How to make stuffed mushrooms

Serve these easy stuffed mushrooms with melted cheese, bacon lardons and breadcrumbs alongside a simple salad and crusty bread for a quick, fuss-free dinner

Nutrition and extra info

Nutrition: Per serving (2)

Ingredients

Shallot

Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

Cheddar

Once cheddar was ‘Cheddar’, a large, hard-pressed barrel of cheese made by a particular…

Method

Heat oven to 220C/200C fan/gas 7. Wipe the mushrooms to remove any dirt, then turn upside down and remove the stalks. Place on a baking tray top-side down.

Fry the lardons for 8-10 mins until just starting to crisp up, then finely chop the shallot, mushroom stalks and garlic. Add to the bacon and fry on a moderate heat for about 5 mins until all the ingredients are cooked.

Take off the heat and add the breadcrumbs and sage, then stir to make an even mixture. Spoon into the hollows of the mushrooms and sprinkle with the grated cheese.

Bake for approximately 8-10 mins until the cheese has melted. Serve with crusty bread and a green salad.

less than 30 mins

Stuffed mushrooms make an easy starter or quick supper. Mix and match the toppings to whatever you fancy.

less than 30 mins

Ingredients

• 4 Portobello mushrooms, stems removed and finely chopped
• 2 tbsp olive oil
• ½ onion, finely chopped
• 2 garlic cloves, finely chopped
• 200g/7oz spinach
• 100g/3½oz goats’ cheese or other creamy cheese
• 100g/3½oz roasted red peppers (from a jar) drained and roughly chopped
• 50g/1¾oz cheddar, grated
• squeeze lemon juice, optional
• salt and freshly ground black pepper

Method

Heat the oven to 190C/170C Fan/Gas 5. Brush the mushrooms with 1 tablespoon of the olive oil and place, cap side up, on a baking tray. Bake for 20 minutes until beginning to soften.

Meanwhile, heat the remaining oil in a frying pan. Add the onion and mushroom stems and cook for 3 minutes until beginning to soften. Add the garlic and spinach and season with salt and pepper. Cook over a medium heat until the spinach has wilted. Increase the heat and cook until all the liquid in the pan has evaporated. Remove from the heat.

Spoon the goats’ cheese, red peppers and half of the Cheddar into a bowl. Add the cooked spinach mix and combine. Season with salt, pepper and a squeeze of lemon juice, if using.

Remove the mushrooms from the oven, turn them over and divide the filling between each one. Sprinkle the remaining Cheddar over the top.

Return to the oven and bake for a further 15 minutes, until the mushrooms are tender and the cheese is golden.

Recipe Tips

This recipe can be doubled easily to serve as a starter or a main course for as many people as you like.

snaThese crabmeat stuffed mushrooms are a delicious appetizer!

They are quick and simple to prepare. A fancy bistro gourmet recipe made with just a handful of ingredients. So are you ready to learn how to make crabmeat stuffed mushrooms? Let’s get started!

Crab stuffed mushrooms are great to serve as a snack, starter or appetizer. Make a ton of them because they will fly away.

The combination of cheese, onions, crab meat, breadcrumbs, and cream cheese are mouthwatering.

You bake them evenly in the oven to give them a golden crust. You can bake them in a cast-iron skillet in the oven to prevent a mess.

As you are using panic breadcrumbs you will get a crunchy outside and a soft creamy inside from the crabmeat and herbs.

What type of mushrooms to use?

You can use regular white button mushrooms but you can also use Portobellos.

These are bigger so not really fit for an appetizer but more like a full meal.

When you select mushrooms you need big mushrooms as they shrink while baking and they should be big enough to hold the stuffing.

If possible try to get the same size of mushrooms they will bake evenly throughout.

How to clean mushrooms?

Do not wash your mushrooms they will soak up all the water which will release during cooking.

If your mushrooms are really dirty try to clean with a mushroom brush or get a damp paper towel and remove any excess dirt.

Remove the whole stem of the mushrooms as you need that space for the filling.

Crabmeat stuffed mushrooms ingredients

To make this tasty appetizer you need quite a number of ingredients. Have the following ingredients when you start:

• White mushrooms
• Crabmeat
• Parmesan
• Cream cheese
• Mayonnaise
• Onion
• Breadcrumbs
• Garlic
• Fresh Parsley
• Oregano
• Salt
• Pepper
• Olive oil
• Cooking spray

How to make crab stuff mushrooms

Clean your mushrooms if needed with a clean damp paper towel. Then remove the stems and scoop out gills.

Preheat the oven to 375°F (175°C). Lightly grease a large baking sheet with cooking oil spray.

Put the mushrooms on a baking sheet. Lightly spray mushrooms with olive oil spray; set aside.

Take a large bowl and combine crab meat, panko crumbs, grated parmesan cheese, mayonnaise, cream cheese, garlic, green onions, herbs, salt, and pepper.

Stir the ingredients into a creamy filling. Take a spoon and stuff the mushrooms with a big scoop of crab filling.

Take a separate bowl and combine the oil with the remaining Panko breadcrumbs until all the crumbs are coated evenly.

Sprinkle the panko mixture on top of the mushrooms. Bake the mushrooms for 18 minutes or until edges become golden.

Broil the mushrooms for approximately 2 minutes until the mushroom filling is golden and crispy all over.

Type of crabmeat

You can use a number of different types of crab meat for this recipe:

• Fresh crab meat – if you can find it at your local market you can use it in this recipe
• Canned crab meat – if fresh crabmeat is not available then use either frozen or canned crab meat. Let it drain before use
• Imitation crab – if you can’t find either canned or fresh crab meat you can use imitation crab or chopped shrimp as a substitute

Can you make these crab stuffed mushrooms ahead?

These appetizers taste best when freshly made but you can make them ahead of time. You can make them a day in advance and store them in de fridge in an airtight container.

What is better is to make the filling and store it in the fridge until you are ready to use it.

Fill the mushrooms and bake them in the oven. That way the mushrooms do not get soggy and wet.

Reheat them in the oven at 350°F for 5 minutes or until warm. You can also serve them cold.

I hope you have fun trying this recipe!

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Crabmeat stuffed mushrooms

These crab meat stuffed mushrooms are a real crowd pleaser. You have them on the table in about half an hour. Use Panko and oil to get a crunchy top!

Ingredients

• 10 large white mushrooms,
• ¾ cup cooked crab meat
• ⅓ cup Panko breadcrumbs, divided into ¼ cup for the filling and the remaining for the top
• ¼ cup freshly grated Parmesan cheese
• 2 tablespoons mayonnaise
• 2 tablespoons spreadable soft cream cheese
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 teaspoon dried parsley
• ¼ teaspoon dried oregano
• ½ tablespoon olive oil
• cooking spray
• Salt and pepper to taste

Instructions

1. Clean your mushrooms if needed, remove the stems
2. Preheat the oven to 375°F (175°C). Lightly grease a large baking sheet with cooking oil spray
3. Put the mushrooms on a baking sheet.
4. Take a large bowl and combine crab meat, Panko breadcrumbs, grated parmesan cheese, cream cheese, mayonnaise, onion, garlic, herbs. Season with salt and pepper
5. Stir the ingredients into a creamy filling. Stuff the mushrooms with a big scoop of crab filling
6. Take a separate bowl and combine the oil with the remaining Panko breadcrumbs until all the crumbs are coated evenly
7. Sprinkle the Panko mixture on top of the mushrooms. Bake the mushrooms for 18 minutes or until edges become golden.
8. Turn the oven to broil. Leave the mushrooms for approximately 2-3 minutes underneath the broiler until the mushroom filling turns golden and crispy
9. Serve immediately

Nutrition facts

Calories: 59 ; Fat: 3g ; Carbs: 4g ; Protein: 4g ;

The only stuffed mushrooms recipe you’ll need! Each mushroom cap is stuffed with a creamy cheese non-sausage filling! Cook the caps with portobello mushrooms or white button mushrooms, and are you in for the Best Stuffed Mushrooms recipe!

Do you love mushrooms? Try our Loaded Baked Potato Casserole with mushrooms and chicken or our tasty mushroom salad in Italian Dressing to satisfy that mushroom craving! We love our Easy Mushroom Rice dish too!

BEST Stuffed Mushrooms

These mushrooms were a guest find. It wasn’t until I tried these delicious stuffed mushrooms as a side at a big Christmas Dinner, that someone hosted! They were easy baked mushroom caps with cream cheese and sausage but I made them vegetarian, which makes the process even faster from start to finish!

I love that they have the perfect amount of cayenne pepper giving the mushrooms a little kick but safe enough for children to enjoy! I made these for a potluck one Sunday afternoon when I had an abundance of white button mushrooms and remember they were raved about! I was asked for the recipe to these creamy stuffed mushrooms which I don’t mind sharing at all! I love it when simple recipes make great flavor!

This has a no-fuss ingredient list, which means you won’t need special herbs, bread crumbs, or fancy cheeses! Cream cheese and parmesan cheese will make for great flavor and freshly crushed garlic will enhance just about anything! Sure you can make crab-stuffed mushrooms or fill them with spinach to make them keto-friendly but this is really as basic and flavorful as it gets! This is also my standby stuffed mushroom recipe that I can count on, and who would have known its this easy!

Moreish stuffed mushrooms make an easy and elegant party nibble or canape. We have loads of stuffed mushroom recipes, including bacon and cheese stuffed mushrooms, blue cheese stuffed mushrooms and more.

Top stuffed mushroom recipes

Bacon and Cheddar stuffed mushrooms

Crimini mushrooms are stuffed with Cheddar cheese and streaky bacon. These are perfect for canapes or as a starter.

Recipe by: GRNSTR1PE

Bacon rosemary stuffed mushrooms ►

Delectable stuffed mushrooms are a sure crowd-pleaser, especially when stuffed with rosemary, bacon and cheese!

