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.
This is one of my go-to party appetizers along with my Sausage Stuffed Mushrooms and Spinach Bacon Four Cheese Stuffed Mushrooms. Make sure to give those a try and your family and guests will thank you.
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.
TIPS FOR MAKING STUFFED MUSHROOMS
To keep them from getting soggy, don’t soak the mushrooms. Mushrooms are like nature’s sponges, they tend to soak up water quickly. So it’s better to wipe mushrooms with a damp paper towel instead of washing or soaking. If you still want to rinse them, do it quickly and individually in cold water right before cooking.
If you’re worried about the liquid around mushrooms after baking, it’s completely normal. Mushrooms hold quite a bit of liquid inside and release it while baking. Even if you didn’t wash mushrooms, there still be some liquid released during the cooking process. Simply transfer mushrooms into another dish to serve them.
Wondering which mushrooms to stuff? Portobello mushrooms are the best ones to stuff. When it comes to size, you can stuff the tiny baby bellas or the large Portobello steaks. It all depends on how many people you want to serve and if you’re cooking for an intimate dinner party or a larger party.
For the best tasting mushrooms, I like to combine sharper, flavorful cheeses with the smooth cream cheese. You can play around with your favorite cheeses but the cheeses I prefer to use are Parmesan, sharp cheddar, Gruyere, or Gouda.
HOW TO MAKE IT
Preheat the oven to 375° and lightly grease a baking pan.
Rinse the mushrooms quickly or wipe them off with a damp paper towel to clean. Carefully pop the stems out of the caps and toss the mushroom caps in some olive oil. Save the mushroom stems for the stuffing. Set it aside while you make the stuffing.
Dice shallot and mushroom stems and saute them with a little olive oil until tender. Add chopped garlic and saute it together until fragrant.
Once veggies are cooked, transfer them into a small bowl and add cream cheese, bread crumbs, cheese, cilantro, egg, salt and pepper. Mix until everything is combined.
Place the mushroom caps into the baking dish and carefully fill each cap with the mixture pressing down lightly with your finger to fit it in. Sprinkle a little more Parmesan cheese or top and bake for about 20 minutes. Exact time will depend on the size of the mushrooms, so judge by the bigger mushrooms.
CAN I MAKE THEM AHEAD OF TIME?
You can either make the stuffing ahead of time or stuff the mushrooms ahead of time and bake them later. The only bad part about stuffing the mushrooms to bake later is that mushrooms start to get soft. So I would not recommend doing that longer than the night before you actually need to serve the mushrooms.
To make just the stuffing ahead of time, follow the recipe to make the stuffing but do not rinse or wipe the mushroom caps. Simply op off the mushroom stems and save the caps for the next day when you’re cooking. Once the stuffing is mixed, place in an air-tight container and refrigerate it until ready to use.
About an hour before cooking stuffed mushrooms, pull the stuffing out of the refrigerator and let it warm up on the counter to soften.
STORING STUFFED MUSHROOMS
Store leftover cooked stuffed mushrooms in a shallow, air-tight container, in the refrigerator. Properly stored, mushrooms should last 3 to 5 days.
To reheat, you can use a microwave to reheat the mushrooms for a few seconds. They don’t taste as good as fresh from the oven but still quite enjoyable.
CAN I FREEZE THEM?
Yes, you can! You can freeze them cooked or uncooked.
To freeze uncooked mushrooms: prepare them according to the recipe but instead of baking mushrooms, place them on a parchment paper covered baking sheet and freeze for about 2 hours. Set a time so you don’t forget. Once frozen, you can carefully transfer them into a large zip-lock freezer bag. Get as much air out as you can, label, and place back in the freezer. Freeze for up to 2 months.
To bake mushrooms after freezing: you can bake them right from frozen or defrost them in the refrigerator first. If you plan to bake mushrooms frozen, you will need to give them extra 20 minutes or so to bake.
Freezing cooked mushrooms: make sure to cool mushrooms completely before freezing. Place cooled stuffed mushrooms in a shallow air-tight freezer container. Or, freeze mushrooms on a parchment paper covered baking sheet for 2 hours first and then transfer them into a zip-lock freezer bag. Get the air out, label, and freeze for up to 2 months.
MORE APPETIZER RECIPES TO TRY:
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- 16 oz medium sized baby bella or portobello mushrooms
- 2 tbsp olive oil to toss mushrooms
- Save the stems of the mushroom stuffing
- 1 tbsp olive oil to saute
- 1 shallot
- 3 garlic cloves
- 1 tbsp minced fresh cilantro (or 1/2 tbsp dried)
- 4 oz cream cheese
- 1 egg
- 1/4 cup bread crumbs
- 1/2 cup fresh grated Parmesan cheese (can also use shaved)
- black pepper
- 2 tbsp fresh grated Parmesan cheese for topping
- Preheat the oven to 350° and lightly grease a baking dish.
- Rinse mushrooms quickly or wipe them off with a damp paper towel to clean. (If you rinse mushrooms, make sure to dry them with a paper towel right after.)
- Carefully pop the stems off the caps and toss dried mushroom caps in some olive oil. Save mushroom stems for the stuffing. Set mushrooms aside while you make the stuffing.
- Preheat a small cooking pan and 1 tbsp of olive oil.
- Dice shallot and mushroom stems and saute until tender.
- Mince garlic cloves and add them to the pan. Saute until fragrant and move veggies into a small bowl.
- Cool veggies a little bit and add cream cheese, bread crumbs, Parmesan cheese, cilantro, egg, salt, and pepper. Mix very well until all combined.
- Place mushroom caps into the baking dish. Carefully fill each cap with stuffing mixture, pressing down lightly with your finger to fit a little bit more.
- Bake stuffed mushrooms for about 20 minutes making sure that the mushrooms are tender and golden brown on top.
- Sprinkle the stuffed mushrooms with some more fresh grated Parmesan cheese and serve.