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. The perfect vegetarian appetizer I’d say!

Stuffed mushrooms on a white plate.

Stuffed Mushrooms – Everyone’s Favorite Holiday Appetizer

I swear, 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 decide to make some, it never hurts to come prepared with two batches.

Luckily, this recipe is quite easy and simple. Just how I like all my appetizers really. The bulk of the work comes early with the ingredient prep and stuffing. But once that’s done, the oven turns these into golden perfection.

It’s superb as a Thanksgiving side dish or Christmas dinner appetizer 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.

Ingredients For The Best Stuffed Mushroom Recipe

There’s no surprising ingredients in classic stuffed mushrooms. Just a few easy pantry staples you might already have on hand. The only thing that makes this Downshiftology twist different is the addition of 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.
  • Cream Cheese: Cream cheese makes for an ultra creamy texture and helps keep all the filling bits together.
  • 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 flat-leaf parsley is my go-to. But use whatever 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.

What’s The Difference Between White Mushrooms and 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 Cook Stuffed Mushrooms

Similar to any stuffed recipe, this recipe is a cinch! Just stir up the filling, stuff the mushrooms, and bake away. But keep on 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 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 Few Questions Answered

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?

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. And if you’re not gluten-free, panko breadcrumbs are traditional fillers. But personally, I find that chopped nuts add a delicious crunch that breadcrumbs don’t.

A white plate of stuffed mushrooms next to cilantro.

Prepping & Storing Stuffed Mushrooms Properly

Don’t be shocked if there aren’t any leftovers. I mean, these are highly addictive after all! But if you happen to have a few leftover, they’ll keep just fine in the fridge.

  • To store: Baked 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.

Stuffed Mushrooms Recipe Video

Watch how easily these stuffed mushrooms come together in the video below!

More Vegetarian Appetizers For Your Next Dinner Party

These vegetarian appetizers are always requested at any function or gathering – classic winners!

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

4.94 from 29 votes
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 10 servings
Author: Lisa Bryan


Stuffed mushrooms are always a holiday favorite appetizer! They're the perfect cheesy mushroom bite with hints of onion, herbs, and crunchy pecans.



  • 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


  • Preheat oven to 400°F. 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. 


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!

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Recipe Rating


  1. So I did this recipe with farm fresh mushrooms (from a local market), omitted the pecans, but added 1 small package of smoked salmon (from the deli) diced into the mixture. Let me tell you… It made a perfect side dish to some grilled sirloin steaks and slaw. Thanks for the great idea and recipe tips!
    It worked out great!5 stars

  2. I made these for an After Christmas Brunch and they were a HIT!! I used Gruyère since I had that in hand.  I got the mushrooms from Costco and it was the perfect size for all the stuffing mixture.   Will for sure make again.  I wish I took a picture.  Yummers 5 stars

  3. we just keep making these. They are so good. We take some of the extra filling and put it in jalapenos. Making them tonight.
    Thanks Lisa LOVE LOVE LOVE this recipe!5 stars

  4. In your Stuffed Mushroom recipe, there is no mention of washing/rinsing the mushrooms before you begin. After all, mushrooms can contain mold and fungi. Your thoughts???

  5. These were a perfect appetizer bring for Christmas get together (vegetarian friends). I added a cpl of tsp of dry Italian Seasoning (I mortered seasoning more for better distribution) The Italian seasoning really gave it a nice pop of flavor
    I feel Costcos mushrooms were the best for this recipe5 stars

  6. I just made them and they are delicious! Every recipe your I try is always a hit! Thank you and excited to pick up your book. 

    I want to make these for a party ahead of time but I don’t have a microwave. What temperature and for how long should I warm it up in the oven? 

    Thanks again! 

  7. Love the recipes I have tried so far. I’m bringing Stuffed mushrooms to Xmas dinner for my family. Will have to double the recipe bcuz I know they will be a hit!!! Thank you for the recipes!!!

  8. The stuffed mushroom recipe sounds delicious!    I would like the receipt email to me so I can print it and share with friends and my customers.  I am an entrepreneur of a mushroom distribution business in Pittsburgh.   We are celebrating our “40th” year in business.  Thank you5 stars

  9. Fantastic app.!
    We made for Thanksgiving this year as a special nosh while getting dinner together- they were easy and had a great combo of flavors !5 stars

  10. Thought this was an unusual recipe with the pecans. Made it for my family of 5 and they loved it. Said it was different with the pecans but really good.5 stars

  11. Those were amazing!  I assembled them in advanced and stored them in the fridge.  I cooked them for 20 minutes and they were perfect!  I followed your recipe and I wouldn’t change a thing.  5 stars

  12. Oh my God, I’ve made this recipe so many times, it’s simply the best. I use walnuts instead of pecans only because of personal preference. Highly recommended!5 stars

  13. Thank you for this great recipe. I had everything except the pecans on hand, but I did have walnuts so I toasted them. They worked wonderfully! I used large Baby Bella mushrooms— they were truly stunning sized. As a twist, I topped mine with a little more grated Parmesan, and at twenty minutes, I ran them under the broiler for 5 more minutes.  The oven rack was in the second from top position. This gave a nice golden Parmesan top. They were absolutely fabulous!5 stars

    1. Glad this worked out with walnuts instead! Also, good idea on the extra cheese under the broiler. I’m sure that made a delicious cheesy crumble on top :)

  14. This recipe is delicious! I’ve made it with and without the nuts. Personally, I prefer it without the nuts. Mushrooms hold well in the fridge so I make extra for the next few days. Thank you for the recipe! 5 stars

