Stuffed Mushrooms

By Maria Lichty

Published on December 08, 2024

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Stuffed Mushrooms might be the best holiday appetizer (along with baked brie)! They are flavorful, easy to make in advance, and versatile enough to please different tastes.

Whether you’re looking for a quick bite, a fancy finger food, or a way to impress guests, stuffed mushrooms can be tailored to suit any holiday celebration and will always be a hit!

The mushrooms themselves serve as a vessel for the stuffing, offering a tender, earthy base with a slightly meaty texture. The filling is a rich blend of mushrooms (the stems), onion, Parmesan cheese, fresh herbs, panko breadcrumbs, garlic, and a hint of lemon.

The warm, savory filling and the slightly roasted flavor of the mushrooms create a comforting experience, which makes stuffed mushrooms perfect for cold winter holidays like Thanksgiving, Christmas, and New Year’s Eve. They are a favorite at our house and I think you will love them too!

What You need To Make Stuffed Mushrooms

• Mushrooms: Cremini, baby bella, and white button mushrooms are ideal for stuffing. Cremini are my personal favorite because they have a deeper flavor. Avoid mushrooms that are too small as they may not hold the stuffing well. Also, try to pick mushrooms with flat tops to make stuffing easier. You will need about 24 mushrooms.
• Olive oil: for sautéing! If you want a richer flavor, you can use butter.
• Onion: The onion adds flavor and bulks up the filling.
• Garlic: Garlic adds a savory, aromatic, and slightly pungent flavor to stuffed mushrooms, which enhances the overall depth of the dish
• Panko: Panko breadcrumbs create a crispy, light, and crunchy topping. This adds a satisfying contrast to the tender, juicy mushroom caps.
• Parmesan cheese– Freshly grated parmesan adds great flavor! Its natural saltiness and complex flavor profile enhances the overall dish, making it more flavorful and satisfying.
• Herbs: Fresh Italian parsley and thyme brighten up the mushrooms.
• Lemon zest: Lemon really makes the flavors pop!
• Crushed red pepper flakes: For a little heat!

How to Clean Mushrooms

Mushrooms need a couple of quick steps before they’re ready for cooking!

• How to clean: Gently wipe the tops with a slightly damp paper towel or soft cloth. Mushrooms are very porous, so they can absorb water if submerged, which may make them soggy. Wiping them removes dirt and debris without causing excess moisture.
• Remove the stems. Then you can pull the stems out–they’ll easily pop out of the heads! Now you’ll see there’s a perfect little pocket for stuffing. Make sure you save the stems because you will need them to make the filling. I love that this is a no waste recipe!

How to Make Stuffed Mushrooms

• Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
• Carefully remove the stems from the mushrooms. Finely chop the stems and set the caps aside.

• Make the filling. In a medium skillet, heat 1 teaspoon of the olive oil over medium heat. Add the onion and chopped mushrooms and cook until tender, about 5 minutes. Add the garlic and cook for one more minute. Remove from heat.
• Stir together. In a medium bowl, combine the panko, Parmesan, parsley, thyme, lemon zest, salt, and red pepper flakes. Stir in the cooked mushroom mixture.

• Fill the mushrooms. Spoon the filling into the mushroom caps and place the mushrooms on the prepared baking sheet, cavity side up. Don’t be afraid to stuff the mushrooms generously! If the stuffing is loose, you can press it gently into place to create a nice mound. Drizzle the remaining olive oil over the mushrooms.
• Bake for 20 to 25 minutes or until the mushrooms are tender tops are golden. Remove from the oven and serve warm or at room temperature.

How to Customize Stuffed Mushrooms

I love these vegetarian stuffed mushrooms, but you can change up the stuffing, topping, or flavor profile! Stuffed mushrooms are easy to customize.

