Mouth Watering Stuffed Mushrooms Recipe


  • Mushrooms: 12-15 large white button mushrooms or cremini mushrooms
  • Cream Cheese: 8 ounces cream cheese, softened
  • Cheese: 1/2 cup grated Parmesan cheese
  • Breadcrumbs: 1/4 cup panko or plain breadcrumbs
  • Garlic: 2 cloves garlic, minced
  • Onion: 1/4 cup finely chopped onion (optional)
  • Olive oil: 1 tablespoon


  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried Italian seasoning
  • Pinch of red pepper flakes (optional, for a bit of heat)

Variations (choose some or none!)

  • Vegetarian/Meatless: Add 1/2 cup finely chopped cooked spinach or 1/4 cup chopped sundried tomatoes
  • Sausage: 1/4 pound cooked and crumbled Italian sausage
  • Crab: 1/2 cup cooked and flaked crab meat
  • Fresh herbs: 2 tablespoons chopped fresh parsley or basil


1. Preheat oven

  • Preheat your oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper or foil.

2. Prep the mushrooms

  • Gently clean and remove the stems from the mushrooms. To do this, hold the mushroom cap and gently twist the stem until it breaks off.
  • Finely chop the mushroom stems. Discard the tough ends.

3. Make the filling

  • Cook aromatics: Heat olive oil in a skillet over medium heat. Add the minced garlic and chopped onion (if using). Cook for 2-3 minutes until softened and fragrant.
  • Vegetable additions: If adding spinach, drain thoroughly and chop. Stir into the skillet to wilt it down for a minute or two.
  • Sausage option: If using sausage, cook it in the skillet after the onion and garlic are softened. Crumble the sausage as it cooks. Drain off any excess grease before proceeding.

4. Combine filling

  • In a medium bowl, combine the cream cheese, Parmesan cheese, breadcrumbs, cooked garlic/onion (and additions if you used them), salt, pepper, Italian seasoning, and red pepper flakes (if using). Mix thoroughly until creamy.

5. Stuff the mushrooms

  • Using a small spoon, generously fill each mushroom cap with the filling. Mound the filling slightly.

6. Bake

  • Arrange the stuffed mushrooms on the prepared baking sheet.
  • Bake for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown and bubbly.

7. Garnish and serve

  • Sprinkle with chopped fresh herbs (if desired) and serve immediately.
  • Enjoy hot!


Mushroom size: Use large mushrooms for better stuffing.

Don’t overstuff: While you want generous filling, overstuffing leads to filling spilling into the pan during baking.

Make ahead: Assemble the mushrooms up to a few hours in advance and refrigerate. Bring them to room temperature for about 15 minutes before baking.


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