Stuffed Mushrooms – Spend With Pennies

A quick and easy appetizer that can be made ahead of time!

This Stuffed Mushrooms recipe is filled with a rich cream cheese filling and topped with bread crumbs. They’re baked until juicy and golden brown on top.

Add them to your appetizer table or bake them to serve alongside a steak dinner!

An Easy Stuffed Mushroom Recipe

• Stuffed mushrooms are delicious and can be filled with almost anything!
• They’re really easy to make, the filling in this recipe is quick to prepare.
• Prepare these stuffed mushrooms ahead of time and bake just before serving.
• They’re the perfect one or two-bite snack for any party.

Ingredients for Stuffed Mushrooms

MUSHROOMS Use small brown, white, or cremini mushrooms, also known as baby bella mushrooms. If you’re looking for a one-bite snack, choose small white button mushrooms. If you want something a bit larger, choose larger mushrooms and serve on a plate.

FILLING Cream cheese, parmesan cheese, garlic, and spices make the filling both easy and flavorful. Simply mix the ingredients together in a bowl and then fill the mushrooms.

TOPPING Seasoned breadcrumbs, parmesan cheese, and butter create a delicious topping. Use panko bread crumbs for extra crunch. You can add a sprinkle of parsley for a pop of color.

Variations

This stuffed mushroom recipe is delicious but simple. It is really versatile so you can add in your own favorites.

• Sprinkle the top with a little cheddar cheese or mozzarella.
• Add diced artichokes & chopped spinach (or even use leftover spinach artichoke dip).
• Mix in your favorite seasonings or fresh herbs to add extra flavor.
• For added flavor, try some shredded crab meat, Italian sausage, or bacon.

How to Make Stuffed Mushrooms

The best in appetizers is found right here with these dainty little stuffed mushrooms.

1. Clean the mushrooms and remove the stems.
2. Stir together the filling ingredients per the recipe below. Then, spoon the cream cheese mixture into the mushroom cavities.
3. Place on a baking sheet and sprinkle with the buttery topping. Bake until cooked and the topping is browned.

Holly’s Tips

• Cleaning mushrooms Gently wipe the mushrooms with a clean damp cloth or paper towel. Be careful not to soak them as they are like sponges and will soak up water.
• Save the stems. Don’t throw away the stems! Add them to the filling or chop them up and pan-fry them with a little garlic to add to rice, casseroles, or soups.
• Use a small spoon or a tomato corer which can be found at the dollar store or online to remove some of the insides of the mushroom making room for more filling.
• Filling the Mushrooms Use a spoon to fill the mushrooms or place the filling into a piping bag or a zip-top bag with the corner snipped off.

Make Ahead & Freezing

The mushrooms can be prepared up to 24 hours ahead of time and stored covered in the fridge. Remove them from the refrigerator while the oven preheats and bake as directed.

You can freeze stuffed mushrooms before baking them. They will release a little bit more water but will still be great. They should be baked from frozen (do not thaw), and you will need to add 5-8 minutes to the cooking time (depending on the size of the mushrooms).

More Appetizers We Love

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Stuffed Mushrooms

These mushrooms are such an easy appetizer; stuffed with a cheesy filling & topped with a crunchy breadcrumb topping!

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

• Preheat the oven to 400°F. Grease a rimmed baking pan or line it with parchment paper.

• Clean the mushrooms with a damp cloth or paper towel. Remove the stems and set aside for adding to soups or discard (*see note).

• Place the mushroom caps on the prepared pan.

• In a medium bowl, combine cream cheese, parmesan cheese, green onion, Worcestershire sauce, minced garlic (or garlic powder), salt and pepper. Mix with a hand mixer on medium until well combined.

• Use a small spoon to fill the mushrooms or place the filling in a small sandwich bag and snip off the corner. Pipe the filling into each mushroom cap.

• In a small bowl, mix the bread crumbs, belted butter, and grated Parmesan cheese. Sprinkle over the stuffed mushrooms.

• Bake in the oven until the mushrooms are tender and the crumbs are browned, approximately 17-20 minutes.

• Cool 5 minutes before serving.

• For smaller mushrooms reduce the baking time.
• Mushrooms can be cooked in the air fryer at 350°F for 6-8 minutes.
• Use a small spoon or a tomato corer (which you can get at the dollar store) to scoop out the inside of the mushroom and fit more filling if the mushrooms are small.
• The mushroom stems can be added to the filling or pan fried with garlic and stirred into into rice, casseroles, or soups.
• Nutrition information estimates 16 mushrooms per pound and accounts for 2 mushrooms per serving. Information will vary based on the size of the mushrooms.

Calories: 161 | Carbohydrates: 7g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 234mg | Potassium: 245mg | Fiber: 1g | Sugar: 3g | Vitamin A: 499IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Party Food, Snack

Cuisine American

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