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These stuffed mushrooms are the ultimate easy holiday appetizer recipe. The combination of creamy cheese, savory mushrooms, aromatic herbs, and a touch of spice creates a rich and satisfying bite that everyone will love.
Serve with prime rib roast and creamed spinach.
These stuffed mushrooms offer a perfect blend of taste, texture, and ease, making them a go-to appetizer for any party, holiday gathering, or festive occasion.
- Perfect Holiday Appetizer: These stuffed mushrooms are an elegant yet simple appetizer, ideal for holiday gatherings and special occasions.
- Crispy Topping: The panko-parmesan topping adds a delightful crunch that perfectly complements the smooth, cheesy filling.
- Make-Ahead Friendly: You can prepare these stuffed mushrooms in advance and bake them just before serving, making them convenient for busy holiday schedules.
Get more Thanksgiving recipe ideas.
You’ll also love my marinated mushrooms and mushroom ravioli.
Table of Contents
Recipe Ingredients
Here are the simple ingredients you need to make this easy stuffed mushroom recipe.
- Mushrooms: Choose fresh cremini or white button mushrooms. These provide a sturdy base and a mildly earthy flavor that pairs well with the stuffing.
- Olive Oil: Used for sautéing the mushroom stems, shallots, and garlic, and also for drizzling over the stuffed mushrooms before baking to enhance their flavor and help with browning.
- Garlic: Finely chopped garlic adds a pungent, aromatic flavor that infuses the stuffing with depth.
- Shallot: Milder than onions, shallots offer a subtle sweetness and delicate onion-garlic flavor that complements the other ingredients.
- Fresh Thyme: This herb adds a slightly minty, earthy flavor with a hint of lemon that brightens the stuffing.
- Italian Parsley: Fresh and slightly peppery, parsley adds a burst of green flavor and color to the stuffing.
- Cream Cheese: The base of the stuffing, cream cheese provides a rich, creamy texture that holds the filling together.
- Gruyere Cheese (or White Cheddar): This cheese adds a nutty, slightly sweet flavor with a bit of sharpness, melting beautifully into the stuffing.
- Black Pepper and Salt: Essential seasonings that enhance all the other flavors in the stuffing.
- Cayenne Pepper or Red Pepper Flakes: Adds a touch of heat to the stuffing, balancing the richness of the cheeses.
- Panko Breadcrumbs: These light, crispy breadcrumbs create a crunchy topping that contrasts nicely with the creamy filling.
- Parmigiano Cheese (Parmesan): Adds a sharp, savory, umami flavor to the breadcrumb topping, helping it crisp up beautifully in the oven.
See the recipe card for quantities.
How to Make Stuffed Mushrooms
To find the complete recipe with measurements, see the recipe card below.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a baking dish.
Prepare the mushrooms: Clean the mushrooms using a damp paper towel to remove any dirt. Gently remove the stems from the mushrooms, being careful not to break the mushroom caps. Set the caps aside. Finely chop stems.
Cook the filling: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped mushroom stems, shallot, and garlic to the skillet.
Cook until soft and golden brown.
Season and Stuff the mushrooms: Before stuffing the mushroom caps with the filling, drizzle them with olive oil and sprinkle them with salt (this adds so much flavor!).
Make the stuffing: In a mixing bowl, combine the cooled mushroom stem mixture, softened cream cheese, Gruyere cheese, thyme, parsley, cayenne pepper (or red pepper flakes), salt and pepper. Stir until all ingredients are well combined.
Using a small spoon, fill each mushroom cap with the cheese mixture, slightly mounding it to create a small dome on the top.
Coat the tops: In a separate bowl, mix the panko breadcrumbs with the grated Parmigiano cheese. Dip the tops of the stuffed mushrooms into the panko mixture, pressing gently to adhere.
Bake: Arrange the stuffed mushrooms on the prepared baking sheet or dish. Lightly drizzle the tops with olive oil. Bake in the preheated oven for about 20 minutes, or until the tops are golden brown and the mushrooms are tender.
These stuffed mushrooms are the ultimate appetizer—rich, savory, and downright delicious. They’re the kind of snack that’s impossible to eat just one of them you’ll keep coming back for more.
FAQs
Cremini or white button mushrooms are ideal for their size, shape, and mild flavor.
Yes, gently clean them with a damp paper towel to remove any dirt. You can also clean them with a soft brush to remove dirt. Avoid soaking them in water to prevent excess moisture.
Overcrowding the pan or using too much oil can cause excess moisture, making the mushrooms soggy.
No, these stuffed mushrooms are best served warm to enjoy their full flavor and texture.
Recipe Variations
Try these tasty versions the next time you make stuffed mushrooms.
