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Stuffed mushrooms are 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.
Fun fact – these stuffed mushrooms are not just for the holidays. I think they are great, served anytime you need an appetizer that’s easy to make, delicious, and versatile.
I love serving stuffed mushrooms when I want to be just a tad bit fancy. 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. Then I pile them on a pretty dish and let the good times begin!
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What You Need To Make Stuffed Mushrooms
- Onion – finely chopped
- Garlic – minced
- Cream Cheese
- Parmesan Cheese – grate your own for the best texture and flavor
- Italian Seasoning
- Salt and Pepper
- Hot Sauce – whichever brand you like
- Fresh Parsley – chopped
- Butter – extra-virgin olive oil can be substituted
- Mushrooms – button white mushrooms or baby bella mushrooms work well also
Scroll down for ingredients measurements and instructions
Frequently Asked Questions And Answers
Mushrooms tend to have a lot of dirt on them, 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 mushrooms, white button mushrooms, and portobello mushrooms are all great for stuffing.
Sure! 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.
Absolutely. This stuffed mushroom recipe is very versatile. You can use cooked Italian sausage, panko bread crumbs, feta cheese or sautéed onions along with the chopped mushroom stems for stuffing the mushroom caps.
Great Ideas For Serving Stuffed Mushrooms
- Causal entertaining – serve them alongside Air Fryer Roasted Nuts, Crock Pot Beer Cheese Dip with celery and carrot sticks.
- Dinner party appetizers with friends – stuffed mushrooms are terrific served with Layered Shrimp Dip and Antipasto Skewers.
- Small bites dinner – I love serving a small bites dinner for lazy weekends. Stuffed mushrooms, Crock Pot Artichoke Dip, Bacon Wrapped Little Smokies, and Fresh Tomato Relish with cheese and toasted baguette make the perfect parings for movie night.
Craving More? Try These Easy Appetizer Recipes
- Outrageously Good Stuffed Celery
- Crock Pot Spinach Artichoke Dip
- Black Bean And Corn Salsa
- Best Stovetop Perfectly Popped Popcorn
Easy Stuffed Mushroom Appetizer
- 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
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon breadcrumbs
- 1 tablespoon fresh chopped parsley
- 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.