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.
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!?
How To Make Stuffed Mushrooms
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.
Chill the 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). 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.
If you’re making the stuffed mushrooms ahead of time, STOP HERE! Pop the stuffed mushrooms in the fridge for up to 24 hours.
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!
- Bake the stuffed mushrooms until they’re golden brown on top.
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.
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More Perfect Appetizer Inspo Ahead
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