These stuffed mushrooms are easy to prepare, crowd-pleasing, and endlessly customizable. The creamy cheese filling combined with the earthy mushrooms creates a rich, indulgent flavor that’s hard to resist. They’re perfect for parties, holidays, or as a side dish for any meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
White or cremini mushrooms, stems removed
Cream cheese, softened
Shredded mozzarella cheese
Grated Parmesan cheese
Garlic, minced
Fresh parsley or chives, chopped
Salt
Black pepper
Olive oil
Optional: breadcrumbs for topping
Directions
Preheat your oven to 375°F (190°C).
Clean the mushrooms with a damp paper towel and remove the stems. Set aside the caps and finely chop the stems.
Heat a drizzle of olive oil in a skillet over medium heat. Sauté the chopped mushroom stems and minced garlic for 3-4 minutes until soft and fragrant. Remove from heat.
In a bowl, mix the cream cheese, shredded mozzarella, Parmesan, sautéed mushroom stems, herbs, salt, and pepper until well combined.
Spoon the cheese mixture into each mushroom cap, mounding it slightly.
Optional: Sprinkle breadcrumbs over the top for a crunchy finish.
Arrange the stuffed mushrooms on a baking sheet lined with parchment paper or foil.
Bake for 18-20 minutes, or until the mushrooms are tender and the cheese is bubbly and golden.
Garnish with additional herbs and serve warm.
Servings and timing
This recipe makes about 4 servings (approximately 16-20 stuffed mushrooms, depending on size). Preparation takes 15 minutes, and baking takes about 20 minutes, for a total time of 35 minutes.
Variations
Spicy kick: Add crushed red pepper flakes or chopped jalapeños.
Herbed cream cheese: Use flavored cream cheese for an herby twist.
Vegan: Use plant-based cream cheese and shredded vegan cheese.
Meaty version: Add finely chopped cooked sausage or ground beef to the filling.
Storage/Reheating
Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 8-10 minutes, or in the air fryer for 5-6 minutes. Avoid microwaving as it can make the mushrooms soggy.
FAQs
Can I make these stuffed mushrooms ahead of time?
Yes, you can assemble them a day ahead and store them covered in the refrigerator. Bake them just before serving.
What type of mushrooms work best?
White button or cremini mushrooms are ideal due to their size and flavor. Portobello mushrooms can be used for a larger, meal-sized version.
Can I freeze stuffed mushrooms?
It’s not recommended as the texture of the mushrooms and filling can become watery after thawing.
How do I prevent watery stuffed mushrooms?
Bake them on a wire rack over a baking sheet to let moisture drip away, or roast the caps briefly before filling them.
Can I make this recipe gluten-free?
Yes, just omit the breadcrumbs or use gluten-free breadcrumbs.
What cheese alternatives can I use?
Try goat cheese, ricotta, or a cheese blend with cheddar or fontina for different flavor profiles.
Do I need to peel the mushrooms?
No, simply clean them with a damp cloth or paper towel. Peeling isn’t necessary.
How do I know when the mushrooms are done?
The mushrooms will be tender, and the filling should be melted, bubbly, and slightly golden on top.
Can I serve them at room temperature?
They’re best served warm, but they can be enjoyed at room temperature as well for parties or buffets.
What can I serve with stuffed mushrooms?
They pair well with a fresh salad, grilled meats, or as part of a charcuterie board for entertaining.
Conclusion
Irresistibly Cheesy Stuffed Mushrooms are a flavorful, elegant, and easy-to-make dish that’s sure to impress. With a creamy, savory filling and tender mushroom base, they’re the perfect party appetizer or side dish that disappears fast. Customize them to your taste and enjoy every cheesy, garlicky bite.
Irresistibly Cheesy Stuffed Mushrooms are savory, creamy, and bite-sized delights filled with a rich cheese mixture and baked to golden perfection. Perfect for parties, appetizers, or a flavorful snack, these mushrooms are always a crowd favorite.
Ingredients
16–20 white or cremini mushrooms, stems removed
1 tbsp olive oil
2 cloves garlic, minced
4 oz cream cheese, softened
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tbsp fresh parsley or chives, chopped
Salt, to taste
Black pepper, to taste
Optional: 2 tbsp breadcrumbs for topping
Instructions
Preheat oven to 375°F (190°C).
Clean mushrooms with a damp paper towel and remove stems. Finely chop the stems.
Heat olive oil in a skillet over medium heat. Sauté chopped mushroom stems and garlic for 3–4 minutes until soft. Remove from heat.
In a bowl, combine cream cheese, mozzarella, Parmesan, sautéed stems, herbs, salt, and pepper. Mix well.
Spoon the mixture into each mushroom cap, slightly mounding the filling.
Optional: Sprinkle breadcrumbs over the top for a crunchy finish.
Arrange mushrooms on a parchment-lined baking sheet.
Bake for 18–20 minutes, or until mushrooms are tender and cheese is bubbly and golden.
Garnish with additional herbs and serve warm.
Notes
Make ahead by prepping the mushrooms a day in advance and baking just before serving.To avoid soggy mushrooms, pre-bake caps for 5 minutes or bake on a wire rack.Add chopped cooked sausage or jalapeños for variation.Use gluten-free breadcrumbs for a gluten-free version.
