Easy Stuffed Mushrooms Recipe

If you’re looking for a crowd-pleasing appetizer that’s quick and easy to make, these stuffed mushrooms are just the ticket! Juicy mushroom caps are packed with a rich, creamy filling made with garlic, parmesan, and cream cheese, then baked until perfectly golden. Perfect for any occasion, these stuffed mushrooms are a delicious way to impress your family and friends.

Stuffed mushrooms is a very popular hot appetizer.  This easy stuffed mushrooms recipe makes such tasty stuffed mushrooms – they are the hit of the party and disappear off the plate immediately!

Why You’ll Love Easy Stuffed Mushrooms

• Simple yet impressive: These stuffed mushrooms may look gourmet, but they’re surprisingly easy to prepare. With just a few simple steps, you’ll have a stunning appetizer ready for your table.
• Rich, creamy flavor: The filling combines cream cheese, parmesan, and garlic for a luscious, savory bite that perfectly complements the juicy mushrooms.
• Perfect for parties: These bite-sized appetizers are ideal for entertaining, whether it’s a casual gathering or a festive celebration. They’ll disappear fast!
• Make-ahead convenience: You can prepare these mushrooms in advance, so there’s less stress when it’s party time. Just bake them when you’re ready to serve.
• Versatile and customizable: This recipe is easy to adapt with different ingredients or spices to suit your taste or dietary preferences.

This stuffed mushrooms recipe uses white button mushroom caps stuffed with a mixture of cream cheese, garlic, parmesan cheese, cooked mushroom stems and chopped green onions.  The filling for the stuffed mushrooms is so rich and full of flavor, and complements the mushrooms perfectly.  The mushrooms are stuffed with this yummy filling and then baked in the oven until piping hot and golden brown.

Ingredients For Easy Stuffed Mushrooms

• White button mushrooms – The star of the dish! Their firm texture and mild flavor make them perfect for stuffing.
• Garlic cloves – Adds a robust, aromatic kick to the filling.
• Green onions – Offers a mild onion flavor and a fresh pop of color.
• Oil – Used to sauté the filling ingredients and enhance their flavor.
• Cream cheese – The creamy base for the filling that binds everything together.
• Parmesan cheese – Adds a nutty, salty richness to the stuffing.
• Pepper – A hint of spice to balance the creamy filling.
• Italian dried bread crumbs – Sprinkled on top for a crispy, golden crust.

For exact measurements, see the printable recipe card at the bottom of this article.

For a low stress entertaining, this stuffed mushrooms recipe can be made ahead.  Just assemble the stuffed mushrooms a day or two before the party, then cover and refrigerate.   About 40 minutes before the party, take the stuffed mushrooms out of the refrigerator and bake.  Another even lazier way to make stuffed mushrooms ahead is to make the stuffed mushroom recipe the whole way through, including baking.  You can refrigerate the stuffed mushrooms, then simply put them on a plate and reheat them in the microwave before the party.

Kitchen Tools You Need To Make Easy Stuffed Mushrooms

• Food processor – To finely chop the mushroom stems, garlic, and green onions quickly and easily.
• Non-stick frying pan – Perfect for sautéing the filling ingredients without sticking.
• Baking sheet – Holds the mushrooms securely while they bake in the oven.
• Parchment paper – Prevents the mushrooms from sticking to the baking sheet and makes cleanup a breeze.
• Measuring cups and spoons – Ensures accurate measurements for the ingredients.
• Teaspoon – Ideal for scooping and filling the mushroom caps.

To store stuffed mushrooms in the refrigerator, put them on a large plate in a single layer, then cover with the plastic wrap and refrigerate.  If you don’t have space in the refrigerator for a large plate of stuffed mushrooms, you can store stuffed mushrooms in a smaller container.  The trick to storing stuffed mushrooms in multiple layers is to separate each layer of stuffed mushrooms with parchment paper, so the mushrooms don’t stick together.

