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A quick and easy appetizer that can be made ahead of time!
This Stuffed Mushrooms recipe is filled with a flavorful cream cheese filling and topped with cheese and bread crumbs. They’re baked until juicy and golden brown on top.
Serve this as the perfect side dish or an amazing appetizer.
An Easy Stuffed Mushroom Recipe
- Tired of dip and the same old appetizers? Then try making something impressive and delicious for when guests are over for a visit.
- Your guests will think that these took all day to make, but they are so simple and easy.
- These can be made ahead of time and refrigerated before serving.
- These little mushrooms are just the right size for popping in your mouth.
Ingredients for Stuffed Mushrooms
MUSHROOMS Buy small brown, white, or cremini mushrooms/baby bella mushrooms. Smaller white button mushrooms are great for a one bite snack, larger mushrooms are delicious but you’ll need a plate for serving.
FILLING Cream cheese is combined with parmesan cheese, garlic cloves, and spices. It’s then spooned or piped into the mushrooms.
TOPPING Seasoned breadcrumbs, parmesan cheese, and butter are combined to make a simple yet delicious topping. For the breadcrumbs, try using panko bread crumbs for some extra crunch. Garnish with parsley if desired.
Variations
This stuffed mushroom recipe is delicious but simply. It is really versatile so you can add in your own favorites.
- Sprinkle the top with a little cheddar cheese or mozzarella.
- Add diced artichokes, a bit of chopped spinach (or even use leftover spinach artichoke dip).
- Add in your favorites seasonings or fresh herbs.
- For added flavor, try some shredded crab meat, sausage, or bacon.
How to Make Stuffed Mushrooms
The best in appetizers is found right here with these dainty little stuffed mushrooms.
- Clean the mushrooms & remove stems.
- Stir together the filling ingredients. Spoon the cream cheese mixture into the mushroom cavities.
- Place on a baking sheet and sprinkle with the buttery topping.
- Bake as per the recipe below.
Tips for the Best Stuffed Mushrooms
- To clean the mushrooms, use a clean damp cloth or paper towel and wipe them. Mushrooms are like sponges and will soak up water so if you do need to wash them, rinse them very quickly and dab dry with a towel.
- When removing the stems, don’t discard them. Chopped mushroom stems can be pan fried with garlic and added to the filling or stored into rice, casseroles, soups, or stews.
- I use a small spoon or a tomato corer (which you can get at the dollar store) to scoop out the inside of the mushroom and fit more filling.
- To make the filling look a little neater, use a piping bag with a small tip or a zip-top bag with the corner snipped off.
- Keep these low carb/keto by skipping the bread crumbs and adding extra cheese.
Make-Ahead and Storage
Make-Ahead and StorageThe 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), you will need to add 5-8 minutes to the cooking time (depending on the size of mushrooms).
So Many Stuffed Mushrooms!
Did you make these Stuffed Mushrooms? Be sure to leave a rating and a comment below!
Stuffed Mushrooms
These mushrooms are such an easy appetizer; stuffed with a cheesy filling & topped with a crunchy breadcrumb topping!
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Preheat oven to 400°. Line a baking pan with parchment paper or grease.
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Wipe mushrooms clean with a damp paper towel. Remove the stems and discard (*see note) or save for adding to soups. Place the mushroom caps on the prepared pan.
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Mix all filling ingredients with a hand mixer on medium until combined. Taste the filling and season with salt and pepper.
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Spoon or pipe the cream cheese mixture into each mushroom cap.
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Combine the topping mixture and sprinkle over the mushrooms.
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Bake until mushrooms are tender and the crumbs are browned, about 17-20 minutes.
- To clean the mushrooms, use a clean damp cloth or paper towel and wipe them. Mushrooms are like sponges and will soak up water so if you do need to wash them, rinse them very quickly and dab dry with a towel.
- When removing the stems, don’t discard them. Chopped mushroom stems can be pan fried with garlic and added to the filling or stored into rice, casseroles, soups, or stews.
- I use a small spoon or a tomato corer (which you can get at the dollar store) to scoop out the inside of the mushroom and fit more filling.
- To make the filling look a little neater, use a piping bag with a small tip or a zip-top bag with the corner snipped off.
- Keep these low carb/keto by skipping the bread crumbs and adding extra cheese.
Calories: 323, Carbohydrates: 13g, Protein: 11g, Fat: 27g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 74mg, Sodium: 458mg, Potassium: 486mg, Fiber: 2g, Sugar: 5g, Vitamin A: 997IU, Vitamin C: 3mg, Calcium: 166mg, Iron: 1mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Course Appetizer, Party Food, Snack
Cuisine American
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