Stuffed Mushrooms

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Stuffed mushrooms are always a party favorite, especially for Thanksgiving and Christmas. Soft mushroom caps are stuffed with a cheesy, herby, and garlicky filling. Then they’re baked until golden with crumbled pecans on top. It’s the perfect vegetarian appetizer!

Stuffed mushrooms on a white plate.

Every time I bring these stuffed mushrooms to a holiday party, they disappear FAST. They’re the perfect cheesy mushroom bite with hints of onion, fresh herbs, and crunchy pecans. Basically everything you want in a savory appetizer. So if you make this recipe, which I highly recommend you do, you may want come prepared with two batches!

But the good news is this recipe is quite easy and simple. The bulk of the work comes early with the ingredient prep and stuffing. But once that’s done, the oven turns these bite-sized nibbles into golden perfection.

Stuffed mushrooms are superb as a Thanksgiving side dish or Christmas dinner appetizer that both vegetarian and non-vegetarians will love. Because everyone craves cozy, indulgent foods during the holidays right? So, let me show you how to make the best stuffed mushrooms recipe ever.

Ingredients for stuffed mushrooms on a table.

Stuffed Mushrooms Ingredients

There’s no surprising ingredients in these classic stuffed mushrooms. The recipe is a mix of simple pantry staples you likely already have on hand. But for a Downshiftology twist, I add chopped onions and pecans. Once you taste these mushrooms fresh out of the oven – you’ll see how these small tweaks make all the difference!

  • Mushrooms: Since this is a bite-sized appetizer, you’ll need baby mushrooms, specifically creminis or baby bellas.
  • Butter: You could honestly use butter or olive oil. I prefer butter in this recipe. And since these are already a little indulgent, might as well go all the way for maximum flavor!
  • Onion & 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 gives 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.

Holding a stuffed mushroom.

White Mushrooms versus Cremini 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.

And since mushrooms generally have a mild flavor, creminis are the better choice. Especially when made into these savory, stuffed mushrooms. So do yourself a favor and make sure to grab creminis instead of white mushrooms. They will result in a much tastier appetizer!

How To Make Stuffed Mushrooms

Similar to my crab stuffed mushrooms recipe (coming soon), this recipe is a cinch! Just stir up the filling, stuff the mushrooms, and bake them in the oven. But keep reading for a few extra tips to make sure your stuffed mushrooms turn out perfectly.

Prepping mushrooms on a wooden board for stuffed mushrooms.

Prep the mushrooms. Preheat the oven to 400°F (200°C) and grease a baking sheet with a little olive oil. Then, remove the stems from the mushrooms by simply by pulling them out with your hand. But don’t toss them away as you’ll need these to make the filling! Finely chop them and set aside for later.

Sauteing mushroom filling in a pan for stuffed mushrooms.

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 cheesy mixture right away.

Mixing cheese filling for stuffed mushrooms in a bowl.

Mix up the filling. Once the mushroom mixture has cooled, add the cream cheese, parmesan, parsley, and pecans to the mixing bowl, and stir together. make sure to reserve one tablespoon of parmesan and pecans to sprinkle on top before baking.

Stuffing mushrooms with filling on a sheet pan.

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.

Stuffed mushrooms on a sheet pan.

Bake to perfection. Bake for 20 to 25 minutes, 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!

A white plate of stuffed mushrooms next to cilantro.

Common Questions

How do you prevent stuffed mushrooms from getting soggy?

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.

Do you need to clean the mushrooms before cooking?

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.

Can I use something else besides pecans?

Absolutely! You can chop up other types of nuts like almonds or walnuts for a delicious. If you’re not gluten-free, panko breadcrumbs are a traditional filler. And if you want to switch the filling up, give these crab stuffed mushrooms a try!

To Store

While you may secretly want leftovers, don’t be shocked if there aren’t any. But if you happen to have a few left over, they’ll keep just fine in the fridge.

  • To store: 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 Vegetarian Appetizers For Your Next Dinner Party

These vegetarian appetizers are always requested at any function or gathering.

  • Classic Deviled Eggs – This is the number one holiday appetizer hands down.
  • French Onion Dip – Ditch the store-bought mix and make this homemade version – it tastes a million times better.
  • Hummus – You can’t go wrong with a classic hummus served with veggie sticks.
  • Baba Ganoush – This smoky eggplant dip is insanely delicious.
  • Healthy Spinach Artichoke Dip – No one will even notice that this version is dairy-free!

These little bites of cheesy mushroom heaven are just what you need at your next holiday get together. If you make them, let me know how they turned out! I’d love to hear what you think in the comments below.

Stuffed mushrooms filling up a white plate.

Stuffed Mushrooms

4.98 from 76 votes
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 10 servings
Author: Lisa Bryan

Description

Stuffed mushrooms are always a holiday favorite appetizer. They're the perfect cheesy mushroom bite with hints of onion, herbs, and crunchy pecans. Watch the video below to see how I make them in my kitchen!

