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

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

Add them to your appetizer table or bake them to serve alongside a steak dinner!

close up of baked Stuffed Mushrooms

An Easy Stuffed Mushroom Recipe

  • Stuffed mushrooms are delicious and can be filled with almost anything!
  • They’re really easy to make, the filling in this recipe is quick to prepare.
  • Prepare these stuffed mushrooms ahead of time and bake just before serving.
  • They’re the perfect one or two-bite snack for any party.
ingredients to make Stuffed Mushrooms with labels

Ingredients for Stuffed Mushrooms

MUSHROOMS Use small brown, white, or cremini mushrooms, also known as baby bella mushrooms. If you’re looking for a one-bite snack, choose small white button mushrooms. If you want something a bit larger, choose larger mushrooms and serve on a plate.

FILLING Cream cheese, parmesan cheese, garlic, and spices make the filling both easy and flavorful. Simply mix the ingredients together in a bowl and then fill the mushrooms.

TOPPING Seasoned breadcrumbs, parmesan cheese, and butter create a delicious topping. Use panko bread crumbs for extra crunch. You can add a sprinkle of parsley for a pop of color.


This stuffed mushroom recipe is delicious but simple. 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 & 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

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

  • Cleaning mushrooms Gently wipe the mushrooms with a clean damp cloth or paper towel. Be careful not to soak them as they are like sponges and will soak up water.
  • Save the stems. Don’t throw away the stems! Add them to the filling or chop them up and pan-fry them with a little garlic to add to rice, casseroles, or soups.
  • Use a small spoon or a tomato corer which can be found at the dollar store or online 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

Make Ahead & Freezing

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), and you will need to add 5-8 minutes to the cooking time (depending on the size of the mushrooms).

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
4.91 from 63 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 8 servings


  • 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.
4.91 from 63 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
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



Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

Recipes you'll love

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!
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

latest & greatest

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


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

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

  3. 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

  4. 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

  5. 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.

  6. 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!

  7. 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.