- Bacon and Cheese: Add cooked, crumbled bacon to the stuffing mixture for a smoky, savory twist.
- Spinach and Artichoke: Mix in chopped spinach and artichoke hearts with the cream cheese for a creamy, veggie-packed filling.
- Sun-Dried Tomato and Feta: Replace Gruyere with crumbled feta and add chopped sun-dried tomatoes for a Mediterranean flair.
- Italian Sausage: Brown and crumble Italian sausage, then mix it into the stuffing for a heartier, meatier version.
These variations allow you to customize the stuffed mushrooms to suit different tastes and occasions.
My Pro Tip
Recipe Tips
- Choose Fresh Mushrooms: Opt for firm, fresh mushrooms with no signs of wilting or spots for the best texture and flavor.
- Season Mushrooms!: Before stuffing the mushroom caps with the filling, drizzle them with olive oil and sprinkle them with salt (this simple step adds so much flavor!).
- Avoid Overfilling: Don’t overstuff the mushrooms to prevent the filling from overflowing during baking. A slight dome is perfect.
- Pre-Cook the Filling: Cooking the mushroom stems, garlic, and shallots before mixing ensures a rich, developed flavor in the stuffing.
- Use Room Temperature Cream Cheese: Softened cream cheese mixes more easily with the other ingredients, ensuring a smooth, cohesive filling.
- Don’t Skip the Drizzle: A light drizzle of olive oil over the stuffed mushrooms before baking helps achieve a golden, crispy top.
Storage Instructions
Storage: Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a 350°F (175°C) oven for 10-15 minutes until warmed through and crispy. Avoid microwaving to maintain the crunchy topping.
Other Holiday Appetizers
Looking for other recipes like this? Try these:
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Stuffed Mushroom Recipe
- Total Time: 30 minutes
- Yield: 6–8 servings 1x
Description
These savory stuffed mushrooms are sure to be a hit at any gathering. They combine rich, creamy cheese with the earthy flavor of mushrooms, all topped with a crispy, cheesy crust. Buon appetito!
Ingredients
- 20–24 whole fresh mushrooms (cremini or white button mushrooms)
- 2 tablespoons olive oil
- 2 cloves fresh garlic, finely chopped
- 1 shallot, finely chopped
- 2 teaspoons fresh thyme, chopped
- 1 tablespoon Italian parsley, chopped
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup freshly grated Gruyere cheese (or white cheddar)
- Freshly ground black pepper and salt to taste
- 1/2 teaspoon ground cayenne pepper or red pepper flakes
- 1/2 cup panko breadcrumbs
- 1/4 cup freshly grated Parmigiano cheese (Parmesan)
- Olive oil for drizzling the tops
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a baking dish.
- Prepare the mushrooms: Clean the mushrooms using a damp paper towel to remove any dirt. Gently remove the stems from the mushrooms, being careful not to break the mushroom caps. Set the caps aside. Finely chop stems.
- Cook the filling: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped mushroom stems, shallot, and garlic to the skillet. Cook, stirring frequently, until the mixture is softened and fragrant, about 5-7 minutes. Remove from heat and let it cool slightly.
- Make the stuffing: In a mixing bowl, combine the cooled mushroom stem mixture, softened cream cheese, Gruyere cheese, thyme, parsley, cayenne pepper (or red pepper flakes), salt and pepper. Stir until all ingredients are well combined.
- Seaon and Stuff the mushrooms: Before stuffing the mushroom caps with the filling, drizzle them with olive oil and sprinkle them with salt (this adds so much flavor!). Using a small spoon, fill each mushroom cap with the cheese mixture, slightly mounding it to create a small dome on the top.
- Coat the tops: In a separate bowl, mix the panko breadcrumbs with the grated Parmigiano cheese. Dip the tops of the stuffed mushrooms into the panko mixture, pressing gently to adhere.
- Bake: Arrange the stuffed mushrooms on the prepared baking sheet or dish. Lightly drizzle the tops with olive oil. Bake in the preheated oven for about 20 minutes, or until the tops are golden brown and the mushrooms are tender.
- Serve: Remove from the oven and let them cool slightly before serving. These bite sized stuffed mushrooms are best enjoyed warm as a delightful holiday appetizer.
- Prep Time: 10 min
- Cook Time: 20 minutes
- Category: Savory
- Method: Italian
- Cuisine: American
Made these for our Christmas party last night and everyone raved about them , they devoured them . Highly recommend and so easy !! Thank you for all your wonderful recipes .
Yay! So happy to hear that. They are a huge crowd pleaser!
These stuffed mushrooms are the BEST OUT THERE! Follow the tips and tricks for amazing results that everyone will go crazy for!