Stuffed Mushrooms
The Perfect Stuffed Mushrooms Recipe for Every Occasion
Stuffed mushrooms are a classic appetizer that never fails to impress. Their savory, melt-in-your-mouth filling combined with the earthy flavor of mushrooms makes them a crowd-pleaser at parties, family dinners, or even weeknight snacks. Whether you’re hosting a holiday gathering or just craving something delicious, stuffed mushrooms offer versatility and rich, satisfying taste in every bite.
Why Stuffed Mushrooms?
Mushrooms are naturally packed with umami, and stuffing them allows you to elevate their flavor with complementary ingredients like cheese, herbs, breadcrumbs, and more. This dish is easily customizable based on your dietary preferences — you can go vegetarian, add meats like sausage or bacon, or even opt for vegan fillings. Plus, they’re bite-sized and elegant, making them perfect for easy serving.
Classic Stuffed Mushrooms Recipe
Ingredients:
20 large white or cremini mushrooms
2 tablespoons olive oil, divided
1 small onion, finely chopped
3 cloves garlic, minced
1/2 cup breadcrumbs (preferably Italian seasoned)
1/2 cup grated Parmesan cheese
4 oz cream cheese, softened
1/4 cup fresh parsley, chopped
Salt and pepper, to taste
Optional: 1/4 cup cooked and crumbled sausage or bacon bits
Instructions:
Prepare the mushrooms: Gently clean the mushrooms with a damp cloth. Remove stems and finely chop them; set the caps aside.
Cook the filling: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped mushroom stems, onions, and garlic. Sauté for 5-7 minutes until softened and fragrant.
Mix the stuffing: Remove the skillet from heat. Transfer the vegetable mixture to a bowl. Add breadcrumbs, Parmesan cheese, cream cheese, parsley, salt, pepper, and cooked sausage or bacon if using. Mix well until everything is combined.
Stuff the mushrooms: Preheat your oven to 375°F (190°C). Brush the mushroom caps with the remaining olive oil. Spoon the stuffing mixture into each cap, pressing lightly to fill.
Bake: Place the stuffed mushrooms on a baking sheet lined with parchment paper or lightly greased. Bake for 20 minutes, or until the tops are golden and the mushrooms are tender.
Serve warm: Garnish with additional parsley if desired and enjoy!
Tips for Success
Choose fresh, firm mushrooms for the best texture.
Avoid adding too much filling to prevent overflow when baking.
Swap Parmesan for a vegan alternative to keep it dairy-free.
Try adding chopped spinach, sun-dried tomatoes, or different herbs to vary the flavor.
Stuffed mushrooms are simple to make but bring sophistication to your table. Next time you want an appetizer that’s both tasty and elegant, give this recipe a try — it’s sure to be a hit!
-KS Version below-
These little bites are such a crowd pleaser that every time I think we make enough, we realize we should have doubled the recipe.
Not only are they great warm out of the oven or at room temperature, but they are also a make ahead recipe and perfect for entertaining or brining to a pot luck.
We tend to make these with a twist each time, adding a new flavor to this base recipe. Once you've master this, the sky is really the limit with what you can add - sautéed leeks, sausage, bacon, cheddar, crab - you name it.
Ingredients
2 packages of Boursin cheese, room temperature
2 8 oz packages of scallions cream cheese, room temperature
1/2 cup panko
1/4 cup grated parmesan cheese (for the filling)
1/4 cup grated parmesan cheese (for the topping)
16-20 mushroom caps, cleaned
Herbs de Provence, to taste
Paprika, to taste
Directions
Preheat the oven to 400 degrees.
In a medium sized bowl, mix the Boursin, cream cheese, panko, and parmesan till fully combined. Fill each mushroom cap with the cheese mixture, making sure not to over stuff, as the cheese filling will melt and overflow if too much. Add the mushroom caps to a large, greased baking dish or a lined cookie sheet. Before putting in the oven, sprinkle the remaining parmesan, herbs de Provence, and paprika to the tops.
Bake for 30 minutes or until the tops are lightly toasted and the cheese is bubbling.
Let cool about 10 minutes before serving.
Note: these are also amazing with the addition of bacon or sausage.