This Easy Stuffed Mushroom Appetizer is easy to prepare and the perfect finger food for any party or gathering! These little bites are loaded with a savory cheese filling, baked until they’re crispy on the top, creamy on the inside, and totally irresistible.
If you need more easy appetizer ideas, try Honey Pistachio Goat Cheese Appetizer, Million Dollar Dip, or Brown Sugar Candied Bacon.
In This Post
Stuffed mushrooms are not just for the holidays. They are great for serving anytime you need an appetizer that’s easy to make, delicious, and versatile.
Sometimes, it’s all about spoiling my friends, family, and myself and these yummy little bites are just the way to do that. I whip up a batch of the garlicky, cheesy filling, prep the mushrooms, then bake them until they are warm and perfectly golden on top. Serve them on a pretty dish, and let the good times begin!
Why You’ll Love This Finger Food Recipe
- Is there anything better than food you can grab and eat with your fingers?? Maybe you can pop one in your mouth in one bite!
- Stuffed mushrooms only take 20 minutes to make. They are cheesy, quick, and easy!
- These mushrooms offer all the best parts of an elevated appetizer – parmesan, crispy bread crumbs, and butter. Everyone will be impressed!
Stuffed Mushroom Appetizer Ingredients
- Onion and garlic start all the flavor in this cheesy filling.
- These mushrooms use cream cheese and parmesan cheese for cheese. Cream cheese provides a creamy base, while parmesan is a bit salty and packed with umami.
- To keep things simple, I use Italian seasoning, salt, pepper, and a bit of hot sauce for spice. Whatever brand of hot sauce you like will work.
- I like to finish this appetizer with finely diced parsley.
- Butter is key to the best-stuffed mushrooms! Extra virgin olive oil will work, too.
- Breadcrumbs add a nice crunch. Panko or regular will work.
- Mushrooms are the star of the show! Button white mushrooms or baby bella mushrooms work well.
Step By Step Directions
- Clean the Mushrooms: Wipe the mushrooms carefully remove the stems. Transfer the mushroom stems to a cutting board and chop very finely.
- Make the Filling: Melt the butter in a large skillet over medium heat, then add the finely chopped mushroom stems and onions. Sauté until all moisture has evaporated, then add garlic, salt, and pepper and let cool.
- Assemble: Once the mushroom mixture has cooled, transfer it to a medium-sized bowl. Add the remaining ingredients and mix until well combined. Carefully spoon the mixture into mushroom caps and place them, cap-side up with stuffing, on the prepared baking sheet.
- Bake, then serve.
Can I make stuffed mushrooms ahead of time?
Sure! You can make the mushrooms ahead of time, cover them with plastic wrap, and store them in the refrigerator for up to 24 hours before baking and serving.
Frequently Asked Questions And Answers
Mushrooms tend to have a lot of dirt, so properly cleaning them is crucial. To clean the mushrooms, wipe them with a damp paper towel to remove any dirt or debris. Don’t wash them under running water, as mushrooms can absorb water and become soggy.
You’ve got several different choices, and they are all good! Cremini, white button, and portobello mushrooms are all great for stuffing.
Absolutely. This stuffed mushroom recipe is very versatile. You can stuff the mushroom caps with cooked Italian sausage, panko bread crumbs, feta cheese sautéed onions, or chopped mushroom stems.
Serving Suggestions
For casual entertaining, serve them alongside Air Fryer Roasted Nuts, Crock Pot Beer Cheese Dip with celery and carrot sticks. You can also serve them as a dinner party appetizers with friends with Layered Shrimp Dip and Antipasto Skewers.
More Easy Appetizers
If you tried this Easy Stuffed Mushroom Appetizer Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
Ingredients
- 8 ounces room temperature cream cheese
- 1 tablespoon melted butter
- ¼ cup finely chopped onion
- 1 clove minced garlic
- ¼ cup grated Parmesan cheese
- 2 tablespoons Italian seasoning
- 1 dash hot sauce
- 1 tablespoon fresh chopped parsley
- ½ teaspoon salt
- ¼ teaspoon pepper
- 20 white button or baby bella mushrooms cleaned
Topping
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon breadcrumbs
- 1 tablespoon fresh chopped parsley
Instructions
- Preheat oven to 350 degrees. Spray a baking sheet with nonstick cooking spray.
- Clean the mushrooms, then very carefully remove the stems. Transfer the mushroom stems to a cutting board and chop very finely.
- Melt the butter in a large skillet, over medium heat, then add finely chopped mushroom stems and onions. Sauté until all moisture has evaporated, then add garlic, salt and pepper and continue cooking for 1 minute. Remove from the heat and let cool.
- Once the mushroom mixture has cooled, transfer it to a medium-sized bowl. Add cream cheese, parmesan, Italian seasoning, hot sauce, and 1 tablespoon of parsley to the bowl, and mix until well combined. Carefully spoon mixture into mushroom caps, and place, cap side up with stuffing, on the prepared baking sheet.
- In a small bowl, combine 1 tablespoon of parmesan and 1 tablespoon of breadcrumbs, then sprinkle over stuffed mushrooms. Bake for 20 minutes.
- Remove the stuffed mushrooms from the oven, and sprinkle with the remaining parsley. Serve immediately, or store in an airtight container for up to 3 days.
Notes
Nutrition
Donya's Top Ten Summer Recipes!
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~Donya