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Stuffed Mushrooms Easy Recipe with Sauteed Mushrooms

   

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Easy Appetizer Recipes like these Stuffed Mushrooms are AMAZING!

One of my favorite finger foods to grab at a party are stuffed mushrooms.

With this stuffed mushroom caps easy recipe it is a breeze to make an appetizer that is the hit at any party, and the sauteéed mushrooms and garlic add just the right flavor to this simple stuffed mushroom recipe.

For me, a critical must in any appetizer recipe is that it doesn’t take too long to prepare or to cook, and our stuffed mushrooms recipe fits the bill.

stuffed mushrooms recipe

How To Clean Mushrooms

When you start working with the mushrooms, the first thing you’ll need to do is clean them. It probably sounds redundant to put in this simple step, but it is so essential. You want shiny mushroom caps for making stuffed mushrooms.
 
Use a damp paper towel or a soft mushroom brush (have you seen one of these?!) to wipe off each mushroom. You can lightly rinse the mushrooms with cool water and then pat dry with paper towels, but make sure you do not fully immerse or soak them!
 
freshly washed mushrooms

How To Remove Mushroom Stems

The next step is to remove the stems from the mushrooms. This is easy once you’ve practiced on a few.
 
The trick is to loosen the stem. I do this by working my way around the base of the stem and pushing against the stem. You’ll hear a little popping sound and feel it come loose.
 
remove mushroom stem
 
If you don’t loosen the stem prior to breaking off the stem, you run the risk of not breaking off the entire stem. And, the reason you want the entire stem off is so you have more room to stuff the mushroom.

Stuffed Mushroom Recipe You’ll Want to Indulge In

These stuffed mushroom caps are delicious and bite size.  Even with the cream cheese, having one or two is pretty much guilt free, right?

I mean, you’ve got the healthy mushroom, the calcium…. and oh! it’s just so good. There is just something about cheesy appetizers that I love. Sharp Cheddar Cheese Fondue, Fried Mozzarella Sticks, and we can’t forget about Caprese Salad.

If you need more appetizer ideas, we love those we found in this fun cookbook from The Dating Divas.


Stuffed  Mushrooms Recipe

Updated 11/18/17- I’ll go step by step with this recipe so you can see the process used to make these yummy stuffed mushrooms.

Chop up about 1/4 of the removed stems and a couple cloves of garlic nice and fine.

mushroom stems for stuffed mushrooms

Then, cook this over medium low heat in a couple tablespoons of oil.

cooking mushrooms

When they are nice and brown, like so…

cooked mushrooms

It’s time to add in the cream cheese. Yum!

cream cheese with mushrooms

And some Parmesan cheese…

Parmesan Cheese with mushrooms and cream cheese

and most importantly–the spices.

spices-for-stuffed-mushrooms

After mixing all the stuffing ingredients together, put the filling in a zip bag or other plastic bag (a 

piping bag

if you have one!) and fill each of the mushroom caps.

It’s good to brush them off so they are even with the top of the cavity so they aren’t overflowing.

how to fill a stuffed mushroom

After that, the next step is completely optional, but adds a nice bit of cheesy flavor. Slice up a hard Parmesan cheese into thin slices.

suffed-mushrooms

And then top each of the mushroom caps with a cheese slice prior to putting the pan of mushrooms into the oven.

parmesan-cheese-topped-stuffed-mushrooms

How to Use a Piping Bag

Follow these tips and tricks to make filling and working with a piping bag easy:

  • Don’t completely fill the bag. Make sure to leave 1/4 – 1/3 empty to avoid mishaps.
  • Pinch and twist to close. Once the filling has been added, push it all down towards the tip of the bag. Then pinch and twist it shut right at the spot where the filling starts. This will keep it closed and eliminates air bubbles from forming in the bag.
  • Hold at the top. Hold the piping bag up toward the top, rather than the bottom. Use your other hand to keep it steady as you work.

Stuffed Cream Cheese Mushrooms

Stuffed mushrooms always seemed fancy and difficult to me… like something I couldn’t tackle.  Until I tried making them the first time and I realized that it isn’t difficult at all.

Now that I’ve made them a few times, I know it’s a recipe I can throw together pretty quickly to serve at a party.  Or just for an appetizer to dinner.

best recipe for stuffed mushrooms dish to pass

Other than a garlic press, you don’t need any special tools to make this tasty appetizer.

