Mouth-Watering Stuffed Mushrooms

Looking for a bite-sized appetizer that everyone will love? Try this irresistible stuffed mushroom recipe with a savory cream cheese filling!

How to Make Stuffed Mushrooms

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

What Are Stuffed Mushrooms Made Of?

These are the ingredients you’ll need to make this crowd-pleasing stuffed mushroom recipe:

Mushrooms: Start with 12 whole fresh mushrooms. Opt for a bite-sized variety, such as creminis.
Oil: Cook the mushroom stems and garlic in a neutral oil, such as vegetable oil.
Cream cheese: The rich and creamy filling starts with softened cream cheese.
Cheese: Parmesan cheese lends extra creaminess and cheesy flavor.
Seasonings: The savory filling is seasoned with fresh garlic, black pepper, onion powder, and cayenne.

How to Cook Stuffed Mushrooms

Here’s a brief overview of what you can expect when you make stuffed mushrooms at home:

Clean the mushrooms, then remove and chop the stems.
Cook the garlic and mushroom stems in oil. Set aside to cool.
Stir in the remaining ingredients to make the filling.
Fill each mushroom cap with the filling.
Bake the stuffed mushrooms in the preheated oven.

How Long to Cook Stuffed Mushrooms

In an oven preheated to 350 degrees F, the stuffed mushrooms should be piping hot and ready to serve in about 20 minutes.

Recipe Tip

You can make the filling and assemble the stuffed mushrooms a day or two in advance. Store the stuffed mushroom caps in an airtight container in the fridge. When you’re ready to cook, simply bake according to the recipe.

How to Store Stuffed Mushrooms

Store your leftover stuffed mushrooms in an airtight container in the refrigerator for up to four days. Reheat in the microwave or on the stove.

Allrecipes Community Tips and Praise

“These are easy to make and so delicious just as the recipe is,” says . “I’ve also added crab meat which is really good too! Definitely try these!”

“It was delicious,” raves . “I used large portabella mushrooms and added some sharp Cheddar cheese to the bottom of the mushroom before adding the filling.”

“These are the best,” according to . “People are still talking about them one month later. I used 24 smaller bite-sized mushrooms. Panko crumbs on top add a nice little crunch.”

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