Stuffed Mushrooms
134 Comments
Oct 05, 2024
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Stuffed mushrooms are always a party favorite, especially for Thanksgiving and Christmas. Tender mushroom caps are filled with a cheesy, herby, and garlicky filling, and then baked until golden. It’s the perfect vegetarian appetizer!
My Favorite Stuffed Mushrooms Recipe
Every time I bring these stuffed mushrooms to a holiday party, they disappear incredibly fast. So heads up, you might want to make two batches! Not only are they the perfect bite of cheesy, crunchy, umami goodness, but they’re really easy to make (and can even be prepped ahead of time). But, here’s what else you’ll love about my version:
- They have a unique filling. Instead of panko breadcrumbs, I use sauteed onions and crunchy pecans for extra texture and flavor. Plus, this makes them naturally gluten-free, so everyone can dig in without a second thought.
- They’re a BIG hit for holiday parties. Both these stuffed mushrooms and my crab stuffed mushrooms are highly requested for parties and holidays like Thanksgiving, Christmas, and Easter. Though I do make this classic version most often. And if you and your significant other are mushroom lovers, they’re the perfect treat for Valentine’s Day.
Stuffed Mushrooms Ingredients
- Cremini Mushrooms: Since this is a bite-sized appetizer, you’ll need baby mushrooms, specifically creminis or baby bellas. And keep scrolling below for my section on why you should try to avoid white mushrooms.
- Butter: You could honestly use butter or olive oil, but I prefer butter for a touch of richness. These are already a little indulgent, so might as well go all the way for maximum flavor!
- Onion and Garlic: Typically there’s no onion in a traditional stuffed mushroom, but I love a good garlic and onion combo. The little bits of onion also give the filling some texture and bulkiness. Shallot would be a great alternative as well.
- Cream Cheese: Cream cheese makes for an ultra-creamy texture and helps keep all the filling bits together. It’s the “glue” if you will.
- Cheese: Freshly grated parmesan adds another layer of flavor. But pecorino romano, gruyere, or any other hard cheese works—choose your favorite!
- Fresh Herbs: Freshly chopped parsley is my go-to. But you can use whichever tender fresh herbs you have on hand.
- Pecans: Chopped pecans add a deliciously crumbly texture and crunch. Plus, pecans really accentuate the fall vibes in this appetizer.
Find the printable recipe with measurements below
Why You Should Avoid White Mushrooms
White button mushrooms and cremini mushrooms actually come from the same species called agaricus bisporus. But the real difference here is that cremini mushrooms (also known as baby bella mushrooms) have a deeper, more complex flavor than white ones. Especially when made into these savory, stuffed mushrooms. White mushrooms will just taste a bit more flat or muted. So do yourself a favor and make sure to grab creminis instead of white mushrooms. You’ll have a much tastier appetizer!
How To Make Stuffed Mushrooms
Prep the mushrooms. Grease a baking sheet with a little olive oil. Then, remove the stems from the mushrooms by simply pulling them out with your hand. But don’t toss them away as you’ll need these to make the filling! Finely chop them up and set aside for later.
Saute the mushroom onion mixture. Melt the butter in a medium skillet over medium heat. Cook the chopped mushroom stems for 5 minutes, then add the onion, garlic, salt, and pepper. Cook for another 1 to 2 minutes and transfer the mushroom mixture to a mixing bowl. Give it some time to cool so it doesn’t melt the cheese mixture right away.
Mix up the filling. Once the mushroom mixture has cooled, stir the cream cheese, parmesan, parsley, and pecans together in a bowl. Remember to reserve one tablespoon of parmesan and pecans to sprinkle on top before baking.
It’s time to stuff! Since these are small to medium sized mushrooms, you’re going to use about one tablespoon of filling to stuff the mushrooms, creating a small mound on top. Just don’t add too much stuffing because your mushrooms will shrink in the oven.
Bake until golden. Bake for 20 to 25 minutes at 400°F (200°C), until the top is golden and the mushrooms are slightly soft. Don’t forget to sprinkle a little parsley on top before serving for a fresh, green touch!
