Stuffed Mushrooms

Stuffed mushrooms are one appetizer that can literally be served at any occasion. They boast a ton of flavor and a delicious filling.

Jump to Recipe

Table of Contents

STUFFED MUSHROOMS INGREDIENTS
HOW TO MAKE THIS STUFFED MUSHROOMS RECIPE
HOW TO SERVE
STORAGE
MORE RECIPES YOU’LL LOVE
JUMP TO RECIPE

Delicious and simple, stuffed mushrooms are a classic party appetizer. White button mushrooms are stuffed with a rich and cheesy filling before being baked in the oven for the perfect addition to a special occasion.

Want more irresistible easy appetizers? These creamy garlic parmesan mushrooms are decadent yet simple to make. Our fried ravioli is a new way to enjoy an old favorite.

close up shot of a board of Stuffed Mushrooms garnished with parsley

STUFFED MUSHROOMS INGREDIENTS

Stuffed Mushrooms raw ingredients that are labeled

You’ll need:

16 ounces whole white mushrooms
1 cup chopped frozen spinach (from the bag NOT the block), thawed
8 ounces cream cheese, room temperature
½ cup + 2 tablespoons grated parmesan cheese, divided
½ cup chopped onion
¼ cup seasoned bread crumbs
2 tablespoons chopped fresh parsley
1 tablespoon minced garlic
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper

PRO TIP:

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

SUBSTITUTIONS AND ADDITIONS

SEAFOOD: Add crab meat to the stuffing mixture to make crab stuffed mushrooms for seafood lovers.

MEAT: Add Italian sausage or pork sausage to make sausage stuffed mushrooms or you can make them with bacon bits as well.

TOPPING: Add a little bit of panko breadcrumbs to the toppings for extra crispiness.

HOW TO MAKE THIS STUFFED MUSHROOMS RECIPE

PRO TIP:

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

STEP ONE: Preheat oven to 400°F. Line a rimmed baking sheet with foil and set it aside.

STEP TWO: Prepare your mushroom caps by removing the stems (save those stems) and brushing off any dirt that may be on your mushrooms.

PRO TIP:

DO NOT run the mushrooms under water, you only want to use a dry paper towel to clean your mushrooms, this will make your mushrooms soggy when cooked.

Stuffed Mushrooms process shot of stems removed from mushroom caps

STEP THREE: Place mushroom caps onto a foil-lined baking sheet. You want to have your mushrooms with the stem side up so that you can fill them. Set aside.

Stuffed Mushrooms process shot of mushroom caps placed on a baking sheet

STEP FOUR: Chop all your mushroom stems into a fine dice. Set aside.

Stuffed Mushrooms process shot of mushroom stems diced into small pieces

STEP FIVE: In a medium skillet on medium-high heat, add the olive oil, onion, garlic, salt and pepper. Saute for 2 to 3 minutes or until translucent. Add the chopped mushroom stems, spinach and 1 tablespoon of the chopped parsley. Continue to cook for another 3 to 5 minutes or just until the mushrooms are tender. Remove from the heat.

Stuffed Mushrooms process shot of ingredients in a pot

STEP SIX: In a large bowl, using a rubber spatula, combine the softened cream cheese and grated parmesan cheese until completely incorporated. Add the cooled mushroom mixture and stir until completely combined.

Stuffed Mushrooms process shot of ingredients being combined in a bowl

STEP SEVEN: Transfer your cream cheese and mushroom mixture to a large zip-top, or pastry bag. Snip the end off of the corner of your bag and gently squeeze (or pipe) the filling into each mushroom cap. The amount of filling you will use per mushroom cap will vary depending on the size of each mushroom.

PRO TIP:

If you do not have a pastry bag or large zip-top bag, you can very easily just scoop the filling into each mushroom cap with a small spoon.

Stuffed Mushrooms process shot of filling squeezed into each mushroom cap

STEP EIGHT: In a small bowl combine the seasoned bread crumbs, remaining 2 tablespoons of grated parmesan cheese and 1 tablespoon fresh chopped parsley. Stir to combine.

Stuffed Mushrooms process shot of ingredients combined in a bowl

STEP NINE: Sprinkle a small amount of the breadcrumb mixture onto the tops of each filled mushroom.

Stuffed Mushrooms process shot of breadcrumb mixture sprinkled onto mushroom caps

STEP TEN: Bake the stuffed mushrooms for 20 to 25 minutes or until lightly golden.

PRO TIP:

These stuffed mushrooms should be served while warm.

