Skip to Content

We Wrote a Cookbook!

Learn More

Stuffed Mushrooms

  • Serves: 8
  • Prep Time: 50 min
  • Cook Time: 25 min
  • Calories: 161
Homemade Stuffed Mushrooms on a platter

Awesomely cheesy and baked to crispy-capped perfection, meet the best stuffed mushroom recipe ever.

Stuffed Mushrooms Are the Vegetarian Appetizer of Your Party Hosting Dreams

Stuffed mushrooms are such a perfect party bite, particularly in the fall and winter when we crave earthy, rich, warm foods like this. Even their color is right for the season—browned from the oven, that golden crispy panko-topped mound of cheesy, garlicky filling in a toothsome cremini mushroom cap—it is the very embodiment of the forest-y, muted hues that dominate in these colder months. The fact that these easy stuffed mushrooms are meatless? Well that’s not exactly by design—we didn’t set out to create a vegetarian appetizer—it just so happens that we like this stuffed mushroom recipe without meat! In other words, the fact that it’ll be appealing to carnivores and vegetarians alike is a bonus! The icing on the cake. Or, in this case, the stuffing in the mushroom!

ingredients for homemade stuffed mushrooms in bowls on the counter

What Ingredients Do You Need To Prepare Stuffed Mushrooms?

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” 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. 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 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 Appetizer Recipes to Please Any 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

Ingredients

  • 20 Whole cremini mushrooms, about 1 1/2 -2 inches wide
  • 4 Tbsp Butter
  • 1 Small shallot minced, about 2-3 tbsps
  • 1 Large clove garlic, minced
  • 6 oz Cream cheese (not whipped)
  • 1/4 cup Grated parmesan cheese
  • 1/4 tsp Sea salt
  • ¼ tsp Ground black pepper
  • 1/2 tsp Onion powder
  • ¼ tsp Cayenne pepper
  • 1/4 cup Minced flat leaf parsley
  • 1/2 cup Panko breadcrumbs

Method

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

  2. Clean the cremini mushrooms with a damp paper towel. Carefully pop the stems out of the mushroom caps and trim the tough end of them off. Mince the remaining stems and set aside.

  3. Heat 2 tablespoons of butter in a large skillet over medium heat. When the butter is bubbling, add the shallot, garlic and chopped mushroom stems to the skillet. Cook until there is no more moisture left and the shallots are softened, about 2 minutes. Transfer shallot mixture to a medium mixing bowl.

  4. Add the cream cheese to the bowl along with the Parmesan cheese, salt, black pepper, onion powder, cayenne pepper and 3/4 of the parsley and stir to combine. The filling should be very thick. Place the bowl in the fridge for 30 minutes.**

  5. Preheat the oven to 350 degrees F.

  6. Using a spoon, fill each mushroom cap with a generous amount of chilled stuffing. Arrange the mushroom caps, filling side up on the prepared baking sheet.

  7. Melt the remaining 2 tablespoons butter. In a small bowl mix the melted butter with the panko and spread them onto a plate. Roll the cream cheese portion of each stuffed mushroom into the toasted panko, coating each stuffed mushroom with breadcrumbs.

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

    Notes:

    * Baking the mushrooms on a wire rack allows the liquid to drip down as opposed to pooling in a baking dish.

    ** Stuffing the mushrooms with a chilled filling will help ensure that the filling keeps its shape.

Nutrition Info

  • Per Serving
  • Amount
  • Calories 161
  • Protein 4 g
  • Carbohydrates 5 g
  • Total Fat 14 g
  • Dietary Fiber 0 g
  • Cholesterol 40 mg
  • sodium 222 mg
  • Total Sugars 1 g

Stuffed Mushrooms

Questions & Reviews

Join the discussion below.

or
  • 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!

  • 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!