Recipe by: ntbella

Stuffed Crimini Mushrooms with Gruyere

Vegetarian stuffed crimini mushrooms topped off with grilled Gruyere cheese. This is a great starter for guests.

Recipe by: RACHELSCHWARTZ

Cheesy stuffed mushrooms

A cream cheese and Parmesan filling is stuffed into mushroom caps before baking.

Recipe by: Angie Gorkoff

Green chilli stuffed mushrooms

These are cheesy stuffed mushrooms with a spicy kick! Guests won’t be able to eat just one. Easy to make and oh-so moreish.

Stuffed Mushrooms with garlic, Parmesan, and cream cheese are the ultimate appetizer for any occasions. They are perfect bite-size appetizers, stuffed with rich and flavorful ingredients that everyone loves.

Nothing gets us more excited this time of year than a holiday appetizer spread. We like to have a good mix of options on our Christmas tables: Spinach Artichoke Dip, Slow Cooker Kielbasa, and Shrimp Cakes.

How to Make Stuffed Mushrooms

Stuffed Mushrooms will quickly become your go-to appetizer. They are a hearty bite appetizer or side dish, and are perfect for the holiday season, game-days, Superbowl, or any other occasion! Also, the flavors are mouthwatering, and the best part is that they are ready in less than 30 minutes.

The cream cheese, Parmesan and garlic make them very special, and I guarantee you will enjoy every bite of them. The breadcrumbs give them a nice crispy texture, while the cheese and butter melt in your mouth.

Another great bonus about them is that you can play and pick with your own ingredients. For example, you can use your favorite cheeses for stuffing, or add some bacon crumbs, or spinach. Whichever way you go, they will be a huge hit. This dish can be served as an appetizer or side dish. Also, they store well, and leftovers taste delicious.

how do you clean mushrooms?

First, wash rinse them under cold water. Then, wipe mushrooms dry with a paper towel, and remove stems and scoop out gills. Lightly rinse them under cold water to remove any dirt. Do not soak them in water as they will absorb much of the liquid and release the water while they cook.

What do you need to make Stuffed Mushrooms filling?

• butter
• mushroom stems
• green onions
• garlic
• breadcrumbs
• Parmesan cheese
• cream cheese
• mayo
• Italian seasoning
• parsley

How do you make Stuffed Mushrooms?

1. Preheat oven to 400°F.
2. Spray with some oil a baking sheet that has been lined with parchment paper.
3. Clean the mushrooms, remove stems, and roughly chop stems. Place mushroom caps onto the baking sheet.
4. In a small bowl combine all the ingredients together.
5. Fill each mushroom cap with the prepared garlic stuffing.
6. Place them onto the prepared baking sheet.
7. Bake for about 15-20 minutes, or until the filling is golden brown.

What type of mushrooms should I use?

It is best to use baby Bella mushrooms as they have a perfect “bite-size”. Also, they taste delicious and are available year-round, so they should be your main go-to type for this recipe.

Portobello is also commonly used for stuffing, but due to their large size, I prefer to stick with baby mushrooms.

What can you stuff mushrooms with?

They can be stuffed with lots of ingredients, some top ideas are listed below:

• For meat lovers, you can use ground pork, chicken or beef for stuffing.
• Similarly, you can use a variety of Italian sausages. Just remove the casings and chop the sausage before frying.
• Veggies such as spinach or asparagus. Especially if you combine them with butter and some cream cheese, it’s delicious.
• Various cheeses such as mozzarella, Parmesan, Gouda, or other cheese you might like.
• Love Crab Stuffed Mushrooms?! Simply add some crab to the mixture.
• Green onions.
• For a creamy version, go with cream cheese and sour cream. These will be the best and creamiest stuffed mushrooms ever!

Can I make Stuffed Mushrooms ahead of time?

Yes, it is very easy to prepare them ahead, and then bake before your guests arrive. The stuffing takes about 15 minutes to assemble together. Once you make the stuffing, fill the mushroom caps with it, cover with plastic wrap and put in the refrigerator.

You can also refrigerate them up to 2 days in advance. When ready to serve, simply preheat the oven, and bake them for 20 minutes.

HOW LONG WILL STUFFED MUSHROOMS LAST IN THE FRIDGE?

If you want to refrigerate them, add them to an airtight container. Then, refrigerate it up to 3-4 days. Preferably, heat in the oven or microwave until warm, before serving.

Can I freeze them?

You can freeze stuffed mushrooms before or after cooking. In either case, arrange them in layers in a container with parchment paper or foil in between. Freeze for up to 3 months.

Say goodbye to soggy mushrooms with these game-changing tips from Valerie Bertinelli’s live demo on the Food Network Kitchen app.

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The best part of cooking along on the Food Network Kitchen app is learning in real time what you’ve been doing wrong and finding a solution. Case in point, I’ve always wondered why my stuffed mushrooms are tasty but a bit soggy. While watching Valerie Bertinelli demo her Stuffed Mushrooms, I finally figured out why! Here’s her solution to the watery mushroom conundrum plus three other tips for making perfect stuffed mushrooms.

1. Roast the empty mushrooms upside down before stuffing them.

Valerie turns mushrooms on their heads for the first part of this recipe, literally. “What happens with mushrooms is they tend to have a lot of water in them and they release a lot of water,” says Valerie. “So this way when the mushrooms release the water, they’re releasing it out onto the tray and not back into the mushroom.” Brilliant!

2. Use the stems in the stuffing.

“The stems are just as delicious as the tops,” says Valerie. She uses the finely chopped mushroom stems as the base of her filling to add more mushroom flavor to the dish. Bonus: This gives the appetizer a meaty bite without any meat.

3. Wash your mushrooms. Actually wash them.

There are two schools of thought on preparing mushrooms. Some people wipe them with a clean towel and others actually wash them. Valerie is a washer. “Put them under running cold water and that cleans them nicely,” she advises.

4. Microplane the garlic instead of mincing it.

Huge chunks of garlic will overpower these single-bite mushrooms, so Valerie grabs her trusty microplane to make sure the garlic is dispersed evenly. “I prefer this technique when I really want the garlic to blend in … really melt into whatever I’m cooking,” she says.

While these tips will help you make the best stuffed mushrooms with any filling, the best part about Valerie’s recipe is that it’s so easy and the ingredients are inexpensive! You don’t need pricey crab meat or sausage, the mushrooms get their flavor from the stems, cherry tomatoes, onions and Pecorino cheese and an addictive crunch from the panko breadcrumbs. Plus, you can make the filling and stuff your mushrooms before your guests get there and then pop them in the oven to melt the cheese. And, Valerie advises, “Don’t throw away the extra stuffing. Toss that in tomorrow’s omelet!” Done and done.

Watch new epiosdes of Valerie’s Home Cooking Sundays at 11:30a|10:30c. Plus, make one of her Perfect Party Recipes for any of your holiday events.

Check out the Food Network Kitchen app to find tons more ideas on creating the perfect Thanksgiving spread. Download the app and sign up now to get a 90-day free trial.

Here are some exclusive on-demand classes to get you in the holiday cooking spirit!

These easy stuffed mushrooms will knock the socks off guests at your next party! The savory, crispy filling is delicious over juicy roasted mushrooms.

Stuffed mushrooms are a contentious item in our house. Here’s why:

Whenever I take a batch out of the oven, I choose one to sample. I take a bite, savoring the crisp, umami topping over the juicy roasted mushroom. Then, I reach for a second, but in all likelihood, the rest have already vanished! Jack can’t get enough of most mushroom recipes, and these stuffed mushrooms are no exception.

But honestly, I can’t blame him. The filling – a savory mix of panko bread crumbs, pecorino, pine nuts, sun-dried tomatoes, parsley, and garlic – offers the perfect crunchy contrast for the tender mushrooms. And luckily, they’re easy to make. If I want another batch, all I need to do is stir together more filling, pile it into cremini mushroom caps, and bake!

Seriously, though, I can’t recommend this stuffed mushroom recipe highly enough. It’s not only delicious, but it’s festive, too, filled with red, white, and green ingredients. These stuffed mushrooms would be adorable bite-sized appetizers for your next holiday party – just make sure you have enough ingredients on hand for a second batch in case the first one disappears!

How to Make Stuffed Mushrooms

First, clean and stem the mushrooms. Gently remove and discard the mushroom stems, being careful to keep the mushroom caps intact. Then, use a damp paper towel to wipe the mushroom caps clean, and spread them, cavity-side-up, on a parchment-lined baking sheet. Drizzle the mushroom caps with olive oil, and season them generously with salt and pepper.

Next, make the filling. Stir together the grated cheese, sun-dried tomatoes, parsley, panko bread crumbs, garlic, pine nuts, salt, and a few grinds of black pepper.

Then, fill each mushroom. Spoon the filling into the mushroom cavities, carefully piling it as high as you can. As you spoon it onto the mushrooms, some of the filling may tumble off. That’s ok! Do your best to get as much filling in each mushroom as you can.

And finally, bake! Generously drizzle the stuffed mushrooms with olive oil and bake for 20 minutes or so, until the mushrooms are tender and the filling is golden brown. Allow them to cool slightly, and then, eat!

Stuffed Mushroom Recipe Tips

• Bigger mushrooms = more filling. Need I say more? Use the biggest cremini mushrooms you can find for this recipe. They’ll hold more of the breadcrumb mixture than small ones will, and it will be easier to pile the filling into them.
• Chop your filling ingredients finely. The best stuffed mushrooms have a little of everything in each bite. Chop your filling ingredients into small pieces that will evenly incorporate with one another. Aim for the sun-dried tomatoes to be similar in size to the pine nuts, and grate the cheese on a Microplane zester or the smallest holes of a box grater.
• Don’t forget to season the mushrooms. It’s easy to skip this step! Before you load up the mushroom caps, drizzle them with olive oil and sprinkle them with salt. This simple step really kicks this stuffed mushroom recipe up a notch.
• Make them a meal! These stuffed mushrooms are an excellent party appetizer, but on occasion, we’ll eat them for dinner too. Serve them with a big scoop of herbed farro or quinoa!