Step-By-Step Directions For Making Stuffed Mushrooms:

Step 1 – Separate Mushroom Caps From Stems

Start with the package of white button mushrooms:

Here are the mushroom caps, without the stems:

Here are the mushroom stems, in their own bowl and ready to be chopped:

Step 2 – Chop The Ingredients For The Filling

First chop the mushroom stems in a food processor:

Here are the green onions to be chopped:

Here are the green onions and garlic in the food processor, right before pressing the button to chop them:

Now chop the onions and garlic in a food processor:

Step 3 – Cook The Ingredients For Stuffed Mushroom Filling

First cook the chopped mushroom stems in a frying pan:

Then add the chopped garlic and green onions to the frying pan:

Step 4 – Mix The Filling

First put the cooked mushroom stems, onions and garlic into a bowl:

Now add the cream cheese to cooked filling:

And also add the Parmesan cheese and pepper:

Now mix until the filling for stuffed mushrooms is combined and smooth:

Taste it and see if it has enough salt, add salt if you’d like.  Don’t eat it all up, or you won’t have enough filling for the mushrooms :)

Step 5  – Stuff The Mushrooms With The Filling

Put the mushroom caps on a baking sheet:

Put the filling in each mushroom:

Sprinkle the stuffed mushrooms with bread crumbs:

Now the stuffed mushrooms are fully assembled and ready to be baked!

Step 6 – Bake The Mushrooms

Bake the mushrooms in a preheated 350F oven for 30 minutes.  Here’s the picture of stuffed mushrooms, right out of the oven:

Carefully remove the stuffed mushrooms from a baking sheet and serve on a nice plate:

If you are making the stuffed mushrooms ahead, store them in a refrigerator, with the sheets of parchment paper between each layer of mushrooms, like on the picture below:

Now you know everything there is about making stuffed mushrooms :)  This stuffed mushrooms recipe is truly yummy and foolproof.  Enjoy!

Serving Suggestions

• Serve these stuffed mushrooms on a beautiful platter to make them the centerpiece of your appetizer spread.
• Pair them with a Simple Tomato and Avocado Salad With Lettuce for a lighter meal or as part of a multi-course dinner.
• They’re perfect alongside other finger foods like Crispy White Castle Chicken Rings, Cream Cheese Stuffed Mini Peppers, or Pumpkin Cheese Ball Appetizer for a well-rounded party table.
• Garnish with fresh parsley or a sprinkle of extra Shredded Parmigiano Reggiano for a touch of color and added flavor.
• Serve with a glass of chilled Homemade Spanish Red Wine Sangria or sparkling water to complement the savory, creamy flavors.

Tips For Success

• Choose fresh mushrooms: Select firm, smooth white button mushrooms with no blemishes for the best presentation and flavor. Avoid mushrooms that feel slimy or have dark spots.
• Clean carefully: Instead of rinsing mushrooms under water, wipe them clean with a damp paper towel. This prevents them from absorbing excess moisture, which can make them soggy during baking.
• Don’t skip the chopping step: Finely chopping the mushroom stems, garlic, and onions ensures a smooth, cohesive filling that fits perfectly into the caps. Using a food processor makes this step quick and easy.
• Taste the filling: Before stuffing the mushrooms, taste the filling and adjust the seasoning to your preference. You can add a pinch of salt, a dash of pepper, or even a bit of crushed red pepper for extra zing.
• Use parchment paper: Line your baking sheet with parchment paper to prevent sticking and make cleanup effortless. It also helps the mushrooms bake evenly.
• Customize the recipe: Feel free to experiment with the filling by adding chopped herbs like parsley or thyme, or swapping Parmesan for another cheese like Gouda or cheddar.
• Make ahead: Assemble the stuffed mushrooms up to a day in advance and refrigerate them until ready to bake. This saves time and keeps you stress-free before your gathering.
• Serve immediately: Stuffed mushrooms are best served fresh out of the oven while they’re warm and the filling is creamy. Keep them covered if you’re transporting them to retain heat.

