Easy homemade stuffed mushrooms with a creamy Parmesan and garlic filling. This crowd-pleasing appetizer makes about 30 mushrooms for sharing.
When we’re getting ready for our gatherings with friends, I like having a few recipes I know will turn out well and be easy to share. These homemade stuffed mushrooms are one of my favorites to bring along.
Each mushroom is filled with a creamy mixture of cream cheese, Parmesan, garlic, sautéed mushroom stems, onion, breadcrumbs, and parsley. They bake until the mushrooms are tender and the filling is hot and lightly golden.
This recipe makes about 30 stuffed mushrooms, so there’s plenty to put on a serving platter for a gathering. We enjoy them as an appetizer, but sometimes we make a meal out of them at home, too.
One thing I appreciate about this recipe is that the filling can be made ahead. When it’s time to get ready for company, there’s less to do in the kitchen.
Why This Recipe Works
- A generous batch for sharing. With approximately 30 stuffed mushrooms, you have plenty to serve at a party, potluck, or get-together with friends.
- Simple ingredients, plenty of flavor. Cream cheese and Parmesan make a rich filling, while the mushroom stems, onion, and garlic bring everything together.
- A little preparation goes a long way. Make the filling in advance, refrigerate it, and assemble the mushrooms when you’re ready.
- Easy to adapt. You can add bacon, extra cheese, or herbs to change the flavor without making the recipe complicated.
Homemade Stuffed Mushrooms for Sharing
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Equipment
Ingredients
- 32 Ounces Mushrooms Medium-sized 2 (16-ounce) containers
- 2 Tablespoons Butter
- 2 Tablespoons Garlic Powder
- ½ Medium Onion finely diced
- ½ Teaspoon Salt
- ¼ Teaspoon Black Pepper
- 4 Ounces Cream Cheese softened
- ⅓ Cup Parmesan Cheese grated plus more for topping
- ¼ Cup Italian-Seasoned Bread Crumbs plus more if needed
- ¼ Cup Fresh Parsley chopped plus more for garnish
- Olive oil for coating the baking sheet
Instructions
- Prepare the mushrooms. Gently rinse the mushrooms to remove any dirt, then pat them dry. Twist off the stems and set the caps aside. Finely chop the stems and dice the onion.32 Ounces Mushrooms
- Cook the mushroom stems and onion. Melt the butter in a skillet over medium heat. Add the chopped mushroom stems and sauté for 5–6 minutes, stirring occasionally, until softened and most of the moisture has cooked away. Stir in the onion, garlic powder, salt, and black pepper. Cook for another 1–2 minutes, then remove the skillet from the heat.2 Tablespoons Butter, 2 Tablespoons Garlic Powder, ½ Medium Onion, ½ Teaspoon Salt, ¼ Teaspoon Black Pepper
- Make the cheese filling. In a medium bowl, mix the softened cream cheese and grated Parmesan until well combined. Add the warm mushroom mixture, chopped parsley, and breadcrumbs. Stir until the ingredients are evenly distributed and the filling is thick enough to spoon into the mushroom caps.4 Ounces Cream Cheese, ⅓ Cup Parmesan Cheese, ¼ Cup Italian-Seasoned Bread Crumbs, ¼ Cup Fresh Parsley
- Chill the filling. Cover the bowl and refrigerate for at least 30 minutes. This gives the filling time to firm up, making the mushrooms easier to stuff.
- Fill the mushroom caps. Preheat the oven to 400°F. Lightly coat a baking sheet with olive oil. Spoon the filling into each mushroom cap, piling it slightly above the rim. Arrange the mushrooms on the baking sheet with the filling facing up. Sprinkle with additional Parmesan and parsley.Olive oil
- Bake until tender. Bake for 20–25 minutes, until the mushrooms are tender, the filling is hot throughout, and the tops are beginning to turn golden.
- Cool slightly and serve. Let the stuffed mushrooms rest for a few minutes before serving. Enjoy them as an appetizer for a gathering or serve a couple alongside your favorite main dish.