More Favorite Party Appetizers

If you love this stuffed mushroom recipe, try one of these fun party appetizers next:

White Cheddar Stuffed Mushrooms are an easy make-ahead appetizer idea! They taste just like the Longhorn restaurant with a golden Parmesan crusted topping and flavorful white cheddar sauce.

Ingredients

Parmesan Panko Stuffed Mushrooms

• White Button Mushrooms
• Herb Pub Cheese–Such as this.You can also use garlic and herb cream cheese.
• Provolone Cheese
• Parmesan Cheese– Shred your own from a block for best results.
• Panko breadcrumbs
• Half and Half

White Cheddar Sauce

• Half and Half
• Dry White Wine– Such as Pinot Grigio, Chardonay, and Sauvignon Blanc
• Worcestershire Sauce
• Dry Mustard
• Pepper
• Mayonnaise– Can also use Sour Cream
• White Cheddar Cheese– Shred your own from a block for best results.
• Flour-Optional

How to Clean Mushrooms

• If possible, use a damp paper towel to wipe off and clean the mushrooms instead of running them under water, (unless they’re very dirty). Mushrooms are very absorbent and can become rubbery when baked if they absorb too much water.

How to Make Stuffed Mushrooms

• Clean the mushrooms and use small pairing knife to trace around the stem, then gently pull the stem out so that only the cap remains. (SEE pro tip below!)
• Fill them with stuffing, be careful not to over-stuff them. The filling can bubble up slightly as it bakes and you don’t want the filling to overflow onto the baking sheet.
• Bake on a foil or parchment paper lined baking sheet at375°F for 15-20 minutes, until the tops are golden brown but the bottoms are still firm enough to hold their shape.
• Let them sit for 5 minutes prior to serving to allow them to firm up and cool down slightly.

⭐Pro Tip⭐-Dice and freeze the mushroom stems for future use, such as your next batch of chicken stock!

Best Mushrooms to Use

• White Button mushrooms have a great texture for stuffing, hold up well, and are perfectly bite-sized.
• Baby Portobello mushrooms are another good option.

Make-Ahead Method

Stuffed mushrooms are a great make-ahead appetizer:

• You can stuff the mushrooms and refrigerate for up to 2 days prior to baking.
• Let them sit at room temperature for 10 minutes prior to baking.

Can you Freeze Stuffed Mushrooms?

• Yes. Flash freezeunbaked stuffed mushrooms for 3 hours until solid, then store them in a freezer bag for up to 3 months until ready to bake.
• To Reheat, bake them in their frozen state in a 350°F oven for about 30 minutes.

What to Serve with these:

• Stuffed mushrooms make a great appetizer before a pasta or steak dinner. Olive Garden’s Fettuccine Alfredo,One Pot Garlic Parmesan Pasta.Chicken Bacon Spinach Pasta, or One Pot Tuscan Chicken Pasta are perfect options.
• They also go well with other appetizers like Parmesan Crusted Tortellini Bites, Spicy Sausage Bites with Coca-Cola Glaze, and Sweet Cream Cheese Wontons.

Try These Next!

Did You Make This Recipe?

I would love for you to leave a rating and a comment below! How’d you do?! ⭐⭐⭐⭐⭐

Olive Garden is famous for its generous portions of classic Italian dishes: pasta, pizza, breadsticks and that endless salad. The clam-stuffed mushrooms are a treat as a starter. Go out for a batch tonight, or try our easy at-home version.

Ingredients

• 2 (8 oz.) packages small white mushrooms
• 2 tablespoons salted butter
• Salt and pepper
• 1 clove garlic, chopped
• 2/3 cup grated Parmesan
• 3 ounces cream cheese
• 3 tablespoons canned minced clams, drained
• 2 tablespoons dry bread crumbs
• 1 teaspoon Italian seasoning
• 2 tablespoons chopped fresh parsley
• 1/3 cup grated mozzarella

Nutritional Information

• Calories 279
• Fat 20g
• Satfat 12g
• Protein 15g
• Carbohydrate 12g
• Fiber 2g
• Cholesterol 61mg
• Sodium 732mg

How to Make It

Preheat oven to 350°F. Remove stems from all mushrooms; set aside 20 mushroom caps. Chop and combine mushroom stems and remaining whole mushrooms.

Melt butter over medium heat. Add chopped mushrooms, salt, pepper and garlic and cook, stirring, for 5 minutes. Place in a bowl; stir in 1/3 cup Parmesan, cream cheese, clams, bread crumbs, Italian seasoning and 1 Tbsp. parsley.

Fill mushroom caps with clam mixture. Pour 3 Tbsp. water into a baking dish and place mushrooms in a single layer; sprinkle with mozzarella and remaining Parmesan.

Bake until tender, 30 minutes. Sprinkle with remaining parsley.

Stuffed mushrooms are full of flavour and make a great finger food option at parties or delicate entree for a dinner party.

26 Recipes

Ingredients

• Cheese (4)
• Dairy (3)
• Egg (1)
• Fish (1)
• Nuts (1)
• Pork (3)
• Vegetable (20)

Meals

• Dinner (2)
• Entrée (5)
• Gourmet (1)
• Lunch (1)
• Main (1)
• Snacks (4)
• Vegetarian (4)

Total Time

• Under 30 minutes (4)
• 30 minutes to 1 hour (16)
• 1 to 3 hours (1)

Hazelnut Stuffed Mushrooms

These stuffed mushrooms are filled with a tasty combination of zucchini, spinach and hazelnuts before baking.

Recipe by: Elaine Russell

Pizza in a Portobella

Here’s a simple and elegant alternative to pizza – using portobella mushroom caps for pizza base. Good party food.

Recipe by: KJONES27

Cheese and Bacon Stuffed Mushrooms

These cheese and bacon mushrooms are perfect for an entree or finger food. You can use any medium sized mushroom.

Recipe by: GRNSTR1PE

Stuffed Mushrooms Wrapped in Bacon

A simple cream cheese filling is used to stuff mushrooms before they are wrapped in bacon and baked in the oven, ideal for an appetizer, snack or party finger food.

Recipe by: Jaida

Stuffed Mushrooms with Sour Cream

These are great stuffed mushrooms, the recipe uses sour cream and grated cheese to hold the stuffing together, it is far and away my favourite pre-dinner snack to serve at parties.

Stuffed Mushrooms

These are great stuffed mushrooms that a friend’s mum used to make and I had to get her recipe. They can be a bit time consuming but worth the effort.

Savoury Bacon Stuffed Mushrooms

Fresh mushrooms are filled with crispy bacon, diced onion, minced garlic and freshly grated Parmesan cheese then baked until golden brown. Tasty little party treats.

Recipe by: MOLSON7

Vegetable-stuffed mushrooms

This simple, attractive first course is packed with fibre.

Recipe by: Lynn Lewis

Pizza Stuffed Mushrooms

Stuffed mushrooms can be fiddly but I like this simple recipe based on the topping ingredients for pizza, a great alternative if you are trying to avoid gluten.

Stuffed Mushrooms with Chorizo

Button mushrooms are stuffed with a bold flavoured combination of chorizo, onion and garlic to create a favourite finger food.

Stuffed mushrooms make an easy and delicious snack for any party. Because they’re naturally low in calories, they can be good vehicles for delivering heavier foods like cheeses or charcuterie, adding a ton of flavor but not excessive calories. High in B and D vitamins, mushrooms are healthy, flavorful and great as substitutes for meat in stews and meatloaves.

Our collection of stuffed mushroom recipes offers 14 earthy dishes with meat, cheese, seafood, and herbed breadcrumb fillings. They’re organized from shortest to longest cooking time.

Parmesan Stuffed Mushrooms

Clean and chop off the stems of 18 large mushrooms. Sautee stems and green onions and combine with breadcrumbs, Parmesan cheese, Italian herbs, basil, parsley, salt, and pepper. Fill the mushroom caps and bake for 15 minutes.

To make heartier mushrooms, add minced ham, prosciutto, toasted pecans or bacon bits.

Prep and cook in 20 minutes.

Cheese and Herb Stuffed Portobello

These grilled portobello mushrooms are perfect for a summer party and can be a main dish for vegetarians or vegan guests (if you skip the butter and replace cheese with vegan cheese).

Make a filling processing mushroom stems, breadcrumbs, thyme, oregano, rosemary, garlic, salt, and pepper. Stir in chopped pimentos. Grill the portobello for 5 minutes and then fill with veggie mixture. Top with cheese and grill again for another 4 minutes. Cut in 4 and serve.

Use cooked rice instead of panko bread, or add rolled oats first to the food processor and blend until ground before adding the rest of ingredients.

Prep and grill in 23 minutes.

Grilled Stuffed Mushroom Sliders

These mushrooms sliders make an excellent option for vegetarian guests at your next summer cookout.

Clean the mushrooms and reserve. Make a mixture of softened cream cheese, shredded parmesan, blue cheese crumbles, chopped pimentos, chopped chives, minced garlic, onion powder, salt, and black pepper. Stuff the mushrooms with the cheese mixture and grill for 8 minutes.

Serve in a bun with arugula salad. Use kale or spinach as your green if you find arugula too pungent. Or add a creamy garlic dressing to your arugula to cut through its sharp flavor.

Prep and grill in 28 minutes.

Boursin Stuffed Mushrooms

French Boursin cheese binds together a creamy filling of breadcrumbs, onions, peppers, and artichokes in this recipe. For a gluten-free variation, cook and salt 1/2 cup of quick oats and mix in the mixture as you’d do with breadcrumbs. Top the mushroom caps with Parmesan and bake for 15 minutes.

Add thinly sliced cured ham or sliced turkey to add more protein. For a decadent finish, use flour, egg, and breadcrumbs to create a thick bread coat on your caps. Deep-fry them until crunchy.

Prep and cook in 30 minutes.

