Stuffed Mushrooms

Stuffed Mushrooms are a delicious and easy appetizer that looks impressive, but takes just a few minutes to prepare. Stuffed cremini mushrooms filled with a savory mixture of cream cheese, spinach, and parmesan, they're perfect for any occasion.

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Your search for the perfect Stuffed Mushroom recipe is over! For years, our readers have been praising this easy and deliciously creamy recipe that bakes up perfectly for a party or special occasion.

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With hundreds of easy and delicious appetizer recipes on our blog, you can feel confident knowing we’ve created another recipe that will work without recipe failures, confusion, or complicated cooking techniques.

This Stuffed Cremini Mushrooms recipe is a tasty appetizer you’ll be proud to serve to your family and friends, and you won’t have to spend a lot of time in the kitchen making it. Cream cheese, spinach, parmesan, and a delicious blend of herbs and spices make this one of our favorite appetizers, perfect for a Christmas party, holiday gathering, or celebration with friends.

Stuffed Mushrooms Ingredients

Stuffed Mushrooms are a simple yet impressive dish that everyone is excited to see on the appetizer table. Our recipe has been meticulously tested to be both easy to make and delicious to eat. Bake up these yummy Stuffed Mushrooms with the peace of mind that this is a proven recipe, and a total crowd pleaser.

Stuffed Mushroom Caps – Substitutions and Additions

If you’re looking to customize this Stuffed Mushrooms recipe to suit your taste or dietary needs, here are some great options. Remember, any substitutions might change the taste and texture, so use them at your own discretion.

Cremini Mushrooms: Substitute with white button mushrooms for a milder flavor. They’re smaller, so you may need more mushrooms to use up all the filling. You can also use large portobello mushrooms, but you will not be able to make as many.

Extra Virgin Olive Oil: You can replace the olive oil with avocado oil or melted butter (which will add a rich, creamy flavor).

Sweet Yellow Onion: If you don’t have sweet yellow onions, use white or red onions. White onions are sharper, and red onions add a bit of color. Make sure you chop the onion very fine.

Minced Garlic: You can use jarred garlic or garlic powder if fresh garlic is unavailable.

Kosher Salt: Table salt or sea salt can be used as substitutes. If using table salt, reduce the amount slightly as it’s finer and more concentrated.

Fresh Cracked Black Pepper: Ground black pepper works fine as a replacement, but start with a smaller amount and adjust to taste.

Frozen Spinach: Fresh spinach can be used instead. Just sauté it first to wilt and remove excess moisture before adding it to the filling.

Fresh Parsley: Dried parsley can be used, but reduce the amount to about a third, as dried herbs are more concentrated.

Cream Cheese: Neufchâtel cheese is a lighter option with similar texture and taste. For a non-dairy alternative, use a plant-based cream cheese.

Grated Parmesan Cheese: Pecorino Romano or Asiago cheese are great substitutes. They have a similar sharpness but slightly different flavors. You can also use fresh parmesan cheese if you prefer.

Seasoned Breadcrumbs: Plain breadcrumbs can be used. Just add ½ teaspoon of Italian seasoning and ¼ teaspoon of onion powder to mimic the flavor. Panko bread crumbs will work as well. 

ADDITIONS:

• Dry White Wine:​ Add a splash of white wine to the mixture as you cook the onions and garlic to add a touch of sweetness to the filling. 
• Cooked Italian Sausage: To stretch this filling even further, you can mix in cooked and drained Italian sausage. If you add ½ a pound of sausage, you should be able to make another 6-8 mushroom caps.
• Red Pepper Flakes:​ Add 1-2 teaspoons to give your cream cheese filling a little bit of a kick.

How To Make Stuffed Mushrooms

This wonderful recipe for baked Stuffed Mushrooms is always popular. It combines a rich, creamy filling with the earthy goodness of mushrooms. It’s the perfect bite-sized appetizer for any party or gathering, and our step-by-step instructions make it easy, even for inexperienced home cooks.

