Introduction

These stuffed mushrooms are a delightful appetizer that’s both savory and creamy, perfect for any gathering. Filled with a flavorful mixture of cheese, herbs, and breadcrumbs, they bake to a golden-brown perfection that will impress your guests.

Cheesy Parmesan Stuffed Mushrooms Recipe - Recipe Image

Ingredients

Cooking spray (for pan)
1 1/2 lbs. baby Bella mushrooms
2 tablespoons unsalted butter
2 tablespoons green onions, diced
4 cloves garlic, minced
1/4 cup plain breadcrumbs
1/4 teaspoon Kosher salt and freshly ground black pepper, or to taste
1/3 cup freshly grated Parmesan cheese (plus more for topping)
4 oz. cream cheese, softened to room temperature
2 tablespoons mayonnaise
1 teaspoon Italian seasoning (dried herbs)
2 tablespoons freshly chopped parsley

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: Line a baking sheet with parchment paper and lightly spray it with cooking spray. Set aside.
Step 3: Clean the mushrooms and carefully remove their stems. Roughly chop the stems and place them in a mixing bowl. Arrange the mushroom caps on the prepared baking sheet.
Step 4: Add the butter, green onions, garlic, breadcrumbs, salt, pepper, Parmesan cheese, cream cheese, mayonnaise, Italian seasoning, and parsley to the bowl with the chopped mushroom stems. Stir everything together until well combined.
Step 5: Spoon the prepared stuffing mixture into each mushroom cap, filling them generously.
Step 6: Bake the stuffed mushrooms in the preheated oven for 15-20 minutes, or until the filling is golden brown on top.

Tips & Variations

For a richer flavor, add cooked and crumbled bacon or finely chopped cooked sausage to the stuffing mix.
Use gluten-free breadcrumbs to make this dish gluten-free without sacrificing texture.
Sprinkle extra Parmesan cheese on top before baking for a crispier crust.
Swap out baby Bella mushrooms for white button mushrooms if preferred.
Serve warm with a sprinkle of fresh herbs for a fresh touch.

Storage

Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. Avoid microwaving if possible, as it can make the mushrooms soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare stuffed mushrooms ahead of time?

Yes, you can assemble the stuffed mushrooms a few hours before baking. Keep them covered in the refrigerator until you are ready to bake.

Can I freeze stuffed mushrooms?

Stuffed mushrooms can be frozen uncooked. Place them on a baking sheet to freeze individually, then transfer to a freezer bag. Bake them from frozen, adding a few extra minutes to the cooking time.

Cheesy Parmesan Stuffed Mushrooms Recipe

Print Recipe

★★★★★

4.8 from 131 reviews

Deliciously savory stuffed baby Bella mushrooms filled with a creamy mixture of cream cheese, Parmesan, garlic, and herbs, baked to golden perfection. This appetizer is perfect for gatherings or as a flavorful side dish.

Author: Elias
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 8 servings 1x
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Mushrooms

1 1/2 lbs. baby Bella mushrooms
cooking spray (for pan)

Stuffing

2 tablespoons butter (unsalted)
2 tablespoons green onions (diced)
4 cloves garlic (minced)
1/4 cup breadcrumbs (plain)
1/4 teaspoon Kosher salt
freshly ground black pepper (to taste)
1/3 cup freshly grated Parmesan (plus more for topping)
4 oz. cream cheese (softened to room temperature)
2 tablespoons mayo
1 teaspoon Italian seasoning dried herbs
2 tablespoons freshly chopped parsley

Instructions

Preheat Oven: Preheat your oven to 400°F (204°C) to get ready for baking the mushrooms.
Prepare Baking Sheet: Line a baking sheet with parchment paper and lightly spray it with cooking oil to prevent sticking. Set aside.
Prepare Mushrooms: Clean the mushrooms thoroughly, remove the stems, and roughly chop the stems. Place the mushroom caps with the hollow side up onto the prepared baking sheet.
Make Stuffing Mixture: In a bowl, combine the chopped mushroom stems with butter, green onions, minced garlic, breadcrumbs, Kosher salt, black pepper, freshly grated Parmesan, softened cream cheese, mayo, Italian seasoning, and freshly chopped parsley. Stir well until fully combined.
Stuff Mushrooms: Spoon the prepared stuffing mixture into each mushroom cap, filling them generously.
Bake: Place the baking sheet in the preheated oven and bake for about 15-20 minutes or until the stuffing is golden-brown and the mushrooms are cooked through.

Notes

For best results, use fresh baby Bella mushrooms and avoid washing them under running water; instead, wipe with a damp cloth.
The stuffing can be prepared a few hours ahead and kept refrigerated before baking.
To make this dish gluten-free, substitute plain breadcrumbs with gluten-free breadcrumbs.
Feel free to add cooked sausage or crab meat into the stuffing to make it heartier.
Use freshly grated Parmesan for a better flavor compared to pre-grated varieties.

Keywords: stuffed mushrooms, baby Bella mushrooms, appetizer, baked stuffed mushrooms, creamy mushroom filling, vegetarian appetizer, easy party recipe