Stuffed Mushrooms Recipe
These golden-baked bites are the ultimate easy, healthy, vegetarian appetizer—packed with cheese, garlic, herbs, and ready in under 35 minutes.
Ever wondered how a simple mushroom can steal the spotlight at your next get-together? Let me explain why this Stuffed Mushrooms Recipe has become my go-to for holiday parties, casual weeknight snacks, or summer barbecues when a light, savory treat is in order.
Why You’ll Love This Stuffed Mushrooms Recipe
• Ready in under 35 minutes—perfect for last-minute guests
• Vegetarian-friendly, yet rich in cheesy goodness
• Low-carb, healthy bites—about 60 calories each
• Hands-off baking—you just stuff and slide onto a sheet pan
• Crowd-pleasing appetizer that disappears fast
• Make-ahead friendly: assemble earlier, bake when company arrives
• Customizable with your favorite cheese or herbs
• Great for game-day snacking or fancy holiday spreads
Ingredients for Your Stuffed Mushrooms Recipe
• 16 oz (450g) baby bella mushrooms, stems removed and finely chopped (choose firm, evenly sized caps)
• 4 oz (115g) cream cheese, softened (I love Philadelphia for extra creaminess)
• 1/4 cup grated Parmesan cheese (about 1 oz)
• 1/2 cup shredded mozzarella (part-skim works great)
• 2 cloves garlic, minced (fresh garlic delivers the best punch)
• 2 tbsp olive oil (extra-virgin for flavor)
• 2 tbsp breadcrumbs (Panko or whole-wheat, for crunch)
• 2 tbsp chopped fresh parsley (flat-leaf)
• 1/2 tsp dried oregano (or Italian seasoning blend)
• Salt and black pepper, to taste
Tips on picking and prepping:
- Look for mushrooms with firm caps and tight gills—no slimy spots.
- Gently wipe caps with a damp paper towel; avoid rinsing under water to prevent sogginess.
- Let cream cheese sit at room temperature 15 minutes before mixing for silkier filling.
Directions for Stuffed Mushrooms Recipe
1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly oil it—this keeps cleanup a breeze.
2. Prep the mushrooms by gently twisting stems from caps. Set caps upside-down on the sheet, and finely chop the stems.
3. Heat a skillet over medium; add 1 tbsp olive oil. Toss in chopped stems and garlic. Sauté 3–4 minutes until stems soften and you catch that earthy aroma.
4. Transfer the stem-garlic mix to a bowl. Stir in cream cheese, Parmesan, mozzarella, parsley, oregano, salt, and pepper until everything’s well combined. Here’s the thing: don’t panic if it seems loose—it will firm up in the oven.
5. Spoon about 1 heaping teaspoon of filling into each mushroom cap, pressing gently so the cheese nestles in. If you’ve got a piping bag, feel free to use it for speed.
6. Drizzle remaining 1 tbsp olive oil over the stuffed caps, then sprinkle breadcrumbs evenly on top for golden crunch.
7. Bake 18–20 minutes, until cheese is bubbly and tops turn golden-brown. For extra color, switch to broil for 1–2 minutes—just keep a close eye.
8. Let rest 5 minutes on the counter; this settles the filling and makes them easier to pick up without losing a cheesy bit.
Servings & Timing
Yield: Makes about 18–20 stuffed mushrooms
Prep Time: 15 minutes (including chopping and mixing)
Bake Time: 20 minutes
Rest Time: 5 minutes
Total Time: ~40 minutes from fridge to table
Variations
• Swap in crumbled goat cheese and basil for a tangy Mediterranean twist.
• Stir in chopped sun-dried tomatoes and a pinch of red pepper flakes for sweet-spicy flair.
• Crumble in cooked bacon or turkey bacon bits for a meaty upgrade.
• Use spinach and artichoke dip mix instead of parsley for crowd-favorite flavor.
• Mix in vegan cream cheese and dairy-free cheese for a plant-based version.
• Top with toasted pine nuts and a drizzle of truffle oil for a gourmet touch.
Storage & Reheating
• Refrigerator: Store cooled mushrooms in an airtight container for up to 3 days.
• Freezer: Freeze on a tray until solid, then transfer to a zip-top bag for up to 1 month.
• Reheat: From fridge, bake at 350°F (175°C) for 8–10 minutes. From frozen, thaw overnight then follow the same bake instructions.
• Make-Ahead: Assemble mushrooms, cover tightly, and keep in the fridge for up to 4 hours before baking.
Notes
• Drain any liquid that pools in your mixing bowl before stuffing—moisture is the enemy of crispness.
• If you prefer a firmer bite, add 1 tbsp finely chopped walnuts to the filling; they also boost texture.
• I tested this recipe using KitchenAid’s mini food chopper—it saved me a ton of prep time.
• For extra umami, stir in 1 tsp soy sauce or tamari into the filling.
• Feel free to swap mozzarella for pepper jack if you like a little kick.
FAQs
Q: Can I use white button mushrooms instead?
A: Absolutely—button mushrooms work fine, though baby bellas hold more filling.
Q: How do I make this dairy-free?
A: Swap cream cheese and mozzarella for your favorite vegan alternatives; season filling a bit more to boost flavor.
Q: Will they get soggy if I assemble too early?
A: Blot caps thoroughly, then assemble and bake within 4–6 hours—excess liquid can accumulate if left overnight.
Q: Can I air-fry these instead of baking?
A: Yes—air fry at 350°F for about 12–15 minutes; watch for cheese bubbling.
Q: What’s the best way to serve at a party?
A: Arrange on a tiered platter or slate board with fresh parsley sprigs and cocktail picks.
Q: Are these freezer-friendly after baking?
A: They’re best frozen unbaked; reheated baked ones can turn soggy.
Q: Any tips for crumb coating?
A: Toss breadcrumbs with a pinch of smoked paprika or garlic powder before sprinkling for extra depth.
Conclusion
This Stuffed Mushrooms Recipe ticks all the boxes: easy prep, baked cheesiness, a hint of garlic, and a healthy, bite-sized twist that’ll keep everyone coming back for more. Give it a whirl at your next gathering—and drop a comment below to let me know which variation became your favorite. If you loved these, explore our Spinach Artichoke Dip or Roasted Garlic Hummus recipes for your next appetizer roster!
Stuffed Mushrooms Recipe
Ingredients
- 16 oz baby bella mushrooms stems removed and finely chopped
- 4 oz cream cheese softened
- 1/4 cup Parmesan cheese grated
- 1/2 cup mozzarella shredded
- 2 cloves garlic minced
- 2 tbsp olive oil extra-virgin
- 2 tbsp breadcrumbs Panko or whole-wheat
- 2 tbsp fresh parsley chopped (flat-leaf)
- 1/2 tsp dried oregano
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly oil it.
- Gently twist stems from mushroom caps. Set caps upside-down on the sheet, and finely chop the stems.
- Heat skillet over medium, add olive oil. Sauté chopped stems and garlic until soft.
- Combine sautéed mix with cream cheese, Parmesan, mozzarella, parsley, oregano, salt, and pepper.
- Spoon filling into mushroom caps. Drizzle olive oil over caps, sprinkle breadcrumbs on top.
- Bake for 18–20 minutes, until cheese is bubbly and tops turn golden-brown.
- Let rest 5 minutes before serving.
