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Stuffed Mushrooms Recipe
These easy, healthy, baked stuffed mushrooms are a delightful vegetarian appetizer, oozing cheesy garlic goodness and ready in just 30 minutes.
I first stumbled on this Stuffed Mushrooms Recipe at a spring garden party years ago, and it’s been a staple ever since. Picture plump mushroom caps filled with a creamy blend of garlic, cream cheese, Parmesan, and fresh herbs—then baked until golden and bubbly. It’s seasonal comfort at its finest: mushrooms are in peak form during cooler months, and they bring a rich, earthy flavor that pairs beautifully with melty cheese. What makes this appetizer special is how versatile and healthy it is—mushrooms are naturally low in calories, rich in B vitamins and antioxidants, and with a hit of protein from the filling, each bite feels both indulgent and wholesome. As a busy 50-year-old mom of three who juggles book club, grandkids’ soccer games, and late-night baking experiments, I love that this vegetarian recipe comes together quickly and always earns rave reviews.
Why You’ll Love This Recipe
• Ready in under 30 minutes—perfect for last-minute guests
• Vegetarian and gluten-friendly (just swap in GF breadcrumbs)
• Under 60 calories per mushroom—feel good about indulging
• Cheesy, garlicky, and packed with fresh parsley flavor
• Baked, not fried, for a healthier twist on a classic
• Versatile filling—swap cheeses or add veggies in a snap
• Crowd-pleaser at parties, potlucks, and holiday gatherings
• Simple ingredients you likely have on hand already
Ingredients
• 20 large white mushrooms, stems removed and saved (choose firm, dry-gilled caps; gently wipe with a damp cloth)
• 4 tablespoons unsalted butter (Kerrygold recommended), divided
• 4 cloves garlic, minced (fresh is best—jarred will do in a pinch)
• ¼ cup panko breadcrumbs (use gluten-free if needed)
• ½ cup cream cheese, softened (full-fat for richness or Neufchâtel for lighter)
• ½ cup grated Parmesan cheese (Parmigiano-Reggiano if you can swing it)
• 2 tablespoons finely chopped fresh parsley (Italian parsley brings a bright note)
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• Pinch of red pepper flakes (optional, for a subtle kick)
Tip: Chop the mushroom stems finely and sauté them in a little butter for extra umami in the filling.
Directions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. Clean and hollow out each mushroom cap: gently twist off the stems, wipe the caps with a damp cloth (avoid rinsing), and reserve the stems for later.
3. Melt 2 tablespoons of butter in a skillet over medium heat. Add minced garlic and chopped stems, stirring for about 2 minutes until fragrant—don’t let the garlic brown or it’ll taste bitter.
4. Transfer that garlicky mix to a medium bowl. Stir in cream cheese, Parmesan, breadcrumbs, parsley, salt, pepper, and red pepper flakes if you’re feeling adventurous. Combine until smooth.
5. Spoon the mixture into each mushroom cap, pressing slightly so it stays put. You want a little overstuffed look—trust me, that means extra cheesy goodness.
6. Dot the tops with the remaining 2 tablespoons of butter for a golden finish. If you skip this, the filling will still be tasty but slightly less rich.
7. Bake for 15–18 minutes, until the mushrooms release their juices and the tops turn lightly golden. They’ll smell irresistible—grab a whiff!
8. Let them cool on the sheet for 5 minutes before serving. This brief rest helps the filling set so it won’t ooze out when you pick them up.
Servings & Timing
Yield: Makes 20 stuffed mushrooms
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Variations
• Swap cream cheese for goat cheese for a tangy twist.
• Stir in cooked, crumbled sausage or bacon bits for a meaty version.
• Fold in finely chopped spinach or kale for extra greens.
• Use vegan cream cheese and dairy-free cheese for a vegan appetizer.
• Sprinkle smoked paprika on top for a subtle smoky note.
• Top with extra breadcrumbs and a quick broil for a crisp crust.
Storage & Reheating
Store cooled mushrooms in an airtight container in the fridge for up to 3 days. For longer keeping, freeze on a tray, then transfer to a freezer bag for up to one month. To reheat, bake at 350°F (175°C) for about 10 minutes from chilled, or thaw overnight in the fridge and warm for 8 minutes. These make-ahead bites are ideal for prepping a day ahead—just bake before guests arrive.
Notes
• I tested this recipe with both white mushrooms and cremini—white are milder, while cremini have a deeper flavor.
• Don’t rinse mushrooms under water; they’ll soak it up and get soggy. A quick wipe or brush works wonders.
• Overstuffing can cause filling to spill—aim for a slight dome above the cap rim.
• For extra color, stir a teaspoon of finely chopped sun-dried tomatoes into the filling.
• If your filling seems too loose, add a tablespoon more breadcrumbs to bind it.
FAQs
Q: Can I use button mushrooms instead of large caps?
A: Yes! You’ll just need more of them—smaller caps hold less filling but taste just as good.
Q: Are these gluten-free?
A: They can be—swap panko for a certified gluten-free breadcrumb or crushed rice cereal.
Q: Can I prep the filling a day ahead?
A: Absolutely. Keep the mixture chilled in the fridge, then stuff and bake before serving.
Q: What’s the best way to reheat leftovers?
A: A quick oven bake at 350°F for 8–10 minutes brings back that fresh-from-the-oven vibe.
Q: How do I make them vegan?
A: Use dairy-free cream cheese, vegan Parmesan, and vegan butter alternatives.
Q: Can I add other herbs?
A: Sure—thyme, rosemary, or chives all work beautifully; just chop them finely.
Q: Why did my stuffing fall apart?
A: If the filling is too wet, add more breadcrumbs or reduce the butter slightly next time.
Q: Can I double the recipe for a crowd?
A: Go ahead—just bake on two sheets, swapping trays halfway through so they cook evenly.
Conclusion
These Stuffed Mushrooms Recipe bites are the perfect easy, healthy, vegetarian appetizer—cheesy, garlicky, and baked to golden perfection. Give them a try at your next gathering, leave a comment on how they turned out, and explore more crowd-pleasing recipes right here on the blog. Enjoy every bite!
Stuffed Mushrooms Recipe
Ingredients
- 20 large white mushrooms stems removed and saved
- 4 tablespoons unsalted butter divided
- 4 cloves garlic minced
- 1/4 cup panko breadcrumbs use gluten-free if needed
- 1/2 cup cream cheese softened
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- red pepper flakes pinch (optional, for a subtle kick)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Gently twist off the stems of the mushrooms, wipe the caps with a damp cloth, and reserve the stems for later.
- Melt butter in a skillet, sauté garlic and chopped stems, then transfer the mix to a bowl. Add cream cheese, Parmesan, breadcrumbs, parsley, salt, pepper, and red pepper flakes. Combine until smooth.
- Spoon the filling into each mushroom cap, pressing slightly. Dot tops with butter.
- Bake for 15–18 minutes until mushrooms release juices and tops turn golden.
- Let mushrooms cool on the sheet for 5 minutes before serving.