Bread Crumb and Parmesan Stuffed Mushrooms

Finely chopped green bell pepper and onion add color and flavor to these basic Parmesan and breadcrumb stuffed mushrooms. Sautee mushroom caps and reserve. Cook chopped stems with onion, garlic, and peppers. Add breadcrumbs to make a doughy mixture and fill the caps. Top with Parmesan and bake for 20 minutes or until brown.

Add 2 tablespoon of goat cheese to the mixture for extra tang. Make a vegan version by adding 1 teaspoon of nutritional yeast to the filling, and using grated cashews instead of Parmesan to top the caps.

Prep and bake in 30 minutes.

Blue Cheese Stuffed Mushrooms

Use blue cheese, cream cheese, and chopped scallion to fill portobello or button mushrooms. Because these mushrooms are wheat and carb-free, they are compatible with keto and gluten-free diets. If you’re entertaining and have vegetarian guests, these are a great choice as a side dish to beef or chicken to make sure everyone has an option.

Add chopped toasted pecans, walnuts or sliced almonds to the cheese mixture if you want to add some crunch.

Prep and cook in 35 minutes.

Sausage Stuffed Mushrooms

Browned pork sausage is the main filler of these mushrooms. Add mozzarella on top and you have a meat-lover’s dream appetizer ready in no-time.

Use chicken or turkey sausage for a leaner version, and add 2 tablespoons of cream cheese to the mixture to facilitate placing the filling in the caps.

Prep and cook in 35 minutes.

Gourmet Vegetarian Stuffed Mushrooms

Use vegetarian sausage substitute to add a meaty flavor to your mushrooms while keeping them vegan and vegetarian-friendly.

Bake the mushroom caps for 15 minutes and set aside. Cook vegetarian sausage and set aside. In a pan, cook onion, peppers, and garlic. Add sausage, mushroom stems, breadcrumbs, and parsley. Stuff the cooked caps and bake for 12 minutes.

Add cashews, sunflower seeds, or Marcona almonds into the mix for extra protein and crunch.

Learn how to make these easy and delicious stuffed mushrooms with cheese and garlic at home. By following the recipe that has only several common ingredients, you will have a perfect snack to impress your family and friends.

The dish can be served as a garnish or a starter, a side dish for any type of meal. It is full of flavor thanks to the garlic and fresh herbs and pairs perfectly with any type of meat or fish. Besides, it is nutritious and rich.

When you are making stuffed mushrooms for a party or a company of an uncertain amount of people make sure to double even triple on the ingredients as they will be one of the favorite snacks, I promise you. So, to make things easy you can stuff mushroom caps in advance but only on the day of the party (for example, in the morning not a day or two in advance) and in 30 minutes before the party put them in the oven and bake. You have 20 minutes for cooking and 10 minutes for cooling mushrooms before serving.

Here are my favorite dishes to have for a party:

Ingredients for Stuffed Mushrooms:

• 10-15 whole fresh white mushrooms;
• 250 g hard cheese, grated;
• 20 g mixture of fresh herbs, chopped;
• 2 garlic cloves;
• 1 onion;
• 1 tbsp. vegetables oil;
• Salt and pepper to your taste.

How to make stuffed mushrooms in the oven at home:

• Remove the stems and set them aside. Hollow out every mushroom cap. Make sure not to scrape the surface and leave the caps intact. Chop mushroom stems and scooped pulp into small pieces.

• Chop onion into the same size that you had mushroom stems chopped. Take a skillet, pour oil and heat it on the medium to high heat. Add chopped onion and cook it for several minutes until soft.

• Add chopped mushrooms to the onion and cook it for 5 minutes on medium heat. Do not forget to stir the mixture from time to time to prevent burning.

• Season vegetables in the skillet with salt, black pepper, and pressed garlic. Take the skillet from the heat and set aside to cool down.

• Meanwhile, grate hard cheese and chop the fresh herbs into small pieces.

• Combine sautéed vegetables with half of the grated cheese and the whole amount of fresh herbs in a separate bowl.

• Take any baking tray or casserole you have, anything will do the job. Smear it with vegetable oil. Stuff each mushroom cap with cheese mixture and place it in the baking form.

• Sprinkle the leftover grated cheese over each stuffed mushroom. If you are not opposed to mayonnaise, you can add it to make the cheese topping stick.

• Preheat oven at 350ºF/180°C. Bake mushrooms for 20 minutes. Cheese at the top should melt and form a nice golden crust.

• Serve still warm with sprinkled over fresh herbs! Enjoy your meal!

If you liked this Easy Stuffed Mushrooms Recipe, I would appreciate it so much if you would share it on Pinterest or you could give the recipe a star review!

The recipe is very versatile. You can interchange ingredients according to your taste. Choose your favorite type of cheese. You can have any hard cheese or even cream cheese grated and added to the mix. Chop any vegetable and sauté it in the skillet together with onion and chopped mushroom. Add fried bacon, sausages, etc. See, you have an endless list of options. Moreover, to make it at home you do not have to be a skilled cook. Just follow the recipe to keep the timing of the baking and sautéing right, which will get the ingredients to the right consistency.

These Vegetarian Stuffed Mushrooms are perfect to serve as appetizers at your next holiday gathering. They are flavorful, cheesy crowd pleasing finger foods

Vegetarian Stuffed Mushrooms are the perfect finger food appetizer for the holidays. There are so many ways to stuff them, and they’re always a crowd pleaser! I load mine up with chickpeas, walnuts and cheese to make a healthy protein-packed snack that’s full of flavor and texture!

These vegetarian stuffed mushrooms are such a great holiday appetizer and they are so easy to make! I love serving them on a platter for a finger food option, or you can serve them with a side salad as part of a sit down appetizer.

Is this a healthy appetizer recipe?

Three of these stuffed mushrooms come in at around 180 calories. And because they are vegetarian, they are low in saturated fat. The chickpeas and walnuts are great sources of protein and fiber, so they are perfect to serve while everyone is waiting for the main course.

To make these vegan, you can substitute the parmesan for a plant based option or omit it completely.

How to make stuffed mushrooms

Start with medium size mushrooms that are wide with large stems. Those are usually best for stuffing. During the holidays, you’ll also find them labeled in grocery stores as “stuffing mushrooms”. Wipe them clean using a damp paper towel.

Next, hollow out the mushrooms by popping them off with your hands (keep the stems!). Place on a baking dish and spray with cooking spray. You don’t have to use parchment paper, and it’s actually best not to so the mushrooms don’t sweat too much.

Now you’ll prepare the vegetarian stuffing for the mushrooms. Add the onions, mushroom stems and garlic to a pan with some oil and cook for a few minutes until fragrant. Then stir in the thyme and walnuts, cook for another minute and then take off the heat. This is where all the flavor in the dish comes from!

Next, combine the chickpeas, parmesan, parsley, balsamic vinegar, salt and pepper in a small bowl, and mash together to form a paste like texture. You can leave out the balsamic vinegar, but the liquid helps to mash everything and the acidity rounds out the flavor.

Add the chickpeas mixture with the cooked onions and mushroom mixture, and combine well. You’re pretty much done making these vegetarian stuffed mushrooms, so yay!

Spoon the vegetarian stuffing into the mushrooms, sprinkle over some parmesan and bake. It helps to gather the mushrooms close to each other when filling them so you don’t lose too much of the filling on the baking dish. This is especially helpful when adding the parmesan cheese.

Tips for making vegetarian stuffed mushrooms

1. Wipe the mushrooms clean with a damp paper towel. I recommend that you don’t rinse your mushrooms. If you rinse them, their spongy texture will soak up too much liquid. And that can lead to soggy mushrooms.
2. Cook mushroom stems, onions and garlic before adding walnuts and herbs. It’s tempting to throw everything together in a pan and fry it together to make the stuffed mushrooms. But the walnuts will get powdery if you add them to the pan immediately. Keep them and the herbs until the end for best texture and flavor.
3. Make it vegan by skipping the cheese. This recipe is easily adaptable to become vegan. Just skip the parmesan cheese from the mixture and the topping. You can also use a good vegan alternative if you have one.
4. Choose mushrooms that are the same size. You can usually find “stuffing mushrooms” this time of year that are the perfect size and even. If you don’t, just try to pick ones that are as similar as possible so they cook evenly.

Frequently asked questions

What kind of mushrooms are best for stuffed mushrooms?

I like to use medium sized mushrooms for stuffing – nothing too big like a portobello as I want them to be served a finger food, and nothing too small so that I can load them with the stuffing! Crimini (baby bella) or white mushrooms both work really well. If you want to serve this as a sit down appetizer with a salad, you can then of course use a portobello.

Can you freeze stuffed mushrooms?

You can make these vegetarian stuffed mushrooms ahead of time and freeze them. Stuff the mushrooms, but don’t bake them. Freeze them on a baking sheet, and once frozen you can transfer them to a freezer bag and store them for up to three months.

You can also prep the mushrooms and keep them covered in the fridge for up to 24 hours before baking them.

What goes with stuffed mushrooms?

I love serving these mushrooms as finger foods alongside some of my other favorites like Vegetarian Stuffed Grape Leaves, or as part of a sit down appetizer with a salad. You can also serve these up as part of a vegetarian main meal alongside Garlic Roasted Potatoes and Green Beans with Almonds.

More recipes with mushrooms:

More appetizer recipes:

I love how easy it is to make these delicious vegetarian stuffed mushrooms. They make such a fuss free crowd pleasing appetizer that can be made ahead of time for effortless entertaining.

If you’ve tried this healthy-ish feel good Vegetarian Stuffed Mushrooms recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Crab Stuffed Mushrooms are the perfect easy appetizer to serve at your next party. They are simple to make, but impressive enough to serve guests. Can stuffed mushrooms be made ahead of time? Yes, they can! Whip them up and.

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Crab Stuffed Mushrooms are the perfect easy appetizer to serve at your next party. They are simple to make, but impressive enough to serve guests.

