Stuffed Mushrooms Made Simple: Your Go-To Guide for Flavorful Bites
If you’re looking for a crowd-pleasing appetizer that’s easy to make yet feels a bit fancy, look no further than stuffed mushrooms. These bite-sized delights are packed with flavor, making them the perfect snack for dinner parties, holiday gatherings, or even just a cozy night at home. Plus, they’re endlessly customizable—whether you’re craving a rich cream cheese filling, savory breadcrumbs, or something a little more exotic.
Let’s dive into this simple yet delicious stuffed mushroom recipe that you’ll want to make again and again!
Why You’ll Love This Stuffed Mushroom Recipe
1. Simple Ingredients
All you need are a handful of ingredients to create something magical. Plus, you probably already have most of them in your kitchen!
2. Customizable
Want to add bacon? Go for it. Prefer a vegetarian version? No problem. You can easily tweak the filling to suit your preferences.
3. Impressive Presentation
These stuffed mushrooms look fancy and elegant but are deceptively simple to make. Your guests will be impressed!
Ingredients for Stuffed Mushrooms
- 24 large mushrooms, stems removed and chopped
- 4 oz cream cheese, softened
- ¼ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp parsley, chopped
- Salt and pepper to taste
How to Make Stuffed Mushrooms
Step 1: Prep the Mushrooms
Preheat your oven to 375°F. Clean the mushrooms by gently wiping them with a damp cloth, then remove the stems. Chop the stems finely and set them aside.
Step 2: Sauté the Garlic and Stems
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and the chopped mushroom stems. Sauté for about 3-4 minutes, until the stems are softened and the garlic is fragrant. Remove from heat and let cool slightly.
Step 3: Make the Filling
In a medium bowl, mix together the sautéed mushroom stems and garlic, 4 oz softened cream cheese, ¼ cup breadcrumbs, ¼ cup Parmesan cheese, and 2 tablespoons parsley. Season the mixture with salt and pepper to taste.
Step 4: Stuff the Mushrooms
Using a spoon, generously stuff each mushroom cap with the cream cheese mixture. Press the filling down slightly to pack it in.
Step 5: Bake the Mushrooms
Place the stuffed mushrooms on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the tops are golden and the mushrooms are tender.
Step 6: Serve Warm
Remove the mushrooms from the oven and let them cool slightly before serving. They’re best served warm, right out of the oven, but they’re just as tasty at room temperature!
Tips for the Best Stuffed Mushrooms
1. Choose the Right Mushrooms
For stuffed mushrooms, larger varieties like white button mushrooms or cremini mushrooms work best. They’re the perfect size for filling and have a nice, sturdy structure.
2. Customize the Filling
Feel free to get creative with the filling! You can add cooked sausage, chopped spinach, or bacon for a heartier version, or use different cheeses like cheddar, mozzarella, or goat cheese for a unique twist.
3. Don’t Overstuff
Be careful not to overstuff the mushrooms, as the filling can overflow during baking. A heaping spoonful per mushroom is usually the perfect amount.
4. Use Fresh Herbs
While dried herbs can work in a pinch, fresh herbs like parsley, thyme, or chives will give your stuffed mushrooms a bright, fresh flavor.
Frequently Asked Questions
Can I Make Stuffed Mushrooms Ahead of Time?
Yes! You can prep the mushrooms and stuffing ahead of time, then store them in the fridge for up to 24 hours. When you’re ready to serve, simply pop them in the oven.
Can I Freeze Stuffed Mushrooms?
Absolutely. To freeze, arrange the uncooked stuffed mushrooms on a baking sheet and freeze until solid. Then transfer them to a freezer-safe container. When ready to bake, add a few extra minutes to the cooking time.
How Long Will Stuffed Mushrooms Last?
Stuffed mushrooms are best eaten fresh, but they can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
Variations on Stuffed Mushrooms
While the classic cream cheese and Parmesan filling is always a win, here are a few variations to try:
1. Bacon and Cheddar Stuffed Mushrooms
Add crispy bacon bits and shredded cheddar cheese to the filling for a smoky, savory twist.
2. Spinach and Feta Stuffed Mushrooms
Mix in sautéed spinach and crumbled feta cheese for a Mediterranean-inspired version.
3. Sausage-Stuffed Mushrooms
Brown some Italian sausage and mix it into the filling for a heartier, more filling appetizer.
What to Serve with Stuffed Mushrooms
Stuffed mushrooms are the perfect appetizer, but they also pair well with a variety of main dishes and sides. Here are a few ideas:
- Grilled steak or chicken: The rich, creamy filling complements grilled meats beautifully.
- Pasta: Serve stuffed mushrooms alongside a simple pasta dish for a complete meal.
- Salad: A fresh, crisp salad provides a nice contrast to the rich mushrooms.
- Wine: Pair with a crisp white wine like Sauvignon Blanc or a light red like Pinot Noir for a sophisticated touch.
Final Thoughts
These stuffed mushrooms are an easy, elegant appetizer that’s sure to impress your guests. With their creamy, garlicky filling and tender mushroom caps, they’re irresistible! Whether you’re serving them for a special occasion or just as a snack, you can’t go wrong with this simple and delicious recipe.
Enjoy!
Stuffed Mushrooms
Ingredients
- 24 large mushrooms stems removed
- 4 oz cream cheese softened
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan
- 2 garlic cloves minced
- 2 Tbsp olive oil
- 2 Tbsp parsley chopped
- to taste salt and pepper
Instructions
- Preheat your oven to 375°F. Clean the mushrooms by gently wiping them with a damp cloth, then remove the stems. Chop the stems finely and set them aside.
- In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and the chopped mushroom stems. Sauté for about 3-4 minutes, until the stems are softened and the garlic is fragrant. Remove from heat and let cool slightly.
- In a medium bowl, mix together the sautéed mushroom stems and garlic, 4 oz softened cream cheese, ¼ cup breadcrumbs, ¼ cup Parmesan cheese, and 2 tablespoons parsley. Season the mixture with salt and pepper to taste.
- Using a spoon, generously stuff each mushroom cap with the cream cheese mixture. Press the filling down slightly to pack it in.
- Place the stuffed mushrooms on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the tops are golden and the mushrooms are tender.
- Remove the mushrooms from the oven and let them cool slightly before serving.