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I’ve made these easy Stuffed Mushrooms more times than I can count, and they disappear every single time. They’re simple, creamy, and always one of the first appetizers gone at any party.
“These are the kind of appetizers you make once, and then get asked to bring to every party after that.“
-Becky
These stuffed mushrooms are rich, cheesy, and full of garlic flavor, with a crisp topping and an optional touch of honey that adds just the right hint of sweetness.
If you love easy appetizers like these mushrooms, you’ll also want to try my Cream Cheese Stuffed Mini Peppers, Deviled Eggs, Bacon Wrapped Shrimp, or this simple Mexican Street Corn Dip. They’re all simple to make and perfect for serving a crowd.
Table of Contents
Ingredients You Will Need
- baby bella mushrooms (about 20 to 24 mushrooms): Stems removed and cleaned.
- cream cheese: Softened for easy mixing.
- grated parmesan cheese: Adds a salty, nutty flavor.
- panko breadcrumbs: For a crisp topping.
- fresh garlic: Minced for bold flavor.
- extra-virgin olive oil: Helps with cooking and adds moisture.
- optional: chopped fresh parsley: Adds freshness and color.
A full list of ingredients is included in the recipe card below.
Stuffed Mushrooms Variations
- Sausage Stuffed Mushrooms: Add ½ pound cooked ground sausage to the filling for a heartier, more savory version.
- Cheddar Cheese Stuffed Mushrooms: Swap out parmesan for shredded cheddar to create a richer, sharper flavor.
- Crab Stuffed Mushrooms: Mix in ½ cup lump crab meat for an elevated appetizer that feels perfect for special occasions.
- Spinach Stuffed Mushrooms: Add ½ cup finely chopped cooked spinach for a veggie-packed option with great texture.
- Spicy Stuffed Mushrooms: Stir in a pinch of red pepper flakes or a dash of hot sauce for a little kick.
- Breadcrumb-Free Stuffed Mushrooms: Skip the breadcrumbs and use extra cheese or almond flour for a low-carb option.
How to Cook Stuffed Mushrooms
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper. Clean the mushrooms to remove any dirt residue, and pat dry with a paper towel. Remove mushroom stems and set aside or discard.
- Melt butter in a medium skillet over medium heat. Add the mushroom caps and cook for 4 to 5 minutes, turning occasionally, until slightly softened. Remove and let cool slightly.
- In a mixing bowl, combine cream cheese, parmesan cheese, garlic, parsley, salt, pepper, and honey if using. Stir until smooth and creamy.
- Place mushroom caps on the prepared baking sheet. Fill each mushroom with the cream cheese mixture.
- In a small bowl, mix the panko breadcrumbs with olive oil, then sprinkle evenly over each mushroom.
- Bake for 22 to 24 minutes, until the tops are golden brown. Garnish with extra parsley and serve warm.
Expert Tips
- Sauté the mushroom caps first: This adds flavor and keeps the mushrooms from becoming watery.
- Keep them bite-size: For simple appetizer bites, try to find small mushrooms that are similar in size.
- Do not overcook in the skillet: Just soften them slightly so they hold their shape.
- Use softened cream cheese: This makes the filling smooth and easy to mix.
- Bake until golden on top: That slight browning adds the best flavor and texture.
Stuffed Mushrooms FAQs
Yes, sautéing the mushrooms before stuffing them adds flavor and helps remove excess moisture, which keeps the filling from getting watery.
No, but it is highly recommended for better flavor and texture in easy cream cheese stuffed mushrooms.
Mushrooms release moisture as they cook. Sautéing them first helps reduce excess liquid.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
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If you have tried this recipe or any others from Celebrating Simply, I’d love it if you would leave a ⭐ star rating and share your thoughts in the ✍️ comments below. Your feedback means a lot!
Stuffed Mushrooms
Equipment
- Mixing Bowl
- Baking Sheets
- Medium Saucepan
Ingredients
- 16 ounces Baby Bella Mushrooms, (about 20-24 mushrooms)
- 4 tablespoon butter
- 8 ounces cream cheese
- 1/2 cup grated parmesan cheese
- 1/3 cup panko breadcrumbs
- 2 cloves fresh garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional: Fresh parsley for garnish, and 1-2 teaspoons honey-Add to the cream cheese mixture for a light sweetness that balances the savory filling.
Instructions
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper. Clean the mushrooms to remove any dirt residue, and pat dry with a paper towel. Remove mushroom stems and set aside or discard.
- Melt butter in a medium skillet over medium heat. Add the mushroom caps and cook for 4 to 5 minutes, turning occasionally, until slightly softened. Remove and let cool slightly.
- In a mixing bowl, combine cream cheese, parmesan cheese, garlic, salt, pepper, and honey if using. Stir until smooth and creamy.
- Place mushroom caps on the prepared baking sheet. Fill each mushroom with the cream cheese mixture.
- In a small bowl, mix the panko breadcrumbs with olive oil, then sprinkle evenly over each mushroom.
- Bake for 22 to 24 minutes, until the tops are golden brown. Garnish with chopped parsley and serve warm.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are so good, hard not to eat them all in one sitting.
Such an easy appetizer for parties! And everyone loves them!