Can stuffed mushrooms be made ahead of time?

Yes, they can! Whip them up and then just pop them into the refrigerator for up to 24 hours. This makes these the perfect appetizer for your next party as you can make them the day before and spend the day of the party getting your house ready. Pop them in the oven just before you are ready to serve.

How long do you cook stuffed mushrooms?

Depending on what you stuff the mushrooms with and what temperature you cook them at the time will vary. Because these mushrooms are stuffed with delicious crab meat they will need 15 minutes of cook time in a 375 degree Fahrenheit oven.

Can I use imitation crab meat?

There are generally two kinds of fresh crab sold: lump crab meat, and lump claw meat. Lump claw meat tends to be far less expensive and still creates a tasty crab cake. It can be sold in a refrigerated can or in plastic bag packaging. You can also buy it at the seafood counter of your grocery store. Lump crab meat is also sold in the canned section of your grocery store near the tuna, but it is not considered fresh. It is not recommended for this recipe. Imitation crab can also be used in this recipe if you are trying to save money. But nothing beats real, fresh crab. Imitation crab meat is usually made out of cheap pollock fish with a wide list of fillers in it as well. That being said it does come down to personal taste so if you really love imitation crab, or just don’t want to break the bank, go ahead and try this recipe with it.

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Stuffed portobello mushrooms. One of the most delicious mushroom recipes. The perfect appetizer for a party!

Stuffed portobello mushrooms are everything to a mushroom lover.

They are one of the most delicious portobello mushroom recipes.

Perfect if you are planning a New Year’s Eve party!

I am most definitely a mushroom lover, and that’s why you’ll find many mushroom recipes on my blog.

From garlic butter mushrooms, to vegetarian bolognese, portobello fajitas, and more.

Mushrooms are so versatile and fun to cook with!

Ingredients to make stuffed portobello mushrooms

• portobello mushrooms
• cream cheese
• parmesan cheese
• sour cream
• spices
• fresh parsley, to garnish

These are so simple and pack a huge flavor punch.

Every bite is melt in your mouth delicious.

Perfect as an appetizer, dinner side dish, or main course if you reallllyyy love mushrooms (like me!)

How to make stuffed mushrooms

First, get your cream cheese out of the fridge and let it start to soften.

Get your mushrooms ready for stuffing by rinsing them clean, then removing the stems.

Pat mushrooms dry to remove any excess water and remaining dirt.

Place them in a baking dish mushroom caps side down.

Preheat the oven to 375 degrees.

In a bowl, beat together the softened cream cheese, sour cream, parmesan cheese, oregano, garlic powder, onion powder, salt, and pepper until well combined.

Stuff the mushrooms as full as you can get them.

They should look like they have hats by the time you’re done with them!

The more of the stem you can get out, the easier the stuffing part will be.

We’re going for super stuffed portobello mushrooms here.

That filling is where it’s AT.

Pop those babies in the oven and bake until the tops get all browned and delicious like this.

Sprinkle on some fresh parsley for a fun little pop of flavor and color!

These are a perfect appetizer that are sure to impress.

I would totally eat these for dinner, an appetizer, or heck just lunch (which is what I did.)

Mushroom lovers rejoice!

More appetizer recipes you will love

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Be sure to pin this recipe for later and follow Build Your Bite on Pinterest for all the latest delicious recipes!

Did you make this recipe? Be sure to leave a star rating below!

Stuffed portobello mushroom recipe:

Easy stuffed portobello mushrooms – an easy, low carb, vegetarian appetizer that’s sure to impress!

• Total Time 40m
• Prep Time 10 m
• Calories 135

Stuffed Mushrooms is a perfect appetizer recipe that will surely be the liking of everyone at your house. Very easy to prepare at home this flavorful vegetarian dish is prepared with ingredients that are easily available in the kitchen. This recipe will definitely be a hit amongst all the appetizers you have chosen to serve to your guests. Offer this continental recipe to your family members or friends along with some delicious dips at the next get together party you host and we are sure they will go for a round two of this mouth-watering goodness you offered them.

Ingredients of Stuffed Mushrooms

• 20 large mushroom
• 1 cup parsley
• 9 drops lemon juice
• salt as required
• water as required

• 4 teaspoon butter
• 1 onion
• 1 green chilli
• 1 bread slices

How to make Stuffed Mushrooms

Step 1 Wash the mushrooms until clean

Detach the mushroom stems and wash the mushroom caps.

Step 2 Prepare the stuffing and microwave one-by-one

In a glass bowl, add butter and finely chopped onions. Microwave for 30 seconds keeping in mind to stir the mixture in the bowl once in between. Now, add green chillies to the bowl and again microwave for 30 seconds.

Step 3 Add bread along with herbs

Crumble the bread slices and add them in the same glass bowl along with parsley, lemon juice and salt. Mix well and microwave for minimum two minutes. Stuff the cavities of all the mushroom caps with this microwaved stuffing.

Step 4 Put in the microwave to finally cook and serve!

In a shallow glass dish put butter and microwave for 10-12 seconds. Arrange the stuffed mushrooms in this dish and sprinkle some water on top of it. Cover it with a glass lid and microwave for 4-5 minutes. Serve hot.

These simple stuffed mushrooms will take the breath away visitors at your next gathering! The appetizing, fresh filling is scrumptious over succulent cooked mushrooms.

Step by step instructions to Make Stuffed Mushrooms

To start with, clean and stem the mushrooms. Gently evacuate and dispose of the mushroom stems, being mindful so as to keep the mushroom tops flawless. At that point, utilize a moist paper towel to wipe the mushroom tops clean, and spread them, depression side-up, on a material lined heating sheet. Shower the mushroom tops with olive oil, and season them liberally with salt and pepper.

Next, make the filling. Stir together the ground cheddar, sun-dried tomatoes, parsley, panko bread morsels, garlic, pine nuts, salt, and a couple of toils of dark pepper.

At that point, fill each mushroom. Spoon the filling into the mushroom cavities, cautiously heaping it as high as possible. As you spoon it onto the mushrooms, a portion of the filling may tumble off. That is alright! Put forth a valiant effort to get as a lot of filling in each mushroom as you can.

Lastly, prepare! Liberally sprinkle the stuffed mushrooms with olive oil and heat for 20 minutes or somewhere in the vicinity, until the mushrooms are delicate and the filling is brilliant darker. Enable them to cool marginally, and afterward, eat!

½ cup panko breadcrumbs

½ cup grated pecorino cheddar

½ cup finely cleaved parsley, plus more for decorate

¼ cup chopped oil-pressed sun-dried tomatoes, about 4

2 tablespoons pine nuts

2 garlic cloves, minced

¼ teaspoon sea salt, more for sprinkling

Crisply ground dark pepper

20 to 24 large cremini mushrooms, stemmed

Additional virgin olive oil, for sprinkling

Pinches of red pepper flakes, optional

Preheat the stove to 400°F and line a preparing sheet with material paper.

In a medium bowl, consolidate the panko, pecorino cheddar, parsley, sun-dried tomatoes, pine nuts, garlic, salt and a few toils of pepper.

Spot the mushrooms, cavity side up, onto the preparing sheet. Shower the mushrooms with olive oil and sprinkle with salt. Spoon the filling into the mushrooms, shower with progressively olive oil and prepare until the mushrooms are delicate and the filling is brilliant dark colored, 18 to 22 minutes.

Trimming with parsley and sprinkle with red pepper drops, whenever wanted, and serve.

Published: May 11, 2020 · Modified: May 14, 2020 by Nicky Corbishley

Juicy Portabello mushrooms stuffed with a mixture of cheesy spinach and garlic, all topped off with golden breadcrumbs.
These stuffed mushrooms make a lovely, light meat-free dinner and are totally moreish. They’re a flavourful and filling alternative to meat if you’re trying to cut down, and if you’re not, then they make a sumptuous side-dish for steak.

If you were cutting down on (or cutting out) meat, what would be your first choice of meat swaps?

Don’t worry, I’m not planning on making all my recipes meat-free!
Just look at the most popular recipes in my sidebar –>

At any one time at least 6 out of 8 of the recipes will have meat in. So I’m not planning on changing that.

However, a reduction in meat consumption is always a good thing. My aim over the past few years or so has been to ensure at least one meat-free day a week, but now that Chris is finally starting to come round to the idea of eggs a little more, I think we might be able to get it up to two days.

Speaking of eggs….

That would be one of my meat swaps (see first question).

I’d also happily go for:

Unfortunately, I haven’t managed to get Chris to successfully eat mushrooms yet (unless they’re well disguised), but that just means all the more for me!
I’ve only been working on him for 17 years or so. I’m thinking maybe year 25 is the magic number.

How to make stuffed mushrooms

Full recipe with detailed steps in the recipe card at the end of this post.

1. Cut the stalks out of the mushrooms and chop into small pieces. Then fry the stalks in butter along with garlic and spring onions (scallions).
2. Add spinach, cream, salt, pepper and cheddar to the pan and cook for a few minutes until the spinach has wilted. Then stir in lemon juice.
3. Place the mushrooms on a baking tray and spoon in the spinach mixture.
4. Mix together panko breadcrumbs, vegetable oil, parmesan, paprika and chilli flakes then spoon the panko mixture on top of the mushrooms. Bake in the oven until golden.

I like to top mine with a sprinkling of parsley and serve with a simple salad. I’ve gone with some baby spinach, strips of spring onion and sun-dried tomatoes (along with a drizzle of the sun-dried tomato oil) here:

What to serve it with

You can serve these stuffed mushrooms on their own as the star player, or how about with one of these dishes:

Can I make them ahead?

These mushrooms taste best when cooked and eaten straight away. However, you can stuff the mushrooms, then rather than bake them right away, cover and refrigerate them for up to 24 hours. Then bake them in the oven right before serving.

Can I use small mushrooms?

