenience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 stuffed mushrooms
- Calories: 90
- Sugar: 1g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 8mg
