Stuffed Mushrooms

I’ve made these mushrooms for almost every party for over 10 years and they are still the most loved and first ones gone!

Key Ingredient Notes and Substitutions

Mushrooms – cremini or portobello mushrooms work best because they hold their shape and offer a nice size cavity for the filling. Larger caps give the perfect bite-to-filling ratio. Some stores even carry packaged mushrooms pre-selected out for stuffing.

Cream Cheese: This creates the rich, creamy base that keeps the filling stable in the oven—no melting or leaking. It helps everything stay soft, structured, and perfectly mounded.

Parmesan Cheese: Adds a salty, nutty umami boost that makes the mushrooms taste restaurant-worthy. Fresh-grated from a block works best for melting and flavor.
Substitutions: try using Asiago or Pecorino for sharper flavor; Gruyère for a melty sweetness.

Garlic: Fresh minced garlic brings essential savory brightness and cuts through the richness of the filling.
Substitutions: 1 teaspoon garlic powder OR even roasted garlic for a rich garlic flavor and a little sweetness.

Fresh Herbs (Parsley or Basil): Fresh herbs keep the filling from feeling heavy and add a clean, aromatic finish.
Substitutions: dried parsley and basil but half the amount since dried herbs are more potent OR try Italian seasoning (½-1 teaspoon).

Breadcrumbs: Helps thicken the filling, absorb moisture, and prevent sogginess—especially helpful with smaller mushroom caps.
Substitutions: gluten-free breadcrumbs; panko for a lighter crunch; crushed pork rinds for keto.

Tips For The Best Stuffed Mushrooms

I’ve gathered some great tips after years of working with countless mushroom recipes at home and in the restaurants:

• 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 OR wash them fast. I always rinse them but you have to do it right: do it quickly in a strainer so they are not sitting in water, using cold water, and quickly. Pat them dry right away.
• 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 and cremini mushrooms are the best ones to stuff. When it comes to size, you can stuff the tiny baby bellas, the larger portobello caps, or the big 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, Asiago, Gouda, and more. 

How To Make Stuffed Mushrooms

Preheat the oven to 375°F and lightly grease a baking pan. 

Prep the Mushrooms: Rinse the mushrooms quickly under cold water or wipe them off with a damp paper towel to clean. Pat them dry right away. 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. 

Stuffing: Dice shallot and mushroom stems and sauté them with a little olive oil until tender and start to brown. Add chopped garlic and sauté it together until fragrant. 

Once veggies are cooked, transfer them into a mixing bowl. Let it cool for a few minutes and add cream cheese, bread crumbs, cheese, cilantro, egg, salt and pepper. Mix until everything is combined.

Stuffed Mushrooms: 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. Don’t push too hard of mushrooms could crack. Be generous with the filling too, fill them with a dome!

Sprinkle a little more Parmesan cheese or top and bake for about 20-25 minutes. Exact time will depend on the size of the mushrooms, so judge by the bigger mushrooms. 

Make Ahead Suggestions

You can either make the stuffing ahead of time or stuff the mushrooms ahead of time and bake them later.

• Prep completely: Prep and stuff mushrooms and then place them into the baking pan you wish to use. Cover the pan air-tight and refrigerate. 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 24 hours before you actually need to serve the mushrooms. When ready, take it out of the refrigerator, take off cover, and bake but add an extra 3-5 minutes of bake time.
• 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 pop 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 Instructions

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. 

Is It Possible To Freeze Stuffed Mushrooms?

Yes, 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.

Frequently Asked Questions

Can I make these stuffed mushrooms without breadcrumbs?

Absolutely. Cream cheese-based fillings hold well without breadcrumbs, just make sure to use full fat cream cheese. If you want a gluten-free or low-carb version, try gluten free bread crumbs or crushed pork rinds, or simply go breadcrumb-free and enjoy a creamier texture.

Why did my mushrooms stick to the pan?

This usually happens when the pan is dry or the caps lack enough oil. Lightly oil the baking pan and rub olive oil directly over the mushroom caps before baking. A little moisture goes a long way toward preventing sticking.

What is my stuffed mushrooms are getting soggy?
Mushrooms release moisture when they are cooking since since you are baking and not searing the mushrooms, the liquid doesn’t evaporate fast enough. That is totally normal! It will not effect the finished mushrooms, simply take them out of the baking dish and serve on a platter.

Can I use an air fryer for stuffed mushrooms?
Yes! An air fryer is a great option for a quick and crispy finish. Pre-heat it, place mushrooms in a single layer so air circulates, and cook at about 370°F for about 6-9 minutes (time may vary by model and size of mushrooms). Because air fryers promote airflow, they help avoid sogginess—but watch closely so the filling doesn’t overbrown.

Can I double or triple the recipe for a party?
Definitely. The method scales well. Just keep these in mind: use similar-sized mushrooms for even baking, bake in batches if your pan size is limited (crowding causes steaming), and adjust bake time slightly if the tray is fully loaded. Pre-stuff and refrigerate so you’re ready to bake when guests arrive.

Can I add bacon or sausage?

Absolutely! You can all cooked and crumbled bacon right to the stuffed mushrooms filling. I would recommend about ½ cup of crumbled cooked bacon. Same for sausage. Make sure the meats are cooked before adding to the filling.

More Mushroom Recipes To Make

If love stuffed mushrooms, you are in a good company because that’s our favorite appetizer. I have several stuffed mushrooms recipes with meat like Sausage Stuffed Mushrooms, Crab Stuffed Mushrooms and Bacon Spinach and Four Cheese Stuffed Mushrooms. Or a meatless but so irresistible Spinach Artichoke Stuffed Mushrooms.

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Originally published on Will Cook For Smiles on May 3, 2012.