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 appetizer 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. But if you prefer walnuts you can swap those in.
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.
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
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Recipe originally published November 2021, but updated to include new information and photos for your benefit!
I made the stuffed mushrooms for my bunco group. They were a big hit. Everyone loved them and they were the first thing to go. YUMMY!
Glad these mushrooms were a hit, Debbie!
Recipe is great, but I wanted a bit more zip, so I added a couple tsp’s of worchestershire sauce and hot sauce! I am famous for not leaving a recipe alone!! Delicious! Love your website!
Love the dash of hot sauce, Patte. Enjoy!
I’ve made these before … delish!
I have some Boursin cheese left over from Christmas. Could I replace Boursin with cream cheese?
Hi Sharron – yes, that’s a perfect swap. Enjoy!
Thank you for this recipe. I made it with the addition of a bit of bacon bits, per your suggestions, and I did use (and would recommend) the rack under the mushrooms when baking. I took them to a small “Come have a glass of wine and some nibbles” gathering and they were a HIT! The host is an experienced and very elegant person so I was a bit intimidated, but she REALLY enjoyed them, which made me all the prouder! Definitely a keeper.
Love the bacon bits, and glad these were a hit, Lin!
I have made these mushrooms several times and I love them. Each time I have added sautéed greens to them. Frozen spinach works best, but any green will work. Cook it down so all of the moisture is gone. I also add a touch of red pepper flakes. Perfect!
Sounds amazing with spinach! Glad these are a hit every time, Diane.
This recipe was great and definitely a keeper. I made the filling the day prior and made two batches. I got lazy on the second batch and used garlic powder instead of fresh garlic and it tasted the same. Only thing I’d really pay more attention to next time is when buying my mushrooms look for medium sized – perfect bite size mushrooms. One package was perfect and the other package the mushrooms were gigantic and just too big. I did put my stuffed mushrooms on a rack in the oven to cook. I was told I was the MVP of Christmas Apps this year. Recipe is a keeper and I was asked numerous times how to make them. Thank You for sharing this great recipe with us.
So happy to hear these stuffed mushrooms were the MVP appetizer at your Christmas party! And yes, smaller, more bite-sized mushrooms are best. Great reminder!
can you use goat cheese instead of cream cheese?
Yes, you can!
I made these for the first time to take to a small dinner party, and they were a big hit! Delicious! Three guests asked for the recipe, which I immediately shared with them. Thank you for ALL you do!
Glad these stuffed mushrooms were such a hit, Mary!
These are my go to apps for the holidays and always a hit. Easy and delicious!
Wonderful! Happy to hear these stuffed mushrooms are always a hit, Shauna.
Made these last night for a party. I added a cup of browned sausage they were delicious!
Love the additional sausage, and glad it was a hit, Kris!
This is always a hit at holiday parties!
Thanks Lisa for a delicious detailed recipe.
Glad this recipe is a winner for your holiday parties, Gary!
Took to a Christmas party. The we’re so good. Had several ask for recipe. Yum
Hi Carol – Glad everyone loved this appetizer!
I made this for my husband and myself for Thanksgiving Day. They were delicious. I followed the recipe exactly and made no changes. They even warmed up well the next day in the toaster oven.
Wonderful! Glad these were a hit for Thanksgiving Day, Lynda!
I’ve made these now several times and they always turn out fantastic. They are rich without being overwhelming. They are always a crowd favorite – even for those that don’t typically like mushrooms!
Yay, I’m happy to hear you love them, Jenna!
These mushrooms are clearly THE BOMB! They were gobbled up really fast! Another Lisa hit in our house!!
Yay, I’m so happy these stuffed mushrooms were much loved!
5 Stars!!!! We made this as part of our Thanksgiving dinner and it was rated better than the main dish (filet mignon – we don’t care too much for turkey). I did add one Italian sausage link (took it out of the casing) because I thought it may need a bit more flavor. Forgot to get pecans at the store, so I chopped up 1/3 cup of pistachio’s.
It was delicious and probably didn’t need to sausage at all! Thanks for the recipe – it was a smash hit with everyone!
Happy to hear these stuffed mushrooms were a hit!
Great job
Do you think using whipped cream cheese would impact the result of the recipe?
Hi Clara – whipped cream cheese is fine to use.
Can I replace the cream cheese with something else? Will cottage cheese work?
Hi Connie – I haven’t tried this recipe with cottage cheese so not exactly sure how that would turn out, but you can always give it a try.