Delicious Stuffed Mushrooms Recipe

This Delicious Stuffed Mushrooms Recipe is so easy to make, and the mushrooms are packed with flavor. A tender, juicy mushroom is filled with a savory filling then baked, each bite leaving you craving for more.

Whether served as an appetizer or a side dish, each bite offers a flavorful filling and a delightful crunch. Stuffed mushrooms are always a crowd favorite!

Stuffed mushrooms have been a family favorite at our holiday gatherings for as long as I can remember. Every Thanksgiving, these savory little bites were the first to go, often devoured before the main course even began! There’s just something about the combination of tender mushrooms, flavorful stuffing, and that satisfying pop of flavor that brings everyone back for seconds.

If these mushrooms are making you crave more festive sides, you’re in luck! Try my recipe for Baked Breaded Broccoli or Brown Sugar Honey Glazed Carrots. A mixture of all these side dishes will make your holiday an unforgettable feast!

What type of mushrooms are the best to use to make stuffed mushrooms?

White button mushrooms or Cremini Mushrooms (also known as baby bellas), will work well for stuffing mushrooms. They both have a firm texture and will hold up well.

Why do the breadcrumbs on my stuffed mushrooms dry up and fall off?

Breadcrumbs need moisture to help them stick to the filling and avoid drying out. Mixing olive oil into the breadcrumbs before sprinkling them on top of the filling will help them adhere rather than drying out and falling off. The cream cheese will also help to bind the filling.

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Main Ingredients Needed:

• Large white mushrooms
• Olive oil
• garlic
• white wine (optional)
• breadcrumbs
• Parmesan cheese
• Cream Cheese
• Parsley
• Salt and pepper

Step by step Instructions for making this delicious stuffed mushrooms recipe:

1.  Wipe mushroom clean with a damp paper towel.  Remove stems, set aside. Finely chop the stems.

2.  Place mushrooms on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt.

3.  Add olive oil, garlic and the chopped stems to a heated skillet. Cook for 2 to 3 minutes. Pour in a splash of white wine, cook for an additional minute.

4.  Place cooled stem mixture into a bowl. Add breadcrumbs, softened cream cheese, Parmesan cheese, parsley, salt and pepper. Stir to combine.

5.  Fill each mushroom with filling and gently press down. Drizzle or spray tops with olive oil.

6.  Bake for 20 minutes or until tops are brown.

Serve warm and enjoy!

Storing Tips:

For Cooked Stuffed Mushrooms

1. Cool First: Let them cool to room temperature before storing.
2. Refrigerate: Place them in an airtight container, and cover with a lid.
3. Storage Time: They can be stored in the refrigerator for up to 3-4 days.

Delicious Stuffed Mushrooms Recipe

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• Author: Lori
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 to 6 servings 1x
• Category: side dish
• Method: Oven
• Cuisine: Italian

Ingredients

Units USM Scale 1x2x3x

• 12 large white mushrooms, stems removed and chopped
• 1/4 cup olive oil
• 2 cloves garlic, minced
• Splash of white wine, approx. 2 tablespoons (optional)
• 1/2 cup breadcrumbs (panko for extra crunch)
• 1/3 cup grated Parmesan cheese
• 2 ounces soft cream cheese
• 1/4 cup parsley, finely chopped
• Salt and pepper to taste
• Olive oil spray (optional, for crispier tops)

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Instructions

• Prep the Mushrooms: Preheat your oven to 375°F. Wipe the mushrooms clean with a damp paper towel and remove the stems. Set the mushroom caps aside, and finely chop the stems.
• Make the Filling: In a skillet over medium heat, add 1 tablespoon of olive oil. Add the garlic, chopped and mushroom stems.  Cook until softened, about 3 minutes. Pour in a splash of white wine (optional) cook for 1 minute.
• Combine Ingredients: Transfer the garlic and mushroom mixture to a bowl. Add breadcrumbs, cream cheese, Parmesan, parsley and olive oil. Season with salt and pepper, then stir until well combined.
• Stuff the Mushrooms: Place the mushrooms on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with salt. Spoon the filling into each mushroom cap, pressing gently.
• Bake: Bake in the preheated oven for 20 minutes, or until the tops are golden brown and the mushrooms are tender.
• Serve: Garnish with extra parsley and serve warm.