Easy Stuffed Mushrooms Recipe

Name: Stuffed Mushrooms
Prep time: 13 min
Cook time: 20 min
Total time: 33 min
Ingredients: 24 Baby bella mushrooms (- Stems removed); 2 tbsp Olive oil (- Plus extra for brushing); Salt (- To taste); Black pepper (- Freshly cracked); 8 oz Cream cheese (- Softened); ½ cup Grated Parmesan (- Plus extra for topping); 2 cloves Garlic (- Minced); 2 stalks Green onions (- Chopped); 1 tsp Italian seasoning; ½ cup Panko breadcrumbs; 2 tbsp Butter (- Melted); 2 tbsp Extra grated Parmesan (- For sprinkling); 2 tbsp Fresh herbs (- Chopped parsley or thyme); ½ cup Cooked bacon bits; ½ cup Chopped spinach; ¼ cup Sun-dried tomatoes (- Chopped)

This stuffed mushrooms recipe has saved me at countless dinner parties and family gatherings. After years of trying different fillings and techniques, I've figured out a version that's both simple enough for weeknight cooking and special enough for company. Max loves helping me clean the mushroom caps and mix the filling - it's become one of our favorite kitchen activities together. The best part? You can prep these hours ahead and just pop them in the oven when guests arrive.

A close-up of several golden-brown stuffed mushrooms on a white plate. Each mushroom cap is filled with a creamy mixture of finely chopped mushroom stems, garlic, parsley, and breadcrumbs, topped with melted Parmesan that’s crisped to a light amber. Flecks of green herbs and tiny red-specks of sun-dried tomatoes peek through the cheesy crust, and the mushroom edges are moist and tender, with a rustic, pan-seared texture.

Why You'll Love These Stuffed Mushrooms

These stuffed mushrooms have become my go-to appetizer because they never fail to impress, but they're really easy to make. Max calls them "fancy mushroom boats," and honestly, that's exactly what they are - little edible boats filled with cheesy, savory goodness. I've served these at three different birthday parties this year, and every single time, people ask me for the recipe before the night is over.

What really makes these special is how they taste like restaurant food but use stuff you probably already have in your fridge. The cream cheese makes them rich and creamy, while the breadcrumbs on top give you that satisfying crunch. Plus, they're the right size for parties - people can grab one with their fingers and not make a mess. Even my picky neighbor Linda, who usually sticks to chips and dip, went back for seconds.

Jump to:

Why You'll Love These Stuffed Mushrooms
Ingredients for Stuffed Mushrooms Recipe
How To Make Stuffed Mushrooms Step By Step
Substitutions for Stuffed Mushrooms Recipe
Stuffed Mushrooms Recipe Variations
Equipment For Stuffed Mushrooms Recipe
Storing Your Stuffed Mushrooms
Grandma's Secret Fix Passed Down for Generations
Top Tip
What to Serve With Stuffed Mushrooms
FAQ
Time to Get These on the Table!
Related
Pairing
Stuffed Mushrooms

Ingredients for Stuffed Mushrooms Recipe

The Mushroom Base:

Large button or baby bella mushrooms
Olive oil
Salt and pepper

The Creamy Filling:

Cream cheese
Grated Parmesan cheese
Fresh garlic
Green onions
Italian seasoning

Overhead view of a rustic wooden board on a stone countertop. On it: a small wooden bowl of pale yellow panko breadcrumbs, a shallow dish of melted butter, a heap of extra grated Parmesan, sprigs of fresh thyme and parsley, a small bowl of chopped spinach, scattered crisp bacon bits, and bright red sun-dried tomato pieces.

The Crunchy Topping:

Panko breadcrumbs
Melted butter
Extra Parmesan

Optional Add-ins:

Fresh herbs
Cooked bacon bits
Chopped spinach
Sun-dried tomatoes

See recipe card for quantities.

How To Make Stuffed Mushrooms Step By Step

Prep Work:

Preheat oven to 375°F
Clean mushrooms with damp paper towel
Remove stems and scrape out gills with small spoon
Brush caps with olive oil and season with salt and pepper

A top-down view of a wooden cutting board on a pale countertop. Several whole baby bella mushrooms—some with stems removed—sit beside a small pile of finely chopped mushroom pieces and a large chef’s knife with a wooden handle.

Make the Filling:

Chop mushroom stems finely (don't throw them away!)
Mix cream cheese, Parmesan, minced garlic, and chopped green onions
Add chopped stems and Italian seasoning
Season with salt and pepper to taste

Close-up of a light blue nonstick sauté pan on a black induction cooktop. Minced mushroom stems and diced garlic are bubbling in melted butter, with flecks of chopped herbs visible.

Assembly:

Spoon filling into each mushroom cap
Mix panko with melted butter
Sprinkle breadcrumb mixture on top
Add extra Parmesan if you want

Overhead shot of the same light blue sauté pan, now filled with a thick, ivory-white mixture of cream cheese, grated Parmesan, sautéed mushroom bits, garlic, and chopped parsley being stirred with a wooden spatula.

Bake:

Let cool 5 minutes before serving
Place on baking sheet
Bake 18-20 minutes until golden brown

A brushed-metal baking sheet lined with sixteen evenly spaced mushroom caps, each generously topped with a dollop of the creamy cheese-and-mushroom filling. The pan rests on a neutral tabletop.