Common Questions
One trick is to chill the filling before stuffing. This will help hold the cheesy mixture together as it bakes. If the filling is too soft or wet, it will slowly seep through the mushroom. You can also place the mushrooms on a wire rack on top of the baking sheet, which will allow the mushroom juices to drain away from the mushrooms.
No, you don’t. In fact, I’d avoid washing the mushrooms as it will soften them and they’ll become soggy once baked. Instead, use a damp paper towel to gently wipe the surface clean.
Absolutely! You can chop up other types of nuts like almonds or walnuts. If you’re not gluten-free, panko breadcrumbs are a traditional filler, though I do personally love this version with pecans!
Storage and Make-Ahead Tips
- To store in the fridge: Stuffed mushrooms will keep for 4 to 5 days in the fridge in an airtight container.
- To reheat stuffed mushrooms: When you’re ready to eat, just pop them in the microwave for 30 seconds to a minute.
- Make ahead tip for the holidays: You can assemble stuffed mushrooms up to 12 hours before you plan to serve them. Just store them in the fridge in an airtight container, then pop them in the oven right before you’re ready to eat. Note–you may need to add a few extra minutes to the baking time since they’ll be chilled.
More Holiday Appetizers
- Deviled Eggs: This is the number one holiday appetizer hands down.
- Hummus: You can’t go wrong with a classic hummus served with veggie sticks.
- French Onion Dip: Ditch the store-bought mix and make this homemade version–it tastes a million times better.
- Whipped Feta: A creamy whipped feta dip with roasted tomatoes on top.
- Shrimp Cocktail: It’s a timeless holiday appetizer with a zesty homemade cocktail sauce.
- Baba Ganoush: This smoky eggplant dip is insanely delicious.
If you make these stuffed mushrooms, I’d love to know how they turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration (and exclusive content), join my free newsletter.
Stuffed Mushrooms
Description
Video
Equipment
- Baking Sheet Pans My favorite sheet pans!
- Zwilling Chef's Knife The chef's knife I love to use.
Ingredients
- 20 baby bell or cremini mushrooms
- 2 tablespoons butter
- 2 garlic cloves, minced
- ½ medium onion, finely diced
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 ounces cream cheese, softened
- ⅓ cup freshly grated parmesan cheese, grated
- ⅓ cup whole pecans, roughly chopped
- ¼ cup finely chopped fresh parsley, plus more for garnish
Instructions
- Prep the mushrooms. Preheat oven to 400°F (200°C). Grease a baking sheet with a little olive oil. Remove the stems from the mushrooms, finely chop them, and set aside.
- Cook the mixture. Melt the butter in a medium skillet over medium heat. Add the chopped mushroom stems and cook for 5 minutes, or until most of the moisture is gone. Add the onion, garlic, salt, and pepper, and cook for another 1 to 2 minutes, until the onion has softened. Transfer the mushroom mixture to a mixing bowl, and let it cool slightly.
- Mix the filling. To the mixing bowl, add the cream cheese, parmesan (reserve 1 tablespoon), parsley, and pecans (reserve 1 tablespoon). Stir until well combined.
- Stuff mushrooms. Fill mushroom caps with the cheese filling, and evenly sprinkle the tops with the reserved parmesan and chopped pecans.
- Bake mushrooms. Bake for 20 to 25 minutes, or until the top is golden and the mushrooms are slightly soft. Garnish with extra parsley to serve.
Lisa’s Tips
- Avoid wet and soggy mushrooms by either chilling the filling before stuffing, or using a wire rack on top of the baking sheet to allow the mushroom juices to drain away as they cook.
- While it’s tempting to pack as much filling as possible, don’t overdo it. Stuff the mushrooms just until they’re slightly heaping—this ensures even cooking and avoids spilling since mushrooms will shrink slightly as they cook.
- Add more flavor into the filling by adding chopped sundried tomatoes, olives, crispy bacon bits, or other fresh herbs like chives, thyme, or rosemary.
- Make ahead tip for the holidays: You can assemble stuffed mushrooms up to 12 hours before you plan to serve them. Just store them in the fridge in an airtight container, then pop them in the oven right before you’re ready to eat. Note–you may need to add a few extra minutes to the baking time since they’ll be chilled.
