Cheesy Stuffed Mushrooms are little bites of comfort that are full of creamy cheese and tender mushrooms. These tasty appetizers combine juicy mushroom caps with a rich, cheesy filling that melts perfectly as they bake, making each one a delicious, mouthwatering treat.
I love making these when friends come over because they’re easy to prepare and always disappear fast. My favorite tip is to use a mix of cheeses like mozzarella and parmesan for a blend of gooey and sharp flavors. Plus, sprinkling a bit of fresh herbs on top adds a nice pop of freshness that really brings the dish together.
They work great as a snack or a starter before dinner, and I often serve them on a simple wooden board so everyone can grab one (or three!). Whenever I make these, I get so happy watching everyone enjoy these cheesy little mushrooms—it’s such a fun and tasty way to kick off any meal.
Key Ingredients & Substitutions
Mushrooms: I like using cremini or white mushrooms. Creminis have a deeper flavor but both work great. If you find portobellos, you can use those too—they’re larger and hold more filling.
Cheese: The combo of cream cheese, mozzarella, and Parmesan gives a creamy, melty, and slightly sharp taste. If you want a twist, try swapping mozzarella for cheddar or gouda for a smokier flavor.
Breadcrumbs: Panko crumbs add a perfect crunch on top. If you’re out, crushed crackers or even finely chopped nuts can work as crunchy alternatives.
How Do I Get the Mushrooms Tender and the Cheese Golden?
The secret is balancing baking time and temperature. Here’s what I do:
- Preheat the oven to 375°F (190°C) – hot enough to cook mushrooms but gentle on the cheese.
- After filling the mushrooms, drizzle a little olive oil on top—it helps the breadcrumbs crisp up nicely.
- Bake for about 20 minutes until mushrooms shrink a bit and the cheese turns golden and bubbly.
- Watch closely near the end so the topping doesn’t burn—oven temps can vary.
This way, your mushrooms stay juicy, and the cheese is perfectly browned without drying out.
Equipment You’ll Need
- Baking tray – for roasting the mushrooms evenly and catching any drips.
- Parchment paper – makes cleanup easy and stops mushrooms from sticking.
- Skillet or frying pan – to cook the filling mixture before stuffing the mushrooms.
- Mixing bowl – to combine the cheese and mushroom stem mixture smoothly.
- Spoon or small spatula – for filling the mushroom caps neatly.
Flavor Variations & Add-Ins
- Add cooked crumbled sausage to the filling for a meaty boost and extra flavor.
- Mix in chopped spinach to sneak in some greens and add freshness.
- Swap mozzarella for goat cheese to get a tangy, creamy twist in the filling.
- Sprinkle red pepper flakes into the cheese mix if you like a little heat in your bites.
Cheesy Stuffed Mushrooms
Ingredients You’ll Need:
Mushroom and Filling:
- 16 large white or cremini mushrooms
- 2 tablespoons olive oil, plus extra for drizzling
- 3 cloves garlic, minced
- ¼ cup finely chopped onion
- ½ cup cream cheese, softened
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ¼ cup fresh parsley, finely chopped (plus extra for garnish)
- ¼ teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- ¼ cup breadcrumbs (preferably panko) for topping
- Optional: fresh thyme sprigs for garnish
Time You’ll Need:
It’ll take about 15 minutes to prepare the filling and stuff the mushrooms. Then, baking will take around 20 minutes. So, plan for about 35 minutes total to make these cheesy stuffed mushrooms from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Mushrooms:
Preheat the oven to 375°F (190°C). Line a baking tray with parchment paper or lightly grease it to keep the mushrooms from sticking. Gently wipe the mushrooms clean with a damp cloth. Remove the stems carefully and chop them finely. Set the caps aside for stuffing.
2. Cook the Filling:
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped mushroom stems, minced garlic, and chopped onion. Cook for about 5 minutes or until soft and fragrant. Add salt and pepper to taste. Remove the skillet from heat and transfer the mixture to a bowl.
3. Mix the Cheese Filling and Stuff Mushrooms:
Add softened cream cheese, shredded mozzarella, grated Parmesan, chopped parsley, and dried oregano to the cooked mixture. Stir well until everything is combined into a creamy filling. Place the mushroom caps on the baking tray, stem side down, and spoon the cheese mixture generously into each one.
4. Add Topping and Bake:
Sprinkle breadcrumbs evenly over the stuffed mushrooms for a crunchy top. Drizzle a little olive oil on top to help the breadcrumbs brown nicely. Bake the mushrooms in your preheated oven for about 20 minutes, or until the mushrooms are tender and the tops are golden and bubbly.
5. Garnish and Serve:
Once baked, remove the mushrooms from the oven and garnish with fresh parsley and, if you like, a few thyme sprigs. Serve warm and enjoy these cheesy, delicious bites as a tasty appetizer or side dish!
Can I Use Frozen Mushrooms for This Recipe?
It’s best to use fresh mushrooms because frozen ones release extra moisture, which can make the filling watery. If you only have frozen, thaw them completely and pat dry before stuffing to minimize sogginess.
Can I Make Cheesy Stuffed Mushrooms Ahead of Time?
Yes! You can prepare and stuff the mushrooms a few hours before baking. Keep them covered in the fridge and bake just before serving for the best texture and flavor.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 350°F (175°C) until warmed through to keep the cheese melty and mushrooms tender.
What Can I Substitute for Cream Cheese?
If you don’t have cream cheese, ricotta or mascarpone can work well to keep the creamy texture. Just make sure to adjust salt and seasoning since these cheeses are milder.