Stuffed Mushroom Appetizers Recipe
Golden, cheesy stuffed mushrooms with a crunchy breadcrumb topping—an easy, make-ahead appetizer that disappears fast at parties.
Equipment
- Rimmed baking sheet
- Parchment paper or cooking spray
- medium mixing bowl
- Teaspoon or small cookie scoop
- sharp knife
- cutting board
- Damp paper towels or mushroom brush
- Small skillet
Ingredients
- 16 cremini mushrooms (baby bella) or white button mushrooms; choose similar-sized caps
- 4 oz cream cheese softened
- 1 cup panko breadcrumbs or homemade breadcrumbs
- 3/4 cup Parmesan cheese grated
- 3 cloves garlic minced
- 1/4 cup fresh parsley chopped
- 1/4 cup sun-dried tomatoes chopped (optional)
- 3 tbsp olive oil plus a little extra for brushing and drizzling
- 1 tbsp butter for sautéing chopped mushroom stems
- 1/4 tsp salt or to taste
- 1/8 tsp black pepper or to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper or lightly grease it.
- Gently twist or pull out the mushroom stems. If needed, use a small spoon to scrape out a bit of the gills to make extra space for filling.
- Wipe the mushroom caps clean with a damp paper towel (do not soak). Arrange caps gill-side up on the prepared baking sheet. Lightly brush the tops with a little olive oil.
- Finely chop the mushroom stems. Melt the butter in a small skillet over medium heat, then sauté the chopped stems for 3–4 minutes, until softened. Remove from heat to cool slightly.
- In a medium bowl, stir together the softened cream cheese, panko, Parmesan, garlic, parsley, and (if using) sun-dried tomatoes. Season with salt and pepper. Mix in the sautéed chopped stems, then drizzle in the olive oil and stir until the mixture is evenly moistened.
- Spoon the filling into each mushroom cap, pressing gently to mound the tops without packing too tightly. Drizzle a little olive oil over the stuffed mushrooms.
- Bake for 18–20 minutes, until the tops are golden and the filling is hot and bubbly. Cool for 2–5 minutes before serving.
Notes
Make-ahead: Assemble up to 24 hours in advance, cover, and refrigerate; bake just before serving.
Freezing: Freeze stuffed mushrooms before or after baking for up to 3 months. For unbaked, freeze on a tray until firm, then transfer to a freezer bag.
Baking from frozen: Add about 5–10 minutes to the bake time.
Mushroom prep: Avoid soaking mushrooms; wipe with a damp towel or use a mushroom brush to prevent waterlogging.
No-waste tip: Finely chop the stems and sauté them, then mix into the filling for extra flavor.
Texture control: If filling seems dry, add a splash of olive oil or a little melted butter. If too wet, add a bit more breadcrumbs until it holds together.
Cooling: Let mushrooms rest about 5 minutes after baking so the filling sets and they’re easier to pick up.
Freezing: Freeze stuffed mushrooms before or after baking for up to 3 months. For unbaked, freeze on a tray until firm, then transfer to a freezer bag.
Baking from frozen: Add about 5–10 minutes to the bake time.
Mushroom prep: Avoid soaking mushrooms; wipe with a damp towel or use a mushroom brush to prevent waterlogging.
No-waste tip: Finely chop the stems and sauté them, then mix into the filling for extra flavor.
Texture control: If filling seems dry, add a splash of olive oil or a little melted butter. If too wet, add a bit more breadcrumbs until it holds together.
Cooling: Let mushrooms rest about 5 minutes after baking so the filling sets and they’re easier to pick up.
Nutrition
Calories: 220kcal | Protein: 9g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 450mg