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Recipe originally published November 2021, but updated to include new information and photos for your benefit!
I made these and the French onion dip for thanksgiving this year. My family raved about how delicious everything was. Even the grandkids ate everything, and some of them are very picky. I enjoy your recipes very much. I have my family hooked on your website
Thank you so much Lisa for your recipes. I am planning on buying your cookbook for Christmas presents this year.
Thanks so much for spreading the Downshiftology love, Jeanne!
Can I make the filling some hours before and store the filling and the mushrooms in the fridge, or will that ruin the recipe?
Yes, no problem!
Hands down, The BEST stuffed mushroom recipe. So deliciously creamy and nutty…I made these last thanksgiving and will be making them again this Thursday. Thank you, Lisa!
Yay! So happy you’re back to make them again this year, Misty!
An attractive & delicious recipe I first ate at my daughters on Thanksgiving. Hard to resist making them a meal, I can’t eat just one or even 2.
Great job Lisa, thank you.
Oh yes, it’s definitely hard to stop once you begin popping them in your mouth, haha. Enjoy!
How many in 1 Serving for the calorie count?
Hi Lisa – there are about 2 mushrooms per serving. Enjoy!
How would you make this dairy free? What would you substitute for cream cheese? I have one person who is dairy free.
Hi Irene – you could use a vegan cream cheese alternative. Enjoy!
It would be nice to add your ‘tips’ in the recipe instructions. I just stuck mine in the oven, mix not chilled and sitting right in the baking sheet, no rack. Hopefully they’ll come out alright!
Thanks for the feedback! Hope your stuffed mushroom turned out alright!
I love crab stuffed mushrooms, these look delicious! I’ve made these for years, but add an additional step, I gently sauté the raw mushrooms in garlic butter to give them a nice soft and creamy texture before I fill them and bake them. This makes them melt in your mouth with deliciousness! Thanks for your recipe, I’m inspired to go make these now!
Hope you enjoy this classic version!
I’ve made these before, they are delicious.
Question: could I sub the cream cheese with Ricotta?
Happy you love them! And yes, no problem on that swap.
Excellent! We loved these. Watch the time in the oven- the pecans at the top got a little too dark.
Happy to hear you’re loving these stuffed mushrooms, Laura!
So I did this recipe with farm fresh mushrooms (from a local market), omitted the pecans, but added 1 small package of smoked salmon (from the deli) diced into the mixture. Let me tell you… It made a perfect side dish to some grilled sirloin steaks and slaw. Thanks for the great idea and recipe tips!
It worked out great!
Glad this worked out as a delicious side dish for your grilled steak!
I made these for an After Christmas Brunch and they were a HIT!! I used Gruyère since I had that in hand. I got the mushrooms from Costco and it was the perfect size for all the stuffing mixture. Will for sure make again. I wish I took a picture. Yummers
OMGoodness these are SO dangerously delicious!
Can’t stop making them! Thanks!!
Yummy, but I washed my mushrooms before stuffing.
we just keep making these. They are so good. We take some of the extra filling and put it in jalapenos. Making them tonight.
Thanks Lisa LOVE LOVE LOVE this recipe!
In your Stuffed Mushroom recipe, there is no mention of washing/rinsing the mushrooms before you begin. After all, mushrooms can contain mold and fungi. Your thoughts???
These were a perfect appetizer bring for Christmas get together (vegetarian friends). I added a cpl of tsp of dry Italian Seasoning (I mortered seasoning more for better distribution) The Italian seasoning really gave it a nice pop of flavor
I feel Costcos mushrooms were the best for this recipe
Soooo yummy 😋
Love them all.❤️
Mushroom and onion dish was excellent. Will always make again. Than you.
Yay, happy you loved it Nick!
I just made them and they are delicious! Every recipe your I try is always a hit! Thank you and excited to pick up your book.
I want to make these for a party ahead of time but I don’t have a microwave. What temperature and for how long should I warm it up in the oven?
Thanks again!
Rose
I would say reheat them at 350°F for about 10 minutes, or until warmed through.
Love the recipes I have tried so far. I’m bringing Stuffed mushrooms to Xmas dinner for my family. Will have to double the recipe bcuz I know they will be a hit!!! Thank you for the recipes!!!
