Stuffed Mushroom Recipes

This Stuffed Mushrooms recipe is filled with a rich cream cheese filling and topped with bread crumbs. They’re baked until juicy and golden brown on top.

MUSHROOMS Use small brown, white, or cremini mushrooms, also known as baby bella mushrooms. If you’re looking for a one-bite snack, choose small white button mushrooms. If you want something a bit larger, choose larger mushrooms and serve on a plate.

FILLING Cream cheese, parmesan cheese, garlic, and spices make the filling both easy and flavorful. Simply mix the ingredients together in a bowl and then fill the mushrooms.

TOPPING Seasoned breadcrumbs, parmesan cheese, and butter create a delicious topping. Use panko bread crumbs for extra crunch. You can add a sprinkle of parsley for a pop of color.

This stuffed mushroom recipe is delicious but simple. It is really versatile so you can add in your own favorites.

The mushrooms can be prepared up to 24 hours ahead of time and stored covered in the fridge. Remove them from the refrigerator while the oven preheats and bake as directed.

You can freeze stuffed mushrooms before baking them. They will release a little bit more water but will still be great. They should be baked from frozen (do not thaw), and you will need to add 5-8 minutes to the cooking time (depending on the size of the mushrooms).

Did you make these Stuffed Mushrooms? Be sure to leave a rating and a comment below!

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Stuffed Mushrooms

Try out this easy stuffed mushrooms recipe for a tender bite-sized appetizer or holiday side!

Prep: 15min

Total: 45min

Yield: 8 serving(s)

Nutrition Facts: calories 139 Calories, Fat 11 g, Saturated Fat 5 g, Trans Fat 0 g, Cholesterol 26 mg, Sodium 267 mg, Carbohydrate 6 g, Fiber 1 g, Sugar 2 g, Protein 6 g

Ingredients:

• Cooking spray, for pan
• 1 1/2 lb. baby mushrooms
• 2 tbsp. butter
• 2 cloves garlic, minced
• 1/4 c. breadcrumbs
• Kosher salt
• Freshly ground black pepper
• 1/4 c. freshly grated Parmesan, plus more for topping
• 4 oz. cream cheese, softened
• 2 tbsp. freshly chopped parsley, plus more for garnish
• 1 tbsp. freshly chopped thyme

Instruction:

1. Preheat oven to 400°. Grease a baking sheet with cooking spray. Remove stems from mushrooms and roughly chop stems. Place mushroom caps on baking sheet.
2. In a medium skillet over medium heat, melt butter. Add chopped mushrooms stems and cook until most of the moisture is out, 5 minutes. Add garlic and cook until fragrant, 1 minute then add breadcrumbs and let toast slightly, 3 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
3. Bake until mushrooms are soft and the tops are golden, 20 minutes.
4. Garnish with parsley to serve.

Stuffed Mushrooms

Stuffed mushrooms are always a holiday favorite appetizer! They’re the perfect cheesy mushroom bite with hints of onion, herbs, and crunchy pecans.

Prep: 15min

Total: 40min

Yield: 10

Serving Size: 1 serving

Nutrition Facts: calories 168 kcal, Carbohydrate 5 g, Protein 4 g, Fat 16 g, Saturated Fat 7 g, Trans Fat 1 g, Cholesterol 34 mg, Sodium 135 mg, Fiber 1 g, Sugar 2 g, unSaturated Fat 7 g, servingSize 1 serving

Ingredients:

• 20 baby bell or cremini mushrooms
• 2 tablespoons butter
• 2 garlic cloves (minced)
• ½ medium onion (finely diced)
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 4 ounces cream cheese (softened)
• ⅓ cup freshly grated parmesan cheese (grated)
• ⅓ cup whole pecans (roughly chopped)
• ¼ cup finely chopped fresh parsley (plus more for garnish)

Instruction:

1. Preheat oven to 400°F. Grease a baking sheet with a little olive oil. Remove the stems from the mushrooms, finely chop them, and set aside.
2. Melt the butter in a medium skillet over medium heat. Add the chopped mushroom stems and cook for 5 minutes, or until most of the moisture is gone. Add the onion, garlic, salt, and pepper, and cook for another 1 to 2 minutes, until the onion has softened. Transfer the mushroom mixture to a mixing bowl, and let it cool slightly.
3. To the mixing bowl, add the cream cheese, parmesan (reserve 1 tablespoon), parsley, and pecans (reserve 1 tablespoon). Stir until well combined.
4. Fill mushroom caps with the cheese filling, and evenly sprinkle the tops with the reserved parmesan and chopped pecans.
5. Bake for 20 to 25 minutes, or until the top is golden and the mushrooms are slightly soft. Garnish with extra parsley to serve.

