These are the best stuffed mushrooms! Classic Stuffed Mushrooms recipe featuring baby bella mushrooms stuffed with a mixture of cream cheese, herbs, onions and more cheese.
Stuffed Mushrooms
Classic appetizer to serve at parties and holiday dinners.
Stuffed mushrooms are very easy to make and you can variate size of mushrooms depending on your needs. Use baby bella mushrooms for a simple one-bite appetizer that’s perfect for a party where people need to have their hands free.
If you’re having a sit-down dinner party, you can use larger sized mushrooms. When using larger size washrooms, double the amount of filling so that you can prepare more mushrooms.
To make this recipe gluten free, simply use gluten free bread crumbs. Increase the amount of bread crumbs by 2 tablespoons since gluten free bread crumbs are not as dense as regular ones.
For those who do not like cilantro, you can substitute fresh parsley.
Here are some more Party Appetizers you will enjoy:
Mushroom and Cheese Puff Bites
Stuffed Mushrooms
Ingredients
- 12-15 medium sized mushrooms of your choice
- Save the stems of the mushrooms
- 1 tbs olive oil to toss mushrooms
- 1 tbs olive oil to saute
- 1 small shallot
- 3 garlic cloves
- 5-7 cilantro leaves
- 4 oz cream cheese
- 1 egg
- 1/4 cup wheat bread crumbs
- 1/4 cup Parmesan cheese preferably fresh grated
- Salt pepper
- 1 tbs fresh grated Parmesan cheese for topping
Instructions
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Preheat the oven to 350.
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Wash your mushrooms and carefully take off the stems. Toss the mushrooms lightly is olive oil and set aside.
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Preheat a small cooking pan and 1 tbs of olive oil.
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Chop the shallot and mushrooms stems into small pieces. Saute the chopped mushrooms and onion until tender.
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Mince the garlic cloves and add them to the pan. Saute until fragrant and move the veggies to the small bowl.
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Cool the veggies a little then add the cream cheese, bread crumbs, cheese, cilantro, egg, salt and pepper. Mix very well until all combined.
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Place the mushroom cups into the baking dish. Carefully fill the cups with the mixture pressing down lightly with your finger to fit a little bit more.
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Bake the stuffed mushrooms for about 15-20 minutes making sure that the mushrooms are completely cooked and hot throughout.
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Sprinkle the stuffed mushrooms with some more fresh grated Parmesan cheese and serve!
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Enjoy!!
Recipe Notes
Recipe from Lyuba @ willcookforsmiles.com
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Carla says
Love those! Perfect for Thanksgiving!
Joan@chocolateandmore says
I love, love stuffed mushrooms. and I love that this is a meatless recipe. Will have to give it a try soon, very soon! Thanks for sharing, Pinned!
Princess Kate says
Mushrooms are my favorite. Can’t wait to try this recipe. Thanks for sharing. I’m your newest follower.
Keeper of the Home... says
Those look amazing! Thank you for taking the time to share it with us! Blessings…
Diane Balch says
I always find stuffed mushrooms to be a hit at parties and I haven’t made them in years. Please share this recipe on my foodie friday party today.
Becca says
These look fabulous!
SWEET YARNS says
I love this recipe. I have not made Stuffed Mushrooms in years.. I need to try your recipe. Thanks for sharing…
Jana@Transformations From the Heart says
These look and sound yummy, will have to make them soon.
If your family loves mushrooms I shared my recipe for grilled mushrooms a couple of weeks ago on my blog. Come by and take a peek :0)
Jade Steckly says
cream cheese, parmesan, mushrooms and bread crumbs? My favourite combo EVER! Thank you so much for this wonderful recipe!
-Jade
ღ Jans Life According To Milo ღ says
Looks and sounds great, as well as very doable with your great tutorial! I’m going to have to try these too. Great job! : )..
Jenny@daysofchalkandchocolate says
WOW! Those look amazing! Pinning!
Recipes We Love says
I LOVE stuffed mushrooms and put all kinds of stuff in them 🙂
Mama Jodi says
These look really yummy. Thanks for the recipe! Jodi @ http://www.meaningfulmama.com
Evelyn says
I love stuffed mushrooms!! I am pinning these to try. Just visiting from Serenity Saturday and still enjoying following you
Marie says
We love mushrooms AND cream cheese here in our house. I definitely need to try this recipe!
Heather Kaluf says
Love stuffed mushrooms! You always having something wonderful to share!
Thanks for sharing at our Sunday Round Up.
xoxo
Heather
http://www.HeatherlyLoves.com
Lisa @ Flour Me With Love says
My husband loves mushrooms so I made these last night and they were amazing! Thanks so much for sharing at Mix it up Monday 🙂
Kadie says
We love mushrooms!! These look fantastic! Thanks for sharing with us at Link It Up Thursday.
Six Sisters says
We love stuffed mushrooms and these look so good! Thanks for sharing this great recipe! We loved having you link up to our “Strut Your Stuff Saturday.” We hope you’ll be back with more wonderful recipes! -The Sisters
Abbie says
Not sure if this is a duplicate comment since my computer “kindly” decided to start an update when I was typing it before, but I just wanted to let you know I’m featuring your delish mushrooms this morning! : )
Dasha says
Thanks, just made these tonight. I used a baby spoon for filling them and topped them with Panko, Parmesan, and EVOO (mixed). No one in my house eats mushrooms, but I liked the recipe enough to make a big batch just for me 😉 haha. Thanks again for posting. I found your site by googling mushroom julienne, but these just looked amazing too.
Sara says
Found your recipe on Pinterest and so glad I did. I made these for a dinner party last night and they were a hit. Especially love the bread crumbs part. Heads up your recipe ingredients only call for grated parmesan, but then your directions mention shredded parmesan. Thankfully I had both on hand because sprinkling grated on top I don’t think would have been as satisfying to the mouth or eye.
lyuba says
Thank you!! I’m so glad you liked them 🙂 I’m always happy to hear that.
Thank you for letting me know! I’ll fix the recipe asap.
Yana says
Your title is no joke! They’re the best stuffed mushrooms! So happy I came upon this recipe & your blog! 🙂 I didn’t have shredded Parmesan cheese so I just broiled them at the end for color and it was so so so good. Def going to be making these more often!
lyuba says
I’m so happy to hear that! Thank you, Yana 🙂
So glad you liked them!
kimberly says
I’m going to be trying these! My husband loves mushrooms, and as I do not, I’m taking your word for it that these are the best. 😉 One note though, you have cilantro in your list of ingredients but it is not used anywhere in the recipe, as well as having parsley written into step 6. I’m going to be using the parsley seeing as that is all I have on hand. Thanks for the recipe!
lyuba says
Oh, thank you for letting me know!!
You can definitely use parsley but note that cilantro has a stronger and different flavor. I Love parsley though, so I’d use it just fine 🙂
I do hope you like them!
Tamatha says
These would be perfect for our office Christmas party. What type of mushrooms do you recommend? Is this something I could assemble at home the night before and pop in the oven at work the next day?
lyuba says
Hi Tamatha!
I usually baby bella mushrooms, I just to to pick out the bigger ones and make them as even in size as I can.
I hope you like it!
Mary Anne says
Can these be made and held in refrigerator overnite?
lyuba says
Hi Mary Anne! I’m sorry for late response. I do believe you will be just fine to prepare them and stuff them the night before and just bake them the next day.
Amy Locurto says
What a great party appetizer! Can’t wait to try this recipe.
lyuba says
I hope you will like it, Amy!