Name: Stuffed Mushrooms
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 16–20 large white or cremini mushrooms; 2 tbsp olive oil (plus more for drizzling); 3 cloves garlic, minced; 1/2 small onion, finely chopped; 1/4 cup finely chopped parsley (or fresh herbs like thyme, rosemary); 1/2 cup breadcrumbs (use almond flour or crushed nuts for low-carb); 1/2 cup grated Parmesan cheese; 4 oz cream cheese, softened; Salt & pepper, to taste; Optional: chopped cooked bacon, sausage, or chopped spinach

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These stuffed mushrooms are a delicious, savory bite-sized appetizer that’s perfect for entertaining or as a flavorful side dish. The creamy, cheesy filling paired with the earthy flavor of roasted mushrooms makes this a crowd-pleasing favorite. Whether I want something easy yet impressive or just need a satisfying snack, these always hit the spot.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

16–20 large white or cremini mushrooms

2 tablespoon olive oil (plus more for drizzling)

3 cloves garlic, minced

½ small onion, finely chopped

¼ cup finely chopped parsley (or fresh herbs like thyme, rosemary)

½ cup breadcrumbs (use almond flour or crushed nuts for low-carb)

½ cup grated Parmesan cheese

4 oz cream cheese, softened

Salt & pepper, to taste

Optional: chopped cooked bacon, sausage, or chopped spinach

Directions

Preheat Oven:
I start by preheating the oven to 375°F (190°C) and lining a baking sheet with parchment paper.

Prepare Mushrooms:
I clean the mushrooms gently with a damp paper towel. Then I remove the stems and finely chop them, setting the caps aside.

Make the Filling:
In a skillet, I heat 2 tablespoons of olive oil over medium heat. I cook the chopped stems with garlic and onion until they’re soft and the moisture evaporates, about 5 to 7 minutes.
Off the heat, I stir in parsley, breadcrumbs, Parmesan, and cream cheese until well mixed. I season it with salt and pepper.

Stuff the Mushrooms:
I spoon the filling into each mushroom cap and place them on the baking sheet. Then I drizzle a little olive oil over the top.

Bake:
I bake the mushrooms for 20–25 minutes, until the tops are golden and the mushrooms are tender.

Serve:
I like to garnish them with more parsley or Parmesan and serve them warm.

Servings and timing

This recipe makes about 16 to 20 stuffed mushrooms, serving 4 to 6 people as an appetizer. It takes about 15 minutes of prep time and 25 minutes of baking time, so I usually have it ready in around 40 minutes.

Variations

I enjoy switching things up depending on the occasion or what I have on hand:

Add chopped cooked bacon or sausage for a meatier filling.

Use fresh spinach for a veggie-packed version.

Swap the cream cheese with vegan cream cheese and Parmesan with nutritional yeast for a vegan-friendly bite.

Add chopped walnuts or pecans for an extra crunch.

Try different herbs like thyme, rosemary, or chives to change the flavor profile.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in a 350°F (175°C) oven for about 10 minutes until warmed through. I avoid the microwave because it can make them soggy.

FAQs

How do I clean mushrooms without making them soggy?

I use a damp paper towel to gently wipe each mushroom. Rinsing them under water can cause them to absorb too much moisture and get rubbery during baking.

Can I make stuffed mushrooms ahead of time?

Yes, I often assemble them in advance and keep them in the fridge uncooked. When ready to serve, I just bake them as directed.

Are these stuffed mushrooms keto-friendly?

They can be. I replace breadcrumbs with almond flour or finely crushed nuts to make them low-carb and keto-friendly.

Can I freeze stuffed mushrooms?

I don’t recommend freezing them after baking, as they can get watery when thawed. However, I can freeze them unbaked and cook them straight from frozen, adding a few extra minutes to the bake time.

What other cheeses can I use instead of Parmesan?

I like trying different cheeses like sharp cheddar, Gruyère, or even blue cheese for a bolder taste. Just make sure the cheese melts well and complements the cream cheese base.

Conclusion

These stuffed mushrooms are one of my favorite go-to recipes for gatherings, weeknight snacks, or whenever I crave something rich and savory. I love how flexible and flavorful they are, and with just a few tweaks, I can make them suit any dietary need or flavor preference.

Recipe:

Stuffed Mushrooms

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Author: Cheryl
Total Time: 40 minutes
Yield: 4 to 6 servings
Diet: Vegetarian

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Description

These stuffed mushrooms are a savory, creamy, and cheesy appetizer perfect for entertaining or a flavorful side dish. Their rich filling and customizable ingredients make them a versatile favorite.

Instructions

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Clean the mushrooms with a damp paper towel, remove stems, and finely chop the stems. Set the caps aside.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Cook the chopped stems with garlic and onion for 5-7 minutes until soft and moisture evaporates.
Remove from heat and mix in parsley, breadcrumbs, Parmesan, and cream cheese. Season with salt and pepper.
Spoon the filling into each mushroom cap and place on the baking sheet. Drizzle with a little olive oil.
Bake for 20–25 minutes until the tops are golden and mushrooms are tender.
Garnish with parsley or Parmesan and serve warm.