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Stuffed Mushrooms

This is our appetizer love language: cheesy and baked to crispy-capped perfection, meet the best stuffed mushroom recipe ever.


Homemade Stuffed Mushrooms on a platter

Stuffed Mushrooms: The Best Vegetarian Appetizer

Stuffed mushrooms are such a perfect party bite, particularly in the fall and winter when we crave earthy, rich, warm foods like this. We love them browned from the oven–with that golden crispy panko-topped mound of cheesy, garlicky filling in a toothsome cremini mushroom cap. Bonus: these easy stuffed mushrooms are meatless. It just so happens that this stuffed mushroom recipe is the perfect vegetarian appetizer! In other words, they’re appealing to carnivores and vegetarians alike!

ingredients for homemade stuffed mushrooms in bowls on the counter

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Ingredients For Stuffed Mushrooms And The Best Mushrooms For Stuffing

Many of the ingredients you’ll need to make our stuffed mushroom recipe will be super familiar to you—you might even have most of these things in your fridge and pantry already. If you don’t, though, they’re easy to find at most any grocery store. 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 simply a little bit more mature than white buttons. As a result, they’re a little more firm, which is really 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,” so don’t be confused! Those are creminis and they are the mushrooms you want!

  • Cremini mushrooms

  • Butter

  • Shallot

  • Fresh garlic

  • Cream cheese

  • Parmesan cheese

  • Onion powder

  • Cayenne pepper

  • Fresh parsley

  • Panko breadcrumbs

cremini mushrooms with stems removed on a cooling rack inside of a baking sheet
chopped mushroom stems on a cutting board with a knife
butter, shallot, garlic and chopped mushroom stems being cooked in a skillet
cooked shallots, garlic and mushroom stems, in a mixing bowl with cream cheese, Parmesan cheese and spices

How To Make Stuffed Mushrooms

We’ve got a few tricks for making this easy stuffed mushroom recipe work really well. 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). With these two tricks up your sleeve, you’ll find that stuffed mushrooms are pretty darn easy to make. They’re also great for making ahead of time—we’ve called out how to do that in the instructions below.

  1. Make the stuffed mushroom filling. Pop the stems off of the cremini mushroom caps and chop them up. Sauté shallot, garlic and chopped mushrooms in butter.

  2. Stir the sautéed garlicky mushroom mixture into the cream cheese, Parmesan cheese, onion powder, cayenne pepper, salt, black pepper and parsley.

  3. Chill the stuffed mushroom filling for at least 30 minutes.

  4. 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.

  5. Toast the panko bread crumbs in butter! Yum!

  6. Roll the stuffed mushroom caps in the panko.

  7. Bake the stuffed mushrooms! For 25 minutes or so, until they’re golden brown on top.

toasted panic bread crumbs in a skillet
raw stuffed mushrooms on a baking sheet being dipped in a bowl of panko breadcrumbs
raw stuffed mushrooms topped with toasted panko breadcrumbs on a wire cooking rack inside a baking sheet
baked homemade stuffed mushrooms topped with fresh parsley on a wire cooking rack inside a baking sheet

More Easy Appetizers And Recipes To Feed A Crowd

Tools You’ll Need

Homemade Stuffed Mushrooms on a platter
Homemade Stuffed Mushrooms on a platter

Stuffed Mushrooms Are Quite Possibly the Most Perfect Appetizer of All

Rich, but not too filling. One-bite. Easy to eat with your fingers. Easy to prep ahead of time. Fancy enough to feel special, but also completely crowd-pleasing. We hope you and everyone you share them with adores them! When you make this stuffed mushroom recipe, let us know how you like it! Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!

Stuffed Mushrooms

  • Serves: 8
  • Prep Time:  50 min
  • Cook Time:  25 min
  • Calories: 161


  • 20 whole cremini mushrooms, about 1½ -inches wide, cleaned with damp paper towel
  • 4 tablespoons unsalted butter (2 tablespoons, melted)
  • 1 small shallot minced, about 2-3 tablespoons
  • 1 large garlic clove, minced
  • 6 ounces cream cheese, room temperature (not whipped)
  • ¼ cup grated Parmesan cheese
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper
  • ¼ cup minced flat leaf parsley
  • ½ cup panko breadcrumbs


  1. Place a metal cooling rack inside of a large rimmed baking sheet.

  2. Carefully pop the stems out of the mushroom caps, trim off the tough ends, mince the stems.

  3. Heat 2 tablespoons of the butter in a large skillet over medium heat. When the butter begins to sizzle, stir in the shallot, garlic and chopped mushroom stems. Cook until there the mushroom’s moisture has evaporated and the shallots are softened, about 4 minutes. Turn off the heat and transfer the shallot mixture to a medium size bowl.

  4. Stir in the cream cheese, Parmesan cheese, salt, black pepper, onion powder, cayenne and 3 tablespoons of the parsley until combined. Chill in the fridge for 30 minutes.

  5. Preheat the oven to 350 degrees F with a rack in the center position.

  6. Using a spoon, evenly divide the filling inside the mushroom caps, and place on the prepared baking sheet.

  7. In a small mixing bowl, combine the melted butter with the panko. Dip the cream cheese portion of each stuffed mushroom into the panko, gently pressing to coat. Place on the prepared baking sheet.

  8. Bake for 25 minutes or until the mushrooms are tender and the breadcrumbs are golden brown. Sprinkle with remaining tablespoon parsley. Serve warm.

Nutrition Info

  • Per Serving
  • Amount
  • Calories161
  • Protein4 g
  • Carbohydrates5 g
  • Total Fat14 g
  • Dietary Fiber0 g
  • Cholesterol40 mg
  • sodium222 mg
  • Total Sugars1 g

Stuffed Mushrooms

Questions & Reviews

Join the discussion below.

  • Chelsea Thibeault

    Can I use this recipe for regular Portobello Mushrooms?

    That should work just fine, hope you enjoy Chelsea!

  • Linsey McCormack

    If we don’t have Panko breadcrumbs, will Italian work?

    You could try it! They won't be quite as crisp and airy, but it would likely be OK!

  • Sarah

    Can’t wait to make these for a Thanksgiving appetizer! Any tips on making them vegan? We have some vegans we’re cooking for who can be flexible on things like dairy but if a non-dairy cream cheese would do here, I’d give it a shot!

    I haven't tested it with vegan cream cheese. If you do swap it out for vegan, let us know how it turns out. TO make it completely vegan you would have to make quite a few changes. So I can't say for sure if it would work or not. Good luck!

  • Cheney T. Eldridge

    I made these for our Christmas party last weekend in our first home and they were a total hit! Surprisingly easy to make and love that they can be prepped ahead of time. We removed the stems from mushrooms and chopped them a day or two before. The night before we made the filling and kept it in the fridge. About 50 minutes before the party we filled the mushrooms and popped them in the oven. The cayenne pepper adds the perfect kick to these bite sized wonders!

    Yay! So happy you enjoyed them Cheney!

  • Bri

    Made these for a Friendsgiving and they turned out so well! Everyone (even the mushroom haters) liked them. I've only ever had stuffed mushrooms with some kind of protein in the filling but these were full of flavor. I didn't have parsley on hand so I threw in a few dried herbs to the filling mix. I also didn't have a cooling rack and baked the mushrooms right on the sheet but there wasn't too much liquid. Chilling the filling definitely helped!

    This is awesome Bri! Thanks for trying them out! Happy you enjoyed them AND made believers of the mushroom haters. Way to go!