Name: Stuffed Mushrooms
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 16 large white mushrooms, stems removed and chopped; 2 tablespoons olive oil; 2 cloves garlic, minced; 1/4 cup finely chopped onion; 1/2 cup breadcrumbs; 1/4 cup grated Parmesan cheese; 2 tablespoons fresh parsley, chopped; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 4 oz cream cheese, softened; 2 tablespoons butter, melted (for brushing)

Short description

A sophisticated, savory appetizer featuring tender mushroom caps filled with a flavorful mixture of cheeses, herbs, breadcrumbs, and aromatics—baked until golden and irresistible.

Why You’ll Love This Recipe

Stuffed mushrooms are elegant yet simple to prepare, making them perfect for entertaining or a cozy gathering. The combination of earthy mushrooms, creamy cheese, and aromatic garlic and herbs delivers deep umami flavor. Each bite is rich and satisfying, yet light enough to leave room for more. Plus, they can be customized with your favorite ingredients, from classic cheeses to bold herbs or even anchovies for a gourmet twist.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Fresh mushrooms (e.g., cremini, white button, or baby bella), stems removed
Olive oil or butter
Garlic, minced
Onion or shallot, finely chopped (optional)
Breadcrumbs (regular or panko)
Cheese (cream cheese, Parmesan, goat cheese, pecorino, or a combination)
Fresh herbs (parsley, chives, basil, thyme)
Seasonings: salt, pepper, optional spices (e.g., cayenne, dried oregano)
Eggs (optional, for binding or fluffiness)
Optional add-ins: sun-dried tomatoes, pine nuts, anchovies, sausage, cooked bacon, spinach

Directions

Preheat the oven (typically to around 350–400 °F / 175–200 °C).
Clean mushrooms by gently wiping with a damp cloth; remove stems and finely chop them.
Sauté the chopped stems (plus garlic and onion or shallot, if using) in olive oil or butter until moisture evaporates and they become fragrant.
Transfer the sautéed mixture to a bowl and let it cool slightly.
Stir in breadcrumbs, cheese(s), herbs, and seasonings. If using, mix in anchovies, egg, or other optional ingredients. Combine thoroughly.
Spoon or press the filling into each mushroom cap, mounding it slightly.
Place stuffed mushrooms on a baking sheet; drizzle with oil or dot with butter.
Bake until the mushrooms are tender and the tops are golden and bubbling—usually 15 to 25 minutes depending on the oven temperature and mushroom size.
Let rest briefly, garnish with additional herbs or cheese if desired, and serve warm.

Servings and timing

Servings: Yields approximately 12–20 stuffed mushrooms, depending on size—typically enough for 6–8 appetizer servings.
Prep time: About 10–20 minutes.
Cook time: About 15–25 minutes.
Total time: Roughly 30–45 minutes.

Variations

Cheesy & creamy: Use a blend of cream cheese and Parmesan, or swap in goat cheese for tang.
Herby & light: Focus on breadcrumbs, garlic, parsley, chives, and basil—skip heavier cheeses.
Umami-rich: Add minced anchovies and sautéed shallots, bound with egg for a slight puff.
Crunchy & nutty: Include pine nuts or chopped pecans and sun-dried tomatoes for texture and flavor.
Meaty: Stir in crumbled cooked sausage, bacon bits, or even crab for a hearty twist.
Spinach & feta: Mix chopped spinach and crumbled feta or goat cheese for a Mediterranean flair.

storage/reheating

Storage: Once cooled, place leftover stuffed mushrooms in an airtight container in the refrigerator. They keep well for up to 3 days.
Reheating: Reheat in a preheated oven at 350 °F (175 °C) for about 10–15 minutes, until heated through. Alternatively, warm in an air fryer or microwave—though the oven preserves texture best.

FAQs

What type of mushrooms work best?

Medium-sized cremini or button mushrooms work well—large enough to hold filling, small enough to eat in one or two bites.

How do I clean mushrooms without making them soggy?

Wipe gently with a damp paper towel instead of rinsing under water.

Can I use gluten‑free breadcrumbs?

Absolutely—simply substitute gluten-free breadcrumbs or crushed gluten‑free crackers.

Is there a vegan version of this?

Yes: use dairy-free cheese or a nut-based spread with herbs, and vegan breadcrumbs and butter alternatives.

Can I prepare them ahead of time?

Yes—assemble the mushrooms up to a few hours before baking; refrigerate until ready to cook.

How long should I sauté the mushroom stems?

Just until moisture evaporates and they turn fragrant—about 3 to 5 minutes on medium heat.

Can I freeze stuffed mushrooms?

Yes—freeze unbaked mushrooms in a single layer until solid, then transfer to a freezer bag. Bake from frozen, adding a few minutes to the cook time.

Should I season the caps before stuffing?

It’s a good idea to drizzle the caps with a little oil and sprinkle with salt—it enhances flavor.

Can I use portobello mushrooms?

Yes—large portobellos make a substantial vegetarian main or side. Consider pre-marinating for extra flavor.

How do I avoid soggy mushrooms?

Wipe clean, sauté stem filling until dry, and bake at a moderate-to-high temperature so moisture evaporates.

Conclusion

Stuffed mushrooms are a versatile and crowd-pleasing appetizer that balances simplicity with elegance. Whether you go classic cheesy, herb-forward, nutty, meaty, or even vegan, the recipe welcomes personalization. Prepare them for your next gathering or enjoy as a savory snack—these bite-sized gems are always a hit.