The perfect Christmas appetizer! Hope everyone loves it Patricia :)
The stuffed mushroom recipe sounds delicious! I would like the receipt email to me so I can print it and share with friends and my customers. I am an entrepreneur of a mushroom distribution business in Pittsburgh. We are celebrating our “40th” year in business. Thank you
You can print and download the recipe through the print button in the recipe card :)
Fantastic app.!
We made for Thanksgiving this year as a special nosh while getting dinner together- they were easy and had a great combo of flavors !
Yay! Glad everyone enjoyed these stuffed mushrooms Kathy :)
Thought this was an unusual recipe with the pecans. Made it for my family of 5 and they loved it. Said it was different with the pecans but really good.
Yay! Glad these stuffed mushrooms were a hit Donna :)
Those were amazing! I assembled them in advanced and stored them in the fridge. I cooked them for 20 minutes and they were perfect! I followed your recipe and I wouldn’t change a thing.
Oh my God, I’ve made this recipe so many times, it’s simply the best. I use walnuts instead of pecans only because of personal preference. Highly recommended!
Happy to hear you’re loving this stuffed mushrooms recipe Yara!
Great recipe!
Thank you for this great recipe. I had everything except the pecans on hand, but I did have walnuts so I toasted them. They worked wonderfully! I used large Baby Bella mushrooms— they were truly stunning sized. As a twist, I topped mine with a little more grated Parmesan, and at twenty minutes, I ran them under the broiler for 5 more minutes. The oven rack was in the second from top position. This gave a nice golden Parmesan top. They were absolutely fabulous!
Glad this worked out with walnuts instead! Also, good idea on the extra cheese under the broiler. I’m sure that made a delicious cheesy crumble on top :)
This recipe is delicious! I’ve made it with and without the nuts. Personally, I prefer it without the nuts. Mushrooms hold well in the fridge so I make extra for the next few days. Thank you for the recipe!
This recipe is amazing! If I could give it 10 stars- I would! Myself and my other family members make this a staple dish. It goes great as a lunch or dinner with a salad, or of course as an appetizer. Cheers!
Hi Lisa, my husband who does not like mushrooms actually loved those. I told him to be open minded and I would make them and would like him to try and he agreed and now he is asking when will I make “Lisa’s mushrooms” again. I have a question: will your cooking book be available in French or German? I would like to buy it for my mum, but she does not understand English. Thank you for all you do!!
Happy to hear your husband enjoyed these stuffed mushrooms (despite not liking mushrooms)! As for the cookbook, I will keep everyone updated once the release date comes closer :)
This came out fabulous!!
Hi Lisa, Made these mushrooms as written. Cooked them in my wood pellet smoker on high heat. Placed them on the wire rack as you suggested. The family loved them and we will be making them again. Thanks for the recipe.
Happy to hear the whole family enjoyed these stuffed mushrooms!
Delicious, easy and cant wait 2 share with friends.
5 star video and 5 star appetizer. Thank you so very much!!! I read your tips and I baked them on a cooling rack. They turned out fantastically delicious!!!! Surly a keeper.
If you bake for 25 minutes they will come out like burnt lumps of coal. I think they need closer to FIVE minutes, not 25. My whole dish was ruined because I set the timer for 22 min. They are unrecognizable. Guests arriving soon… Bummer.
Hi Kathi – these should definitely not turn into lumps of coal after 25 minutes in the oven. I’d recommend buying an oven thermometer and double checking if your oven is calibrated correctly. It sounds like it cooks overly hot.
these are excellent, easy to make. I had left over stuffing left so thru out the week I would stuff some more and have fresh ones thru out the week. thank you
I’m making these for tomorrow. I’m going to make the cheese filling a day ahead and put in the fridge like you suggested. I don’t have pecans but will sub with almonds. This recipe sounds incredible.
Hope your stuffed mushrooms turned out perfectly Freyda!
Can I prepare them the day before, put in refrigerator over night and then bake the next day? Or do you suggest making then and just reheating the following day.
