The irresistible aroma of golden, cheese-topped Stuffed Mushrooms baking in the oven is enough to bring everyone running to the kitchen. These little bites offer a perfect fusion of tender, savory mushroom caps filled with a creamy, herby, and flavorful filling that’s always a hit at parties or cozy nights in. This recipe is a favorite of mine, not just because it tastes incredible, but because it also packs in so much comfort and excitement every time it’s served. Whether you’re planning an appetizer spread for a get-together or just want something special for your family, Stuffed Mushrooms deliver on both flavor and ease, making every occasion feel extra memorable.
Ingredients You’ll Need
Ingredients You’ll Need
You won’t believe how just a few classic ingredients can come together to make something so mouthwatering! Each ingredient adds its own unique layer of flavor, texture, or even a pop of color, working together to create the ultimate Stuffed Mushrooms. Here’s what you’ll need and why it matters:
- Mushroom caps: Sturdy white or cremini mushrooms are perfect little “cups” that bake up tender and juicy.
- Olive oil: Adds richness and helps the filling ingredients meld together beautifully.
- Garlic: Brings a fragrant punch that infuses the whole dish with warmth.
- Onion: Finely chopped for sweetness and depth in every bite.
- Breadcrumbs: Give the filling structure and a wonderful touch of crunchiness.
- Parmesan cheese: Delivers a sharp, salty edge that complements the earthy mushrooms.
- Cream cheese: Binds everything with its creamy texture and makes the filling delightfully silky.
- Fresh parsley: Adds a burst of green color and fresh herby brightness.
- Dried thyme: A sprinkle infuses the filling with subtle woodsy notes.
- Salt: Just enough to bring all the flavors into balance.
- Black pepper: A gentle touch of heat and spice right at the end.
- Additional Parmesan (optional): For that golden, bubbly topping everyone loves.
How to Make Stuffed Mushrooms
Step 1: Prep the Mushroom Caps
Start by preheating your oven to 375°F so it’s nice and hot for baking. Gently wipe each mushroom cap clean with a damp paper towel—don’t rinse them directly with water, as mushrooms act like little sponges and you want them to stay firm for filling! Place the cleaned caps upside down on a parchment-lined baking sheet, ready for their delicious makeover.
Step 2: Sauté the Aromatics
In a skillet, heat up the olive oil over medium heat. Toss in the finely chopped mushroom stems and onions, letting them sizzle while they soften and release their flavors. This is when your kitchen starts to smell amazing! After about four to five minutes, most of the moisture should be cooked out. Stir in the minced garlic for a quick 30-second burst—just until fragrant, so it doesn’t burn.
Step 3: Make the Creamy Filling
Scrape the sautéed mixture into a large bowl. While it’s still warm, stir in the breadcrumbs, Parmesan, and cream cheese, mixing until everything is creamy, smooth, and thoroughly combined. Fold in the fresh parsley, dried thyme, salt, and black pepper. The result should be a cohesive, flavorful filling that already tastes a bit irresistible if you sneak a spoonful.
Step 4: Stuff the Mushrooms
Using a small spoon or even your fingers, gently pack the filling into each mushroom cap, pressing down just enough to fill every nook without breaking the cap. Don’t be afraid to mound the mixture up a little for those generous, bakery-style Stuffed Mushrooms. Finish each one with a sprinkle of extra Parmesan if you want that golden, bubbly top.
Step 5: Bake to Perfection
Pop your tray of Stuffed Mushrooms into the preheated oven and bake for 18 to 20 minutes. You’ll know they’re ready when the mushrooms are tender, and the tops are golden and slightly crisp. Let them cool for just a few minutes out of the oven so the filling sets up, making them easier to pick up and utterly perfect when served warm.
How to Serve Stuffed Mushrooms
Garnishes
For that finishing touch, scatter chopped fresh parsley or a few thyme leaves over your Stuffed Mushrooms just before serving. If you’re feeling fancy, a tiny drizzle of extra-virgin olive oil or a light dusting of smoked paprika can add extra color and a new flavor dimension.
Side Dishes
These Stuffed Mushrooms steal the show on any appetizer platter, but they also shine as a savory side dish. Pair them with a crisp green salad dressed in lemon vinaigrette, a platter of prosciutto and cheese, or alongside a bowl of creamy tomato soup for a truly satisfying starter course.
