Easy Stuffed Mushrooms
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Stuffed mushrooms are loaded with flavor! They have a simple filling topped with cheese and baked in the oven until bubbly! This Stuffed Mushroom recipe literally could not be any easier.
You’ll need just THREE INGREDIENTS and about 5 minutes of prep to get these babies in the oven!
We love easy appetizer recipes and this is definitely a favorite, everyone is going to be asking for the recipe!
How to Make Easy Stuffed Mushrooms
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What goes in Stuffed Mushrooms?
Stuffed mushrooms are one of my favorites! They’re so flavorful and most often topped with my favorite ingredient CHEESE!
You can fill stuffed mushrooms with pretty much anything including sausage or crab but sometimes I like to change it up a bit!
I love creating different combos like these awesome Bacon Double Cheeseburger Stuffed Mushrooms or even Bacon Mozza Stuffed Mushrooms. Truly the possibilities are endless!
In this easy stuffed mushroom recipe, I use salsa and pre-shredded cheese. So good.
What kind of salsa do I need
I generally use a medium store bought salsa (and pre-shredded cheese) to make these crazy easy. You can certainly use Homemade Salsa or hot salsa if you prefer.
I don’t recommend pico de gallo for this recipe as the tomatoes have so much water the dish doesn’t come out well. Other than that, any salsa will work!
If you’re trying to avoid spice, you can substitute your favorite jarred pasta sauce.
These little mushrooms are so good, they almost taste like little pizza bites (without any effort).
How to Make Stuffed Mushrooms
This recipe is definitely the easiest that I’ve ever made. Mushroom caps are hollowed out and simply filled with a spoonful of salsa. I top them with a little bit of pre-shredded cheese and bake until golden and bubbly. Seriously that easy.
To prepare the mushrooms, I gently wipe them with a damp cloth and remove the stems. I use a a tomato corer to scoop out a little bit of the flesh (yep, more filling). It’s actually a handy little tool for under $5 that can core tomatoes (obviously), hull strawberries, pick out spots on potatoes etc… I use it quite often.
As for those mushroom stems, you don’t need them in this recipe but keep them. A little mushroom stem recipe I use is to chop them, fry them up with garlic butter, add a touch of heavy cream and a pinch of thyme and put them on toast or crackers. Yum right?
If you’re rushing around making game day food, just stick them in a freezer bag and freeze them for next time you’re making stock , they add amazing flavor!
How to Cook Stuffed Mushrooms
I place these stuffed mushrooms on a foil lined pan (hello easy clean up) and spray with cooking spray. You’ll want to make sure your pan has a bit of a rim because they’re juicy and may drip in your oven.
I cook these at a higher temperature because I love how the cheese turns golden brown and almosts crusts across the top (and I guarantee I’m eating any bits of cheese that are left in the pan)!!
Depending on the size of your mushrooms these can take anywhere from 15-20 minutes. The size of mushrooms can vary but I love using smaller mushrooms so they’re just one or two bites.
More EASY Appetizer Recipes You’ll Love
- The BEST Buffalo Chicken Dip Tender chicken breast, buffalo sauce and loads of creamy cheese!
- Easy Cocktail Meatballs The ingredients may seem CRAZY but trust me, these are amazing!
- Jalapeno Popper Dip This is the top appetizer on my site (and our personal favorite) for good reason! Creamy, cheese and delish!!
- 4 Ingredient Dill Pickle Dip Just 4 ingredients and 5 minutes, the perfect dipper for chips and veggies!
This baked stuffed mushroom recipe is super easy party appetizer! They’re naturally low carb and the perfect addition to your party if you’re looking for vegetarian mushroom caps (although meat lovers love them too)!
While these stuffed mushrooms are the perfect appetizer, they are also a favorite mushroom side dish to accompany chicken or steak! Often I will make steak and salad and just throw a dish of these in the oven!
- 12 medium-small mushrooms
- 1/3 Cup Salsa Mild, Medium or Hot
- 1/2 Cup Cheese Shredded cheddar or other cheese
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Preheat oven to 400 degrees.
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Clean mushrooms thoroughly and remove stems.
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Using a tomato huller or small spoon, remove a little bit of the inside flesh of the mushroom.
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Fill mushrooms with Salsa and top with cheese.
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Bake 15-20 minutes or until cheese is golden.
The amount of salsa may vary based on the mushroom size. I recommend small to medium mushrooms for this recipe. Calories based on 3 stuffed mushrooms.
(Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Holly
Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
Gonna try it. I love mushrooms, can’t miss this yummy stuffed.
Made these tonight. Absolutely delicious!
Would boiling the mushroom caps first for a few minutes be better than putting them in the oven raw?
I would suggest just baking them in the oven. Boiling would cause them to lose flavor and be watery.
My oven must burn a little hotter than what the dial says, because when these came out the cheese was dry and flaky like a crust as opposed to melty like in the picture. Were still delicious, of course.
Oh no! I’m glad they were still delicious!
My daughter and I love mushrooms and your recipe looks great. I will be trying this recipe soon. Thanks
These look yummy, I’ll be making these for dinner tonight!
These look so yummy! Hubs loves mushrooms. Maybe i’ll try this recipe for our next steak night!
These look great! I make a stuffed mushroom recipe as well but it definitely takes more than a minute – these quickies sound good!!
I have been looking for something new to serve during the superbowl tomorrow – these look yummy and just might be what I have been looking for. Thanks for sharing!