Stuffed Mushrooms Recipe
If you’re looking for that perfect appetizer that never fails to win over a crowd, you’re in for a treat with these Stuffed Mushrooms. Each bite is delightfully savory, creamy, and packed with layers of flavor from tangy Parmesan, aromatic herbs, and a touch of garlic. Whether you’re hosting a dinner party, need a clever vegetarian option, or simply want to jazz up a weeknight, these bite-sized beauties always steal the show. There’s just something downright magical about the way the filling bakes up golden and bubbly inside those tender mushroom caps. Trust me, once you serve these, you’ll be asked for the recipe every single time!
Ingredients You’ll Need
The beauty of Stuffed Mushrooms is how each ingredient, while simple, brings something special to the table. From the earthiness of mushrooms to creamy cheese and fresh herbs, every element adds to the irresistible taste, texture, or appeal.
- Large white or cremini mushrooms (16): These act as the perfect vessel for the savory filling—choose firm, evenly sized mushrooms for best results.
- Olive oil (2 tablespoons): Brings out the natural flavor of the mushrooms and helps sauté the stems and onions to perfection.
- Finely chopped onion (1/4 cup): Adds a subtle sweetness and depth to the filling.
- Garlic, minced (2 cloves): Lends a punchy aroma that really wakes up the mushrooms.
- Breadcrumbs (1/2 cup): Gives the stuffing body and a gentle crunch.
- Grated Parmesan cheese (1/3 cup): Adds salty, nutty richness to every bite.
- Cream cheese, softened (4 oz): Makes the filling ultra-creamy and decadent.
- Fresh parsley, chopped (2 tablespoons): Brightens everything up with a pop of color and freshness.
- Dried thyme (1/4 teaspoon): Infuses the filling with a subtle, earthy note.
- Salt (1/4 teaspoon): Just enough to balance and enhance all the flavors.
- Black pepper (1/4 teaspoon): Adds a hint of gentle heat and complexity.
- Optional extra Parmesan for topping: A sprinkle on top before baking gives each mushroom a beautiful golden finish.
How to Make Stuffed Mushrooms
Step 1: Prep the Mushrooms
Start by preheating your oven to 375°F. Gently clean the mushrooms with a damp paper towel and carefully twist off the stems. Set the caps aside—they’ll be your little flavor vessels soon! Finely chop the stems, which will get sautéed into the filling to maximize flavor and reduce waste.
Step 2: Sauté the Aromatics
Heat the olive oil in a skillet over medium heat. Add the chopped mushroom stems and onion, sautéing for 3 to 4 minutes until everything is softened and fragrant. Stir in the minced garlic and cook for just 30 seconds more, letting the aroma bloom without burning.
Step 3: Make the Filling
Remove the skillet from the heat and transfer the mushroom mixture to a mixing bowl. Add the breadcrumbs, grated Parmesan, softened cream cheese, parsley, thyme, salt, and black pepper. Mix it all together until the filling is creamy, chunky, and irresistible—you’ll know you’re on the right track when you want to sneak a taste!
Step 4: Fill the Mushroom Caps
Using a spoon (or your fingers if you’re feeling rustic), generously fill each mushroom cap with the mixture, mounding it slightly for that classic stuffed look. Arrange them on a greased or parchment-lined baking sheet so they don’t stick or roll around.
Step 5: Top and Bake
If you love a crispy, cheesy crust, sprinkle a little extra Parmesan on top of each stuffed mushroom. Slide the tray into your preheated oven and bake for 18 to 20 minutes, or until the mushrooms are tender and the tops are golden and bubbly. Serve warm and watch them disappear!
How to Serve Stuffed Mushrooms
Garnishes
A final flourish of fresh parsley or a dusting of extra Parmesan cheese really brings out the color and flavor of these Stuffed Mushrooms. For an extra festive touch, try a sprinkle of finely chopped chives or just a crack of black pepper right before serving.
Side Dishes
Stuffed Mushrooms are wonderfully versatile and pair beautifully with a crisp green salad, a platter of roasted vegetables, or even alongside a cozy bowl of soup. They also shine as part of a larger appetizer spread—think olives, cheeses, and toasted baguette slices.
