Last updated on
Stuffed Mushrooms are filled with a cream cheese filling and topped with crispy breadcrumbs. They’re an easy appetizer recipe that is still super impressive for your next party. You can even prep them in advance!
Stuffed Mushrooms are a great finger food to add to any appetizer spread. Serve them alongside an epic Charcuterie Board and some Bacon Wrapped Water Chestnuts.
Table of Contents
Why We Love Stuffed Mushrooms
- 10 Minute Prep Time – Simply wash and trim the mushrooms, then mix up the cream cheese filling and stuff. Easy peasy!
- Make Ahead Friendly – You can do all the prep work and stuffing a day ahead of time.
- Deliciously Bite-Sized – This is an easy to make, and easy to eat finger food that’s perfect for entertaining.
Ingredients for Stuffed Mushrooms
- Butter – I like to use unsalted but you can also use salted and decrease the added salt.
- Fresh Baby Mushrooms – such as creminis or baby bella mushrooms.
- Minced Garlic – fresh is best!
- Cream Cheese – Use the full fat, brick-style cream cheese. Make sure to let it soften at room temperature.
- Grated Parmesan Cheese – I always recommend freshly grating your cheese, but in a pinch you can use the green can grated Parm.
- Lemon Juice – Freshly squeezed.
- Spices – Dried parsley, coarse sea salt, ground black pepper, onion powder.
- Breadcrumbs – Regular unseasoned breadcrumbs.
How To Make Stuffed Mushrooms
Be sure to check the recipe card below for full ingredients & instructions.
These easy stuffed mushrooms are ready in only 30 minutes. They’re such a quick, yet impressive, party appetizer!
- Prep – Start by preheating the oven and coating a rimmed baking sheet with a thin layer of olive oil. To prep the mushrooms, pull off the stems and finely chop the stems.
- Mushroom Stem Mixture – Cook the chopped stems in a small skillet with some butter and garlic. Once softened, transfer to a small bowl and stir together with softened cream cheese, lemon juice, some of the parmesan cheese, and the spices.
- Stuff Mushrooms – Stuff each mushroom cap with a spoonful of the cream cheese mixture.
- Breadcrumb Topping – Mix the breadcrumbs, the rest of the parmesan cheese, and a couple tablespoons of melted butter. The topping should be a sandy texture. Sprinkle the topping over the stuffed mushroom caps.
- Bake – Bake until the tops are golden brown. Sprinkle with fresh parsley and extra parmesan cheese before serving.
Unlike other veggies, mushrooms have a tendency to soak up water. Instead of soaking in water, you can wipe them off with a damp paper towel. This lets you brush off any dirt or grime. Most store-bought mushrooms are grown in indoor farms so are already pretty clean.
You can prepare them in advance! The best way to do this is to stuff the mushrooms but wait to sprinkle with the breadcrumb topping. Store them in the fridge for up to 24 hours. Before serving, just top with the breadcrumb topping and bake according to the recipe.
How To Serve
They can be served warm out of the oven or even at room temperature. They’re a great finger food so arrange them on a platter, give an extra sprinkle of parsley, and set out for your guests to help themselves.
- Breadcrumbs – Instead of the regular breadcrumbs, you can also use panko breadcrumbs or an Italian seasoned variety.
- Spices – Try mixing up the spices in the filling. In addition to the dried parsley, you can try adding other dried herbs like thyme or oregano, or even a blend like herbs de Provence.
- Add Protein To The Filling – Try adding a protein such as cooked and crumbled sausage, cooked and crumbled bacon, or even crab meat to the cream cheese filling.
Storing and Reheating
Storage – These can be stored covered in the fridge for up to five days.
Freezing – Prepare and stuff the mushrooms and arrange on a baking sheet (do not bake). Flash freeze for one hour. Once solid, you can transfer them to a plastic bag or container.
Reheating – They can be served hot or cold. If you are reheating them from the fridge, broil them on high until the tops begin to bubble. If baking from frozen and previously uncooked, add 5-10 minutes to the cook time.
- Choosing Mushrooms – Try to pick mushrooms that don’t seem slimy and don’t have any soft, sunken spots.
- Finely Chop the Stems – I like to finely chop up the stems so they easily incorporate into the cream cheese filling. For extra small pieces, you can even give them a whirl in your food processor.
More Elegant Appetizers To Try
- 4 tablespoons unsalted butter
- 1 pound baby mushrooms cremini or baby bella
- 1 teaspoon minced garlic
- 8 ounces cream cheese room temperature
- ½ cup grated parmesan cheese
- 1 ½ teaspoons lemon juice
- 2 teaspoons dried parsley
- ½ teaspoon coarse sea salt
- ½ teaspoon ground pepper
- ½ teaspoon onion powder
- ½ cup breadcrumbs
- Preheat the oven to 400 degrees Fahrenheit and coat a rimmed cookie sheet with a thin layer of olive oil.
- Pull the stems off all the mushrooms and finely chop them. Place the stems in a small pan with the butter and minced garlic. Stir the ingredients continuously until the mushroom stems are soft.
- Once soft, add the mushroom stem mixture to a small mixing bowl with the cream cheese, lemon juice, 3 tablespoons of the parmesan cheese, and the spices. Stir the ingredients together until the mushroom pieces are evenly distributed throughout the cream cheese mixture.
- Fill each mushroom cap with a spoonful of the cream cheese mixture and then prepare the bread crumb topping by combining the breadcrumbs, the remaining parmesan cheese, and 2-3 tablespoons of melted butter until a sandy mixture forms.
- Sprinkle the topping mix over each mushroom and place the mushrooms in the oven for 14 minutes, or until the tops of are golden brown.
- Garnish with fresh parsley, freshly grated parmesan, etc. and enjoy!