Easy Stuffed Mushrooms

Stuffed mushrooms are a classic party appetizer for good reason. They are easy to make ahead, look elegant on a platter and disappear quickly. This version fills cremini mushroom caps with a creamy, garlicky mixture of cream cheese, Parmesan, herbs and breadcrumbs, then bakes them until golden and bubbling.

Ingredients

• 24 medium cremini or white mushrooms (about 1 1/2 lb / 680 g)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 garlic cloves, minced
• 1 small shallot, finely diced
• 4 oz (115 g) cream cheese, softened
• 1/2 cup (45 g) finely grated Parmesan, divided
• 1/4 cup (25 g) panko or dry breadcrumbs
• 2 tablespoons chopped fresh parsley
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
• 1/2 teaspoon salt and 1/4 teaspoon black pepper
• Pinch of chili flakes, optional

Step-by-Step Instructions

1. Preheat. Heat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Prepare the mushrooms. Clean the mushrooms with a damp paper towel. Gently twist out the stems and finely chop them. Use a small spoon to scrape out a little of the gills to make more room for filling, if needed.
3. Pre-bake the caps. Brush the caps lightly with olive oil, season with a pinch of salt and arrange them hollow-side down on the baking sheet. Bake for 8 to 10 minutes to release their moisture. Turn them over and drain any liquid.
4. Cook the stems. While the caps bake, melt the butter in a skillet over medium heat. Add the chopped stems and shallot and cook for 5 minutes, until the moisture evaporates. Add the garlic and cook for 1 minute.
5. Make the filling. In a bowl, combine the cooked stem mixture, cream cheese, 1/4 cup Parmesan, breadcrumbs, parsley, thyme, salt, pepper and chili flakes.
6. Stuff. Fill each mushroom cap generously with the mixture, mounding it slightly. Sprinkle the remaining Parmesan on top.
7. Bake. Bake for 12 to 15 minutes, until the filling is hot and golden on top.
8. Serve. Let them cool for 5 minutes and serve warm, garnished with extra parsley.

Why Pre-Bake the Mushroom Caps?

Mushrooms contain a lot of water. Baking the empty caps first lets that water escape, so your finished mushrooms are not soggy and the filling stays firm and creamy.

Tips for Success

• Choose similar-sized mushrooms so they bake evenly.
• Do not soak the mushrooms when cleaning; they absorb water like a sponge.
• Cook the stems until dry to concentrate their flavor and prevent a wet filling.
• Use a piping bag or zip-top bag with the corner snipped off to fill the caps quickly and neatly.

Variations

• Sausage stuffed: Add 6 oz (170 g) cooked crumbled Italian sausage to the filling.
• Spinach and feta: Add 1/2 cup cooked, well-squeezed chopped spinach and replace the Parmesan with feta.
• Crab stuffed: Fold in 6 oz (170 g) lump crab meat and a little lemon zest.
• Vegan: Use dairy-free cream cheese and nutritional yeast instead of Parmesan.

Make-Ahead Instructions

Stuff the mushrooms up to 24 hours ahead, cover and refrigerate. Bake straight from the refrigerator, adding 3 to 5 minutes.

Storage

Leftovers keep in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 350°F (175°C) for 5 to 7 minutes.

Frequently Asked Questions

What mushrooms are best for stuffing?
Cremini (baby bella) mushrooms have more flavor than white mushrooms, but both work well. Use portobellos for a main course.

Can I make them in the air fryer?
Yes. Air fry stuffed caps at 360°F (180°C) for 8 to 10 minutes, until golden.

Can I freeze stuffed mushrooms?
They can be frozen unbaked for up to a month, but the texture is best when made fresh.