Creative Ways to Present
If you want to wow your guests, try serving Stuffed Mushrooms on a wooden board with artisan crackers and colorful veggie sticks. For a festive twist, skewer several mushrooms on decorative picks, or nestle them into lettuce cups for a fresh, playful presentation that encourages everyone to dive in.
Make Ahead and Storage
Storing Leftovers
Any leftover Stuffed Mushrooms will keep beautifully in an airtight container in your fridge for up to three days. The filling stays wonderfully creamy, while the mushrooms themselves maintain a pleasing texture, especially when you reheat them gently.
Freezing
To freeze, prepare the stuffed caps but don’t bake them. Arrange them on a baking sheet and freeze until firm, then transfer to a freezer-safe bag or container. When you’re ready to bake, pop them straight into the oven from frozen, just adding a couple of extra minutes to the baking time—easy entertaining in a pinch!
Reheating
To reheat, place Stuffed Mushrooms on a baking sheet and warm in a 350°F oven for about 5 to 7 minutes, until heated through and slightly crisped on top. The oven helps preserve their texture so they’ll taste almost as good as freshly made.
FAQs
Can I make Stuffed Mushrooms ahead of time?
Absolutely! You can assemble the Stuffed Mushrooms a day in advance and keep them, covered, in the fridge. Bake them off just before serving for the tastiest results—perfect for party planning or family meals.
What’s the best way to clean mushrooms?
Use a damp paper towel to gently wipe away any dirt. Mushrooms soak up water quickly, so avoid rinsing them directly under the tap. This keeps them from becoming soggy in the oven and helps hold the filling securely.
Can I add meat or seafood to the filling?
Yes! For extra heartiness, try mixing in some crumbled cooked sausage, finely chopped bacon, or sweet crab meat into the filling before stuffing. It’s an easy way to create new flavor profiles while keeping the magic of Stuffed Mushrooms.
Are these mushrooms vegetarian?
Yes, the base recipe is vegetarian! Just use vegetarian-friendly Parmesan or a suitable alternative if you’re avoiding animal rennet. The optional additions of sausage or crab are totally up to you.
How do I keep the filling from falling out?
Packing the filling gently but firmly into each mushroom cap ensures it stays in place. Be sure the mixture is cohesive and not too dry—cream cheese does a wonderful job of binding everything together for perfect, tidy bites.
Final Thoughts
Once you’ve had a bite of these creamy, herby, perfectly golden Stuffed Mushrooms, you’ll find yourself reaching for this recipe again and again. It’s simple yet so impressive—ideal for parties, holidays, or anytime you crave a delicious appetizer that always gets rave reviews. Give them a try and watch how fast they disappear!
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Stuffed Mushrooms Recipe
- Total Time: 35 minutes
- Yield: 16 stuffed mushrooms 1x
- Diet: Vegetarian
Description
These stuffed mushrooms are a savory and satisfying appetizer that is perfect for any party or gathering. Filled with a creamy and flavorful mixture, they are sure to be a hit with your guests.
Ingredients
Mushrooms:
- 16 large white or cremini mushrooms (stems removed and finely chopped)
Filling:
- 2 tablespoons olive oil
- 2 garlic cloves (minced)
- 1/4 cup finely chopped onion
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 4 oz cream cheese (softened)
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- additional grated Parmesan for topping (optional)
Instructions
- Preheat the oven: Preheat oven to 375°F. Clean the mushroom caps and set them aside on a baking sheet lined with parchment.
- Cook the filling: Heat olive oil in a skillet. Cook chopped mushroom stems and onion until softened. Add garlic and cook briefly.
- Prepare the stuffing: Transfer the cooked mixture to a bowl. Stir in breadcrumbs, Parmesan, cream cheese, parsley, thyme, salt, and pepper until creamy.
- Fill the mushrooms: Spoon the filling into each mushroom cap, pressing gently. Top with extra Parmesan if desired.
- Bake: Bake for 18–20 minutes until mushrooms are tender and golden on top. Allow to cool slightly before serving.
Notes
- Add crumbled cooked sausage, crab meat, or chopped spinach for variety.
- Best served warm but can be reheated in the oven at 350°F for 5–7 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 mushrooms
- Calories: 90
- Sugar: 1g
- Sodium: 170mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
