A quick and easy appetizer that can be made ahead of time!

This Stuffed Mushrooms recipe is filled with a flavorful cream cheese filling and topped with cheese and bread crumbs. They’re baked until juicy and golden brown on top.

Serve this as the perfect side dish or an amazing appetizer.

close up of baked Stuffed Mushrooms

An Easy Stuffed Mushroom Recipe

  • Tired of dip and the same old appetizers? Then try making something impressive and delicious for when guests are over for a visit.
  • Your guests will think that these took all day to make, but they are so simple and easy.
  • These can be made ahead of time and refrigerated before serving.
  • These little mushrooms are just the right size for popping in your mouth.

ingredients to make Stuffed Mushrooms with labels

Ingredients for Stuffed Mushrooms

MUSHROOMS Buy small brown, white, or cremini mushrooms/baby bella mushrooms. Smaller white button mushrooms are great for a one bite snack, larger mushrooms are delicious but you’ll need a plate for serving.

FILLING Cream cheese is combined with parmesan cheese, garlic cloves, and spices. It’s then spooned or piped into the mushrooms.

TOPPING Seasoned breadcrumbs, parmesan cheese, and butter are combined to make a simple yet delicious topping. For the breadcrumbs, try using panko bread crumbs for some extra crunch. Garnish with parsley if desired.

Variations

This stuffed mushroom recipe is delicious but simply. It is really versatile so you can add in your own favorites.

  • Sprinkle the top with a little cheddar cheese or mozzarella.
  • Add diced artichokes, a bit of chopped spinach (or even use leftover spinach artichoke dip).
  • Add in your favorites seasonings or fresh herbs.
  • For added flavor, try some shredded crab meat, sausage, or bacon.

process of adding filling to mushrooms to make Stuffed Mushrooms

How to Make Stuffed Mushrooms

The best in appetizers is found right here with these dainty little stuffed mushrooms.

  1. Clean the mushrooms & remove stems.
  2. Stir together the filling ingredients. Spoon the cream cheese mixture into the mushroom cavities.
  3. Place on a baking sheet and sprinkle with the buttery topping.
  4. Bake as per the recipe below.

cooked Stuffed Mushrooms on a baking sheet

Tips for the Best Stuffed Mushrooms

  • To clean the mushrooms, use a clean damp cloth or paper towel and wipe them. Mushrooms are like sponges and will soak up water so if you do need to wash them, rinse them very quickly and dab dry with a towel.
  • When removing the stems, don’t discard them. Chopped mushroom stems can be pan fried with garlic and added to the filling or stored into rice, casseroles, soups, or stews.
  • I 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.
  • To make the filling look a little neater, use a piping bag with a small tip or a zip-top bag with the corner snipped off.
  • Keep these low carb/keto by skipping the bread crumbs and adding extra cheese.

stack of Stuffed Mushrooms with a bite taken out of oneMake-Ahead and Storage

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.

You can freeze stuffed mushrooms before baking them. They will release a little bit more water but will still be great. They should be baked from frozen (do not thaw), you will need to add 5-8 minutes to the cooking time (depending on the size of mushrooms).

So Many Stuffed Mushrooms!

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

close up of baked Stuffed Mushrooms
4.83 from 17 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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 4

Ingredients  

  • 1 pound brown or white mushrooms

Filling

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

Topping

  • 3 tablespoons seasoned breadcrumbs
  • 1 ½ tablespoons melted butter
  • 1 tablespoon Parmesan cheese

Instructions 

  • Preheat the oven to 400°F. Line a baking pan with parchment paper or grease.
  • Wipe mushrooms clean with a damp paper towel. Remove the stems and discard (*see note) or save for adding to soups. Place the mushroom caps on the prepared pan.
  • Mix all filling ingredients with a hand mixer on medium until combined. Taste the filling and season with salt and pepper.
  • Spoon or pipe the cream cheese mixture into each mushroom cap.
  • Combine the topping mixture and sprinkle over the mushrooms.
  • Bake until mushrooms are tender and the crumbs are browned, about 17-20 minutes.

Video

Notes

Smaller mushrooms may need less time to bake. Mushrooms can be cooked in the air fryer at 350°F for 6-8 minutes.
  • To clean the mushrooms, use a clean damp cloth or paper towel and wipe them. Mushrooms are like sponges and will soak up water so if you do need to wash them, rinse them very quickly and dab dry with a towel. 
  • When removing the stems, don't discard them. Chopped mushroom stems can be pan fried with garlic and added to the filling or stored into rice, casseroles, soups, or stews.
  • I 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.
  • To make the filling look a little neater, use a piping bag with a small tip or a zip-top bag with the corner snipped off.
  • Keep these low carb/keto by skipping the bread crumbs and adding extra cheese.
4.83 from 17 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 323 | Carbohydrates: 13g | Protein: 11g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 458mg | Potassium: 486mg | Fiber: 2g | Sugar: 5g | Vitamin A: 997IU | Vitamin C: 3mg | Calcium: 166mg | 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

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stack of Stuffed Mushrooms with a title
bite taken out of Stuffed Mushrooms with writing

 

close up of Stuffed Mushrooms with a bite taken out with writing
Stuffed Mushrooms on a baking sheet and in a stack with writing

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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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Comments

  1. 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

  2. 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!

  3. 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.