Creative Ways to Present
Arrange the Stuffed Mushrooms on a rustic wooden board for a casual gathering, or nestle them into mini cupcake wrappers for a more polished party vibe. For a pop of color, serve them on a bed of arugula or alongside roasted red peppers. They look especially inviting when grouped around a centerpiece dip or festive platter.
Make Ahead and Storage
Storing Leftovers
If you somehow manage to have leftovers, store your Stuffed Mushrooms in an airtight container in the refrigerator for up to three days. They’ll retain their flavor and texture surprisingly well, making them a great snack the next day.
Freezing
To freeze, arrange unbaked Stuffed Mushrooms on a tray and freeze until solid, then transfer to a freezer-safe bag or container. When ready to enjoy, bake straight from frozen, adding a few extra minutes to the cook time. This is a lifesaver for prepping ahead for parties or busy weeks!
Reheating
To reheat, simply place the mushrooms on a baking sheet and warm them in a 350°F oven until heated through, about 10 minutes. This keeps them tender and ensures the filling stays creamy, unlike microwaving, which can make them soggy.
FAQs
Can I make Stuffed Mushrooms ahead of time?
Absolutely! You can assemble the mushrooms and store them unbaked in the refrigerator for up to 24 hours. Just pop them in the oven right before your guests arrive for a fresh, warm appetizer.
How do I keep my Stuffed Mushrooms from getting soggy?
The key is not to over-wash the mushrooms and to bake them uncovered. Using firm, fresh mushrooms and not overloading the filling with moisture-rich ingredients helps keep them perfectly tender, not watery.
What can I use instead of cream cheese?
If you’d like a lighter filling or don’t have cream cheese on hand, try using goat cheese or ricotta for a delicious twist. Both add creaminess and a unique flavor profile to your Stuffed Mushrooms.
Are there gluten-free options for this recipe?
Yes! Simply swap in your favorite gluten-free breadcrumbs to make these appetizers fully gluten-free without sacrificing taste or texture.
Can I add meat to the Stuffed Mushrooms?
Definitely! Crumbled cooked sausage or finely diced ham both make tasty additions to the filling, adding a hearty, savory boost for meat lovers.
Final Thoughts
If you’re looking for a surefire way to impress your guests or treat yourself to a savory snack, give these Stuffed Mushrooms a try. They’re simple, satisfying, and always a hit—don’t be surprised if they disappear faster than you expect!
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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 warm appetizer featuring tender mushroom caps filled with a savory mixture of sautéed stems, onions, garlic, breadcrumbs, and cheeses, baked to golden perfection. Ideal for parties, holiday snacks, or a vegetarian-friendly starter.
Ingredients
For the Mushrooms
- 16 large white or cremini mushrooms
- 2 tablespoons olive oil
For the Filling
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/3 cup grated Parmesan cheese
- 4 oz cream cheese, softened
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: extra Parmesan cheese for topping
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the mushrooms once the filling is prepared.
- Prepare Mushrooms: Clean the mushrooms by wiping them with a damp cloth. Carefully remove the stems from each mushroom cap and finely chop the stems; set these aside for the filling.
- Sauté Filling Ingredients: Heat olive oil in a skillet over medium heat. Add the chopped mushroom stems and finely chopped onion, cooking for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds to release its aroma, then remove from heat.
- Mix Filling: Transfer the sautéed mixture to a bowl. Add breadcrumbs, grated Parmesan cheese, softened cream cheese, chopped parsley, dried thyme, salt, and black pepper. Mix thoroughly until the mixture is well combined and creamy.
- Stuff Mushrooms: Spoon the filling evenly into each mushroom cap, pressing slightly to fill them completely. Place the stuffed mushrooms on a greased or parchment-lined baking sheet. Optionally, sprinkle extra Parmesan cheese on top of each for a golden crust.
- Bake: Bake in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the tops are golden brown.
- Serve Warm: Remove from the oven and serve the stuffed mushrooms warm as a savory appetizer or snack.
Notes
- Add crumbled cooked sausage or chopped spinach to the filling for a heartier version.
- You can prepare the stuffed mushrooms ahead of time and bake just before serving to save time.
- Use gluten-free breadcrumbs to make this recipe gluten-free without compromising flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 55
- Sugar: 1g
- Sodium: 95mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 8mg