STEP ONE: Carefully separate the mushroom caps and stems. (Don’t throw the stems out, they will be used in the filling.) Use a dry paper towel to clean the caps and stems. Do not rinse the caps or stems, or you will end up with discolored and soggy mushroom pieces.

PRO TIP: You can use a small melon baller to remove any remaining gills. This will give your mushroom caps more room for filling, plus prevent excess moisture from building up inside the mushrooms. 

STEP TWO: Preheat your oven and line a baking pan with heavy-duty aluminum foil. Place the mushroom caps on the prepared cookie sheet with the empty cavity side up. 

STEP THREE: Finely dice the mushroom stems.

STEP FOUR: Add the olive oil to a large skillet over medium-high heat. Once heated, add the finely diced yellow onion, minced garlic, kosher salt, and fresh cracked black pepper. Sauté the onion mixture for a few minutes, stirring often to prevent the garlic from burning.

STEP FIVE: Add the chopped mushroom stems and thawed spinach to the skillet. Continue to sauté for another few minutes, stirring often. Once the mushrooms have become tender, add 1 tablespoon of the chopped fresh parsley. Cook for another minute before removing the skillet from the heat. Let the mixture cool.

STEP SIX: In a medium-sized mixing bowl, combine the room temperature cream cheese and ⅓ cup of grated parmesan cheese. Use a silicone spatula to mix them thoroughly. Then, add the cooled onion and mushroom mixture to the cheese mixture, making sure everything is well incorporated.

STEP SEVEN: In a small bowl, combine the seasoned breadcrumbs, the remaining 1 tablespoon of grated parmesan, and the remaining ½ tablespoon of chopped fresh parsley. Stir to mix evenly and set aside.

STEP EIGHT: Fill either a disposable piping bag or a Ziploc baggie with a corner snipped off with the filling. Place the snipped tip of the bag into one mushroom cavity and squeeze a generous amount of stuffing, until it is completely filled and just above the rim of the cap. Repeat for the remaining mushroom cavities.

PRO TIP: As an alternative to a piping bag, you can use a small cookie scoop to make sure you fill your mushroom caps evenly. 

STEP NINE: Sprinkle a bit of the breadcrumb mixture over the top of the filled caps. This adds a nice crunchy texture to the mushrooms once baked.

STEP TEN: Bake the stuffed mushrooms for 25 minutes until the topping and mushrooms are golden brown. Since stuffed mushrooms taste best while still very warm, serve soon after baking.

Troubleshooting

This recipe is straightforward, but after making it multiple times (both in our test kitchens and for our own parties and holiday celebrations), we have some baking tips to share with you.

• It’s critical that you don’t saturate your mushrooms in water to clean them. Instead, wipe them with a dry paper towel if necessary. To remove any spots of dirt, you can use a slightly damp paper towel, and wipe very gently.
• Find the sweet spot between generously filling the caps and overfilling them. You don’t want them to bubble over during the baking time, or they’ll be messy to eat.
• Keep a close eye on the heat as you cook your garlic to be sure it doesn’t burn. You may have to turn the heat up and down as the mixture cooks. That’s fine.
• The spinach can add a lot of water to your filling, so we recommend squeezing it out with clean paper towels to remove as much moisture as possible.
• To help give the bread crumbs a little crunch, spray or drizzle a little olive oil over top before baking. This will crisp them up a bit more than usual if you enjoy a crispy topping.

How To Serve Cream Cheese Stuffed Mushrooms

This Stuffed Mushroom Recipe is so easy to serve, because it’s a classic appetizer everyone loves. Whether you’re hosting a formal dinner or a casual get-together, these savory bites will fit right in. Here are some ideas for serving:

Serve as an Appetizer: Arrange the stuffed mushrooms on a decorative platter. Garnish with fresh parsley or a sprinkle of extra parmesan cheese. They’ll make the perfect starter for any dinner party or holiday meal.

