Name: Classic Stuffed Mushrooms
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 1 (8 oz.) box mushrooms; 1 tbsp. butter; 2 garlic cloves, minced; 1/4 tsp. salt; 1/4 tsp. Italian seasoning; 1/4 tsp. parsley; Pepper, to taste; 4 oz. cream cheese (1/2 package); 2 tbsp. Parmesan cheese

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Classic Stuffed Mushrooms are creamy, savory little bites of joy – a perfectly delicious appetizer that’s hard to resist! They’re the kind of appetizer that makes you feel like you’re treating yourself without too much fuss or elaborate cooking.

stuffed mushrooms setting on a white plate

Baked Mushrooms Stuffed with Savory Cream Cheese Filling

You know what’s crazy? I used to stay away from any dish containing mushrooms. Picked them off, ate around them, or avoided them altogether. Now here I am, years later, excited to share a favorite of ours – stuffed mushrooms! Who would ever have guessed!

I originally happened upon this recipe over at www.kitchenathoskins.com and I’m so glad I did! Though my recipe is a little different than the original.

Here’s why we love this easy stuffed mushroom recipe:

Those flavors. Garlic, parmesan, dried herbs, along with that earthy mushroom flavor…mmm. Delish.
Easy enough for weeknights, fancy enough for guests. Stuffed mushrooms look impressive and they’re actually super easy to make.
There’s no waste! The stems of the mushrooms literally get chopped up and added to the filling and you hardly notice they’re in there! No Panko bread crumbs needed for this easy recipe.

So. Whether you enjoy them as a quick snack, party starter, or a side dish, stuffed mushrooms are sure to charm your taste buds and impress your guests with minimal effort. Perfect for every occasion, this recipe invites you to get cozy in the kitchen and savor every creamy bite.

Ingredients

Mushrooms – I go for the little white button mushrooms, though the cremini mushrooms (aka baby bella mushrooms) are fine too.
Butter – salted butter (olive oil works too)
Garlic – minced garlic (and I used the canned stuff this time)
Salt + pepper
Italian Seasoning
Parsley – dried parsley, unless you have fresh parsley available.
Cream cheese – full fat cream cheese, since it’ll make a creamier filling. Cream cheese at room temperature will beat nicer, but it really doesn’t matter that much since it’ll be melting in the oven anyway and you won’t notice if the mushroom stuffing was lumpy.
Parmesan cheese – preferably freshly grated cheese from a block, but the canned parmesan cheese will work too (and that’s what I’m using today!)

Find the full list of ingredients and instructions on a printable recipe card at the bottom of this post!

Did you know?

White button, cremini (or baby bella), and portobello mushrooms are actually all the same kind of mushroom, just harvested at different stages of growth.

Supplies we used:

Handheld electric mixer – the Kitchenaid hand mixer works great for beating cream cheese and making fillings such as this one.
Pan – you’ll need a small or medium skillet to sauté the mushroom stems and garlic.
Measuring cups and spoons
Baking tray – I used my small Nordicware sheet pan
A spatula or two
Spoon – for scooping the filling into the mushroom tops
Cutting board + knife (and today I used my vegetable chopper similar to this one to make small, neat blocks out of those mushroom stems)
Parchment paper (optional) – line the pan with parchment paper to make sure the mushrooms won’t stick to the pan!

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How to Make Classic Stuffed Mushrooms

Preheat the oven to 350°F.

Rinse the mushrooms and pat dry with paper towel. (Or only wipe them with damp cloth or paper towel to clean them, if sogginess is something you’re worried about.)

Twist the stems and pop them out if the mushroom caps, then dice the stems into small pieces. (I used my vegetable chopper!)

Melt the butter in a pan on medium heat on the stovetop. Add the garlic and chopped mushroom stems and cook, stirring frequently for a few minutes until the stems are soft.

In a mixing bowl, beat the cream cheese, then mix in the salt, Italian seasoning, parsley, pepper, and Parmesan cheese and the cooked stems and garlic.

Take a spoon and scoop the cream cheese mixture into the mushroom tops, piling any extra stuffing mixture on top until there’s none left over!

Place the stuffed mushrooms on a baking sheet (lined with parchment paper if you want easier cleanup) and bake for 15-20 minutes until the tops start to turn golden brown.

stuffed mushrooms on a tray fresh from the oven

Serve and enjoy!💛

How to Store Leftover Stuffed Mushrooms

Cover any leftover mushrooms with plastic wrap or place them in an airtight container and store them in the refrigerator for 3-5 days.

How to Reheat Stuffed Mushrooms

When you’re ready to reheat them, place them on the baking tray again and heat them in the oven (at 350 degrees) for 15-20 minutes or until they’re heated through.

Tips, Tricks & Notes

There’s a good chance the mushrooms will seep a little bit of water during baking. To help avoid this, don’t rinse them under running water, but take a damp paper towel and wipe them off instead. I don’t mind a little bit of water enough to take the time to wipe each mushroom off, and you’ll see that mine did seep a little!
Stuffed mushrooms are piping hot coming out of the oven! I like to let them set a little before serving.
As always, there’s a bunch of different ways you can customize these stuffed mushrooms. (Though parmesan and garlic is just plum delicious.) Different types of cheese paired with different seasonings…yeah. You get the idea.

Can you make Stuffed Mushrooms ahead of time?

Yes, totally. Make them and keep them in the fridge until you’re ready to bake. Also, they might need a little extra baking time! I would not recommend freezing stuffed mushrooms (before or after baking) because of that cream cheese filling.

More Appetizer Recipes

Looking for the perfect appetizer or finger food? Here’s a couple ideas:

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4-6 servings