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Stuffed Mushrooms

October 22, 2024

Cheesy and baked to crispy-capped perfection, with a savory cream cheese filling that couldn’t be easier, meet the best stuffed mushroom recipe ever.

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Stuffed Mushrooms made with cream cheese, Parmesan and spices topped with toasted breadcrumbs and parsley on a serving plate

Stuffed mushrooms are such a perfect party bite, particularly when the fall and winter holidays — aka, party season! — roll around. Tender, savory mushrooms stuffed to the brim with creamy, herby filling and then rolled in crisp breadcrumbs and baked to warm, rich perfection, this easy stuffed mushroom recipe will truly wow your guests. Prep them ahead of time and pop them in the oven when people arrive so you can serve them all warm and perfect. Hosting a big party? Treat your guests to a spread of crowd-pleasers, like Baked Brie, Bacon-Wrapped Scallops and creamy, homemade jalapeño poppers. For even more holiday appetizer ideas, check out our 20 Best Christmas Appetizers.

mushrooms, butter, cream cheese, parmesan, spices, parsley and panko breadcrumbs in prep bowls to make stuffed mushrooms

Ingredients For The Best Stuffed Mushrooms

  • Mushrooms: Cremini mushrooms are ideal here! They have nice sturdy caps (key for stuffed mushrooms) and we love the nice brown color, too. White button mushrooms just seem a little less appetizing. They’re actually both the same variety of mushroom, but cremini mushrooms are a little more mature than white buttons. As a result, they’re more firm, which is nice for making stuffed mushrooms because cremini ‘shrooms will be less susceptible to getting soggy as they bake. FYI: Cremini mushrooms are sometimes labeled “baby bella mushrooms” or “baby portabella mushrooms.”

  • Cheese: Cream cheese to make the mushroom filling super creamy and Parmesan cheese to make it savory and delicious.

  • Spices and herbs: Onion powder, a dash of cayenne pepper, and fresh parsley

  • Breadcrumbs: Panko breadcrumbs (light, airy Japanese breadcrumbs) are airy and crisp, and keep the stuffed mushrooms from being too heavy.

  • Fresh garlic + shallots: For rich, savory flavor, and to balance out the richness of that creamy, cheesy filling.

  • Butter: After all, what’s a festive holiday appetizer without a little butter!?

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

  1. Make the stuffed mushroom filling. Pop the stems off of the mushroom caps and chop the stems (keep the caps instact!). Sauté shallots, garlic and the chopped mushroom stems in butter, then stir it into the cheeses, spices and herbs to make the creamy filling.

  2. Chill the filling for at least 30 minutes.

  3. Fill the mushroom caps. Mound the cheesy filling into clean cremini mushroom caps (into the cavity side, where the stem was). You can use a spoon to do this, but a piping bag (or zip-top bag with one corner cut off) will make them easier to fill.

  4. If you’re making the stuffed mushrooms ahead of time, STOP HERE! Pop the stuffed mushrooms in the fridge for up to 24 hours.

  5. Make the crispy topping. Mix melted butter and panko, and then dip the filling side of the ‘shrooms in that panko mixture so that each mushroom has golden crispy top!

  6. Bake the stuffed mushrooms until they’re golden brown on top.
panko bread crumbs being toasted in butter 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

How to Store Leftovers + Tips

  • Leftover stuffed mushrooms will keep in the fridge for up to five days. To reheat stuffed mushrooms, pop them in the toaster oven to warm them up and crisp up the breadcrumbs again. Or, you can microwave them in a pinch.

  • To keep your stuffed mushrooms from becoming soggy, bake them on a wire rack placed over a baking sheet. This gives any liquid that comes out of the mushrooms a place to drain as they bake, so that the mushroom caps don’t get soggy or rubbery.

  • Do chill 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).

  • Want more mushrooms in your life? 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.

