Stuffed Mushrooms

These easy stuffed mushrooms are like little flavor bombs that’ll make your guests swoon!

Each umami morsel comes stuffed with a creamy, herby mixture featuring cream cheese, sautéed onions, and breadcrumbs.

It’s the perfect combo of cheesy and savory with the right amount of crunch.

I kid you not, every time I serve these, they fly off the platter!

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Why You’ll Love These Stuffed Mushrooms

Party Perfect: These bite-sized delights are the ideal finger food for a party–no plates required!

Flavor Explosion: Two types of cheese, sautéed onions, aromatic garlic, and earthy mushrooms pack each bite with mouthwatering flavor.

Easy Prep: Simple steps mean you can wow your guests without breaking a sweat.

Versatile: They’re elegant enough for special occasions yet simple enough for a weeknight. 

Ingredients

• Large Cremini Mushrooms: The perfect base for stuffing, offering an earthy flavor and a meaty texture.
  
• Olive Oil: It’s used to sauté the filling and drizzle over the top for browning.
  
• Onion and Garlic: For a savory depth of flavor.
  
• Breadcrumbs: They add a light, crispy texture to the filling for a satisfying crunch.
  
• Parmesan Cheese: It adds a sharp, nutty flavor.
  
• Cream Cheese: For a rich and creamy flavor.
  
• Fresh Parsley: It adds a bright burst of freshness to complement the creamy flavors. 
  
• Italian Seasoning, Salt, and Black Pepper: A blend of herbs and spices infuses the filling with classic Mediterranean flavors.
  
• Red Pepper Flakes (Optional): A subtle kick of heat complements the savory flavors.

How to Make Stuffed Mushrooms

These vegetarian stuffed mushrooms look and taste gourmet, yet they’re insanely easy to make. 

1. Prep the mushrooms. Preheat the oven to 375°F. Clean the mushrooms, then remove and finely chop the stems. Set aside.

2. Cook the onion and garlic. In a skillet, heat 2 tablespoons of olive oil over medium heat. Saute the chopped onion and garlic for about 3–4 minutes. Stir in the chopped mushroom stems and cook for about 3 minutes. Remove from heat and cool slightly.

3. Mix. Mix the cooked mushroom mixture, breadcrumbs, Parmesan cheese, cream cheese, parsley, Italian seasoning, salt, pepper, and red pepper flakes (optional) in a bowl. 

4. Stuff. Scoop the filling into each mushroom cap. Place on a baking sheet and drizzle with olive oil.

5. Bake. Bake for 18–20 minutes.

6. Serve. Garnish with chopped parsley and serve warm.

Tips for the Best Stuffed Mushrooms

Whether you’re hosting a party or serving the family, these tips will make your stuffed mushrooms a bit hit!

• Pick the best mushrooms. Pick mushrooms uniform in size so they all bake at the same rate.
  
• Get ’em nice and clean Use a damp cloth or paper towel to gently wipe the mushrooms. Avoid rinsing them under water, which can make them soggy.
  
• Be super cheesy. For an extra cheesy kick, sprinkle more Parmesan cheese over the stuffed mushrooms before baking.
  
• Keep a watchful eye. Keep an eye on your mushrooms as they bake, so they don’t burn. Once tender and golden brown, they’re ready to serve!
  
• Put in the prep work. You can prepare the filling ahead of time. Simply refrigerate it until you’re ready to stuff and bake the mushrooms.
  
• Be creative. Swap out Parmesan for Gruyère, cheddar, or goat cheese. Add diced jalapeños for a spicier kick. Or, mix in 1/4 cup of finely chopped cooked bacon or crumbled sausage.

How to Store

These little savory morsels disappear fast! So do yourself a favor and make an extra batch. You can always store the leftovers for an appetizer or snack. 

To Store: Place cooled stuffed mushrooms in an air-tight container lined with paper towels. Refrigerate for up to 3 days. 

To Freeze: Arrange uncooked stuffed mushrooms on a parchment-lined baking sheet, then freeze until solid. Transfer to a freezer-safe container. Freeze for up to 2 months. When you’re ready to serve, bake directly from frozen, adding 5-7 minutes to the cooking time.

To Reheat: Warm on a baking sheet in a 350°F oven for 10-12 minutes until heated through. Or microwave on medium power for 30-45 seconds. Just note this method might make them a little soggy.

Stuffed Mushrooms

Course: AppetizerCuisine: American

Servings

20

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

55

kcal

The easy stuffed mushrooms will be the star of any party! With cream cheese, onions, and crispy breadcrumbs, guests will gobble them right up.

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Ingredients

• 20 large cremini mushrooms

• 3 tablespoons olive oil, divided

• 1/4 cup onion, finely chopped

• 3 cloves garlic, minced

• 1/2 cup breadcrumbs (preferably panko for extra crunch)

• 1/4 cup grated Parmesan cheese

• 4 ounces cream cheese, softened

• 2 tablespoons fresh parsley, chopped (plus extra for garnish)

• 1/2 teaspoon Italian seasoning

• Salt and black pepper to taste

• 1/4 teaspoon red pepper flakes (optional, for a hint of heat)

Instructions

• Preheat the oven to 375°F. Gently clean the mushrooms with a damp cloth. Remove and finely chop the stems. Set aside.
• In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant, about 3–4 minutes. Stir in the chopped mushroom stems, cooking until tender, about 3 minutes. Remove from the heat and cool slightly.
• In a mixing bowl, combine the cooked mushroom mixture, breadcrumbs, Parmesan cheese, cream cheese, parsley, Italian seasoning, salt, and pepper. Add red pepper flakes if using. Mix everything together until well combined. The mixture should be thick enough to hold together when scooped.
• Use a teaspoon to scoop the filling into each mushroom cap, pressing firmly and creating a small mound on top. Place the stuffed mushrooms on a baking sheet, then drizzle the tops with the remaining olive oil.
• Bake for 18–20 minutes or until the mushrooms are tender and the tops are golden brown.
• Remove from the oven and sprinkle with extra chopped parsley for garnish. Serve warm and enjoy!