Stuffed Mushrooms

These mushrooms are such an easy appetizer; stuffed with a cheesy filling & topped with a crunchy breadcrumb topping!

Prep: 15min

Total: 40min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 161 kcal, Carbohydrate 7 g, Protein 5 g, Fat 13 g, Saturated Fat 8 g, Trans Fat 0.1 g, Cholesterol 37 mg, Sodium 234 mg, Fiber 1 g, Sugar 3 g, unSaturated Fat 4 g, servingSize 1 serving

Ingredients:

• 1 pound brown or white mushrooms
• 8 ounces cream cheese (softened)
• ¼ cup Parmesan cheese (grated)
• 1 green onion (finely minced)
• 1 ½ teaspoons Worcestershire sauce
• 1 clove minced garlic (or ½ teaspoon garlic powder)
• ¼ teaspoon each salt and black pepper ​
• 3 tablespoons seasoned breadcrumbs
• 1 ½ tablespoons melted butter
• 1 tablespoon Parmesan cheese (grated)

Instruction:

1. Preheat the oven to 400°F. Grease a rimmed baking pan or line it with parchment paper.
2. Clean the mushrooms with a damp cloth or paper towel. Remove the stems and set aside for adding to soups or discard (*see note).
3. Place the mushroom caps on the prepared pan.
4. In a medium bowl, combine cream cheese, parmesan cheese, green onion, Worcestershire sauce, minced garlic (or garlic powder), salt and pepper. Mix with a hand mixer on medium until well combined.
5. Use a small spoon to fill the mushrooms or place the filling in a small sandwich bag and snip off the corner. Pipe the filling into each mushroom cap.
6. In a small bowl, mix the bread crumbs, melted butter, and grated Parmesan cheese. Sprinkle over the stuffed mushrooms.
7. Bake in the oven until the mushrooms are tender and the crumbs are browned, approximately 17-20 minutes.
8. Cool 5 minutes before serving.

Stuffed Mushrooms

These delicious bite-sized Stuffed Mushrooms are the perfect appetizer for any party! This classic recipe is easy to make and always a crowd pleaser.

Prep: 15min

Total: 40min

Serving Size: 1 serving

Nutrition Facts: calories 30 kcal, Carbohydrate 2 g, Protein 2 g, Fat 2 g, Saturated Fat 1 g, Cholesterol 2 mg, Sodium 91 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 16 oz white mushrooms, ((about 24))
• 2 tablespoons olive oil, plus 1 teaspoon, (divided)
• ¼ onion, (chopped)
• 3 cloves garlic, (minced)
• ½ cup panko
• ½ cup freshly grated Parmesan cheese
• 1 tablespoon chopped Italian parsley
• ½ teaspoon fresh thyme leaves
• 1 teaspoon lemon zest
• ½ teaspoon kosher salt
• Dash of crushed red pepper flakes

Instruction:

1. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
2. Carefully remove the stems from the mushrooms. Finely chop the stems and set the caps aside.
3. In a medium skillet, heat 1 teaspoon of the olive oil over medium heat. Add the onion and chopped mushrooms and cook until tender, about 5 minutes. Add the garlic and cook for one more minute. Remove from heat.
4. In a medium bowl, combine the panko, Parmesan, parsley, thyme, lemon zest, salt, and red pepper flakes. Stir in the cooked mushroom mixture.
5. Spoon the filling into the mushroom caps and place the mushrooms on the prepared baking sheet, cavity side up. Drizzle the remaining olive oil over the mushrooms.
6. Bake for 20 to 25 minutes or until the mushrooms are tender tops are golden. Remove from the oven and serve warm.

Stuffed Mushrooms Recipe