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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.

Stuffed Mushrooms

These creamy, crunchy Stuffed Mushrooms are an effortless weeknight appetizer that feels special enough for dinner parties. Prep them hours ahead, then bake just before serving for a make-ahead crowd pleaser everyone will ask about.
5 from 1 vote
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Course: Appetizer
Cuisine: American, Italian
Keyword: 3 ingredient sausage stuffed mushrooms, 4 ingredient stuffed mushrooms, Bacon stuffed mushrooms, Best stuffed mushrooms recipe, Easy stuffed mushrooms, Healthy stuffed mushrooms, Red lobster stuffed mushrooms, Southern Living stuffed mushrooms
Prep Time: 13 minutes
Cook Time: 20 minutes
Total Time: 33 minutes
Servings: 24 mushrooms
Calories: 100kcal
Cost: $10

Equipment

  • 1 Baking sheet (Lined with foil or parchment)
  • 1 Mixing bowl
  • 1 Sauté pan
  • 1 Small spoon or melon baller (For removing gills)
  • 1 Pastry brush (For oiling mushroom caps)

Ingredients

  • 24 Baby bella mushrooms - Stems removed
  • 2 tablespoon 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 teaspoon Italian seasoning
  • ½ cup Panko breadcrumbs
  • 2 tablespoon Butter - Melted
  • 2 tablespoon Extra grated Parmesan - For sprinkling

Optional Add-Ins:

  • 2 tablespoon Fresh herbs - Chopped parsley or thyme
  • ½ cup Cooked bacon bits
  • ½ cup Chopped spinach
  • ¼ cup Sun-dried tomatoes - Chopped

Instructions

  • Heat the oven to the correct baking temperature
    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.
  • Thoroughly clean mushroom caps and drizzle with oil
    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.
  • Combine cream cheese, Parmesan, garlic, onions, and stems
    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.
  • Spoon filling into each cap and sprinkle on breadcrumb
    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.
  • Bake until tops are golden brown then let them cool slightly
    A round ceramic platter piled high with golden-brown stuffed baby bella mushrooms. Each cap is topped with melted Parmesan and finely chopped parsley, and some have a crisp, breadcrumb-like crust.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 60g | Calories: 100kcal (5%) | Carbohydrates: 6g (2%) | Protein: 4g (8%) | Fat: 7g (11%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 20mg (7%) | Sodium: 200mg (9%) | Potassium: 200mg (6%) | Fiber: 1g (4%) | Sugar: 2g (2%) | Vitamin A: 300IU (6%) | Vitamin C: 2mg (2%) | Calcium: 80mg (8%) | Iron: 1mg (6%)
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