Yes – you could stuff smaller mushrooms with the same filling – they’d be great as a snack or party food. Just be sure to choose open-cup mushrooms so you have some space in the mushroom to add the filling.

Ingredient swaps

Add crispy bacon, chorizo, swap out the cheddar for mozzarella, add in sun-dried peppers, sun-dried tomatoes, olives, fresh chopped chillies, finely chopped peppers

More fantastic mushroom recipes

Mushroom ragu with pasta

Mushroom topped nachos with garlic and chilli

Watch how to make it

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The White Button Mushrooms are marinated in a fragrant mixture of spices, which takes these Stuffed Mushrooms up a notch.

Once cooked in the marinade, the mushrooms can be left in there for a couple hours, or even a couple of days, if you would like to get a head start. The extra time in the marinade allows more time to permeate each mushroom with tons of flavor.

Once the marinating is done, the rest of the ingredients are chopped and sautéed until soft. The cheese, mayo, and garlic are added last after the mixture has had the time to cool off.

From there, you just load each mushroom cap with the stuffing mixture and you’re done! Bake them if you want them warm, or leave them as is for a fabulous vegetarian appetizer to knock everyone’s socks off!

Best mushrooms for Stuffed Mushrooms Recipe

When choosing the mushrooms for this Cheesy Stuffed Mushrooms recipe you want to pick the largest mushrooms, since they shrink by about half when simmered in the marinade, just keep that in mind at the grocery store. Don’t go for large Portobello mushrooms, but choose the bigger ones from the smaller varieties.

These sausage stuffed mushrooms are mushroom caps filled with Italian sausage, herbs and three kinds of cheese, then baked to golden brown perfection. An easy and elegant party snack that can be assembled ahead of time!

Whenever I’m entertaining, I like to put out a hearty spread of appetizers including favorites such as fried ravioli and lettuce wraps. Sausage stuffed mushrooms are always a great addition to any menu and they’re a total crowd pleaser.

Stuffed mushrooms are an appetizer that have been popular for decades, and for good reason! They’re bite sized, look fancy and are so very delicious. These sausage stuffed mushrooms are filled with a mixture of meat and cheese, and you can even make a whole meal out of them.

How do you make sausage stuffed mushrooms?

This recipe starts with mushroom caps. You’ll want to remove the stems by popping them out with your fingers. The mushrooms are filled with a mixture of cooked sausage, three types of cheese, parsley, garlic and onions. After the mixture goes into the mushrooms, add a sprinkle of panko breadcrumbs, then bake the mushrooms until they’re tender and browned. Add a sprinkle of parsley, then serve and enjoy!

What kind of mushrooms are best for stuffed mushrooms?

I like to use regular white button mushrooms or cremini mushrooms for my stuffed mushrooms. The mushrooms shown here are white mushrooms which have a mild flavor that pairs perfectly with the savory sausage filling. You can also use large portobello mushrooms if you’re looking for an entree sized stuffed mushroom. Be sure to choose mushrooms that are roughly the same size so that they cook evenly.

How do you clean mushrooms?

The best way to clean mushrooms is to use a damp paper towel to gently rub dirt from each mushroom. You can also rinse your mushrooms in a colander, but be sure to rinse them briefly; do not soak them in water.

Tips for sausage stuffed mushrooms

• You can use any type of sausage that you like. I typically use a mild Italian sausage, but hot works just as well. You can buy bulk sausage, or simply remove the casings from the sausage before you cook it.
• Don’t have parsley on hand? Try chives, thyme or green onions instead.
• I top my mushrooms with crispy panko crumbs because I like the added texture. If you’re trying to make these mushrooms keto or low carb, skip the breadcrumb topping.
• Save the stems of your mushrooms and chop them finely to add a dose of vegetables to other dishes such as pasta sauce, soup or stir fries.

What cheese is best for sausage stuffed mushrooms?

I use three types of cheese in these mushrooms: cream cheese, parmesan cheese and Monterey Jack cheese. The cream cheese acts as a binder, and the parmesan imparts a nutty flavor. I also used shredded Monterey Jack cheese as I wanted a mild, creamy cheese that would complement the stronger flavors of the sausage. Other great options are fontina, mozzarella or cheddar cheese.

How long do you bake stuffed mushrooms?

Sausage stuffed mushrooms need to bake for about 20 minutes. The mushrooms are done when the tops are crispy and browned and the mushroom caps are tender all the way through.

What temperature do you bake stuffed mushrooms?

I bake my mushrooms at 375 degrees F. If your oven is too hot, the topping will get overly browned before the mushroom cooks through.

Can you make sausage stuffed mushrooms in advance?

You can assemble your stuffed mushrooms up to 6 hours before you plan to serve them. Store your mushrooms loosely covered in the fridge, then pop them in the oven right before you’re ready to eat. You may need to add a few minutes extra to the baking time.

This recipe can easily be doubled to serve a larger group. I almost always double the recipe because these mushrooms go quickly, they’ll be eaten up in minutes!

The holiday season is in full swing, and we all know that any good party requires delicious food. During this time of year when we find ourselves incredibly busy, the last thing we need is to add stress by fussing over complicated dishes. Instead, serve a crowd-pleasing and simple appetizer at your next gathering, like our Brie-stuffed mushrooms – the perfect addition to any menu.

These Brie-stuffed mushrooms are filled with Président® Brie, breadcrumbs and parsley, then baked to golden-brown perfection. The best part about this easy and elegant party appetizer is that it can be assembled ahead of time!

These tasty little gems are sure to leave a lasting impression on your guests — and nobody needs to know that it only requires five ingredients.

Stuffing Mushrooms with Brie

Stuffed mushrooms have been popular for decades, and rightfully so. They’re bite-sized, look fabulous and taste even better. On its own, Président® Brie is creamy and smooth – combine it with the hearty breadcrumbs and juicy texture of mushrooms and these bites are equal parts delicious and irresistible.

How To Make Brie-Stuffed Mushrooms

This recipe starts with about 2 pounds of mushroom caps. You’ll want to remove the stems by popping them out with your fingers. Drizzle olive oil on the mushrooms and fill with the mixture of Brie, breadcrumbs, parsley and olive oil. After the mushrooms are stuffed, bake them about 20-25 minutes at 375 degrees F. The mushrooms are done when the tops are crispy and browned and the mushroom caps are tender all the way through. But be careful, if your oven is too hot the tops may burn before the mushrooms can cook thoroughly. Add a sprinkle of parsley, then serve and enjoy!

What Kind Of Mushrooms Do You Use?

You can use either baby Bella (cremini) or regular white button mushrooms. The mushrooms in this recipe are baby Bella mushrooms, which have an earthy, meatier flavor. These flavors complement the rich, creamy Brie filling. Pro Tip: Be sure to choose mushrooms that are roughly the same size so that they cook evenly.

How Do You Clean Mushrooms?

The best way to clean mushrooms is to use a damp paper towel to gently rub dirt from each mushroom. You can also rinse your mushrooms in a colander, but be sure to rinse them briefly; do not soak them. Then pat them dry with a paper towel if they are wet. Drying is important because it reduces the amount of liquid released while baking.

Prep For The Occasion

This recipe is flexible because it can be assembled up to six hours before serving, making it extra party-friendly. Store the loosely covered, prepped mushrooms in the fridge. Right before you’re ready to eat, pop them back in the oven for a quick warm-up. To be safe, you may want to add a few minutes to your bake time to ensure everything is warmed all the way through.

• It’s best to use a baking sheet or dish with sides to catch any liquid released from the mushrooms.
• Don’t have parsley on hand? Try chives, thyme or green onions instead.
• When placing stuffed mushrooms onto a baking sheet, make sure they are in a single layer. This will ensure they cook evenly.
• You can easily double this recipe to serve larger groups.

Ingredients

• 2 pounds baby Bella (cremini) or white button mushrooms
• 6 tablespoons olive oil, divided
• 8 ounces Président® Brie, cut into bite-size chunks
• 2/3 cup Panko breadcrumbs
• 1/3 cup fresh parsley, chopped
• Kosher salt and freshly cracked black pepper

Brie-Stuffed Mushrooms Instructions

• Preheat oven to 375 degrees F
• Clean the mushrooms and remove the stem. Place the mushrooms bottom side up on a baking dish or rimmed sheet pan and drizzle them with 2 tablespoons of olive oil. Put about 1 tablespoon of Brie into each of the mushroom cavities.
• In a small bowl, combine the breadcrumbs, parsley and about 4 tablespoons of olive oil and season the mixture with salt and pepper. Fill the mushroom cavity with a small scoop of the bread crumb mixture.
• Transfer the baking dish to the oven and bake for about 20-25 minutes until the mushrooms are tender and then cheese is melted.
• Remove the baking sheet from the oven and serve. You can also serve them at room temperature.

servings:15 SERVINGS (approx. 2 mushrooms per serving)

prep time: 20 MINS cook time: 20 to 25 MINS total time: 40-45 MINS

author: KIM’S CRAVINGS course: APPETIZER cuisine: AMERICAN

I am a food enthusiast and am always trying new recipes. I love to garden, get crafty, and read a good book!

Melt-in-Your-Mouth Stuffed Mushrooms

Make-Ahead Stuffed Mushrooms

These stuffed mushrooms are pretty simple to make, and I love that you can prep them ahead of time and then pop them in the oven right before you need them. You can vary the ingredients in the stuffing if you’d like, but the recipe I’m sharing with you here was a fan favorite in my house—so I’m keeping it as is.

The recipe calls for dairy-free cream cheese, but you can of course use regular cream cheese if that’s your thing. I’ve also made these in the past with bacon, which gave it a nice flavor and a bit of saltiness.

I hope you try the recipe and share it with those you love!

