Stuffed Mushrooms

Stuffed mushrooms are one of those irresistible appetizers that disappear almost instantly at parties. They’re savory, bite-sized, and bursting with flavor—plus, they’re super easy to whip up. This recipe features a garlicky, cheesy filling with breadcrumbs and herbs that gets perfectly golden and crisp in the oven. Whether you’re serving them for game day, date night, or a holiday gathering, these stuffed mushrooms always deliver.

Why You’ll Love This Recipe

• Easy to prep and bake
• Crowd-pleasing party appetizer
• Customizable fillings
• Vegetarian-friendly and can be made gluten-free

How to Make Stuffed Mushrooms

Ingredients:

• 16 large white or cremini mushrooms, stems removed and chopped
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/4 cup onion, finely diced
• 1/2 cup breadcrumbs (or gluten-free breadcrumbs)
• 1/2 cup grated Parmesan cheese
• 4 oz cream cheese, softened
• 2 tablespoons chopped fresh parsley
• Salt & pepper to taste
• Optional: pinch of red pepper flakes or chopped nuts for topping

Instructions:

1. Preheat oven to 375°F (190°C).
2. Clean mushrooms – Gently wipe mushrooms with a damp paper towel and remove stems. Set caps aside.
3. Cook filling – Heat olive oil in a skillet over medium heat. Sauté garlic, onion, and chopped mushroom stems for about 5 minutes until soft.
4. Mix stuffing – In a bowl, combine sautéed mixture with breadcrumbs, Parmesan, cream cheese, parsley, salt, and pepper. Mix until creamy.
5. Fill mushrooms – Spoon the mixture into the mushroom caps and place on a lined baking sheet.
6. Bake for 20–25 minutes, until tops are golden and mushrooms are tender.
7. Serve warm – Garnish with extra parsley or Parmesan if you like!

Storage Information

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Not ideal—filling texture changes—but can be frozen before baking.
• Reheating: Oven or air fryer at 350°F until warmed through.

Variations to Try

• Add chopped spinach or sun-dried tomatoes for more flavor.
• Mix in crumbled cooked sausage or bacon for a meaty version.
• Swap Parmesan with goat cheese or feta for a tangy twist.

Tips & Notes

• Don’t overstuff—just a rounded spoonful will do.
• Choose mushrooms that are uniform in size for even cooking.
• Line your baking sheet for easier cleanup.

FAQ

1. Can I make these ahead?

Yes! Assemble and refrigerate up to a day ahead, then bake when ready.

2. What kind of mushrooms work best?

White button or cremini (baby bella) mushrooms hold up great and are easy to stuff.

3. Can I make them vegan?

Absolutely! Use vegan cream cheese, plant-based cheese, and vegan-friendly breadcrumbs.

Nutrition Information (Per Mushroom, Approx. 16 Servings)

• Calories: 65 kcal
• Fat: 4.5g
• Saturated Fat: 2g
• Carbs: 4g
• Protein: 2g
• Fiber: 0.5g
• Sodium: 90mg

Values based on standard ingredients; may vary.

Required Tools & Equipment

• Baking sheet
• Mixing bowl
• Skillet
• Spoon or small scoop
• Parchment paper (optional for easy cleanup)

Difficulty Level: Beginner

Prep Time: 15 minutes

Cook Time: 25 minutes

Rest Time: 5 minutes

Total Time: 45 minutes

These little mushroom bites are the perfect mix of crispy, creamy, and savory. Want to try a vegan version or add a spicy kick? Just let me know!