Variations And Substitutions

• Cheese options: While Parmesan cheese adds a classic savory flavor, you can substitute it with sharp cheddar, Gruyere, or even feta for a tangy twist. Each cheese brings a unique flavor to the filling.
• Add protein: For a heartier version, mix in crumbled cooked bacon, sausage, or ground turkey into the filling. It’s a great way to create a more substantial appetizer.
• Herb enhancements: Fresh herbs like parsley, thyme, or chives can be added to the filling for an extra layer of freshness and aroma. Dried Italian seasoning is another great option for a quick flavor boost.
• Breadcrumb alternatives: If you’re avoiding bread crumbs, top the mushrooms with crushed nuts, like almonds or pecans, for a gluten-free, crunchy topping. Panko bread crumbs can also be used for an extra crispy finish.
• Spice it up: Add a pinch of red pepper flakes, cayenne, or chopped jalapeños to the filling for a spicy kick.
• Low-fat option: Use reduced-fat cream cheese and Parmesan for a lighter version of this recipe. The flavor remains delicious while cutting back on calories.
• Mushroom alternatives: If white button mushrooms aren’t available, baby portobello mushrooms (also called cremini) are an excellent substitute with a slightly earthier flavor.
• Vegan adaptation: Replace the cream cheese with a vegan alternative and use nutritional yeast instead of Parmesan for a dairy-free version. Top with gluten-free bread crumbs for a fully vegan and gluten-free dish.

Storage and Reheating

• Storing leftovers: Place any leftover stuffed mushrooms in a single layer on a plate or in a container. Cover with plastic wrap or a lid and refrigerate for up to 3 days. If stacking is necessary, separate the layers with parchment paper to prevent sticking.
• Freezing: These stuffed mushrooms can be frozen before baking. Arrange them on a baking sheet, freeze until solid, and then transfer them to an airtight container or freezer bag. Freeze for up to 1 month. When ready to bake, thaw in the refrigerator overnight and bake as directed.
• Reheating in the oven: Preheat your oven to 350°F. Place the mushrooms on a baking sheet and heat for 10–15 minutes until warmed through. This method helps maintain the crispy breadcrumb topping.
• Reheating in the microwave: For quicker reheating, microwave the stuffed mushrooms on a microwave-safe plate for 1–2 minutes. Keep in mind that this method may soften the breadcrumbs.
• Reheating in an air fryer: Heat in an air fryer at 350°F for 5–7 minutes to restore a crispy top and warm filling.

Frequently Asked Questions

Can I make these stuffed mushrooms ahead of time?

Yes, you can prepare the stuffed mushrooms up to a day in advance. Assemble the mushrooms and store them in the refrigerator until you’re ready to bake. For longer storage, you can freeze them before baking and thaw them in the refrigerator before cooking.

How do I clean mushrooms properly?

Avoid rinsing mushrooms under water as they can absorb moisture, leading to sogginess. Instead, use a damp paper towel or a soft brush to gently wipe away dirt from the mushroom caps.

Can I use a different type of mushroom?

Absolutely! While white button mushrooms are classic, baby portobello (cremini) mushrooms are a fantastic substitute. They have a slightly meatier texture and a deeper flavor that works wonderfully in this recipe.

What can I use instead of cream cheese?

You can substitute cream cheese with ricotta cheese or a soft vegan cheese for a dairy-free option. Keep in mind that the texture may vary slightly, but the result will still be creamy and delicious.

How do I prevent the mushrooms from getting soggy?

Make sure to avoid overfilling the mushrooms with too much stuffing, as this can release excess moisture during baking. Cooking the filling ingredients beforehand also helps remove extra water from the mixture, keeping the mushrooms firm.

Can I make these mushrooms gluten-free?

Yes! Replace the breadcrumbs with gluten-free breadcrumbs or crushed nuts for a crunchy topping without gluten.

What’s the best way to serve these mushrooms at a party?

Serve the mushrooms on a decorative platter garnished with fresh parsley. They’re best served hot or warm, so consider reheating them in the oven or air fryer if they cool before serving.

Can I add meat to the stuffing?

