Stuffed Mushrooms Recipe
In the vast and colorful landscape of hors d’oeuvres, few bite-sized offerings strike the same chord of elegance, flavor, and versatility as the humble yet refined stuffed mushroom. Whether served at a cocktail party, as a side dish for a gourmet dinner, or as a vegetarian main course, stuffed mushrooms have earned their place as a beloved culinary staple. Their small stature belies their rich complexity—a blank canvas, earthy and umami-rich, ready to be filled with a mosaic of textures and tastes.
What makes stuffed mushrooms so compelling is their universal adaptability. At their simplest, they might be filled with breadcrumbs, garlic, and cheese. But with just a little imagination, they can be transformed into decadent bites of crab-stuffed indulgence, spicy sausage-laden comfort, or even plant-based, protein-packed parcels that satisfy every diet and craving. They lend themselves equally to fine dining and casual fare, bridging the gap between comfort and sophistication.
The origins of stuffed mushrooms are rooted in European culinary traditions, most notably Italian and French cuisines, where stuffed vegetables (or ripieni) have long been popular. Mushrooms, with their natural cup-like shape and ability to absorb flavors, became an ideal vehicle for creative fillings. By the mid-20th century, stuffed mushrooms had crossed into American cuisine, appearing in upscale restaurants and eventually, as a favorite at holiday tables and potlucks. Their rise in popularity can be attributed to their crowd-pleasing nature—savory, warm, and satisfying, with endless variation possibilities.
But making a truly great stuffed mushroom is an art. It requires a balance of moisture and structure, of richness and restraint. The mushroom itself must be prepped and cooked properly to avoid sogginess. The filling must be well-seasoned, texturally interesting, and cooked just long enough to meld without becoming dry or greasy. Each mushroom should feel like a complete, thoughtful bite—a self-contained dish that surprises and delights.
Stuffed Mushrooms Recipe
In the vast and colorful landscape of hors d’oeuvres, few bite-sized offerings strike the same chord of elegance, flavor, and versatility as the humble yet refined stuffed mushroom. Whether served at a cocktail party, as a side dish for a gourmet dinner, or as a vegetarian main course, stuffed mushrooms have earned their place as a beloved culinary staple. Their small stature belies their rich complexity—a blank canvas, earthy and umami-rich, ready to be filled with a mosaic of textures and tastes.
Ingredients
- 1 lb (450g) white button or cremini mushrooms (about 20–24 mushrooms)
- 2 tbsp olive oil, divided
- 2 cloves garlic, minced
- ½ small onion, finely chopped
- ½ cup breadcrumbs (panko or regular)
- ½ cup grated Parmesan cheese
- 4 oz (115g) cream cheese, softened
- 2 tbsp fresh parsley, chopped (plus more for garnish)
- ¼ tsp dried thyme or Italian seasoning
- Salt and pepper, to taste
- Optional: ¼ cup cooked crumbled bacon or sausage for a meaty variation
Instructions
1. Prep the Mushrooms:
- Preheat oven to 375°F (190°C).
- Clean mushrooms with a damp paper towel. Remove stems and finely chop them. Set caps aside.
2. Cook the Filling:
- In a skillet over medium heat, heat 1 tbsp olive oil.
- Add chopped mushroom stems, onion, and garlic. Cook 4–5 minutes, until softened and moisture evaporates.
- Stir in breadcrumbs, Parmesan, herbs, salt, and pepper. Cook 1–2 minutes more.
- Remove from heat, mix in cream cheese and parsley (and optional bacon/sausage, if using). Stir until combined.
3. Stuff the Mushrooms:
- Brush mushroom caps with remaining olive oil.
- Spoon filling into each mushroom cap, pressing gently to pack.
4. Bake:
- Arrange mushrooms on a baking sheet or dish. Bake for 18–20 minutes until tops are golden and mushrooms are tender.
5. Garnish & Serve:
- Garnish with fresh parsley. Serve warm.
Notes
- Make Ahead: You can prep and stuff mushrooms up to a day in advance. Store covered in the fridge and bake just before serving.
- Cheese Swap: Swap Parmesan with Asiago, Gruyère, or sharp cheddar for different flavor profiles.
- Gluten-Free Option: Use gluten-free breadcrumbs.
- Vegan Version: Use vegan cream cheese and nutritional yeast instead of Parmesan.