Mouth-watering Stuffed Mushrooms Recipe

by Raksha Hegde last updated -

It is one of those recipes that can make your children happy and yet, stand its own next to a glass of Merlot on date night. We are talking about stuffed mushrooms. This bite-sized appetizer takes the humble mushroom to an exalted level with its creamy stuffing and can be an excellent side dish for the holidays, especially Christmas.

How To Make Stuffed Mushrooms?

If you are trying this recipe for the first time, you can use medium-sized white button mushrooms. The right size matters as it becomes easy to eat it as an appetizer. Once you have mastered the recipe, you can experiment with different kinds of mushrooms such as crimini mushrooms or the larger, meatier-tasting Portabellos.

Stuffed mushrooms with Italian sausage, breadcrumbs, fresh sage, thyme, and melted blue cheese; with a glass of red wine

Stuffed mushroom is an appetizer that’ll wow your guests & jazz up your dinner table. Photo Credit: Shutterstock

This dish is an easy and welcome addition on holiday menus for vegetarians. If you want to make it meaty, you can add chopped Italian sausage to the stuffing. Another version that makes a beautiful addition to an elegant menu is buttery crabmeat-stuffed mushrooms. But it’s advisable to first just make the simple version to get the method right. So, let’s look at the step-by-step recipe for a simple version.

A flat lay image of a frying pan with stuffed mushrooms and vegetables on the table

Simple Stuffed Mushrooms Recipe

This is one of those appetizers that will wow your guests and jazz up your dinner table! 
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Course: Appetizer
Cuisine: American
Keyword: Stuffed Mushrooms
Appliance: oven, skillet, Frying Pan, Baking Sheet
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
Author: Raksha Hegde

Ingredients

  • 24 mushrooms medium
  • 8 oz cream cheese softened
  • 1/4 cup Parmesan cheese grated
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1 tbsp oregano chopped
  • 1/4 cup Panko breadcrumbs
  • 1/4 tsp cayenne powder optional
  • 1/4 tsp onion powder or
  • 2 scallions chopped
  • salt and pepper to taste

Instructions

  • Preheat the oven to 350°F. Grease a baking sheet with oil spray. Clean the mushrooms with a damp paper towel and remove the stem carefully. Then, chop the mushroom stems finely. 
    Cremini mushrooms on a wooden counter
  • In a skillet, warm the olive oil. Add the chopped mushroom stems and cook it till the moisture is out. It will become a little crispy. Now add the minced garlic and sauté for 1 minute. If you are using scallion, you can add it now and cook it till translucent. 
  • Add the breadcrumbs and sauté till toasted lightly. This may take 3-4 minutes. Add your choice of seasonings and herbs. Blend well. Remove from heat and let it cool slightly. 
  • Stir in the cream cheese and Parmesan cheese. Keep a little Parmesan cheese aside to top the stuffed mushroom. 
  • Spoon a generous amoung to stuffing into each mushroom cap and top it with Parmesan cheese. Place the mushroom caps on the baking sheet.
  • Bake the mushrooms for 20 minutes, or till they are piping hot and have liquid bubbling at the bottom of the caps. You can garnish it with herbs or serve it as is. Enjoy the cheesy goodness! 
    A flat lay image of a frying pan with stuffed mushrooms and vegetables on the table

Stuffed Mushrooms for Christmas 

If you are planning to make stuffed mushrooms for Christmas, you can make it festive with a red and green theme. Chop cherry tomatoes and basil finely. Add this to the stuffing. The stuffed mushrooms will have bits of red and green and make for a festive dish!

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About the Author

Raksha Hegde is the content director at Organic Facts and helps oversee a team of brilliant, dynamic content writers. She completed her MS in Broadcast Journalism from Boston University, US. A former business news journalist and editor, Raksha followed her passion for wellness to become a certified Yoga teacher and a wellness festival curator. She believes that learning is a life-long process; she did a certificate e-course on “Introduction to Food and Health” in 2019 from Stanford University, US. 

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