Introduction

Stuffed mushrooms are a delicious and elegant appetizer that’s perfect for any occasion. These baby Bella mushrooms are filled with a creamy, savory mixture and baked until golden brown. They’re easy to make and always a crowd-pleaser.

Ingredients

Cooking spray (for pan)
1 1/2 lbs. baby Bella mushrooms
2 tablespoons unsalted butter
2 tablespoons green onions, diced
4 cloves garlic, minced
1/4 cup plain breadcrumbs
1/4 teaspoon kosher salt and freshly ground black pepper, or to taste
1/3 cup freshly grated Parmesan cheese (plus more for topping)
4 oz. cream cheese, softened to room temperature
2 tablespoons mayonnaise
1 teaspoon dried Italian seasoning
2 tablespoons freshly chopped parsley

Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray it with cooking oil. Set aside.
Step 2: Clean the mushrooms by wiping them gently with a damp cloth. Remove the stems and roughly chop them. Place the mushroom caps on the prepared baking sheet.
Step 3: In a bowl, combine the chopped mushroom stems, butter, green onions, garlic, breadcrumbs, salt, pepper, Parmesan, cream cheese, mayonnaise, Italian seasoning, and parsley. Mix well to create a creamy stuffing.
Step 4: Spoon the stuffing mixture into each mushroom cap, filling them generously. Sprinkle a little extra Parmesan on top if desired.
Step 5: Bake in the preheated oven for 15-20 minutes, or until the stuffing is golden brown and the mushrooms are tender. Serve warm.

Tips & Variations

For extra flavor, add a pinch of red pepper flakes to the stuffing mixture for a subtle kick.
Substitute cream cheese with goat cheese for a tangier taste.
Use gluten-free breadcrumbs if you want to make this recipe gluten-free.
Feel free to add cooked crumbled sausage or chopped nuts for added texture and protein.

Storage

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through to keep the texture crisp. Avoid microwaving to maintain crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare stuffed mushrooms ahead of time?

Yes, you can prepare the stuffing and fill the mushroom caps a few hours before baking. Keep them refrigerated until you’re ready to bake.

Can I use other types of mushrooms?

Absolutely! White button mushrooms or cremini mushrooms work well as a substitute for baby Bella mushrooms in this recipe.

Stuffed Mushrooms Recipe

Print Recipe

★★★★★

4.6 from 60 reviews

Delicious and easy-to-make stuffed baby Bella mushrooms filled with a savory mixture of chopped mushroom stems, garlic, green onions, cream cheese, Parmesan, and Italian herbs. Perfect as an appetizer or party snack, baked to golden-brown perfection.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 8 servings 1x
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Mushrooms

1 1/2 lbs. baby Bella mushrooms
Cooking spray (for pan)

For the Stuffing

2 tablespoons unsalted butter
2 tablespoons green onions, diced
4 cloves garlic, minced
1/4 cup plain breadcrumbs
1/4 teaspoon kosher salt
Freshly ground black pepper, to taste
1/3 cup freshly grated Parmesan cheese (plus more for topping)
4 oz. cream cheese, softened to room temperature
2 tablespoons mayonnaise
1 teaspoon Italian seasoning (dried herbs)
2 tablespoons freshly chopped parsley

Instructions

Preheat the Oven: Preheat your oven to 400°F (204°C) to ensure it’s hot and ready for baking the stuffed mushrooms.
Prepare the Baking Sheet: Line a baking sheet with parchment paper and lightly spray it with cooking spray or oil to prevent sticking and ease cleanup. Set it aside.
Clean and Prep Mushrooms: Clean the baby Bella mushrooms gently with a damp cloth. Remove the stems carefully and roughly chop the stems. Place the mushroom caps onto the prepared baking sheet, cavity side up.
Make the Stuffing: In a bowl, combine the chopped mushroom stems, butter, diced green onions, minced garlic, breadcrumbs, kosher salt, freshly ground black pepper, grated Parmesan, softened cream cheese, mayonnaise, Italian seasoning, and freshly chopped parsley. Stir everything until well incorporated and the mixture is creamy and consistent.
Stuff the Mushroom Caps: Spoon the prepared stuffing mixture evenly into the cavity of each mushroom cap, pressing gently to fill them well. Optionally, sprinkle a little extra Parmesan on top for a cheesy crust.
Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes or until the stuffing is golden brown and bubbly.

Notes

Make sure the cream cheese is softened to room temperature for easy mixing.
You can substitute baby Bella mushrooms with white button mushrooms, but baby Bellas have a firmer texture and richer flavor.
For an extra crispy top, broil the mushrooms for 1-2 minutes after baking, keeping a close eye to prevent burning.
These stuffed mushrooms can be prepared ahead of time and baked just before serving.
To make it vegetarian-friendly, ensure mayonnaise is egg-free or use a vegan alternative.

Keywords: stuffed mushrooms, baby Bella mushrooms, mushroom appetizer, baked mushrooms, creamy mushroom stuffing, party snacks, vegetarian appetizer