Stuffed Mushrooms process shot after mushrooms are baked on a baking sheet

HOW TO SERVE

This recipe makes a classic appetizer for a party or even a fun side dish for a pub-style dinner. Serve it alongside our cucumber bites and fried pickles for a delicious spread of treats.

MORE STUFFED RECIPES

Pasta Recipes

Stuffed Shells

Lunch

Stuffed Peppers

STORAGE

IN THE FRIDGE: You can store any leftovers in a sealed container, in the refrigerator, for up to 3 days. They can be reheated on a baking tray for 10 minutes in a 350°F oven.

IN THE FREEZER: You can freeze these mushrooms unbaked. Once prepared, freeze them on a baking sheet. Once frozen, you can store them in an airtight container for up to three months.

MAKE-AHEAD: If you want to prep this stuffed mushroom recipe ahead of time, you will follow all the instructions up to the filling of the mushrooms. Just place a paper towel over the top of the mushroom caps (to absorb any moisture) and wrap them in plastic wrap. Transfer your filling to the piping bag but do not snip the end. Store in the refrigerator for up to 12 hours prior to assembling. When ready to assemble and heat, remove the plastic and paper towel from the mushroom caps, snip a corner in the piping bag and proceed with step 8.

REHEATING: Preheat your oven to 325°F, then reheat this perfect appetizer from room temperature uncovered for about 15 minutes.

close up overhead shot of a serving plate of Stuffed Mushrooms garnished with parsley

These tasty appetizers are so versatile and have plenty of options to customize. Once baked, they are bubbly, cheesy and creamy. You’ll find once you start eating them, you may not be able to stop!

FREQUENTLY ASKED QUESTIONS

Can you freeze stuffed mushrooms?

Yes, you can freeze this savory appetizer, just don’t bake them first. Once you have prepared the recipe, place mushrooms 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.

What are the best mushrooms to use for this recipe?

This simple recipe calls for regular white button mushrooms. You can also use baby Bella mushrooms, portobello mushrooms, or cremini mushrooms.

How do you clean mushrooms?

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.

MORE RECIPES YOU’LL LOVE

Stuffed Mushrooms

5 from 2 votes

Stuffed mushrooms are one appetizer that can literally be served at any occasion. They boast a ton of flavor and a delicious filling.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings

Print Recipe Pin Recipe Review Recipe

Ingredients

16 ounces whole white mushrooms
1 cup chopped frozen spinach thawed (from the bag NOT the block)
8 ounces cream cheese room temperature
½ cup grated parmesan cheese
2 tablespoons grated parmesan cheese
½ cup chopped onion
¼ cup seasoned bread crumbs
2 tablespoons chopped fresh parsley
1 tablespoon minced garlic
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper

Instructions

Preheat oven to 400°F. Line a rimmed baking sheet with foil and set aside.
Prepare your mushroom caps by removing the stems (save those stems) and brushing off any dirt that may be on your mushrooms.
Place your mushroom caps onto a foil-lined baking sheet. You want to have your mushrooms with the stem side up so that you can fill them. Set aside.
Chop all your mushroom stems into a fine dice. Set aside.
In a medium skillet, on medium-high heat, add the olive oil, onion, garlic, salt and pepper. Saute for 2 to 3 minutes or until translucent. Add the chopped mushroom stems, spinach and 1 tablespoon of the chopped parsley. Continue to cook for another 3 to 5 minutes or just until the mushrooms are tender. Remove from the heat.
In a large bowl, using a rubber spatula, combine the softened cream cheese and grated parmesan cheese until completely incorporated. Add the cooled mushroom mixture and stir until completely combined.
Transfer your cream cheese and mushroom mixture to a large zip top, or pastry bag. Snip the end off of the corner of your bag and gently squeeze (or pipe) the filling into each mushroom cap. The amount of filling you will use per mushroom cap will vary depending on the size of each mushroom.
In a small bowl combine the seasoned bread crumbs, remaining 2 tablespoons of grated parmesan cheese and 1 tablespoon fresh chopped parsley. Stir to combine.
Sprinkle a small amount of the breadcrumb mixture onto the tops of each filled mushroom.
Bake the stuffed mushrooms for 20 to 25 minutes or until lightly golden.

Notes

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

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

TIP: DO NOT run the mushrooms under water, you only want to use a dry paper towel to clean your mushrooms, this will make your mushrooms soggy when cooked.

TIP: If you do not have a pastry bag or large zip-top bag, you can very easily just scoop the filling into each mushroom cap with a small spoon.

TIP: These stuffed mushrooms should be served while warm.