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These stuffed mushrooms are a universally loved appetizer, featuring tender mushroom caps filled with a rich, creamy, and savory mixture of cheeses and aromatics. They are easy to prepare, quick to bake, and perfect for parties, holidays, or a simple savory snack. This classic recipe uses a cream cheese base for a filling that is undeniably rich and satisfying.
What are Stuffed Mushrooms?
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Stuffed mushrooms are an appetizer made by removing the stems from mushroom caps and filling the cavity with a savory mixture. The filling often includes cheese, breadcrumbs, herbs, and the finely chopped mushroom stems themselves. The mushrooms are then baked until tender and the filling is golden brown and bubbling. They are a staple of American and Italian-American cuisine, valued for their bite-sized convenience and irresistible, umami-rich flavor. and If you are a fan of mushrooms, we suggest you try the Mushroom Tart.
Ingredients
For the Stuffed Mushrooms
- 1.5 lbs Cremini or Baby Bella mushrooms (about 20-24 medium mushrooms)
- 1 tbsp olive oil
- 1 tbsp minced garlic
- 1/2 cup finely chopped mushroom stems
- 4 oz (half a standard block) cream cheese, softened
- 1/4 cup freshly grated Parmesan cheese, plus more for topping
- 1/4 cup dried breadcrumbs (Panko for extra crunch)
- 2 tbsp fresh parsley, finely chopped
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1/8 tsp ground cayenne pepper (optional, for a little kick)
- Salt, to taste
For Preparation
- Cooking spray or extra olive oil for the baking sheet
How to Make Stuffed Mushrooms
- Prep the Mushrooms: Preheat your oven to 350∘F (175∘C). Wipe the mushrooms clean with a damp paper towel. Carefully remove the stems from the caps. Finely chop the stems and set them aside. Discard or trim off any tough, woody ends.
- Sauté the Filling Base: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and the finely chopped mushroom stems. Sauté for about 5-7 minutes, until any moisture released by the stems has evaporated and the mixture is tender and fragrant. Remove from heat and allow the mixture to cool slightly (about 10 minutes).
- Mix the Filling: In a medium bowl, combine the softened cream cheese, 1/4 cup of Parmesan cheese, breadcrumbs, chopped parsley, black pepper, onion powder, and cayenne pepper (if using). Add the cooled mushroom and garlic mixture. Stir everything together until the filling is very thick and uniformly mixed. Taste and add salt if needed.
- Stuff and Bake: Using a small spoon, fill each mushroom cap with a generous amount of the cream cheese filling, gently mounding it on top. Arrange the stuffed mushrooms on a baking sheet lightly coated with cooking spray or oil. Sprinkle the tops of the filled mushrooms with a little extra grated Parmesan cheese.
- Serve: Bake for 20-25 minutes, or until the mushrooms are tender and the filling is piping hot and the tops are lightly golden brown. Serve immediately while hot.
Tips for the Perfect Stuffed Mushrooms
- Prevent Soggy Mushrooms: Mushrooms naturally release liquid when baked. To avoid a soggy bottom, make sure to sauté the chopped stems until all their moisture has evaporated. You can also bake the mushrooms on a wire rack placed over the baking sheet to allow the juices to drain away.
- Don’t Overstuff: While it’s tempting to load them up, only slightly mound the filling on the caps. Overstuffed mushrooms can lose their filling as they shrink during baking.
- Make Ahead: You can prepare the filling and stuff the mushroom caps up to 24 hours in advance. Store the stuffed, uncooked mushrooms on a baking sheet, covered loosely, in the refrigerator. Add a few extra minutes to the baking time when cooking.
Conclusion
These creamy and savory stuffed mushrooms are the ultimate appetizer—easy to make, customizable, and always a crowd-pleaser. They are rich, flavorful, and a perfect start to any meal or gathering.
Delicious Cheese Stuffed Mushrooms In 5 Steps
An easy and irresistible recipe for classic stuffed mushrooms with a rich, creamy, and savory cream cheese and Parmesan filling.
Ingredients
For the Stuffed Mushrooms
- 1.5 lbs Cremini or Baby Bella mushrooms about 20-24 medium mushrooms
- 1 tbsp olive oil
- 1 tbsp minced garlic
- 1/2 cup finely chopped mushroom stems
- 4 oz half a standard block cream cheese, softened
- 1/4 cup freshly grated Parmesan cheese plus more for topping
- 1/4 cup dried breadcrumbs Panko for extra crunch
- 2 tbsp fresh parsley finely chopped
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1/8 tsp ground cayenne pepper optional, for a little kick
- Salt to taste
For Preparation
- Cooking spray or extra olive oil for the baking sheet
Instructions
- Prep the Mushrooms: Preheat your oven to 350∘F (175∘C). Wipe the mushrooms clean with a damp paper towel. Carefully remove the stems from the caps. Finely chop the stems and set them aside. Discard or trim off any tough, woody ends.
- Mix the Filling: In a medium bowl, combine the softened cream cheese, 1/4 cup of Parmesan cheese, breadcrumbs, chopped parsley, black pepper, onion powder, and cayenne pepper (if using). Add the cooled mushroom and garlic mixture. Stir everything together until the filling is very thick and uniformly mixed. Taste and add salt if needed.
- Stuff and Bake: Using a small spoon, fill each mushroom cap with a generous amount of the cream cheese filling, gently mounding it on top. Arrange the stuffed mushrooms on a baking sheet lightly coated with cooking spray or oil. Sprinkle the tops of the filled mushrooms with a little extra grated Parmesan cheese.
- Serve: Bake for 20-25 minutes, or until the mushrooms are tender and the filling is piping hot and the tops are lightly golden brown. Serve immediately while hot.
Notes
You can substitute Parmesan with Gruyere or Romano cheese. For a meatier version, add finely cooked and crumbled bacon to the filling.