Why You Will Love Stuffed Mushrooms

  • They are so versatile! These Stuffed Mushrooms can be served throughout the year, and are suitable for all sorts of different occasions. Perfect for elegant cocktail parties and fancy holiday meals, yet light enough for bringing to summertime picnics and barbecues. I’ve even made them as a fun side to go with a basic weeknight dinner.
  • Make-ahead Ease! You can prepare these the morning of your event, or even the night before. Just mix up the filling, stuff the mushrooms, cover the baking dish and pop it in the fridge until it’s time to bake and serve.
  • Customize the flavors! Try adding your favorite herbs, such as thyme or tarragon, to the filling. Toss in some finely chopped nuts for a bit of crunch. Or swap some of the cream cheese (or even all) with  another type of soft cheese like chèvre or feta.

Stuffed Mushrooms Easy Recipe

Stuffed Mushrooms Easy Recipe

Yield: 18
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Stuffed Mushrooms Easy Recipe with sauteed mushrooms and garlic. This easy appetizer recipe will have you making stuffed mushrooms in no time. Get your grocery list out and get ready to make these delicious stuffed mushrooms, and make sure to save a couple for yourself!

Ingredients

Instructions

  1. Heat oven to 350.
  2. To prepare the filling, start by heating 1 tablespoon oil over medium and adding garlic and about 1/4 of the stems chopped up. Stir and heat until most of the moisture is gone and then add the rest of the ingredients, stirring until mixed smooth.
  3. Fill each mushroom cap with a nice heaping spoonful of the filling and place on a cookie sheet. When they are all filled, place in preheated oven for 20 minutes.
  4. The filling in this recipe is enough for 18 medium-sized mushrooms. If you have smaller mushrooms, you could make up to 24 with the filling easily. Enjoy!

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Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 67 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 12mg Sodium: 81mg Carbohydrates: 3g Fiber: 1g Sugar: 1g Protein: 2g
© Jessica McCoy
Cuisine: American

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Reader Interactions

Comments

  1. Loretta Muller

    I have gotten several recipes through Pinterest but for some reason I am not able to see or print your recipe for “Stuffed Mushrooms.” I have tried every path available to open it and save it but nothing works with my browser. Is it possible for you to send me the instructions on how to prepare and cook them? It would be very much appreciated. Thank you.

    Reply

  5. Elaina

    I’ve made these once before and had it pinned to my Pinterest. But now there is no longer a recipe showing…

    Reply

  6. Lynn Sciandra

    Your stuffed mushroom recipe is no longer on your website, only the video. I had pinned your recipe to make today, but now the recipe is gone! I don’t know how much garlic or parmesan cheese to use!! Help!

    Reply

    • Jessica McCoy

      So sorry! Ingredients are listed at the bottom with the recipe. There was a plugin error that has been corrected. Sorry!

      Reply

  10. Sheila

    So do we only use 1/4 of the mushroom stems total, or just in the beginning? Do I add the rest of the chopped stems along with the cream cheese? or just the cream cheese and parm?

    Reply

    • Jessica McCoy

      1/4 of the stems is all you use. Add the cream cheese and parm to those, and mix together. That’s what you stuff the mushrooms with. Enjoy!

      Reply

  11. Mary

    One comment: I used 18 mushrooms large enough for two or three bites, and I was surprised how much filling I had left over. I could easily have filled at least 10 more. Thanks for this easy and delicious recipe!

    Reply

  13. Kristen

    Can I use another cheese on top besides the parmesan cheese. Maybe mozzarella cheese? Has anyone used another cheese

    Reply

    • Theresa

      I made these today with goat cheese instead of cream cheese and small pieces of gruyere on top. Divine!

      Reply

  17. Leigh

    I couldn’t copy or paste, and there was no print option. Thought it would be a great recipe to have.

    Reply

    • Jessica McCoy

      There is a grey icon that says print. That’s the print button. It should open the recipe up in a printer-friendly page.

      Reply

  18. Nicole

    Do you suggest putting a little bit of oil on the bottom of the cookie sheet to give the outside of the mushroom a little more flavor or just stuff it and top with cheese and just bake ?

    Reply

    • Jessica McCoy

      I have not done this myself so I’m unsure of the quality. Let me know if you do an how it turns out. Thanks.

      Reply

  20. Susan DeLaPaz

    I absolutely love these mushrooms! And so does everyone at our get togethers. I put a slice of provolone on top and it is delicious!

    Reply

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