The only stuffed mushrooms recipe you’ll need! Each mushroom cap is stuffed with a creamy cheese non-sausage filling! Cook the caps with portobello mushrooms or white button mushrooms, and are you in for the Best Stuffed Mushrooms recipe! 

stuffed white button mushrooms with cream cheese and parmesan cheese on a cutting board

 

Do you love mushrooms? Try our Loaded Baked Potato Casserole with mushrooms and chicken or our tasty mushroom salad in Italian Dressing to satisfy that mushroom craving! We love our Easy Mushroom Rice dish too! 

BEST Stuffed Mushrooms

These mushrooms were a guest find. It wasn’t until I tried these delicious stuffed mushrooms as a side at a big Christmas Dinner, that someone hosted! They were easy baked mushroom caps with cream cheese and sausage but I made them vegetarian, which makes the process even faster from start to finish!

I love that they have the perfect amount of cayenne pepper giving the mushrooms a little kick but safe enough for children to enjoy! I made these for a potluck one Sunday afternoon when I had an abundance of white button mushrooms and remember they were raved about! I was asked for the recipe to these creamy stuffed mushrooms which I don’t mind sharing at all! I love it when simple recipes make great flavor!

This has a no-fuss ingredient list, which means you won’t need special herbs, bread crumbs, or fancy cheeses! Cream cheese and parmesan cheese will make for great flavor and freshly crushed garlic will enhance just about anything! Sure you can make crab-stuffed mushrooms or fill them with spinach to make them keto-friendly but this is really as basic and flavorful as it gets! This is also my standby stuffed mushroom recipe that I can count on, and who would have known its this easy!

a bitten piece of cream cheese stuffed mushrooms

How to make Stuffed Mushrooms:

 

Stuffed Mushrooms Recipe

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 10
Author: Alyona's Cooking
The only stuffed mushrooms recipe you'll need! Each mushroom cap is stuffed with a creamy cheese non-sausage filling! Cook the caps with portobello mushrooms or white button mushrooms, and are you in for the Best Stuffed Mushrooms recipe! 

Ingredients

Stuffed Mushrooms:

  • 24 oz white button mushrooms (about 30-35 washed)
  • 2 tbsp oil
  • 4 cloves garlic crushed
  • 1/4 cup grated parmesan cheese
  • 1/4 tsp black pepper
  • 1/4 tsp ground cayenne pepper
  • 1/4 tsp onion powder

Instructions

How to make Stuffed Mushrooms:

  • how to make stuffed mushrooms by grating stems with box grater
    Remove the stems. Arrange caps into a lightly greased baking dish. Set aside. Using a box grater, finely grate the stems. Saute the stems with garlic over medium heat until tender.
  • Add the cream cheese and spices and continue to saute until cream cheese melts. Stir in the parmesan cheese and fill mushroom caps.
  • stuffed mushrooms caps on a baking sheet pan
    Bake uncovered at 400° F for 40 minutes or until juices release and mushrooms darken and shrink. Serve warm.

Notes

To Make-Ahead: Prepare mushroom caps as directed. Cover and refrigerate until baking. Bake uncovered until mushrooms darken, release juices and shrink in size (about 45 min.)

Nutrition per serving

Serving: 1servingCalories: 89kcalCarbohydrates: 3.2gProtein: 4.7gFat: 7.1gSaturated Fat: 3gCholesterol: 13mgSodium: 82mgFiber: 0.7gSugar: 1.2g

Q&A

Crab or Sausage?

No problem, this base filling will easily allow add-ons of crumbled ground beef, sausage, bacon or crab meat, mixed into the filling before stuffing the mushrooms.

Are these really mouth-watering stuffed mushrooms?

Although not guaranteed your mouth will literally water… I will say this recipe is super DELICIOUS! Been asked for the recipe before and did these disappear so fast at a gathering! Similar to the Mouth-Watering Stuffed Mushrooms Recipe on allrecipes.com, the proportions are altered and work, if not better, since 1 package of cream cheese would make way too much filling for 12 mushrooms.

How long to cook stuffed mushrooms?

The stuffed mushrooms are done cooking once they shrink drastically in size, release lots of juice, and become dark and wrinkly. If making a double batch this will typically take an hour and a half. Smaller batches will likely take less time. Always bake uncovered.

Can I make ahead?

Absolutely! I like to double the recipe and make enough stuffed mushrooms to fill an entire XL disposable pan (from Costco)! Stuffed mushrooms can disappear quickly so a big batch comes in handy, especially for potlucks. Once mushroom caps are stuffed keep covered in the refrigerator until baking. It can be made 2 days in advance and popped into the oven when needed.

Can I use portobellos?

To make stuffed portobellos you may need additional filling, depending on how big they run. If you are feeding a small crowd you may just need a few large portobello mushrooms and if you are using an abundance you may need to double or triple the filling to accommodate the size of your portobellos. This filling is enough for about 30 white button mushrooms so you may need to calculate how much filling you need.

 

Tips:

  1. Add bacon crumbs to the cheese filling for extra flavor!
  2. Drizzle with a white cheddar sauce for an ultra cheesy presentation!
  3. Garnish with fresh parsley or herbs.
  4. Make ahead of time for a handy shortcut.

 

 

 

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Recipe Rating




2 comments

    • meL

    How many degrees to bake????

      • Alyona’s Cooking

      Hi Mel, thanks for catching that it would be anywhere from 350 to 400° F. I think 400 is good since mushrooms can release juices. I fixed that.

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