Irresistible Stuffed Mushrooms

You know those appetizers that disappear instantly at parties? Yep, stuffed mushrooms are at the top of that list! These little bites of heaven are savory, cheesy, and packed with flavor. Whether you’re hosting a get-together or just want a fun snack, this recipe is a total crowd-pleaser. Bonus? They’re super easy to make!
Let’s be real—there’s something so satisfying about biting into a juicy mushroom filled with a creamy, flavorful stuffing. I’ve been making these stuffed mushrooms for years, and they always get rave reviews. They’re loaded with a blend of breadcrumbs, cream cheese, and just the right amount of herbs and seasoning.
Perfect for holidays, game nights, or even as a side dish, these stuffed mushrooms are a must-try. Let’s jump into the recipe, so you can whip up a batch today!
How to Make It
Making stuffed mushrooms is a breeze, and the results? Absolutely worth it. Here’s how you do it:
- Pick the Right Mushrooms: Baby bella or white button mushrooms are ideal for this recipe. They’re just the right size for bite-sized appetizers.
- Prep the Mushrooms: Gently pop out the stems (don’t toss them—they’re part of the filling!) and wipe the caps clean with a damp paper towel.
- Make the Filling: The magic is in the stuffing! Sauté the chopped mushroom stems with garlic, breadcrumbs, cream cheese, Parmesan, and some herbs for an ultra-flavorful mixture.
- Stuff and Bake: Spoon the filling into the mushroom caps, top with a little extra cheese, and bake until golden and bubbly.
It’s simple, satisfying, and guaranteed to impress.
Pro Tips
- Don’t Soak the Mushrooms: Mushrooms are like sponges—they’ll soak up water if you rinse them under running water. Instead, wipe them clean with a damp paper towel to keep them from getting soggy.
- Customize the Filling: Add some cooked spinach, crumbled sausage (or plant-based sausage), or even chopped sundried tomatoes to mix things up.
- Cheese Choices: Parmesan adds a nice salty kick, but you can also mix in mozzarella or sharp cheddar for extra cheesiness.
- Don’t Overfill: A heaping teaspoon of filling is usually enough for each cap. Overstuffing can cause the filling to spill out while baking.
- Make Ahead: Prep the mushrooms and stuffing up to a day ahead, then stuff and bake right before serving.

Storage
- Fridge: Store leftover stuffed mushrooms in an airtight container for up to 3 days. Reheat them in the oven at 350°F for about 10 minutes to keep them crispy.
- Freezer: These freeze well, too! Freeze them unbaked, then bake straight from frozen at 375°F for 20–25 minutes.
Tools for This Recipe
- Baking Sheet: A sturdy baking sheet or casserole dish is perfect for holding your mushrooms while they bake. Line it with parchment paper for easy cleanup.
- Sharp Knife: For chopping the mushroom stems and prepping the filling ingredients.
- Mixing Bowl: To combine the stuffing ingredients.
- Spoon or Small Scoop: For neatly filling the mushroom caps with the stuffing.
FAQs
Q: Can I make these vegan?
Absolutely! Substitute cream cheese and Parmesan with dairy-free options, and swap the butter for olive oil.
Q: What mushrooms work best for stuffing?
Baby bella (aka cremini) and white button mushrooms are the most popular choices because they’re small and sturdy.
Q: Can I double the recipe for a party?
Yes! This recipe is perfect for scaling. Just make sure you have enough baking sheets to hold all the mushrooms in a single layer.
Q: Can I use gluten-free breadcrumbs?
Of course! Gluten-free breadcrumbs work just as well in this recipe.
These stuffed mushrooms are the definition of bite-sized perfection. Whether you’re serving them at a party or enjoying them as a snack at home, they’re guaranteed to be a hit. Let me know how yours turn out! 😊
Irresistible Stuffed Mushrooms
Ingredients
- 16 baby bella or white button mushrooms
- 2 tablespoons olive oil divided
- 3 cloves garlic minced
- 1/4 cup breadcrumbs
- 4 ounces cream cheese softened
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh parsley chopped (plus extra for garnish)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Gently remove the stems from the mushrooms and finely chop them. Set aside.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped mushroom stems and garlic. Sauté for 3–4 minutes until softened.
- Remove from heat and stir in breadcrumbs, cream cheese, Parmesan, parsley, salt, and pepper. Mix until well combined.
- Brush the mushroom caps with the remaining olive oil and arrange them on the baking sheet.
- Spoon the filling into each mushroom cap. Bake for 18–20 minutes, or until the tops are golden and bubbly.
- Garnish with extra parsley before serving.