Pair with a Light Salad: You can eat these delicious mushrooms as a light lunch or dinner alongside a crisp salad. A homemade Caesar complements the flavor of the filling nicely, but you can also serve them with a simple tomato cucumber salad or a sweet and refreshing watermelon feta salad.

Serve as a Side Dish: While traditionally served as an appetizer, these cheese-stuffed mushrooms make a great side. Serve with savory dishes like steak bites, brisket, or pot roast. 

Incorporate into an Appetizer Buffet: If you’re hosting a party, place the stuffed mushrooms next to other finger food options like mozzarella sticks, stuffed jalapenos, or crab rangoon. This will allow your guests to sample all kinds of delicious appetizers.

Serve as Part of a Brunch Spread: Include the mushrooms at your next brunch spread. They pair well with scrambled eggs, bacon, and fresh fruit.

These Stuffed Mushrooms are the perfect starter for your next family dinner. They’re also an easy party appetizer for holiday gatherings and game days. They’re common enough to fit in at your Super Bowl party, but fancy enough to serve at an elegant dinner, special date night, or birthday celebration.

How To Store Stuffed Mushrooms

Storing your Stuffed Mushrooms properly will help maintain their delicious flavor. Here’s how you can make, store, and reheat them so they stay fresh and taste great:

MAKE AHEAD: You can prepare the stuffed mushrooms ahead of time by assembling them completely but waiting to bake until you’re ready. Fill the mushroom caps and store them in an airtight container in the fridge for up to 24 hours before baking. For longer storage, freeze the unbaked mushroom caps in a single layer on a baking sheet, the transfer them to an airtight contaier. You can freeze these mushrooms for up to two months.

IN THE FRIDGE: If you have leftovers, store the baked stuffed mushrooms in an airtight container in the refrigerator. They will stay fresh for up to 3 days. 

IN THE FREEZER: You can also freeze baked stuffed mushrooms. Allow the mushrooms to cool completely, the place them in a single layer on a baking sheet to freeze until solid, then transfer them to an airtight container or freezer bag. They will last for up to 2 months in the freezer. 

HOW TO REHEAT: To reheat leftover baked stuffed mushrooms, preheat your oven to 350°F and bake for 8-10 minutes until warmed through. If you’re in a hurry, you can microwave them on medium power for 1-2 minutes, though the texture might be slightly different.

Why These Stuffed Mushrooms Are The Best

We’ve tried a lot of ingredient combinations and fillings, and we’re convinced this is the best Stuffed Mushrooms recipe! 

Here are the reasons why we think you’re going to love it:

Crowd-Pleaser: People always love it when there are stuffed mushrooms on the table!

Make-Ahead Friendly: Prepare them in advance and bake when needed! Make your holiday dinners so much easier.

Easy to Make: This recipe is easy to follow, so you don’t have to worry about recipe fails or subpar flavor. 

Versatile: Whether it’s a family dinner or a formal gathering, these mushrooms fit right in.

This easy and delicious Baked Stuffed Mushroom recipe is the perfect tasty appetizer for any dinner or celebration. You’ll enjoy making and serving this simple recipe that combines cream cheese, parmesan, and seasonings in every bite.

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Stuffed Mushrooms

5 from 3 votes

Stuffed Mushrooms are a delicious and easy appetizer that looks impressive, but takes just a few minutes to prepare. Stuffed cremini mushrooms filled with a savory mixture of cream cheese, spinach, and parmesan, they’re perfect for any occasion.