Notes
Servings
As an appetizer: This recipe serves about 15 people. Plan on 2 mushrooms per person, depending on how many other appetizers or dishes are being served. As a side dish: Allow about 4 mushrooms per person, which will serve approximately 7-10 people.Tips for Making Stuffed Mushrooms
Choose mushrooms that are close in size. We use medium-sized mushrooms so they bake at about the same rate. If you mix very small and large mushrooms, you may need to remove some from the oven before others are ready. Cook off the moisture. Mushrooms release water as they cook. Sauté the chopped stems until most of that moisture has evaporated before mixing them into the filling. This helps keep the cheese mixture from becoming watery. Let the cream cheese soften. Softened cream cheese is much easier to mix with the Parmesan. You can use a sturdy spoon or a hand mixer to get a smooth filling. Chill the filling before stuffing. Thirty minutes in the refrigerator helps the mixture firm up, making it easier to spoon into the mushroom caps. Use the mushroom stems. There’s no need to discard the stems after removing them from the caps. Finely chop them and cook them with the onion to add more mushroom flavor to the filling. Finish with extra Parmesan. A light sprinkle over the filled caps adds more savory flavor and helps the tops turn lightly golden in the oven.Nutrition
Recipe Variations
Once you’ve made the original recipe, it’s easy to change things up a little.
- Bacon and Parmesan: Stir finely crumbled, cooked bacon into the filling for a smoky flavor.
- Extra cheesy: Add a little shredded mozzarella for a softer, gooier center.
- Herb stuffed mushrooms: Add a pinch of Italian seasoning or some extra chopped parsley.
- A little heat: Mix in a pinch of red pepper flakes for a mild kick.
- Gluten-free: Use gluten-free bread crumbs in place of the Italian-seasoned bread crumbs.
Keep in mind that additions with extra moisture can soften the filling. If needed, add a little more bread crumb so the mixture holds its shape when spooned into the caps.
Making Stuffed Mushrooms Ahead of Time
When you’re preparing food for a gathering, getting a few things done early makes the day easier.
You can prepare the filling up to one day ahead and keep it in an airtight container in the refrigerator. When you’re ready to bake, stir it well, fill the mushroom caps, and follow the recipe instructions.
Another option is to assemble the stuffed mushrooms a few hours ahead. Keep them covered in the refrigerator until it’s time to bake.
I prefer to bake them closer to serving time. The mushrooms are tender, and the filling is warm and creamy when they first come out of the oven.
How to Store and Reheat Leftovers
Refrigerator: Store leftover stuffed mushrooms in an airtight container for 3–4 days.
Reheating: Arrange them in a baking dish and warm in a 350°F oven until heated through. You can microwave a few mushrooms if you’re just reheating a small portion, although the texture may be softer.
Freezing: I recommend making these fresh or refrigerating them rather than freezing them. Mushrooms can release extra moisture after thawing, and the cream cheese filling may not have the same smooth texture.
Planning Appetizers for a Gathering
When we’re bringing food to share with friends, I like choosing recipes that are easy to portion and don’t require a lot of last-minute work. These stuffed mushrooms are a good option because you can prepare the filling ahead and bake them closer to serving time.
A batch makes about 30 mushrooms, which is a generous amount for a gathering. If you’re serving several appetizers, they’ll fit nicely on a platter alongside fresh vegetables, crackers, cheese, or other finger foods.
I also like recipes that can be served in small portions. Guests can take one or two, and there’s no need for plates and utensils just to enjoy a bite.
Ways to Serve Stuffed Mushrooms
These stuffed mushrooms are easy to serve for all kinds of occasions. We often bring a big batch to gatherings with friends, but you don’t have to make them just for a party.
- As a party appetizer: Arrange them on a platter with a sprinkle of fresh parsley. They’re easy for guests to pick up and enjoy.
- Alongside a main dish: Serve a couple of stuffed mushrooms with steak, pork chops, or chicken. The creamy Parmesan filling makes a flavorful addition to the meal.
- For a simple supper: Make a meal out of them at home, or serve them with a fresh salad, soup, or crusty bread.
- For a holiday gathering: Add them to an appetizer spread alongside vegetables, cheese, crackers, and other small bites.
- For a potluck: Transport them in a covered container and reheat them before serving, if needed and practical for the gathering.
A Homemade Favorite for Gatherings
These stuffed mushrooms are a good reminder that food for sharing doesn’t have to be complicated. A few everyday ingredients, a little preparation, and time in the oven give you a generous platter of savory bites to pass around.
Whether you’re bringing a dish to share with friends or making something different for an evening at home, this is a recipe worth keeping handy. Make the filling ahead when you can, bake the mushrooms until tender, and enjoy them warm.
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Make as an appetizer, side dish, or lunch.