Stuffed Mushrooms made with cream cheese, Parmesan and spices topped with toasted breadcrumbs and parsley on a serving plate
Stuffed Mushrooms made with cream cheese, Parmesan and spices topped with toasted breadcrumbs and parsley on a serving plate

More Perfect Appetizer Inspo Ahead

For more recipe inspiration, follow us on Facebook, Instagram, TikTok and Pinterest or order our cookbook. We love when you share your meals. Tag us on Instagram using #themodernproper, and we’d love to hear what you think of this recipe in the comments below. Happy cooking!

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Stuffed Mushrooms

  • Serves:  10
  • Yields:  20 Mushrooms
  • Prep Time:  50 min
  • Cook Time:  25 min

Ingredients

  • 20 whole cremini mushrooms
  • 4 tablespoons unsalted butter
  • 1 small shallot, minced (about 2-3 tablespoons)
  • 1 large garlic clove, minced
  • 6 ounces cream cheese, room temperature
  • ¼ cup freshly grated Parmesan cheese
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper
  • 3 tablespoons minced fresh flat leaf parsley, plus more for garnish
  • ½ cup panko breadcrumbs

Method

  1. Preheat the oven to 350°F with a rack in the center position. Set a cooling rack inside a rimmed sheet pan.

    mushrooms, butter, cream cheese, parmesan, spices, parsley and panko breadcrumbs in prep bowls to make stuffed mushrooms
  2. Carefully destem the mushrooms. Trim the rough ends off the stems, then mince the stems.

    chopped mushroom stems on a cutting board with a knife
  3. Melt 2 tablespoons of the butter in a large skillet over medium heat. When the butter begins to sizzle, stir in the shallot, garlic, and mushroom stems. Cook until the shallots and mushrooms are softened, about 4 minutes. Transfer the shallot mixture to a medium bowl. Stir in the cream cheese, Parmesan, salt, pepper, onion powder, cayenne, and the parsley until combined. Chill in the fridge for 30 minutes.

    cooked shallots, garlic and mushroom stems, in a mixing bowl with cream cheese, Parmesan cheese and spices
  4. Evenly divide the filling between the mushroom caps, and place on the prepared sheet pan.

    raw stuffed mushrooms topped with toasted panko breadcrumbs on a wire cooking rack inside a baking sheet
  5. Add the remaining 2 tablespoons butter to a medium microwave safe bowl, heat in the microwave until melted, about 45 seconds. Stir the panko into the melted butter. Dip the stuffing side of each mushroom into the panko, gently pressing to coat. Return to the sheet pan. Bake for 25 minutes, or until the mushrooms are tender and the breadcrumbs are golden brown. Sprinkle with remaining tablespoon parsley. Serve warm.

    Homemade Stuffed Mushrooms on a platter

Nutrition Info

  • Per Serving
  • Amount
  • Calories 161
  • Protein 5 g
  • Carbohydrates 10 g
  • Total Fat 11 g
  • Dietary Fiber 1 g
  • Cholesterol 31 mg
  • sodium 174 mg
  • Total Sugars 4 g

Stuffed Mushrooms

Questions & Reviews

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  • Rock

    Hi
    Glad to come across your website. Would you please assist me with two vegan dishes for party

    Hi Rock, not sure if you're looking for main dishes, sides or appetizers. If you go to our website homepage on the right hand side click the "dietary" button then select "vegan" from the drop down and you can browse through our vegan options.

  • Nick

    Do you know of a good vegan cream cheese substitute to make this dish?

    Philadelphia Brand makes a plant based substitute.

  • Chelsea

    Can I use this recipe for regular Portobello Mushrooms?

    That should work just fine, hope you enjoy Chelsea!

  • Linsey

    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!

  • Regan

    These were a huge hit at Thanksgiving!

    Thanks Regan, we are so glad you all loved them!

  • Tiffany

    Made these as part of our Christmas dinner and everyone LOVED them! It was everyone's favorite dish and they were so easy to make. We didn't make them ahead this time but I will do it next time!

    Thanks so much, we are so happy everyone loved them!

  • Cheney

    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!