When it comes to vegetarian appetizers, mushrooms frequently play the starring role. The texture isn’t completely divorced from meat and with their distinctive flavor and juicy texture when cooked, they make a great choice for those who don’t eat meat. Whether you’re making these as an appetizer or to serve as hors d’oeuvres, these baked stuffed mushrooms with a garlicky, herby cream cheese filling will be a hit with carnivores and herbivores alike. I’ve upgraded things by using breadcrumbs and parmesan as a topping to bring some all-important crunch to my stuffed mushroom recipe and it adds a whole new flavor profile to the dish. And perhaps the best part of the whole recipe – it’s zero waste!
What are Stuffed Mushrooms Made of?
White mushrooms: You can also use brown mushrooms or portobellos, but I’d recommend getting smaller ones. This recipe uses mushroom caps, so baby bella mushrooms, white button mushrooms, or cremini mushrooms work great. Cream cheese: Make sure to take the cream cheese out of the refrigerator to let it soften before using. A dairy-free cream cheese will work just as well if you want to make vegan stuffed mushrooms. Butter: I tend to use unsalted so I can control the amount of salt in the mushrooms. Parmesan cheese: Go for Parmigiano Reggiano for the best kind – you can usually buy it already shredded or in blocks. You could also swap out for gruyere, sharp cheddar, or your favorite cheese. Garlic: for a wonderful garlicky flavor. Parsley and thyme: For the best stuffed mushrooms, use fresh herbs. You can get these from your herb garden or from any grocery store or market. Breadcrumbs: I prefer to use Panko – they give a beautiful golden color and are great for adding texture, but you can make your own or buy them pre-made. Salt and Pepper: to taste.
How to Make Stuffed Mushrooms
Preheat the oven to 400°F/200ºC. Line a baking sheet/pan with parchment paper.
Prepare the Mushrooms for Stuffing
Clean the mushrooms with a damp cloth or paper towel. Remove the stems so that you’re left with a round hole/bowl shape in the mushrooms – this is where the cream cheese filling will go. Chef’s Tip: Don’t throw away the stems! They’re just as edible as the rest of the mushrooms. I like to incorporate the stems into the filling. Alternatively, you can add them to rice, casseroles, or soups for a deep mushroom flavor. Once you’ve removed the stems, place the mushrooms on the prepared baking sheet with the bowl shape facing upward.
Make the Filling
Finely chop up the leftover mushroom stems, then mince the garlic cloves, parsley, and thyme. In a large pan, melt the butter over medium heat. Add the chopped mushroom stems, along with the salt, pepper, and garlic. Stir to combine. Then, add the parsley and thyme. Sauté the mix for a few minutes until the stems are mostly cooked through. The oven will cook them further, so don’t worry about undercooking. In a bowl, combine the cooked mushroom stems with the 1/3 cup of the parmesan and the cream cheese until mixed through.
Prepare the Topping
In a separate small bowl, add the remaining parmesan and breadcrumbs. Toss to combine together (you may need to use a spoon or you can just shake the bowl).
Stuff the Mushrooms
For a perfect portion and well-balanced flavor, I find it best to stuff mushrooms with ½ to 1 tbsp of the mixture, depending on the mushroom size. Add the filling mixture to the top of the mushrooms. Then sprinkle over the cheesy breadcrumbs, ready for baking.
How Long Does It Take to Cook Stuffed Mushrooms
Place the stuffed mushrooms into the oven and bake at 400°F/200ºC for about 17-20 minutes until the mushrooms are tender and the breadcrumbs have turned golden brown. The mushrooms will be done when you gently poke them and the flesh is soft and tender. If you’re using white mushrooms, they usually change color and become darker when cooked – it’s harder to tell with brown mushrooms. Chef’s Tip: Some liquid may leak out of the mushrooms while they’re cooking – stuffed mushrooms are very juicy! If you want to avoid this, poke a little hole in the mushroom before putting it in the oven. This will allow any water to escape. Let the baked mushrooms cool and rest for a few minutes before serving. Optionally, sprinkle with fresh parsley and serve.
What to Serve with Stuffed Mushrooms
For parties, serve these easy stuffed mushrooms with other small appetizers or finger foods. If you’re going fully vegetarian, try them with honey-roasted carrots, parmesan potato stacks, or crispy dumplings. Or, for a meat option, serve with chicken wings and coconut shrimp. If you’re serving as a part of a larger dinner, pair the mushrooms with a fresh salad – try it with a Heirloom tomato salad, quinoa salad, or just a simple green salad with dark leaves.
Can You Make Stuffed Mushrooms Ahead of Time
These stuffed mushrooms are best enjoyed fresh from the oven, but you can also make them ahead of time. De-stem the mushrooms and make the cream cheese and cheesy breadcrumb mixtures separately. You can assemble them on the day and keep them in the fridge until you’re ready to cook.
Top Tips
Watch For Liquid: Mushrooms are notoriously juicy – so just be aware that some liquid might release while they’re cooking. You can make a small hole in each to prevent sogginess, but that’s totally optional. Zero Waste: Make the most of the mushroom by utilizing the stems in the stuffing. It’ll minimize waste and make the cream cheese taste even better.
More Mushroom Recipes
Crispy Oyster Mushrooms Perfect Fried Mushrooms Sauteed Mushrooms with Garlic Wild Mushroom Risotto
If you try this stuffed mushrooms recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
