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.
How To Clean Mushrooms
How To Remove Mushroom Stems
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.
Then, cook this over medium low heat in a couple tablespoons of oil.
When they are nice and brown, like so…
It’s time to add in the cream cheese. Yum!
And some Parmesan cheese…
and most importantly–the spices.
After mixing all the stuffing ingredients together, put the filling in a zip bag or other plastic bag (a
piping bagif 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.
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.
And then top each of the mushroom caps with a cheese slice prior to putting the pan of mushrooms into the oven.
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.
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
Ingredients
- 18 whole mushrooms fresh
- 1 tablespoon olive oil for sauteing
- 2 cloves garlic pressed using garlic press
- 1 package 8 ounces cream cheese (softened)
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon onion powder
Instructions
- Heat oven to 350.
- 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.
- 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.
- 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!
Video
Nutrition
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.
Jessica McCoy
Hi Loretta,
Thanks for the note. There was an error with the recipe card, but it has been fixed so is back up. You should be able to get the recipe directly on the website now. It is at the bottom of the article. https://allshecooks.com/stuffed-mushrooms-2/
Denise
I can’t find this recipe either. Just the video but no portions for ingredients. Really want to make this weekend!
Jessica McCoy
So sorry! It’s been updated.
Amanda
Can u make these ahead and bake right before dinner?
Jessica McCoy
Yes, that is how I do it.
Jessica McCoy
For sure! Best way to save time.
Dian
It doesn’t say how long to bake them.
Jessica McCoy
It does actually say to bake for 20 minutes. They are delicious! Enjoy!
Elaina
I’ve made these once before and had it pinned to my Pinterest. But now there is no longer a recipe showing…
Jessica McCoy
So sorry! It is visible now.
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!
Jessica McCoy
So sorry! Ingredients are listed at the bottom with the recipe. There was a plugin error that has been corrected. Sorry!
Bronnee
Still can’t retrieve the recipe. Bummer!
Jessica McCoy
Not sure what happened, but the recipe is back up.
Robert
I’m making this tonight for my birthday dinner. Thanks
Cassie
Yummmm!!! Thanks for the awesome recipes!!
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?
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!
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!
Cailee
What cheese did you top it with?
Jessica McCoy
I used a hard Parmesan cheese sliced very thinly.
Kristen
Can I use another cheese on top besides the parmesan cheese. Maybe mozzarella cheese? Has anyone used another cheese
Theresa
I made these today with goat cheese instead of cream cheese and small pieces of gruyere on top. Divine!
Michelle
Made these for Christmas today and they were unbelievable! So delicious!!
Rosie Dryer
Has anyone used portobello mushrooms? I want to try it with those.
Deana
Could you make the filling a day ahead then stuff and cook these the next day?
Jessica McCoy
Yes! You certainly can make the filling ahead of time.
tami
Hi :). I’m excited to make these for my Chrismakah party, but curious how far in advance you can make the mixture? Lots of planning to do for 30 people here… :p
Leigh
I couldn’t copy or paste, and there was no print option. Thought it would be a great recipe to have.
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.
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 ?
Jessica McCoy
You certainly could, but I’ve never found that necessary.
JustTabandMe
Can the cheese mixture be frozen?
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.
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!
Lin
Is that cilantro that you placed on top or flat-leaf parsley??
Jessica McCoy
Parsley.
Ciara
These are AMAZING. my GO-TO recipe for stuffed mushrooms. The hubby and I can’t get enough. Thank you for sharing!!! 5 stars!!!