- Prepare the Oven
Heat the oven to 400°F (204°C). Line a large rimmed baking sheet with parchment paper or lightly grease it.
- Prep the Mushrooms
Wipe the mushrooms clean with a damp paper towel. Remove the stems and finely chop them. Set the caps aside.
- Pre-Bake the Caps
Arrange the mushroom caps hollow-side down on the baking sheet. Bake for 8 minutes at 400°F (204°C), then turn them hollow-side up.
- Cook the Filling Base
While the caps bake, melt the butter with the olive oil in a skillet over medium heat. Add the onion and chopped mushroom stems and cook for 5 to 6 minutes, stirring often, until the released moisture has evaporated.
- Add the Garlic
Add the garlic and cook for the final 30 seconds, stirring constantly.
- Mix the Filling
Transfer the mixture to a bowl and let it cool for 3 to 4 minutes. Stir in the cream cheese, the remaining breadcrumbs, 3 tablespoons Parmesan, parsley, salt, and pepper until evenly combined.
- Make the Topping
In a small bowl, combine the reserved 2 tablespoons breadcrumbs with the reserved 1 tablespoon Parmesan.
- Fill the Mushrooms
Divide the filling among the mushroom caps, then sprinkle the reserved breadcrumb-Parmesan mixture over the top of each mushroom.
- Bake and Serve
Bake for 12 to 15 minutes, until the mushrooms are hot throughout, the caps are tender, and the topping is lightly golden. Let the stuffed mushrooms rest for 3 to 5 minutes, then serve warm.
- Calories:211 kcal
- Protein:6.6 g
- Total Fat:14.5 g
- Saturated Fat:7.3 g
- Carbohydrates:14.8 g
- Fiber:1.7 g
- Sugars:3.3 g
- Sodium:316 mg
- Cholesterol:33 mg
About These Stuffed Mushrooms
This stuffed mushrooms recipe makes a crowd-pleasing American appetizer with tender baked mushroom caps, a creamy savory filling, and a lightly crisp golden breadcrumb-Parmesan topping. The filling stays rich and smooth thanks to cream cheese, while the reserved topping adds just enough texture without overwhelming the mushrooms.
For the best balance, the mushroom stems are chopped and cooked with onion and garlic so nothing goes to waste. The caps are pre-baked briefly first, which helps them release some moisture before filling and keeps the finished mushrooms from turning soggy.
Ingredients
- 24 medium cremini or white mushrooms (about 450 g total), stems removed, reserved, and finely chopped
- 2 tablespoons (28 g) unsalted butter
- 1 tablespoon (15 ml) olive oil
- 1 small yellow onion (about 110 g), finely chopped
- 3 cloves garlic, minced
- 4 ounces (113 g) cream cheese, softened
- 3/4 cup (about 75 g) plain breadcrumbs, divided
- 1/4 cup (about 25 g) finely grated Parmesan cheese, divided
- 1 tablespoon chopped fresh parsley, plus more for serving if desired
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
Substitutions and Variations
If you need to swap an ingredient, keep the filling creamy and the topping light:
- Use panko instead of plain breadcrumbs for a slightly more delicate crunch.
- Use shallot instead of onion for a milder, sweeter flavor.
- Swap parsley with chopped chives or a little thyme for a different herb note.
- Use dairy-free cream cheese if you want a plant-based filling; choose a version that bakes well and has a neutral flavor.
- For a richer topping, add a little extra grated Parmesan only to the reserved topping portion, not the filling.
Instructions
- Heat the oven to 400°F (204°C). Line a large rimmed baking sheet with parchment paper or lightly grease it.
- Wipe the mushrooms clean with a damp paper towel. Remove the stems and finely chop them. Set the caps aside.
- Arrange the mushroom caps hollow-side down on the baking sheet. Bake for 8 minutes at 400°F (204°C), then turn them hollow-side up.
- While the caps bake, melt the butter with the olive oil in a skillet over medium heat. Add the onion and chopped mushroom stems and cook for 5 to 6 minutes, stirring often, until the released moisture has evaporated.
- Add the garlic and cook for the final 30 seconds, stirring constantly.
- Transfer the mixture to a bowl and let it cool for 3 to 4 minutes. Stir in the cream cheese, the remaining breadcrumbs, 3 tablespoons Parmesan, parsley, salt, and pepper until evenly combined.
- In a small bowl, combine the reserved 2 tablespoons breadcrumbs with the reserved 1 tablespoon Parmesan.
- Divide the filling among the mushroom caps, then sprinkle the reserved breadcrumb-Parmesan mixture over the top of each mushroom.
- Bake for 12 to 15 minutes, until the mushrooms are hot throughout, the caps are tender, and the topping is lightly golden. Let the stuffed mushrooms rest for 3 to 5 minutes, then serve warm.
Food Safety and Storage
Cool leftovers promptly and refrigerate them in a covered container within 2 hours of cooking. For the best quality, eat refrigerated stuffed mushrooms within 3 to 4 days. Reheat in a 350°F (177°C) oven until hot throughout.
When reheating, the filling should be steaming hot and the mushroom caps should be warmed through. If you prepare the mushrooms ahead, keep the filling and caps separate in the refrigerator and assemble just before baking for the best texture.
Serving, Pairing, and Variation Ideas
Serve these stuffed mushrooms as a starter for holiday dinners, game-day spreads, or casual parties. They pair well with roast chicken, grilled steak, baked salmon, or a simple green salad.
For a different finish, garnish with extra parsley or a few shavings of Parmesan right before serving. You can also make the filling a little more herb-forward by adding a pinch of thyme or finely chopped chives.
Frequently Asked Questions
Can I make stuffed mushrooms ahead of time?
Yes. You can cook the filling up to 1 day ahead and refrigerate it. Fill and bake the mushrooms just before serving for the best texture.
How do I keep stuffed mushrooms from getting watery?
Pre-baking the caps helps remove excess moisture, and cooking the chopped stems and onion until their moisture evaporates also helps the filling stay thick and creamy.
Can I freeze stuffed mushrooms?
They are best baked fresh, but you can freeze them after baking if needed. Reheat from thawed in a hot oven until warmed through and the topping is crisp again.
