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These cheesy Stuffed Mushrooms are the ultimate holiday or game day appetizer. Creamy, savory, and baked until golden brown, they’re easy to prep ahead and always a crowd favorite.
Looking for more party-ready favorites? Try Stuffed Jalapeno Poppers, Spinach Artichoke Dip, or browse all of our Festive Holiday Appetizers.
5 Tips For the Best Stuffed Mushrooms
- Choose the right mushrooms – Go for firm, fresh white button or cremini mushrooms. They should be about 1½ to 2 inches wide so there’s enough space for filling.
- Don’t soak them – Wipe them clean instead of rinsing to prevent sogginess.
- Let filling cool slightly before stuffing so it holds its shape.
- Avoid overbaking – Bake just until golden to prevent the mushrooms from collapsing.
- Roast at high heat – Bake at 400°F so the mushrooms caramelize a bit on the edges instead of steaming.
RECIPE WALK-THROUGH
How To Make Stuffed Mushrooms
See the recipe card below for full, detailed instructions
Step 1: Preheat the oven.
Cover a large rimmed sheet pan with foil or brush with olive oil, and preheat your oven to 400°F.
Step 2: Prep the mushrooms.
Wash and dry your mushrooms and carefully remove the stems.
- The stems are part of the filling, so don’t toss them!
Step 3: Sauté the mushroom stems.
Finely chop the stems and place in a small pan with butter and minced garlic. Sauté continuously until the mushroom stems are soft; this boosts mushroom flavor.
Step 4: Make the filling.
Once soft, add the sauteed mushroom stem mixture to a small mixing bowl with the cream cheese, lemon juice, parmesan cheese, and the spices. Stir until creamy and well-mixed.
Step 5: Make the breadcrumb topping.
Combine breadcrumbs with parmesan and melted butter.
Step 6: Stuff and top the mushrooms.
Fill each mushroom cap with a spoonful of the cream cheese mixture. Sprinkle the breadcrumb topping mix over each mushroom and arrange the mushrooms on a baking sheet.
- Quick Note: Skip the breadcrumbs for a low-carb version.
Step 7: Bake to golden perfection.
Bake the mushrooms for about 14 minutes in the preheated oven, until the breadcrumb tops are golden brown and the filling is bubbling.
Step 8: Garnish and serve.
Garnish with fresh parsley and freshly grated Parmesan. Serve while hot.
- Pro Tip: Let them rest for 5 minutes before serving so they firm up slightly.
Variations
- Sausage Stuffed Mushrooms: Sauté Italian sausage (casings removed), let it cool and mix it into the filling.
- Spicy Stuffed Mushrooms: Add a pinch of red pepper flakes.
- Veggie Stuffed Mushrooms: Add finely chopped spinach or artichokes to the filling.
- Serving Ideas: Serve on a platter with toothpicks, or alongside other small bites like Crab Cakes or Cranberry Brie Bites for a holiday spread.
Frequently Asked Questions
Should I pre-cook mushroom caps before stuffing?
No, they’ll bake perfectly in the oven. Just don’t rinse them with water — wipe them clean instead.
How do I keep stuffed mushrooms from getting soggy?
Avoid excess moisture by not washing mushrooms under water.
Can I make stuffed mushrooms ahead of time?
Yes — assemble and refrigerate up to 24 hours in advance. Bake right before serving.
Can I freeze stuffed mushrooms?
Yes, unbaked stuffed mushrooms freeze best. Bake from frozen for easy entertaining.
Storage Tips
Storage, Freezing, Make Ahead
Storage – Cool completely, then refrigerate in an airtight container lined with paper towels for up to 3-4 days.
Freezing – Assemble but don’t bake. Freeze on a sheet tray, then transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding 4-6 minutes to cook time.
Reheating – Bake at 350°F for about 10-15 minutes, or until warmed through. Avoid microwaving, as it can make them soggy.
Make Ahead – Assemble up to a day ahead, cover tightly, and refrigerate until ready to bake.
More Easy Appetizer Recipes
- Crab Cake Stuffed Mushrooms
- Air Fryer Crunchy Coconut Shrimp
- Sausage Balls
- Southwestern Seven Layer Dip
- Crockpot BBQ Little Smokies
Stuffed Mushrooms
Ingredients
- 4 tablespoons unsalted butter
- 1 pound Baby mushrooms
- 1 Garlic clove minced
- 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 Panko breadcrumbs
Instructions
- Preheat the oven to 400°F 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 and freshly grated parmesan.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Made this for New Year’s. Excellent and also love that you can freeze them. Will definitely make again.
Nice! Thanks for stopping by Maureen.
I have made these twice now and I love them! Easy to make and so savory and yummy! Another low carb option is to use pork rind Panko crumbs. Tastes great either way.
Nice! Thanks for taking the time to share your positive feedback.