Stuffed Mushrooms are combines tender baby mushrooms with a creamy, cheesy, and garlicky filling. This classic appetizer has stood the test of time, appearing on party platters, holiday menus, and family dinners for decades.
With the perfect balance of flavor, texture, and aroma, old fashioned stuffed mushrooms are a crowd-pleaser that never goes out of style. In this guide, you’ll find a detailed recipe.
1. Old Fashioned Stuffed Mushrooms Recipe
Ingredients
-
1 1/2 lb. baby mushrooms, rinsed
-
2 Tbsp. unsalted butter
-
2 cloves garlic, finely chopped
-
1/4 cup bread crumbs
-
Kosher salt, to taste
-
Freshly ground black pepper, to taste
-
1/4 cup finely grated Parmesan, plus more for topping
-
4 oz. cream cheese, softened
-
2 Tbsp. chopped fresh parsley, plus more for serving
-
1 Tbsp. chopped fresh thyme
-
Cooking spray
Equipment
-
Baking sheet
-
Mixing bowls
-
Sharp knife
-
Cutting board
-
Spoon or melon baller (to scoop mushroom stems)
-
Skillet
-
Rubber spatula
Instructions
Step 1: Prepare the mushrooms
Rinse the mushrooms under cold water and gently pat them dry with paper towels.
Twist or cut off the stems, setting them aside for the filling. Place the hollow mushroom caps on a baking sheet lined with parchment paper or lightly greased with cooking spray.
Step 2: Chop and sauté the stems
Finely chop the reserved mushroom stems.
Heat the butter in a skillet over medium heat, then add the garlic and chopped stems. Cook for 3–4 minutes, stirring frequently, until softened and fragrant. Remove from heat and allow to cool slightly.
Step 3: Make the filling
In a mixing bowl, combine the sautéed stems and garlic with bread crumbs, Parmesan, softened cream cheese, parsley, thyme, salt, and black pepper.
Mix until the ingredients are well blended and the filling is creamy but firm enough to hold its shape.
Step 4: Fill the mushroom caps
Using a small spoon, carefully stuff each mushroom cap with the filling, pressing gently to pack it in. Next, sprinkle the tops with extra Parmesan for a golden, cheesy finish.
Step 5: Bake the mushrooms
Preheat your oven to 375°F (190°C).
Spray the stuffed mushrooms lightly with cooking spray to help them brown.
Bake for 20–25 minutes, or until the mushrooms are tender and the tops are golden brown.
Step 6: Garnish and serve
Remove from the oven and let them cool slightly. Garnish with extra chopped parsley before serving warm.
This recipe yields about 6–8 servings, depending on portion size, making it perfect for parties or as a side dish to complement a main meal.
2. Tips for Perfect Stuffed Mushrooms
Choose the right mushrooms: Baby bella (cremini) mushrooms or white button mushrooms work best because they hold their shape well during baking.
Don’t soak mushrooms: Mushrooms absorb water quickly, so rinse them briefly and dry thoroughly to avoid sogginess.
Balance the filling: Make sure the filling isn’t too dry or too wet. Cream cheese and Parmesan add creaminess, while bread crumbs give structure.
Don’t overstuff: Fill the mushrooms generously, but don’t overload them to the point that the filling falls out.
Bake on a rack or parchment: This prevents sticking and makes cleanup much easier.
3. Variations & Substitutes
The beauty of stuffed mushrooms is how easily they can be customized. Here are some delicious variations:
Meaty twist: Add finely crumbled cooked sausage, bacon, or ground turkey to the filling for a heartier version.
Herb swaps: Replace thyme with rosemary, basil, or dill depending on your preference.
Cheese lovers: Try swapping Parmesan for feta, blue cheese, or shredded mozzarella for unique flavors.
Vegetarian option: Add finely diced spinach, sun-dried tomatoes, or bell peppers to the filling for more color and nutrition.
Vegan alternative: Use vegan cream cheese, nutritional yeast instead of Parmesan, and olive oil in place of butter.
4. How to Store & Reheat Leftover Stuffed Mushrooms
Stuffed mushrooms taste best fresh out of the oven, but you can store and reheat them easily:
Refrigeration: Store cooled stuffed mushrooms in an airtight container in the fridge for up to 3 days.
Reheating in the oven: Preheat oven to 350°F (175°C), place mushrooms on a baking sheet, and heat for 10–12 minutes until warmed through.
Reheating in the microwave: Heat on medium power for 30–45 seconds, though this may soften the texture. For the best results, stick with oven reheating.
Freezing: While not ideal, you can freeze cooked stuffed mushrooms. Place them on a tray to freeze individually, then transfer to a freezer-safe bag or container. Bake from frozen, adding 5–10 extra minutes to the cook time.
Old fashioned stuffed mushrooms are more than just an appetizer—they’re a timeless dish that showcases simple ingredients elevated into something delicious. The creamy filling, enhanced with garlic, herbs, and Parmesan, pairs beautifully with the earthy mushrooms, creating an irresistible bite every time.
