Stuffed Mushrooms are a favorite appetizer that can be made ahead of time!

In this recipe, mushrooms are filled with a cream cheese filling, topped with bread crumbs and baked until golden.

Stuffed Mushrooms with bread crumb topping

Ingredients for Stuffed Mushrooms

Stuffed mushrooms are delicious and easy to make! They can be prepared ahead of time and baked just before serving for the perfect one (or two) bite snack!

Mushrooms – Small brown, white, or cremini mushrooms, also known as baby bella mushrooms, are great for stuffing. For a one-bite snack, choose white button mushrooms.

Filling – Cream cheese, parmesan cheese, garlic, and spices make an easy filling.

Topping – Seasoned breadcrumbs, parmesan cheese, and butter add a little crunch. Panko bread crumbs can also be used.

ingredients to make Stuffed Mushrooms with labels


This stuffed mushroom recipe is delicious, and the filling is versatile. Serve them as an appetizer or side dish.

  • Stir in cheddar cheese or mozzarella.
  • Add diced artichokes & chopped spinach (or even use leftover spinach artichoke dip).
  • Mix in your favorite seasonings or fresh herbs to add extra flavor.
  • For added flavor, try some shredded crab meat, Italian sausage, or bacon.

How to Make Stuffed Mushrooms

  1. Clean the mushrooms and remove the stems.
  2. Stir together the filling ingredients per the recipe below. Then, spoon the cream cheese mixture into the mushroom cavities.
  3. Place on a baking sheet and sprinkle with the buttery topping. Bake until cooked and the topping is browned.
cooked Stuffed Mushrooms on a baking sheet

Holly’s Tips for Stuffed Mushrooms

  • Cleaning mushrooms: Gently wipe the mushrooms with a clean, damp paper towel. Don’t soak mushrooms, as they’re like sponges and will soak up water.
  • Save the stems: The stems aren’t needed for this recipe, but they can be chopped and added to rice, casseroles, or soups.
  • Use a small spoon or a tomato corer to remove some of the insides of the mushroom, making room for more filling.
  • Filling the Mushrooms: Use a spoon to fill the mushrooms or place the filling into a piping bag or a zip-top bag with the corner snipped off.
stack of Stuffed Mushrooms with a bite taken out of one

How to Make Stuffed Mushrooms Ahead of Time

Fridge: This stuffed mushroom recipe can be prepared and stored in the fridge 48 hours ahead of time. Remove them from the refrigerator while the oven preheats and bake as directed.

Freezer: You can freeze stuffed mushrooms in an airtight container before baking. They will release a little bit more water but still taste great. To bake from frozen and add 5-8 minutes to the cooking time (depending on the size of the mushrooms).

Leftovers: Leftovers can be reheated or chopped and added to any creamy pasta recipe.

More Appetizers We Love

Did you make these Stuffed Mushrooms? Be sure to leave a rating and a comment below! 

Stuffed Mushrooms on a baking sheet
4.94 from 93 votes↑ Click stars to rate now!
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Stuffed Mushrooms

These mushrooms are such an easy appetizer; stuffed with a cheesy filling & topped with a crunchy breadcrumb topping!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 servings
buy hollys book


  • 1 pound brown or white mushrooms


  • 8 ounces cream cheese softened
  • ¼ cup parmesan cheese grated
  • 1 green onion finely minced
  • 1 ½ teaspoons Worcestershire sauce
  • 1 clove garlic minced, or ½ teaspoon garlic powder
  • ¼ teaspoon each salt and black pepper ​


  • 3 tablespoons seasoned breadcrumbs
  • 1 ½ tablespoons butter melted
  • 1 tablespoon parmesan cheese grated


  • Preheat the oven to 400°F. Grease a rimmed baking pan or line it with parchment paper.
  • Clean the mushrooms with a damp cloth or paper towel. Remove the stems and set aside for adding to soups or discard (*see note).
  • Place the mushroom caps on the prepared pan.
  • In a medium bowl, combine cream cheese, parmesan cheese, green onion, Worcestershire sauce, minced garlic (or garlic powder), salt and pepper. Mix with a hand mixer on medium until well combined.
  • Use a small spoon to fill the mushrooms or place the filling in a small sandwich bag and snip off the corner. Pipe the filling into each mushroom cap.
  • In a small bowl, mix the bread crumbs, melted butter, and grated Parmesan cheese. Sprinkle over the stuffed mushrooms.
  • Bake in the oven until the mushrooms are tender and the crumbs are browned, approximately 17-20 minutes.
  • Cool 5 minutes before serving.



