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Stuffed Mushrooms

A close up of food on a table
Stuffed mushrooms are one appetizer that can literally be served at any occasion. In this recipe, white button mushrooms are stuffed butter, garlic, spinach, and cheese before being baked to perfection.
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Table of Contents
  1. STUFFED MUSHROOMS:
  2. STUFFED MUSHROOMS INGREDIENTS
  3. THE BEST MUSHROOMS TO USE
  4. CLEANING YOUR MUSHROOMS:
  5. HOW TO MAKE THE FILLING FOR STUFFED MUSHROOMS:
  6. HOW TO REHEAT:
  7. JUMP TO RECIPE

Delicious and simple, stuffed mushrooms are a classic party appetizer. White button mushrooms are stuffed with a filling of butter, garlic, spinach, and cheese before being baked in the oven. Serve them as part of an elegant food spread during the holidays or to feed the crowd on game days!

Want more irresistible appetizer ideas? These creamy garlic Parmesan mushrooms are decadent yet simple to make. This traditional cheese ball recipe and these cucumber bites are ones my grandma has made from scratch for years. Our fried ravioli is a new way to enjoy an old favorite.

A piece of food, with Stuffing

STUFFED MUSHROOMS:

Stuffed mushrooms are prepared using edible mushrooms that are then filled with a mix of cheese, seasoning, and sometimes meat or veggies. Baked or broiled, they can be served cold, hot or at room temperature.

STUFFED MUSHROOMS INGREDIENTS

  • 1 cup hot water
  • 1 6-pounce box stuffing mix
  • 30 fresh mushrooms, cleaned
  • 1 Tablespoon butter
  • 1 garlic clove, minced
  • 1 package frozen spinach (300 g) thawed, well-drained
  • ¾ cup mozzarella cheese, shredded
  • ¾ cup 100% parmesan grated cheese

SUBSTITUTIONS AND ADDITIONS

SEAFOOD: Make crab stuffed mushrooms for seafood lovers.
MEAT: Make sausage stuffed mushrooms or make them with bacon or Italian style stuffed mushrooms. 
TOPPING: Add breadcrumbs to the toppings for extra crisp.

THE BEST MUSHROOMS TO USE

This recipe from my step-mother calls for white button mushrooms. You can also use baby Bella, portobello, or cremini mushrooms. 

PRO TIP: You’ll want to make sure the mushrooms you select are roughly the same size as each other so they bake evenly. 

CLEANING YOUR MUSHROOMS:

I have found the best way to clean mushrooms is to use a damp paper towel to gently rub dirt from each mushroom individually. You could also rinse the mushrooms in a colander but only briefly. You don’t want to soak them in water. 

A bunch of different types of food on a table

HOW TO MAKE THE FILLING FOR STUFFED MUSHROOMS:

In a small bowl mix the stuffing mix with the hot water and set aside.Remove the stems from the cleaned mushrooms. Place the mushroom caps on a baking sheet. Chop the stems into small pieces.

Melt the butter in a medium-size skillet over medium heat. Add the stems and the garlic to the melted butter and cook until tender.

Remove the skillet from the heat and add the spinach, mozzarella, and parmesan cheese and mix well. Fill the mushroom caps with the filling mixture using either a spoon or your fingers. I found it was just easier stuffing them with my fingers.

Bake for 20-25 minutes, at 400 degrees Fahrenheit — or until mushrooms are tender and filling heated through.

PRO TIP: You can assemble these stuffed mushrooms several hours in advance and then pop into the oven to bake at the last minute before you’re ready to eat. 

HOW TO REHEAT:

Preheat your oven to 325°F, then reheat from room temperature uncovered for about 15 minutes. You can also store stuffed mushrooms in the fridge for three to five days in an airtight container.

CAN YOU FREEZE STUFFED MUSHROOMS?

Yes, you can freeze stuffed mushrooms, just don’t bake them first. Once you have prepared the recipe, place them on a baking sheet lined with parchment paper and freeze them for two to three hours. Once they’re frozen, you can take them off the baking sheet and put them in a freezer bag to store for up to three months. 

A bunch of food sitting on top of a wooden table

I hope you’ll enjoy these delicious stuffed mushrooms soon — you won’t be disappointed! 

MORE DELICIOUS APPETIZERS:

OUR FAVORITE DIPS TO SERVE

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Stuffed Mushrooms

5 from 1 vote
Stuffed mushrooms are one appetizer that can literally be served at any occasion. In this recipe, white button mushrooms are stuffed butter, garlic, spinach, and cheese before being baked to perfection.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 50 minutes
Servings 30

Ingredients
  

  • 1 box stuffing mix 6-ounce
  • 1 cup hot water
  • 30 fresh mushrooms cleaned
  • 1 Tablespoon butter
  • 1 garlic clove minced
  • 1 package frozen spinach 300 g thawed, well-drained
  • ¾ cup mozzarella cheese shredded
  • ¾ cup 100% parmesan grated cheese

Instructions
 

  • Preheat oven to 400 degrees.
  • In a small bowl mix the stuffing mix with the hot water and set aside.
  • Remove the stems from the cleaned mushrooms. Place the mushroom caps on a baking sheet. Chop the stems into small pieces.
  • Melt the butter in a medium-size skillet over medium heat. Add the stems and the garlic to the melted butter and cook until tender.
  • Remove the skillet from the heat and add the spinach, mozzarella, and parmesan cheese and mix well.
  • Fill the mushroom caps with the filling mixture using either a spoon or your fingers. I found it was just easier stuffing them with my fingers.
  • Bake for 20-25 minutes or until mushrooms are tender and filling heated through.

Nutrition

Calories: 26kcal | Carbohydrates: 1g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 62mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
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Proudly Prepared by the Spaceships Kitchen

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