Cook Time

Ingredients

• 8 ounces baby bella mushrooms
• 1/2 medium-sized sweet onion, chopped
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon tarragon
• 1/4 teaspoon onion powder
• Pinch salt
• Pinch pepper
• 3 ounces dairy-free plain cream cheese spread, or regular cream cheese
• 1/2 cup panko bread crumbs
• Fresh parsley, optional garnish

Instructions

1. Preheat oven to 350 degrees. Begin by wiping all the mushrooms with a damp paper towel to remove dirt.
2. Remove mushroom stems and roughly chop the stems. Set mushroom caps upside down in an oven-friendly dish in a single layer.
3. Chop half an onion into slices and sauté on medium heat in a pan with 1 tablespoon of olive oil.
4. Once onions are translucent and soft, add chopped mushroom caps to the pan and cook until they are fragrant and soft.
5. Add spices and continue to cook.
6. Once mushrooms and onions are cooked, turn off the heat and add cream cheese. Stir until cream cheese is melted and mushrooms and onions are coated.
7. Stir in bread crumbs. Using a small spoon, carefully spoon mixture into each mushroom cap. I would suggest starting with 1/4 cup of breadcrumbs and then see how dry your mixture is. If it still looks really sticky, add the remainder of the bread crumbs.
8. Once mushrooms are stuffed, place mushrooms in the oven and bake 10-12 minutes, or until bread crumbs are golden brown and mushroom caps are fork tender.

What Did You Think?

Dairy-Free Stuffed Mushrooms

Have You Ever Made Stuffed Mushrooms Before?

Mushrooms Ready To Be Stuffed

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Comments

Lisa Bean

18 months ago from Nevada

I agree, Poppy! They are super tasty. Glad you liked the recipe!

Poppy

18 months ago from Enoshima, Japan

I love mushrooms so much, they’re so tasty and can be cooked in so many different ways. Thank you for sharing this recipe, it looks delicious.

Pamela Oglesby

18 months ago from Sunny Florida

I really like this suffed mushroom recipe as I love mushrooms any way you use them in cooking. This recipe sounds easy, but with a lot of flavor. Thans for sharing it Alyssa.

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By Dassana Amit
Last Updated: May 18, 2020

6 min read • American, World
Easy • 35 mins

Stuffed mushrooms recipe with step by step photos – simple, easy and tasty recipe of baked stuffed mushrooms.

For the stuffing, I have used the mushroom stalks with herbs and cheese. Also I have made the recipe with white button mushrooms. You can also use cremini mushrooms. You can choose the spices, herbs and stuffings to suit your taste.

Baked stuffed mushrooms are an easy and quick snack that does not require much cooking skills. There are many variations of making this recipe. I am sharing the method which I follow at home and find it easy as well as tasty.

Stuffed mushrooms should be served immediately otherwise with time they become soggy and you won’t get the best flavor. So have them hot with any dip of your choice.

They can be just served plain too without any accompaniment. They make for a good party snack.

How to make stuffed mushrooms

1. First rinse and wipe dry 400 grams white button mushrooms. Slice off a bit of the muddy part of the stalks and discard them. then just break each stalk from the mushrooms.

2. Keep the stalks as well as the mushroom caps aside.

3. chop off all the stalks finely. Also chop 1 medium onion and 4 to 5 medium garlic. You will need ⅓ cup chopped onions and 1 teaspoon finely chopped garlic.

Making mushroom stuffing

4. heat ½ to 1 tablespoon olive oil in a pan. Add 1 teaspoon finely chopped garlic.

5. Saute the garlic for some seconds on a low flame. No need to brown them.

6. Then add ⅓ cup chopped onions.

7. Begin to saute the onions on a low to medium flame. Keep stirring often while sauteing the onions.

8. Saute till the onions become light golden or golden.

9. Now add the finely chopped mushroom stalks.

10. Mix very well and saute on a medium flame. The mushrooms would first release some moisture or water.

11. Saute till the mushroom mixture is dried and there is no water or moisture.

12. Then add ½ to ¾ teaspoon crushed black pepper, ½ teaspoon dried basil and ¼ teaspoon dried oregano. You can also use your choice of dried herbs or add fresh herbs.

13. Also season with salt.

14. Mix very well and switch off the flame. Check the taste and add more salt, black pepper or herbs if required. Let the mushroom stuffing become warm or cool down.

Making stuffed mushrooms

15. Now with a small spoon place the stuffing in each mushroom cap. Before you begin stuffing the mushroom caps, preheat your oven at 180 degrees celsius/356 degrees fahrenheit for 15 to 20 minutes.

16. This way use up the entire stuffing in all the mushroom caps. Fill them till the top.

17. Now top up with some grated cheese. You can use processed cheese, cheddar cheese or mozzarella cheese.

18. Grease a baking tray with some olive oil. You can also use butter instead of olive oil for greasing the baking tray. Place the stuffed mushroom caps on a baking tray.

19. Keep the baking tray in the preheated oven. Bake at 180 degrees celsius/356 degrees fahrenheit for 15 to 20 minutes.

20. You need to bake till the mushrooms shrink a bit in size and water starts releasing from them. The cheese will also melt and the color of the mushrooms will darken.

21. Allow to cool for a few minutes and then Serve stuffed mushrooms hot as starter dish with any dip or chutney or sauce. Do not serve after the mushrooms cool down as they become too soggy and soft. So they are best had when they are hot. You can garnish with some spring onion greens or chives or fresh herbs while serving.

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The creamy chicken filling for these is so tasty and pretty simple to make. One of my readers (who also happens to be named Natasha) wrote in with this ultra delicious recipe for chicken stuffed mushrooms. I LOVE it when you write in with your recipes.

Just last week, I posted the Angel food berry trifle that Lena sent me and it was incredible. Your recipes have turned into some of my new favorites. I know it’s always something that you feel is amazing enough to share and I really appreciate how generous you’ve been in sharing your tried and true, favorite recipes! Maybe I’m buttering you up for more (I’m not admitting to anything). I hope you enjoy these. I’ll have to warn you; they do draw a crowd!

Ingredients for Chicken Stuffed Mushrooms:

1 1/2 lbs (about 18) fresh mushrooms (get the ones that are about 1 1/2″ in diameter)
1 med/large yellow onion
1/2 tsp salt
1/8 tsp Black pepper
2 Tbsp butter
8 oz cream cheese (regular or low fat)
10 oz can of chicken, well drained
3/4 to 1 cup finely grated mozzarella cheese (sorry I forgot to photograph it in the ingredients picture :-O).

How to Make Stuffed Mushrooms:

1. Wipe down your mushrooms with a damp paper towel (stuffed mushroom recipes are one of the few times that I force myself to wipe them instead of rinse or they would absorb too much water and become soggy).

Remove the base of each mushroom and scoop out some of the center. Keep and finely chop your stems and your scoopage (I do like making up words and I think I’m very good at it). Place mushroom caps (so they are not touching) on a rimmed cookie sheet lined with foil (for easier cleanup).

2. Finely chop your Onion. Saute mushrooms and onion with 2 Tbsp butter over medium/high heat stirring frequently for 10-12 minutes or until onions are soft and beginning to turn golden. Add 1/2 tsp salt.

3. Place cream cheese and well drained chicken in a medium bowl and season with 1/8 tsp freshly ground black pepper, then mash together with a fork (Make sure to sample it. You are the cook, so you are entitled to a taste. Now wouldn’t that be a great spread?).

4. Stir the mushroom-onion mix (it’s ok if it’s still very hot) into the cream cheese mix and mash together with the fork.

5. Use a rounded mini ice cream scoop or a teaspoon to fill the mushrooms. I admit I probably got carried away and overfilled these. The filling to mushroom proportion was a little off and next time I’ll probably add a little LESS stuffing, but they were still quite tasty. I almost ate one of these raw.

I’ll let you in on a little secret; If you have leftover stuffing, it makes for an incredible dip. I dare you to dunk a chip or cracker into it! I gave my son a sample and he came back for more.

6. Finely grate your mozzarella cheese and place a pinch of it over the top of each stuffed mushroom.

7. Bake at 400˚F for about 10-12 minutes (mine were 12 min) or until they are soft to the squeeze and just starting to look a little juicy. Do not overcook them or they will get soggy. They’ll still be soggylicious, but not very pretty. Oh and serve hot. They also reheat really well in the microwave and taste just as amazing as they did straight out of the oven!

If you have a favorite way of making stuffed mushrooms, do let me know! And keep those amazing recipes coming!

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These quick and creamy Crab Stuffed Mushrooms are filled with fresh crab, cream cheese, bread crumbs, garlic and Parmesan making them the perfect appetizer. They are easy to prepare and delicious for your holiday entertaining.

Do you like mushrooms? I absolutely love them. As a matter of fact I don’t think I have ever met a mushroom that I did not like. But mushrooms are a lot like coconut and cilantro either you love it or you hate it. Stuffed mushrooms are simply amazing. The entertaining season is coming up and what better way is there to amaze your quests than with spectacular appetizers.

Do you like to entertain? I just love it. It is so much fun. I love the whole planning aspect of it. This time of the year is perfect for it. The weather is so nice that it makes outdoor entertaining so enjoyable. These Quick and Creamy Crab Stuffed Mushrooms are the perfect party appetizer. They are quick to prep, quick to cook and can even be reheated in the microwave. My quests just rant and rave about them. I use fresh crab-meat but you don’t need a lot of it. You can even sub shrimp or do something really crazy like do a crab and shrimp combo. They bake in no time at all and are even perfect as a main entree with a simple tossed spring green salad with a light vinaigrette.

What is the best crab to use for Crab Stuffed Mushrooms.

I personally like Alaskan King Crab but it may be what I am used to here in the Midwest. Delicious, bright white meat, but it is slightly difficult to get out of the hard spiny shell. With a good pair of kitchen scissors it can be done.

Snow Crab would be a close second. Much easier to get out of the shell but also less available in my neck of the woods.

Ask any north-easterner and they will swear that these are best made with blue crab. I am not familiar enough with that crab to testify to that but my readers tell me all about it all the time. Unless you live near an ocean you may be limited in your crab choices.

How to make these quick and creamy Crab Stuffed Mushrooms.