Video

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
  • cup freshly grated parmesan cheese, grated
  • cup whole pecans, roughly chopped
  • ¼ cup finely chopped fresh parsley, plus more for garnish

Instructions 

  • 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.
    Mushrooms on a wooden board for stuffed mushrooms.
  • 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.
    A pan sauteing mushroom filling for stuffed mushrooms
  • To the mixing bowl, add the cream cheese, parmesan (reserve 1 tablespoon), parsley, and pecans (reserve 1 tablespoon). Stir until well combined.
    Ingredients for stuffed mushroom filling in a bowl.
  • Fill mushroom caps with the cheese filling, and evenly sprinkle the tops with the reserved parmesan and chopped pecans.
    Stuffing mushrooms on a metal sheet pan.
  • Bake for 20 to 25 minutes, or until the top is golden and the mushrooms are slightly soft. Garnish with extra parsley to serve. 
    A plate filled with stuffed mushrooms.

Lisa’s Tips

Mushrooms naturally get a little wet and soggy when cooking. If you’d like to avoid extra liquid as much as possible you can…
  • Chill the mushroom filling before stuffing. 
  • Place the mushrooms on a wire rack on top of the baking sheet. That way any of the mushroom juices will drain away from the mushrooms. 

Nutrition

Calories: 168kcal | Carbohydrates: 5g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 135mg | Potassium: 307mg | Fiber: 1g | Sugar: 2g | Vitamin A: 574IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 1mg
Course: Appetizer
Cuisine: American
Keyword: stuffed mushroom recipe, Stuffed Mushrooms, Vegetarian stuffed mushrooms
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

Originally published November 2021, but updated to include new information for your benefit!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating




131 Comments

  1. I just to do this, but I forgot, although I never put cream cheese. I love this recipe. Is better than mine. Thank you

  2. I’ve made these several times for before a big dinner gatherings and they literally vanish. So good. I did one small modification using an equal mix of Parmesan, Asiago and Romano cheeses. Great recipe. Everyone wants the recipe and I refer them to your website.5 stars

  3. Fabulous recipe!! I made this for New Years and they were awesome!!! I substituted the cream cheese for low-fat ricotta cheese. We couldn’t stop eating them!! They are very easy to make. I also used your idea to elevate them on a baking rack while cooking which made an huge difference on the amount of liquid they absorb, which I really didn’t care for with other stuffed mushroom recipes. I’ll be making these during the year for sure!!5 stars

  4. Excellent Recipe. Made these for our NYE party and our guests loved them! I didn’t know what to expect really, I didn’t see how the cream cheese was not going to melt and these were not going to be a mess, but they held up! The Parmesan gave it a nice cheesy flavor, the cream cheese is smooth and buttery, and the onion and parsley give it depth. The surprising ingredient are the pecans that really work, a little crunch and that earthy taste that’s works so well with the mushroom. The beauty of this recipe is the mushroom comes through, it isn’t overpowered by the other ingredients!. In a way I felt all the other ingredients helped the mushroom come forth more. We followed the recipe to the letter, shrinkage does occur but had no affect on the final product. We had 20 guests, made 60 mushrooms and they were all gone in the first hour, and we had a full menu! Will make this again.5 stars

    1. Thanks so much for the detailed and thoughtful review, Anthony! I’m thrilled that you and your guests loved these stuffed mushrooms for New Year’s.

  5. Absolutely delicious! I had shallots so that in place of the onion. Also did 2 garlic cloves. Had leftover filling so served with a baguette. Will definitely make again!5 stars

  6. Great recipe for a New Years party! I add some diced pablano peppers in with the onion and diced mushroom mixture. Addionally I sauté the mushroom caps slightly in butter with a few drops of Worcestershire before cooling the caps prior to filling. This removes any excess moisture and adds an additional layer of flavor.5 stars

  7. One of my new favorites to make! It’s so easy, delicious and made me a runner up in our family food contest! Even my 3 year old daughter loves it!5 stars

  8. Made these as a Christmas dinner appetizer and they were out-of-this-world delicious. Even our (meat loving) friends agreed, and they asked me to make them again for New Year’s :). Thanks, Lisa, for another amazing recipe!5 stars

  9. Wow, Lisa! These are amazing. I’ve been making stuffed mushrooms with parmesan for years but these have pushed aside my old recipe. Thank you so much! These are so delish! A big hit and so addictive!5 stars

  10. I’ve made these for the past 2 Christmases and they have been a hit. Very easy and quick to put together, I chopped the onion, mushroom stems and pecans in my mini food processor which made it even quicker. Today, I subbed in powdered garlic and dried parsley and still delicious. I used about 25 mushrooms and had plenty of filling. Lisa’s recipes never disappoint!5 stars

  11. I made this recipe to serve at a Progressive Dinner, as one of the many appetizers. The stuffed mushrooms received the most raves!! Delicious.5 stars

  12. I would like to try these but I’m limited to an air fryer, can you give me an idea of time and temperature to do so.

    Thank you

    1. I haven’t tested these in the air fryer yet! But, I’ve read that cooking them at around 380°F for about 8 minutes might work.

  13. I made these for Thanksgiving and YUM! The pecans add an extra hardiness… didn’t miss the sausage or bread from traditional recipes one bit! These will be a regular in my quick and delish repertoire!5 stars

  14. Wow, served for appetizer on Thanksgiving. They were delicious and a huge hit with everyone!
    I made them the night before (I used the cookie sheet warmer rack as suggested).
    They were perfection!

    I will be making these again for sure!
    Thanks!5 stars