  • For smaller mushrooms reduce the baking time.
  • Mushrooms can be cooked in the air fryer at 350°F for 6-8 minutes.
  • 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 if the mushrooms are small.
  • The mushroom stems can be added to the filling or pan fried with garlic and stirred into into rice, casseroles, or soups.
  • Nutrition information estimates 16 mushrooms per pound and accounts for 2 mushrooms per serving. Information will vary based on the size of the mushrooms.
4.94 from 93 votes

Nutrition Information

Calories: 161 | Carbohydrates: 7g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 234mg | Potassium: 245mg | Fiber: 1g | Sugar: 3g | Vitamin A: 499IU | Vitamin C: 2mg | Calcium: 84mg | 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
Stuffed Mushrooms with a title
Stuffed Mushrooms with bread crumbs with writing
close up of Stuffed Mushrooms with a title
Stuffed Mushrooms on a sheet pan and plated with a bite taken out with a title


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About the author

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!
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Recipe Rating


  1. I am going to be making these along with brushetta for my get together tomorrow! your recipes are my go to for everything I make lol.

    I know these will not disappoint!

    cheers Holly and thank you for all your great recipes!

  2. Really beautiful and flavorful recipes, made easy to prepare and lots of fun!

    Thank you, Holly, you are really a genius of a cook! Please keep on.

    Leticia Manlapaz

  3. Is it advisable to coat the mushroom caps with melted butter or a mix with olive oil to keep them from drying out in the oven ?5 stars

    1. Hi Brenda, we have never had the mushrooms in this recipe dry out in the oven. They are baked top-down and stuffed so I think that helps :)

      1. Your reply mentions that your mushrooms aren’t dry due to baking them top side down. Where in the recipe does it mention baking them top side down? How does that work?

      2. The top is the rounded part of the mushroom, opposite the stem – this is the orientation of the mushrooms when they’re filled.

  4. I do love this recipe. This is very rich appetizer to accompany any meal so that should be taken into account. I would recommend 2 medium to large cremini mushrooms stuffed for a nice appetizer. I made these as an appetizer for a steak frites. I would recommend using all the ingredients listed in the recipe. I also added maybe 1/2c of smoked cheddar (smoked gouda works too) and about 3/4c finely chopped mushroom stems and some hollowed out gills.

    Very delicious! Thanks for the recipe! ❤️


    Sara5 stars

  5. Girl…. OMG these were amazing & a huge hit with my family get together thank you so very much for sharing.5 stars

  6. These are sickening rich and are not like any restaurant-type of stuffed mushroom. We didn’t care for them at all.2 stars

  7. Wonderful! I made 6 baby Bella mushrooms to pair with our steak dinner. Since I am the only one to eat them, 3 for me and 3 to test how they would freeze. Didn’t have plain cream cheese or green onions so used cream cheese with onion & chives I had bought for a chip dip. Also added dried Rosemary to both the stuffing & the breading. Yum, for sure!5 stars

  8. I got 2 large portabello mushrooms, used a small shallot instead of green onions/garlic, low fat cream cheese and added spinach. Halved the recipe except for the bread crumb topping and it came out awesome. Added a great green salad and was a complete meal for us. Husband loved it and neighbor wants the recipe!5 stars

  9. Delicious, no doubt, but they fail in their purpose as an hor’s d’ouvres, or finger food, as the creme cheese liquifies and they must be eaten with a spoon over a plate. They need another ingredient to give the stuffing some body.2 stars

    1. Not sure what you did.. but mine sure did not… I had a large crowd, servings took a while to get out & they were raved about til the end.

  10. My mushrooms ended up flat for some reason and look melted. Everything still tasted fine but shape wise didn’t hold.

    1. Hi Nikita, we bake the mushrooms until tender and the crumbs browned. If your mushrooms were on the smaller side they may have ended up overcooked as that would cause them to sink. I am glad you still enjoyed them though!

  11. Hi Holly,
    Love your recipes. Would like to know if these can be made ahead?
    Thank you.

    1. Thank you Jackie. Yes they can, you can also find this information in the post.

      The 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.