Yes, cooked and crumbled bacon, sausage, or ground turkey can be added to the filling for extra flavor and protein.

How long can these be left out at room temperature?

For food safety, it’s best not to leave stuffed mushrooms out for more than 2 hours. If they’re not consumed within that time, refrigerate them promptly.

Other Easy Mushroom Recipes

Vegetarian Mushroom Stroganoff Recipe: A creamy and comforting dish featuring tender mushrooms and a rich sauce served over pasta for a satisfying vegetarian meal.

Sautéed Oyster Mushrooms Recipe: Quick and easy sautéed oyster mushrooms with a savory, buttery flavor, perfect as a side dish or topping.

Bow-Tie Pasta With Sausage, Zucchini, and Mushrooms: A hearty pasta dish combining bow-tie pasta with savory sausage, tender zucchini, and earthy mushrooms in a flavorful sauce.

Portobello Mushrooms Stuffed With Baked Eggs: Juicy portobello mushroom caps filled with baked eggs for a protein-packed and delicious breakfast or brunch option.

Ground Beef and Mushroom Rice Recipe: A one-pan dish blending seasoned ground beef, savory mushrooms, and fluffy rice for a comforting and easy meal.

Keto Mushroom Spinach Soup In Instant Pot: A creamy, low-carb soup featuring mushrooms, spinach, and a rich broth, effortlessly made in the Instant Pot.

Instant Pot Recipe For Portobello Mushroom Pizza: A quick and healthy twist on pizza, using portobello mushrooms as the base topped with marinara, cheese, and your favorite toppings.

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5 from 2 votes

Easy Stuffed Mushrooms Recipe

These are the best stuffed mushrooms ever! So easy to make and so delicious, they are a hit of every party!

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Appetizer

Cuisine: Italian

Servings: 8 servings

Author: MelanieCooks.com

Ingredients

• 1 package 1 lb white button mushrooms
• 3 garlic cloves
• 2 green spring onions
• 1/2 tbsp oil
• 1 8 oz package cream cheese
• 1/4 cup shredded or grated Parmesan cheese
• 1/4 tsp pepper
• 1/4 cup Italian dried bread crumbs

Recommended Kitchen Tools (click the links below to see the items used to make this recipe)

• Food Processor
• Non-stick Frying pan
• Baking Sheet
• Parchment Paper
• Measuring Cups

Instructions

• Preheat the oven to 350F.
• Carefully separate the mushroom caps from the stems – just grab each stem with your fingers and twist until it comes off. While you are holding each mushroom, wipe the dirt off the mushroom with a wet paper towel. Put the mushroom caps in one bowl and mushroom stems in another bowl.
• Put the mushroom stems in a food processor fitted with a steel blade. Pulse the food processor several times, until the mushroom stems are finely chopped. Move the chopped mushroom stems to a small bowl.
• Put the garlic and green onions in a food processor and pulse several times until finely chopped.
• Heat the oil in a non-stick frying pan over medium-high heat. Add chopped mushroom stems and cook, stirring occasionally, for 4 minutes. Add chopped green onions and garlic and cook, stirring occasionally, for 2 minutes. Remove the contents of the frying pan to a bowl.
• Add cream cheese, Parmesan cheese and pepper to the mushroom stem mixture. Mix until everything is combined.  Taste to see if there is enough salt - add salt to taste if necessary.
• Line the baking sheet with parchment paper. Put the mushroom caps on the baking sheet. Using a teaspoon, put the filling inside each mushroom. Sprinkle the mushrooms with dried bread crumbs.
• Put stuffed mushrooms in the oven and bake for 30 minutes.

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More Appetizer Recipes

• Cucumber Appetizer With Cream Cheese and Smoked Salmon
• Bacon Wrapped Dates Recipe For Appetizers
• Cranberry Goat Cheese Bruschetta Recipe

Enjoy these stuffed mushrooms – they are so good! When I make this easy stuffed mushrooms recipe for a party, I always double the recipe – these amazing little mushrooms disappear in seconds!

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