  15. This recipe is amazing! If I could give it 10 stars- I would! Myself and my other family members make this a staple dish. It goes great as a lunch or dinner with a salad, or of course as an appetizer. Cheers! 5 stars

  16. Hi Lisa, my husband who does not like mushrooms actually loved those. I told him to be open minded and I would make them and would like him to try and he agreed and now he is asking when will I make “Lisa’s mushrooms” again. I have a question: will your cooking book be available in French or German? I would like to buy it for my mum, but she does not understand English. Thank you for all you do!!5 stars

    1. Happy to hear your husband enjoyed these stuffed mushrooms (despite not liking mushrooms)! As for the cookbook, I will keep everyone updated once the release date comes closer :)

  17.  Hi Lisa, Made these mushrooms as written. Cooked them in my wood pellet smoker on high heat.  Placed them on the wire rack as you suggested.   The family loved them and we will be making them again. Thanks for the recipe. 5 stars

  18. 5 star video and 5 star appetizer. Thank you so very much!!! I read your tips and I baked them on a cooling rack. They turned out fantastically delicious!!!! Surly a keeper.5 stars

  19. If you bake for 25 minutes they will come out like burnt lumps of coal. I think they need closer to FIVE minutes, not 25. My whole dish was ruined because I set the timer for 22 min. They are unrecognizable. Guests arriving soon… Bummer.3 stars

    1. Hi Kathi – these should definitely not turn into lumps of coal after 25 minutes in the oven. I’d recommend buying an oven thermometer and double checking if your oven is calibrated correctly. It sounds like it cooks overly hot.

  20. these are excellent, easy to make. I had left over stuffing left so thru out the week I would stuff some more and have fresh ones thru out the week.  thank you5 stars

  21. I’m making these for tomorrow. I’m going to make the cheese filling a day ahead and put in the fridge like you suggested.  I don’t have pecans but will sub with almonds. This recipe sounds incredible. 

    1. I made these and they were delicious! I halfed the recipe because it was just my husband. The mushrooms I had were kinda small so I kept an eye on them and they were done in about 17 minutes. Will definitely make them again.5 stars

  22. I’m going to give this 5 stars even though I haven’t made them yet. Part of the 5 stars are for the great video. Very clear directions. I love all the ingredients, and this is exactly what I was looking for, “Hey mom, why don’t you bring a vegetarian appetizer for Christmas dinner!”
    Thank you so much!5 stars

    1. Thanks Deborah, I sincerely appreciate the vote of confidence in the recipe, ha! I’m also glad you enjoyed the video. It really does help to see a quick tutorial of a recipe to ensure it turns out perfectly. :) I’d love to hear what you think of the stuffed mushrooms after you make them. Merry Christmas!

  23. Hi Lisa

    Can you suggest what to use for substituting the cheese?  My cousin is vegan and coming for Christmas….  I’ve got vegan butter to use….  I have used the daiya cheese before, would that be suitable?     

    Happy holidays to you and your family.  🥂

    1. I made these vegan with dairy free cream cheese and parm substitutes and they were amazing.  I have made them a half dozen times.  I added spinach once when out of herbs and it was also delicious!  I as out of vegan cream cheese and puréed artichoke hearts with a little nutritional yeast and it worked out yummy!  

      1. Glad this recipe worked out with dairy free cream cheese and parmesan substitutes Nessa!

  24. Hi, Lisa! I love all of your recipes and can’t wait to give this a try. My question is this: what can I use in place of pecans? We have a nut allergy in our family. Thanks, and happy holidays!

    1. Traditionally, stuffed mushrooms use panko breadcrumbs. So if you’re not GF, then you can use that instead!

  25. A question regarding the nutritional info: What is the serving size? I’m planning to make these for Christmas, so I need to know for all my calorie counters. (I mean, who counts calories on Christmas? Don’t they magically go away the minute you clean up the dishes? ; )

  26. Thank you for sharing your recipes. Your recipes are delicious and you put a lot of time and love in them. This is one of 3 recipes i have tried of yours and just like the other ones it’s so good. May God continue to bless you.5 stars

    1. Thrilled to you’re enjoying Downshiftology recipes so far Sophia. Can’t wait to see what you make next.

  27. Lisa,
    Thank you for our thanksgiving meal this year!!  The mushrooms are a great appetizer, and we went with your latest pork chop recipe for the main course instead of the standard fare.  Served with broccoli and something you can’t eat – stuffing sorry…  An apple radicchio salad (dijon dressing).  Just plan yummy!
    Love your work.  Keep it up please!

  28. Hey Lisa thanks for this recipe! I made it last night for Thanksgiving but used three large portobello mushrooms and served it as a main ‘meat’-less portion! It was so good even my 6yo gave it a half thumbs up! Now I wish I had taken a picture — next time for sure!

    Jennifer R.

  29. Lisa you’ve done it again, I made these last night for our early Thanksgiving dinner (the only day all of us had the day off), everyone loved them! My mom said she would give the recipe 10 stars, they were THAT good. Thankfully I have all the ingredients and will be making another batch this week. They are so delicious and will be a staple on holiday dinners to come. Congratulations on your book! I’m so excited for it, I know all the recipes will be delish.5 stars

  30. Hi Lisa,
    Just wanted to let you know that the recipe video is not showing up above! I’ll be sure to give these a try 😊

    1. Oh no! That’s weird, as the video is showing up on my end. But, you can head to my Youtube channel for the full video.