Easy Baked Stuffed Mushrooms – Flavorful and Savory

Crispy on top, creamy inside, these Stuffed Mushrooms are the perfect bite-sized appetizers for any occasion. Whether you’re hosting a holiday dinner, game day party, or casual get-together, these little flavor bombs always disappear fast. With a rich, cheesy filling and savory mushroom caps, they’re elegant yet simple enough to make anytime.

Why You’ll Love This Recipe

• Bursting with garlic, herbs, and cheese flavor
• Easy to prepare and bake in under 30 minutes
• Perfect for parties, holidays, or quick snacks
• Vegetarian-friendly and endlessly customizable
• Looks gourmet, but made with simple ingredients

Ingredients

• 20 medium white or cremini mushrooms, stems removed and finely chopped
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• ½ cup breadcrumbs
• ½ cup cream cheese, softened
• ¼ cup grated Parmesan cheese
• ¼ cup chopped parsley
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon lemon juice
• 1 tablespoon butter, melted

Step-by-Step Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Clean the mushrooms with a damp paper towel and remove the stems. Chop the stems finely.
3. Sauté the filling. In a skillet, heat olive oil over medium heat. Add onion, garlic, and chopped stems. Cook until soft, about 5 minutes.
4. Combine the mixture. Transfer to a bowl and mix with breadcrumbs, cream cheese, Parmesan, parsley, salt, pepper, and lemon juice until smooth and well combined.
5. Stuff the caps. Spoon the mixture into each mushroom cap, pressing lightly to fill evenly.
6. Top and bake. Brush with melted butter and place on the baking sheet. Bake for 18–20 minutes, until golden brown on top.
7. Serve warm. Arrange on a platter and garnish with extra parsley or a sprinkle of Parmesan.

Tips & Variations

• Add protein: Stir in chopped cooked spinach or crab for extra richness.
• Make it spicy: Add red pepper flakes or a dash of hot sauce to the filling.
• Use different cheeses: Swap Parmesan for mozzarella or feta for a new twist.
• Crispy topping: Mix extra breadcrumbs with butter for a crunchy topping.

Storage & Freezer Instructions

Let stuffed mushrooms cool completely before storing.

• Refrigerate: Keep in an airtight container for up to 3 days. Reheat in the oven at 350°F for 10 minutes to restore crispiness.
• Freeze: Place unbaked stuffed mushrooms on a tray, freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding 5 minutes to the cook time.

Serving & Pairing Ideas

• Serve with a small bowl of garlic aioli or herbed yogurt dip for dipping.
• Drizzle with balsamic glaze or hot honey for extra flavor.
• Pair with a fresh garden salad or roasted vegetables for a light meal.
• Offer as part of a party platter with bruschetta, spinach dip, or deviled eggs.
• Complement with a sparkling lemonade or iced herbal tea for a refreshing drink.

Frequently Asked Questions

Can I make stuffed mushrooms ahead of time?

Yes! Prepare and stuff the mushrooms up to a day in advance, cover tightly, and refrigerate. Bake just before serving for the best texture.

What mushrooms work best for this recipe?

White button or cremini mushrooms hold their shape well and have a mild flavor that complements the creamy filling. Avoid portobellos—they’re too large and release excess moisture.

How do I keep mushrooms from getting soggy?

Do not soak mushrooms in water. Instead, wipe them with a damp paper towel. Also, preheating your oven and baking on parchment helps prevent sogginess.

Can I make this recipe vegan?

Yes! Substitute cream cheese and butter with vegan alternatives and use nutritional yeast instead of Parmesan.

Ready to Make It?

These Stuffed Mushrooms are simple, flavorful, and always a crowd favorite. Save it for your next gathering, you’ll love how fast they disappear off the plate.

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