Stuffed Mushrooms

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!

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 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.

Variations

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.

Clean the mushrooms and remove the stems.Stir together the filling ingredients per the recipe below. Then, spoon the cream cheese mixture into the mushroom cavities.Place on a baking sheet and sprinkle with the buttery topping. Bake until cooked and the topping is browned.

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.

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).

Did you make these Stuffed Mushrooms? Be sure to leave a rating and a comment below!