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Stuffed Mushrooms

January 19, 2024

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


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

Looking for more holiday appetizers?

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.

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

Ingredients For The Best Stuffed Mushrooms

  • 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 Cream Cheese Stuffed Mushrooms

  1. 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.

  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. Stir the panko bread crumbs in butter!

  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.

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

  • 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.”

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 Recipes For Entertaining From The Modern Proper

Vegetarian Stuffed Mushrooms, The Most Perfect Appetizer Of All

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Stuffed Mushrooms

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


  • 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


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

  2. Carefully destem the mushrooms. Trim the rough ends off the stems, then mince the stems.

  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.

  4. Evenly divide the filling between the mushroom caps, and place on the prepared sheet pan.

  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.

Nutrition Info

  • Per Serving
  • Amount
  • Calories161
  • Protein5 g
  • Carbohydrates10 g
  • Total Fat11 g
  • Dietary Fiber1 g
  • Cholesterol31 mg
  • sodium174 mg
  • Total Sugars4 g

Stuffed Mushrooms

Questions & Reviews

Join the discussion below.

  • Rock

    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!

  • 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!