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Looking For An Easy Stuffed Mushrooms Recipe?
We can’t get enough mushroom recipes at The Modern Proper. Stuffed mushrooms are such a perfect party bite, particularly in the fall and winter when we crave earthy, rich, warm foods like this. Start with our How To Roast Mushrooms guide, and then make your way through everything from Pecan Stuffed Mushrooms to Garlic Butter Oyster Mushrooms, and finish with our Mushroom Galette.
Ingredients For The Best Stuffed Mushrooms
Cremini mushrooms
Butter
Shallot
Fresh garlic
Cream cheese
Parmesan cheese
Onion powder
Cayenne pepper
Fresh parsley
Panko breadcrumbs
How To Make Cream Cheese Stuffed Mushrooms
Make the stuffed mushroom filling. Pop the stems off of the cremini mushroom caps and chop them up. Cook the shallot, garlic and chopped mushrooms in butter.
Stir the sautéed garlicky mushroom mixture into the cream cheese, Parmesan cheese, onion powder, cayenne pepper, salt, black pepper and parsley.
Chill the stuffed mushroom filling for at least 30 minutes.
Fill the mushroom caps! Mound the cheesy filling into clean cremini mushroom caps (into the cavity side, where the stem was). If you’re making the stuffed mushrooms ahead of time, STOP HERE! Pop them in the fridge for up to 24 hours.
Stir the panko bread crumbs in butter!
Roll the stuffed mushroom caps in the panko.
Bake the stuffed mushrooms! For 25 minutes or so, until they’re golden brown on top.
How to Store Leftovers + Tips
Stuffed mushroom leftovers will last in the fridge for up to five days. We prefer to pop them in the toaster oven to warm them up, but the microwave works just fine too.
Instead of baking the stuffed mushrooms directly on a baking sheet, we suggest baking them on a wire rack (placed on a baking sheet). This gives any liquid that comes out of the mushrooms a place to drain as they bake, so that the mushrooms don’t get soggy or rubbery.
We also recommend chilling the mushroom filling before you stuff the mushrooms because it’ll help it stay in place as you bake them (rather than oozing out of the caps).
Cremini mushrooms are our preference—instead of regular white button mushrooms—for a few reasons. They’re actually the same variety, but cremini mushrooms are a little more mature than white buttons. As a result, they’re more firm, which is nice for this recipe because they’re less susceptible to getting soggy when they bake. Cremini mushrooms are sometimes labeled “baby bella mushrooms” or “baby portabella mushrooms.”
More Recipes For Entertaining From The Modern Proper
Vegetarian Stuffed Mushrooms, The Most Perfect Appetizer Of All
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