You sure can! See my note about that in storage section in the post above. :)
I made these and they were delicious! I halfed the recipe because it was just my husband. The mushrooms I had were kinda small so I kept an eye on them and they were done in about 17 minutes. Will definitely make them again.
I’m going to give this 5 stars even though I haven’t made them yet. Part of the 5 stars are for the great video. Very clear directions. I love all the ingredients, and this is exactly what I was looking for, “Hey mom, why don’t you bring a vegetarian appetizer for Christmas dinner!”
Thank you so much!
Thanks Deborah, I sincerely appreciate the vote of confidence in the recipe, ha! I’m also glad you enjoyed the video. It really does help to see a quick tutorial of a recipe to ensure it turns out perfectly. :) I’d love to hear what you think of the stuffed mushrooms after you make them. Merry Christmas!
Hi Lisa
Can you suggest what to use for substituting the cheese? My cousin is vegan and coming for Christmas…. I’ve got vegan butter to use…. I have used the daiya cheese before, would that be suitable?
Happy holidays to you and your family. 🥂
You can use any dairy-free cheese :)
I made these vegan with dairy free cream cheese and parm substitutes and they were amazing. I have made them a half dozen times. I added spinach once when out of herbs and it was also delicious! I as out of vegan cream cheese and puréed artichoke hearts with a little nutritional yeast and it worked out yummy!
Glad this recipe worked out with dairy free cream cheese and parmesan substitutes Nessa!
Hi, Lisa! I love all of your recipes and can’t wait to give this a try. My question is this: what can I use in place of pecans? We have a nut allergy in our family. Thanks, and happy holidays!
Traditionally, stuffed mushrooms use panko breadcrumbs. So if you’re not GF, then you can use that instead!
A question regarding the nutritional info: What is the serving size? I’m planning to make these for Christmas, so I need to know for all my calorie counters. (I mean, who counts calories on Christmas? Don’t they magically go away the minute you clean up the dishes? ; )
There’s 10 servings and it makes 20 mushrooms. So 2 mushrooms per serving :)
You neglected to mention the cleaning of mushrooms first. Remember where mushrooms grow.
I actually mentioned how to clean your mushrooms in the tips section within the post.
I can’t wait to try these! Is the serving size on the nutritional information 1 mushroom?
This recipe makes 20 stuffed mushrooms, so it’s 2 per serving :)
Thank you for sharing your recipes. Your recipes are delicious and you put a lot of time and love in them. This is one of 3 recipes i have tried of yours and just like the other ones it’s so good. May God continue to bless you.
Thrilled to you’re enjoying Downshiftology recipes so far Sophia. Can’t wait to see what you make next.
Lisa,
Thank you for our thanksgiving meal this year!! The mushrooms are a great appetizer, and we went with your latest pork chop recipe for the main course instead of the standard fare. Served with broccoli and something you can’t eat – stuffing sorry… An apple radicchio salad (dijon dressing). Just plan yummy!
Love your work. Keep it up please!
That honestly sounds like the perfect Thanksgiving meal to me! Glad both recipes came in handy :)
Hey Lisa thanks for this recipe! I made it last night for Thanksgiving but used three large portobello mushrooms and served it as a main ‘meat’-less portion! It was so good even my 6yo gave it a half thumbs up! Now I wish I had taken a picture — next time for sure!
Jennifer R.
Thrilled to hear everyone enjoyed these stuffed mushrooms for Thanksgiving!
Love this recipe, thank you for the tutorial
Happy to hear you enjoyed these stuffed mushrooms Rosa!
Lisa you’ve done it again, I made these last night for our early Thanksgiving dinner (the only day all of us had the day off), everyone loved them! My mom said she would give the recipe 10 stars, they were THAT good. Thankfully I have all the ingredients and will be making another batch this week. They are so delicious and will be a staple on holiday dinners to come. Congratulations on your book! I’m so excited for it, I know all the recipes will be delish.
Thrilled to hear everyone enjoyed theses stuffed mushrooms Daril!
Hi Lisa,
Just wanted to let you know that the recipe video is not showing up above! I’ll be sure to give these a try 😊
Oh no! That’s weird, as the video is showing up on my end. But, you can head to my Youtube channel for the full video.