Substitutions for Stuffed Mushrooms Recipe

Healthier Options:

Cream cheese → Greek yogurt (use less liquid)
Panko breadcrumbs → Crushed nuts
Butter → Olive oil
Regular cheese → Low-fat cheese

Dietary Needs:

Gluten-free breadcrumbs → Regular panko
Dairy-free cream cheese → Regular cream cheese
Vegan Parmesan → Regular Parmesan
Nutritional yeast → Cheese (for vegan option)

Flavor Changes:

Italian seasoning → Herbs de Provence
Garlic → Garlic powder (if you're out of fresh)
Green onions → Chives
Panko → Regular breadcrumbs

Mushroom Types:

Large → Mini (adjust cooking time)
Button mushrooms → Portobello (cut into pieces)
Baby bella → Shiitake

Stuffed Mushrooms Recipe Variations

Bacon and Spinach:

Add cooked bacon bits
Mix in chopped spinach
Extra garlic
Top with mozzarella

Crab Stuffed Mushrooms:

Use crab meat instead of bacon
Add lemon zest
Fresh dill
Buttery breadcrumb topping

Italian Style:

Sun-dried tomatoes
Fresh basil
Mozzarella and Parmesan mix
Italian breadcrumbs

Sausage Stuffed:

Cooked Italian sausage
Red pepper flakes
Oregano
Extra cheese on top

Holiday Version:

Cranberries and pecans
Sage and thyme
Goat cheese instead of cream cheese
Walnut topping

Equipment For Stuffed Mushrooms Recipe

Large baking sheet
Small spoon or melon baller
Sharp knife
Cutting board
Mixing bowl
Measuring cups

Storing Your Stuffed Mushrooms

Make-Ahead (24 hours):

Prep mushrooms and filling separately
Store in fridge covered
Put together and bake day of party
Add breadcrumbs right before baking

Leftover Storage (2-3 days):

Cool completely first
Store in fridge in covered container
Reheat at 350°F for 10 minutes
They won't be as crispy but still taste good

Freezing (not recommended):

Mushrooms get watery when frozen
Texture gets weird after thawing
Better to make fresh

Party Tip:

Serve within 2 hours for food safety
Keep warm in slow cooker on low
Cover with foil to prevent drying out

Grandma's Secret Fix Passed Down for Generations

My grandmother had this trick with stuffed mushrooms that she learned from her own mother back in the 1940s. Instead of just using regular cream cheese, she'd mix in a spoonful of mayonnaise - sounds weird, I know, but hear me out. The mayo made the filling really smooth and creamy, plus it helped everything stay together when baking.

But here's her real secret: she'd save the water from cooking pasta and use just a tiny bit (maybe a tablespoon) to thin out the filling if it got too thick. "Starchy water makes everything stick better," she'd say, stirring it in with a wooden spoon. The starch from the pasta water helped bind everything together and made the filling almost fluffy.

Now when I make these stuffed mushrooms, I always keep some pasta water handy. My son thinks it's magic when I add "just water" and suddenly the filling gets creamy. Sometimes the old ways really are the best ways - Grandma knew what she was doing, even if she couldn't explain exactly why it worked.

Top Tip

The real secret to stuffed mushrooms that everyone raves about comes down to getting the basics right, and I learned this the hard way after making soggy, disappointing mushrooms more times than I care to admit. First, make sure your mushrooms are completely dry before you start - I mean really dry, not just a quick pat with a paper towel. Any moisture trapped in those caps will turn your beautiful filling into a watery mess that nobody wants to eat.

Second, and this is where so many people mess up, let that cream cheese sit out until it's soft and easy to mix - we're talking room temperature, not straight from the fridge. When it's too cold, you'll end up with lumpy filling that doesn't spread nicely. And third, don't rush the process like I used to do when I was trying to get dinner on the table fast.

What to Serve With Stuffed Mushrooms

From serving these at countless parties, I've learned what works best alongside stuffed mushrooms. For lighter meals, they go great with fresh bruschetta, a veggie platter with ranch, or a simple cheese and crackers spread. If you're serving them as an appetizer before dinner, they pair nicely with grilled chicken, roasted pork tenderloin, or baked salmon. The creamy, rich filling in the mushrooms balances well with lighter main dishes that won't compete for attention.

For drinks, white wine like Chardonnay or Pinot Grigio works perfectly, but light beer or even sparkling water with lemon keeps things casual. When I'm planning a party menu, I usually pair these with meatballs and mini quiches for a full appetizer spread, or add them to a charcuterie board for variety. The key is not to overwhelm - since these mushrooms are pretty rich, I keep the other foods on the lighter side so everyone has room to enjoy them.

FAQ

What can I stuff a mushroom with?

You can stuff mushrooms with almost anything! Cream cheese and herbs are classic, but try crab meat, cooked sausage, spinach and feta, or bacon bits. The key is keeping the filling thick enough so it doesn't fall out during baking.

Should you pre-cook mushrooms before stuffing?

No need to pre-cook the mushroom caps. Just clean them, remove the stems, and brush with oil. They'll cook just fine in the oven while the filling heats through. Pre-cooking makes them too soft and watery.

What type of mushroom is best for stuffed mushrooms?

Button mushrooms or baby bella work best because they have the right size caps and hold their shape when baked. Portobello mushrooms are too big and watery, while shiitake caps are too thin and weak for stuffing.

How long do stuffed mushrooms take in the oven?

Bake stuffed mushrooms at 375°F for 18-20 minutes until the tops are golden brown and the mushrooms are tender. Don't overbake or they'll get soggy and the filling might dry out.

Time to Get These on the Table!

Now you know everything about making stuffed mushrooms that'll have people coming back for thirds. This simple appetizer shows that you don't need fancy ingredients to make something everyone remembers.

Want more recipes that always work? Try our Easy Pepper Steak Recipe that tastes just like takeout but better. Need dinner that makes everyone happy? Our Easy Mac and Cheese Meatloaf Casserole puts two comfort foods together in the best way. Looking for something cool and fresh? Our Delicious Gazpacho Recipe is what you need for hot days and dinner parties!