These Classic Stuffed Mushrooms are a mouthwatering, crowd-pleasing appetizer perfect for parties, holidays, or any gathering. Featuring tender baby bella mushrooms filled with a creamy, cheesy mixture of sautéed onions, herbs, and breadcrumbs, each bite is bursting with flavor and comfort.
Why You’ll Love This Recipe
- Quick & Easy: Ready in under an hour.
- Customizable: Use your favorite cheeses or herbs.
- Make Ahead Friendly: Prep the filling ahead of time.
- Gluten-Free Option: Simple swap with gluten-free breadcrumbs.
Tips for Perfect Stuffed Mushrooms
- Don’t soak the mushrooms: They’re like sponges—just wipe them with a damp paper towel or rinse briefly and pat dry immediately.
- Expect some liquid after baking: Mushrooms release moisture naturally. Simply transfer them to a clean serving dish if needed.
- Pick the right mushroom: Baby bella (cremini) mushrooms are perfect for bite-sized appetizers. For heartier servings, use large portobello caps.
- Use flavorful cheeses: Pair cream cheese with bold cheeses like Parmesan, Gruyère, Asiago, or sharp cheddar for a more complex flavor.
Ingredients
- 16 oz baby bella (cremini) or portobello mushrooms
- 2 tbsp olive oil (for tossing mushrooms)
- Mushroom stems (saved from caps)
- 1 tbsp olive oil (for sautéing)
- 1 shallot, diced
- 3 garlic cloves, minced
- 1 tbsp fresh cilantro, minced (or ½ tbsp dried) – or use parsley
- 4 oz cream cheese
- 1 egg
- ¼ cup breadcrumbs (use gluten-free if needed)
- ½ cup grated Parmesan cheese (plus more for topping)
- Salt & black pepper, to taste
How to Make Stuffed Mushrooms
Step 1: Preheat and Prep Mushrooms
Preheat the oven to 350°F. Lightly grease a baking dish. Clean the mushrooms with a damp paper towel or rinse and pat dry. Remove the stems and toss the caps in 2 tablespoons of olive oil. Set aside and save the stems for the stuffing.
Step 2: Make the Stuffing
In a skillet over medium heat, sauté diced shallot and chopped mushroom stems in 1 tablespoon olive oil until soft and lightly browned. Add the garlic and cook until fragrant. Transfer mixture to a bowl and let cool slightly.
To the bowl, add cream cheese, breadcrumbs, Parmesan, cilantro, egg, salt, and pepper. Mix well until combined.
Step 3: Fill and Bake
Arrange mushroom caps in the prepared baking dish. Spoon the filling into each cap, gently pressing to pack it in. Top with extra Parmesan cheese.
Bake for 20–25 minutes, or until the mushrooms are tender and golden on top. Serve warm, garnished with extra herbs or Parmesan.
Make Ahead Tips
- Stuffing Only: Prepare the filling in advance and refrigerate it for up to 1 day. Don’t clean or prep the mushroom caps until you’re ready to cook.
- Fully Stuffed: You can stuff the mushrooms a few hours ahead, but no more than overnight, as they will start to soften.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for 3–5 days.
- Reheat: Microwave for 15–20 seconds or warm in the oven.
- Freeze (uncooked or cooked):
- To freeze uncooked: Place stuffed mushrooms on a baking sheet and freeze until solid (2 hours). Then transfer to a zip-top bag and freeze up to 2 months.
- To bake from frozen: Bake directly from frozen, adding 15–20 extra minutes.
- To freeze cooked: Cool completely, then store in an airtight container or bag. Reheat before serving.
Variations
Try these flavor upgrades:
- Add cooked sausage or bacon to the filling for a meatier version.
- Mix in chopped spinach or sun-dried tomatoes for added flavor and color.
- Use different cheeses like goat cheese, feta, or mozzarella.
Classic Stuffed Mushrooms are everything a party appetizer should be—simple, elegant, and loaded with savory, cheesy goodness. Make a batch (or two!) and watch them disappear fast.