Classic Stuffed Mushrooms

Why You’ll Love This Recipe

I love how quick and easy these stuffed mushrooms are to prepare. The combination of buttery garlic and rich cream cheese makes them taste indulgent without requiring much effort. They also bake beautifully, creating a golden, slightly crisp top while staying soft and creamy inside. Whether I serve them for parties, holidays, or as a side dish, they always disappear fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 (8 oz.) box mushrooms
1 tbsp butter
2 garlic cloves, minced
¼ tsp salt
¼ tsp Italian seasoning
¼ tsp parsley
Pepper, to taste
4 oz cream cheese (½ package)
2 tbsp Parmesan cheese

Directions

1. I preheat my oven to 350°F (175°C).

2. I gently clean the mushrooms using a damp paper towel and twist out the stems. I dice the stems finely and set them aside.

3. In a pan over medium heat, I melt the butter and add the garlic and chopped stems. I cook for a few minutes until the stems are soft and fragrant.

4. In a bowl, I beat the cream cheese until smooth. I mix in salt, Italian seasoning, parsley, pepper, Parmesan, and the cooked garlic mixture.

5. I spoon the creamy filling into each mushroom cap, piling it slightly on top so none of the mixture goes to waste.

6. I arrange the stuffed mushrooms on a parchment-lined baking sheet and bake them for 15–20 minutes, until the tops are lightly golden.

7. I let them cool for a few minutes before serving—they come out hot and irresistible.

Servings and timing

This recipe makes about 4 servings (roughly 8–10 mushrooms). It takes 15 minutes to prepare and 20 minutes to bake, for a total of 35 minutes.

Variations

Sometimes I add a pinch of crushed red pepper for a little heat or mix in chopped spinach for color and texture. For a twist, I replace the Parmesan with cheddar or mozzarella. I’ve even used cooked sausage or bacon bits in the filling for a heartier version.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3–5 days. To reheat, I place them on a baking sheet and warm them in the oven at 350°F (175°C) for about 10 minutes, until heated through. They can also be microwaved, though the oven keeps the texture better.

FAQs

Can I make these mushrooms ahead of time?

Yes, I often prepare and stuff them a few hours in advance, then refrigerate them until ready to bake.

What type of mushrooms work best?

I like using white button or baby bella mushrooms—they’re the perfect size and hold up well in the oven.

Can I make them dairy-free?

Yes, I substitute dairy-free cream cheese and vegan Parmesan with great results.

How do I keep the mushrooms from getting watery?

I avoid rinsing them under running water; instead, I wipe them clean with a damp towel before cooking.

Can I freeze stuffed mushrooms?

I prefer to freeze them unbaked. When ready, I bake them directly from frozen, adding a few extra minutes to the cook time.

Conclusion

Classic stuffed mushrooms are a timeless appetizer that’s as simple as it is delicious. I love their creamy, garlicky filling and the way they bake up golden and tender every time. Whether I serve them at a party or as a quick side dish, they always bring that perfect mix of comfort and elegance to the table.