You know it’s a good party when the appetizers are amazing. Which is exactly why I recommend you make these stuffed mushrooms next time you are hosting! And if you want even more appetizer ideas, check out our Snacks + Appetizers archive.
These stuffed mushrooms are easy to make. You can even make them ahead and wait to bake until just before serving. They have simple ingredients but are so delicious. And no matter if you serve them as a starter or a side dish, they will elevate any meal.
Related: Love mushrooms? Next, try homemade cream of mushroom soup or portobello burgers.
Ingredients
- Baby portobello mushrooms – other mushrooms varieties can work as well
- Butter
- Olive oil
- Shallot
- Garlic
- Italian bread crumbs
- Cream cheese
- Parmesan
- Parsley – or another fresh herb such as rosemary
Directions
Remove the inside stems from the mushrooms caps, and reserve half of them. Rinse everything well, removing any dirt and pat dry.
Chop up the reserved mushroom stems and shallot. Mince the garlic. In a small pan, heat the butter and olive oil over medium heat and cook the steams, shallot and garlic just until soft (2-3 minutes).
In a bowl, add the softened cream cheese, the cooked shallot mixture, and the bread crumbs. Stir until combined. Fill the empty mushroom caps with this mixture. Then dip the tops in Parmesan.
Bake at 400°F (205°C) for 20 minutes. Top with chopped parsley just before serving.
Tips for Making
- If you want to make these dairy free, swap the cream cheese for a vegan cream cheese and omit the Parmesan.
- I like to serve these on a different plate or serving dish than what they were baked in because they will release moisture during baking and if they sit in their juices too long (like if you serve them as an appetizer and someone doesn’t get one for 20 minutes, etc,), then they can become a little soggy.
- I usually top these with parsley, but other herbs work great as well. I think these feel a little more festive, like for Thanksgiving or Christmas if you add a little fresh rosemary or thyme in place of the parsley.
Serving Suggestions
These stuffed mushrooms are great for holiday meals as an appetizer or a side dish, but here are some main courses you could also choose to serve these with:
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an easy appetizer or side dish
Instructions
-
Remove the inside stems from the mushrooms caps, and reserve half of them. Rinse everything well, removing any dirt and pat dry.
-
Chop up the reserved mushroom stems and shallot. Mince the garlic.
-
In a small pan, heat the butter and olive oil over medium heat and cook the steams, shallot and garlic just until soft (2-3 minutes).
-
In a bowl, add the softened cream cheese, the cooked shallot mixture, and the bread crumbs. Stir until combined. Fill the empty mushroom caps with this mixture. Then dip the tops in Parmesan.
-
Bake at 400°F (205°C) for 20 minutes.
-
Top with chopped parsley just before serving.
Notes
I like to serve these on a different plate or serving dish than what they were baked in because they will release moisture during baking and if they sit in their juices too long (like if you serve them as an appetizer and someone doesn’t get one for 20 minutes, etc.), then they can become a little soggy.
I usually top these with parsley, but other herbs work great as well. I think these feel a little more festive, like for Thanksgiving or Christmas if you add a little fresh rosemary or thyme in place of the parsley.
Nutrition
Nutrition Facts
Stuffed Mushrooms
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