• Cheese: Swap the Parmesan cheese for pecorino romano or gruyere. You can also add cream cheese, ricotta cheese, goat cheese, or mozzarella cheese.
• Meat & Seafood: Add mild or spicy sausage, bacon, prosciutto, crab, or shrimp.
• Vegetables: Add artichokes, peppers, zucchini, or spinach!
• Herbs: I love parsley and thyme, but basil and rosemary are also good options.
• Nuts: Chopped walnuts, pine nuts, pecans, or almonds can add a bit of crunch and richness to the topping.
• Balsamic glaze: Drizzle a little balsamic glaze over the top before serving for a tangy, sweet contrast to the savory mushrooms.

Storing Stuffed Mushrooms & Make-Ahead Tips

• Cool: Allow the stuffed mushrooms to cool to room temperature before storing them. This helps prevent condensation, which can make them soggy.
• Store: Place the mushrooms in an airtight container and store in the fridge for up to 4 days. They will get soggier the longer they sit.
• Reheat: Reheat the mushrooms in the microwave for 30 seconds or in the oven until heated through. You can also reheat them in the air fryer for a few minutes. This will help crisp the topping back up. If you are reheating a lot of mushrooms, you can place them on a baking sheet and reheat them in the oven at 350 degrees F for 10 to 15 minutes or until heated through.
•  Make-Ahead. You can assemble the stuffed mushrooms in advance. Store the unbaked mushrooms in an airtight container in the refrigerator for up to 24 hours. When ready to eat, remove from the fridge and bake, you might have to add a couple extra minutes to the baking time because the mushrooms will be cold.
• Freezing: If you want to freeze stuffed mushrooms, I recommend freezing unbaked stuffed mushrooms. Place the unbaked stuffed mushrooms on a baking sheet lined with parchment paper. Put the baking sheet in the freezer for 1-2 hours, or until the mushrooms are frozen solid. Once frozen, transfer the stuffed mushrooms to a freezer-safe bag or airtight container. Freeze for up to 3 months. When ready to enjoy, bake the mushrooms directly from the freezer, just add a few minutes to the baking time.

More Holiday Appetizer Recipes

• Baked Brie
• Artichoke Dip
• Easy Cheese Ball
• Caramelized Onion Dip
• Beat Bean Dip
• Holiday Cheese Board
• Deviled Eggs

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Appetizer

Stuffed Mushrooms

These delicious bite-sized Stuffed Mushrooms are the perfect appetizer for the holidays or anytime! They are easy to make, fun to serve, and delicious to eat!

4.38 from 270 votes

PrintSave RecipeReview

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Cuisine American

Servings 24

Equipment

• Baking Sheets
• Medium Skillet

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 16 oz white mushrooms, (about 24)
• 2 tablespoons olive oil, plus 1 teaspoon, divided
• ¼ onion, chopped
• 3 cloves garlic, minced
• ½ cup panko
• ½ cup freshly grated Parmesan cheese
• 1 tablespoon chopped Italian parsley
• ½ teaspoon fresh thyme leaves
• 1 teaspoon lemon zest
• ½ teaspoon kosher salt
• Dash of crushed red pepper flakes

Instructions

 

• Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
• Carefully remove the stems from the mushrooms. Finely chop the stems and set the caps aside.
• In a medium skillet, heat 1 teaspoon of the olive oil over medium heat. Add the onion and chopped mushrooms and cook until tender, about 5 minutes. Add the garlic and cook for one more minute. Remove from heat.
• In a medium bowl, combine the panko, Parmesan, parsley, thyme, lemon zest, salt, and red pepper flakes. Stir in the cooked mushroom mixture.
• Spoon the filling into the mushroom caps and place the mushrooms on the prepared baking sheet, cavity side up. Drizzle the remaining olive oil over the mushrooms.
• Bake for 20 to 25 minutes or until the mushrooms are tender tops are golden. Remove from the oven and serve warm.

Nutrition

Calories: 30kcal, Carbohydrates: 2g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 2mg, Sodium: 91mg, Potassium: 68mg, Fiber: 1g, Sugar: 1g, Vitamin A: 32IU, Vitamin C: 1mg, Calcium: 27mg, Iron: 1mg

Keywords mushrooms

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