First lightly spray the mushroom caps with olive oil. Mix together the cream cheese, bread crumbs, garlic, Worcestershire sauce, green onions, Parmesan, parsley and crab. Scoop the filling into the mushroom caps and bake for twenty minutes. Turn the broiler on the last minute of cooking to lightly brown the tops.

Helpful hints on making Crab Stuffed Mushrooms

• I got this hint from a reader. Precook your mushrooms for about 2-3 minutes. Turn upside down on a rack and allow to drain so they don’t drip when you bite into them.
• If you like things to pack a little punch than add a little bit of cayenne pepper or crushed red pepper.
• I use the great big button mushrooms but for a party you certainly could use the smaller mushrooms and this recipe would go further. Just remember to reduce your cooking time by a few minutes for the smaller mushrooms.
• Use cooked crab meat and chop it up pretty fine.
• Freshly grated Parmesan cheese is a must. It has much better flavored than the stuff in the canister so use it.
• Fresh bread crumbs are amazing in this recipe. You can always use croutons and crush them in a bag or a food processor. Most croutons have less preservatives and artificial ingredients than processed bread crumbs.

So what are you waiting for? These tasty gorgeous Crab Stuffed Mushrooms could be all yours in a matter of 30 minutes or less!!

Other appetizer recipes you will love!

This post was originally published September 2, 2017 and was republished November 26, 2018 with new content.

Quick and Creamy Crab Stuffed Mushrooms

4.9 from 24 reviews

These delicious Crab Stuffed Mushrooms are the perfect party appetizer or light supper>

• Author: Small Town Woman
• Prep Time: 15
• Cook Time: 20
• Total Time: 35 minutes
• Yield: 12 1 x
• Category: appetizer
• Method: bake
• Cuisine: American

Ingredients

• 12 large white button mushrooms cleaned with stems removed and discarded
• Olive oil spray
• 1 box (8 ounce) cream cheese softened
• 1/2 cup fresh bread crumbs
• 2 cloves minced garlic
• 1/2 tablespoon Worcestershire sauce
• 1/2 cup finely chopped green onions
• 1/2 cup freshly grated Parmesan cheese
• 2 – 3 tablespoons fresh chopped Italian parsley
• 1 cup cooked shelled crab finely chopped (I use King Crab)

Instructions

1. Preheat oven to 375 degrees
2. Lightly spray mushrooms with olive oil spray and arrange mushrooms cap side down on a cookie sheet. In a large bowl mix cream cheese, bread crumbs, garlic, Worcestershire sauce, green onions, Parmesan, parsley and crab.
3. Scoop about 1 1/2 tablespoons of filling into each mushroom. Bake for 20 minutes. Turn the broiler on the last minute of cooking to lightly brown the tops. Stay close by as I have always found broilers unpredictable.

Notes

You can add 1/4 teaspoon cayenne pepper or 1/4 teaspoon crushed red pepper for a little kick.

Keywords: crab stuffed mushrooms with cream cheese, stuffed mushrooms with crab meat, crab and cream cheese stuffed mushrooms

Did you make this recipe?

Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist and any nutritional information shared on this site should be used as a general guideline.

Published: Oct 10, 2019 · Modified: Apr 23, 2020 by Kate Hackworthy · 4 Comments

Stuffed mushrooms only take minutes to prep and make a tasty party food or appetizer! The creamy filling is full of fresh herbs and garlic, perfect with the soft baked mushrooms. You can even prep them ahead, freeze them and then bake! Vegetarian, vegan and/or gluten free.

delicious stuffed mushroom recipe

Stuffed mushrooms only take a few minutes to prep and make a tasty party food or appetizer! You’re going to LOVE them.

The dreamy, creamy filling is filled with fresh herbs and garlic, which work beautifully with the soft, baked mushrooms.

Another bonus? You can prep them ahead, freeze them and then bake before serving!

They’re also vegetarian and can easily be made vegan and/or gluten-free.

why you’ll love these stuffed mushrooms

This stuffed mushroom recipe makes a flavorful side dish or appetizer.

They’re easy to make, and you can make them a day ahead for easy party prep.

Whenever I serve them at a party, they disappear quickly! Like, sooooo quickly. I’m always requested to bring them to a party, potluck or cookout.

They’re an easy hot appetizer for low stress entertaining. Just assemble, then pop them into the oven before serving.

easy stuffed mushrooms

This recipe is sooo easy. Just mix up the filling and stuff it into small mushrooms, with their stems/stalks removed (you can chop the stems up for the filling).

Then spoon it into the mushrooms and bake!

Voila – an absolutely delish party food that will impress your guests.

ingredients for herb garlic stuffed mushrooms

For this recipe, you will need:

Mushrooms – for appetizers, use small mushrooms. Not tiny button ones, but the usual small size that can be eaten in one or two bites.
Garlic
Fresh herbs – use what you like: try parsley, cilantro, sage, thyme etc.. or a mixture
Breadcrumbs (use gluten free if required)
Cream cheese (vegan cream cheese works too)

storage, freezing and prep tips

• You can prep this appetizer ahead of time. Just fill the mushrooms, then keep in the fridge for up to two days. Cook before serving.
• To save storage room in the fridge, you don’t have to store them in one layer on a big plate. Instead I usually layer them with a piece of baking paper between them so they don’t stick.
• Uncooked stuffed mushrooms are freezer friendly. See below for freezing instructions.
• How long do stuffed mushrooms last in the fridge? They will last, uncooked, 3-5 days.

can you freeze stuffed mushrooms?

Yes! You can prep them, stuff the mushrooms and then freeze before cooking them.

Freeze them in a single layer on a cookie sheet, then when they’re solid, transfer them to a dish or bag and store in the freezer for up to 3 months.

stuffed mushrooms for the holidays

I also love to serve them for Thanksgiving or Christmas as super tasty appetizers.

The stuffed mushrooms have a wonderful flavor in the creamy filling, and the mushrooms get wonderfully juicy. I mean, what more do you want?!

For holidays, I like to swap the herbs to fresh sage for a festive taste. You could even add a dried cranberry on top for sweet festive flavor.

These stuffed mushrooms will definitely be a hit at your next party! They’re vegetarian and easily vegan and/or gluten free.

vegan stuffed mushrooms

It’s easy to make this mushroom appetizer vegan. You just need to use vegan cream cheese!

You can find it in most grocery stores in the dairy free aisle. Try making your own.

gluten free stuffed mushrooms

This dish is easily gluten-free. You just need to swap the breadcrumbs.

Whiz up a few slices of gluten-free bread in a blender or food processor to make the breadcrumbs, or buy store bought gluten free breadcrumbs.

You could also whiz up gluten free rice cakes into ‘breadcrumbs’ too.

They’re perfect for Thanksgiving or Christmas. Try them with Parmentier Potatoes too!

mushroom recipes

how to make stuffed mushrooms

These mushrooms, filled with garlic, herbs, cheese (can be dairy free) and breadcrumbs (can be gluten free) are so easy to make!

Scroll down for the full recipe in the stuffed mushroom recipe card.

1. Remove the stems from the mushrooms and chop them finely.

2. Fry the chopped mushrooms stems in a little oil for a few minutes until they soften and release their moisture.

3. Add the garlic and fry for another minute. Allow the mixture to cool.

4. Then add the mushroom mixture to a bowl with the cream cheese (or vegan cream cheese), herbs and breadcrumbs. Give it all a really good mix.

The mixture will be thick.

5. Spoon the mixture into the mushroom caps.

6. Place them onto a lightly greased baking sheet and bake for 20 minutes or until soft and they release their juices. Enjoy!

get the herb and garlic stuffed mushroom recipe

Did you make this easy stuffed mushroom recipe? Please let me know how it turned out for you!
Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes and cakes.

Thanks for checking out my recipe! I love hearing from my readers. You all allow me to do what I love and write this food blog, sharing vegetarian and vegan recipes.
Kate x

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Sausage Stuffed Mushrooms are crunchy on top with a creamy and juicy center. They are loaded with flavor and really stand out as a holiday party appetizer.

We LOVE mushrooms around here. An entire “test batch” disappeared between my husband, my Mom and I. We wolfed them down mighty quick! 😉 They have amazing Italian flavor and are so satisfying.

P.S. To make the stuffed mushrooms gluten free, just omit the bread crumbs!

Want to know which tools we used to make this recipe? We have added our Amazon affiliate links in the instructions below.

Ingredients for Sausage Stuffed Mushrooms:

2 lbs (20 count) large white mushrooms
16oz ground mild Italian sausage
4 oz cream cheese, diced
1 garlic clove, minced
2 Tbsp finely chopped green onion or chives, plus more to garnish
2 Tbsp fresh parsley
1/4 cup parmesan cheese
1/4 cup panko bread crumbs (omit if gluten free)

How to make Sausage Stuffed Mushrooms:

1. Wipe mushrooms clean with lightly damp paper towels. Remove stems and scoop out the brown gills from inside the mushrooms, being careful not to break through the shell. Arrange mushroom caps with the opening facing up on a rimmed baking sheet lined with parchment paper or silpat.

2. In a large skillet over medium-high heat, cook sausage until browned, breaking it apart with your spatula into crumbles. No need to add oil since the sausage will release plenty. Use tongs to push a paper towel around the bottom of the pan to soak up and discard excess oil.

3. Reduce heat to medium/low and add 1 garlic minced garlic clove and 2 Tbsp chopped chives and stir 1 minute until fragrant. Stir in diced cream cheese until it starts melting it’s ok if not completely smooth.

4. Remove from heat and stir in 1/4 cup bread crumbs, 1/4 cup parmesan cheese and 2 Tbsp parsley.

5. Divide stuffing mixture evenly between prepared mushroom caps then bake uncovered in the center of the oven at 400˚F for 15 minutes or until mushrooms are softened and topping is golden brown. Transfer sausage stuffed mushrooms to a serving platter and garnish with fresh parsley to serve.