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 24

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Ingredients

  

1x2x3x

• 16 ounces Cremini (baby bella) mushrooms, all roughly the same size (two 8-ounce packages)
• 1 tablespoon olive oil, extra virgin
• ⅓ cup sweet yellow onion, finely diced
• 1 tablespoon minced garlic
• ¼ teaspoon kosher salt
• ¼ teaspoon fresh cracked black pepper
• ¾ cup chopped frozen spinach, thawed (bagged frozen spinach works best – We used Great Value brand)
• 1 ½ tablespoons chopped fresh parsley, divide 1 tablespoon and ½ tablespoon
• 5 ounces cream cheese, room temperature
• ⅓ cup grated parmesan cheese, we used Kraft parmesan cheese in the green shaker container
• 1 tablespoon grated parmesan cheese, we used Kraft parmesan cheese in the green shaker container
• 2 tablespoons seasoned breadcrumbs, we used Great Value brand

Instructions

 

• Carefully separate the mushroom caps and stems. (Don’t throw the stems out; they will be used in the filling.) Use a dry paper towel to clean the caps and stems. Do not rinse them, or they will end up discolored and soggy.
• Line a baking sheet with heavy duty aluminum foil, and place the mushroom caps empty cavity side up.
• Finely dice the mushroom stems.
• Add the olive oil to a 10 inch nonstick skillet over medium high heat.
• Next add the finely diced yellow onion, minced garlic, kosher salt and fresh cracked black pepper to the heated olive oil. Saute the onion mixture for about 3 minutes, stirring often to ensure the garlic does not burn.
• Preheat the oven to 400 degrees.
• Add the finely diced mushroom stems and spinach to the skillet. Continue to saute for another 3 minutes, stirring often. Once the finely diced mushrooms are becoming tender, add 1 tablespoon of the chopped fresh parsley. Continue to cook for another minute before removing the skillet from the heat and allowing the onion and mushroom mixture to cool.
• Add the room-temperature cream cheese and ⅓ cups of grated parmesan to a medium-sized (2-3 quarts) mixing bowl. Use a silicone spatula to combine the cheeses completely.
• Add the cooled cooked onion and mushroom mixture to the cheese mixture. Use the silicone spatula to mix the ingredients together until well incorporated.
• Add the seasoned bread crumbs, remaining 1 tablespoon of parmesan and the remaining ½ tablespoon of chopped fresh parsley to a small (3-4 cups) bowl. Stir to combine and set it aside.
• Fill either a disposable piping bag or a Ziploc bag with a corner snipped off with the filling.
• Place the snipped tip of the bag into the mushroom cap and squeeze until the cap is completely filled and just above the rim of the cap. (Remember, the amount of filling will depend on the size of the mushrooms.) Repeat for the remaining caps.
• Once the caps are filled, sprinkle ⅛ – ¼ teaspoon of the breadcrumb mixture over the top of the filled caps. Bake for 25 minutes until the topping and mushrooms are golden brown. Since stuffed mushrooms taste best while still very warm, serve soon after baking.

Notes

• After you remove the mushroom stems, you can use a small melon baller to remove any remaining gills from the mushroom caps. This will give your mushroom caps more room for filling, plus prevent excess moisture from building up inside the mushrooms while they bake.
• As an alternative to a piping bag, you can use a small cookie scoop to make sure you fill your mushroom caps evenly. 
• It’s critical that you don’t saturate your mushrooms in water to clean them. Instead, wipe them with a dry paper towel if necessary. To remove any spots of dirt, you can use a slightly damp paper towel, and wipe very gently.
• Find the sweet spot between generously filling the caps and overfilling them. You don’t want them to bubble over during the baking time, or they’ll be messy to eat.
• Keep a close eye on the heat as you cook your garlic to be sure it doesn’t burn. You may have to turn the heat up and down as the mixture cooks. That’s fine.
• The spinach can add a lot of water to your filling, so we recommend squeezing it out with clean paper towels to remove as much moisture as possible.
• To help give the bread crumbs a little crunch, spray or drizzle a little olive oil over top before baking. This will crisp them up a bit more than usual if you enjoy a crispy topping.

Nutrition

Calories: 43kcal | Carbohydrates: 2g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 87mg | Potassium: 120mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 688IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 0.3mg

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