Stuffed Mushrooms are a mouthwatering appetizer that everyone can agree on! Flavorful mushrooms are stuffed with an ultra creamy filling made with spinach, garlic, cream cheese and Parmesan cheese and then seasoned and baked to perfection! This stuffed mushroom recipe is perfect for parties, holidays and more!
Perfectly poppable and packed with flavor, the filling of these Stuffed Mushrooms is oh-so creamy and best enjoyed right out of the oven. The mushrooms themselves are juicy and tender while providing a ton of flavor to the cheesy filling.
These make for a great appetizer or even a side dish. The best part is, you can make the filling ahead of time, stuff the mushrooms, and leave them covered in the fridge until you’re ready to bake! Keep this recipe filed away for those busy holidays as a no-brainer family favorite!
The Best Stuffed Mushrooms
These truly are the best stuffed mushrooms! I love this recipe so much for these reasons:
Easy to make. This easy stuffed mushroom recipe has incredible flavor and comes together so quickly. It’s simply a matter of sautéing up a a few ingredients , mixing in the remaining ingredients and then stuffing the mushrooms.
The best flavor. The combination of spinach, garlic, herbs and cream cheese is heavenly and is sure to be a hit at your next party! Cream cheese stuffed mushrooms make for an ultra creamy and savory filling.
Versatile. While these baked stuffed mushrooms are obviously ideal for a party, they are amazing for a quick vegetarian dinner too! We love these for a meatless Monday meal just as much as we love to serve them on holiday, special occasions, and game day!
Ingredients for Stuffed Mushrooms
Only a few simple, inexpensive ingredients are required for this easy stuffed mushroom recipe! As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need:
- white mushrooms – You’ll need 16 medium mushrooms, about 1 pound.
- olive oil – Careful when sautéing with olive oil not to get the heat too high so it doesn’t burn away the flavor.
- garlic – This recipe calls for three cloves, but you can adjust the amount depending on your garlic preference. It never hurts to add more in my book.
- spinach – Fresh spinach adds a light flavor that compliments the savory elements beautifully.
- salt and ground pepper – Just a pinch of kosher or flaky sea salt to taste and freshly ground black pepper has the best flavor.
- cream cheese – This will be the creamy base of our filling that holds it all together. Make sure it has had time to soften before prepping.
- Parmesan cheese – Don’t forget to reserve some of the grated parmesan cheese to sprinkle on top after you’ve filled the mushrooms!
- parsley – Chopped fresh parsley gives the best herbaceous flavor.
- Panko breadcrumbs – this is an optional ingredient but it adds a little texture to the stuffed mushrooms.
How to make Stuffed Mushrooms
These Stuffed Mushrooms only take about 30 minutes of prep time and only 15 to bake. In under an hour (or less if you prep the night before) you’ve got a classic crowd pleasing recipe!
- Prep. Preheat oven to 375°F. Line a rimmed baking sheet with parchment or foil and set aside.
- Clean mushrooms and remove stems. Dice mushroom stems into small pieces.
- Sauté mushrooms and garlic. Heat olive oil in a large skillet and add minced garlic and chopped mushroom stems. Cook until golden brown.
- Add spinach and stir until cooked down and soft, about 4 to 5 minutes. Season with salt and pepper.
- Stir in cream cheese. Add cream cheese and stir until thoroughly combined with spinach and mushroom mixture. Remove from heat.
- Add parsley and Parmesan. Gently stir in chopped parsley and all but two tablespoons of grated parmesan cheese. (Stir in Panko now if using.)
- Fill mushrooms. Spoon filling into mushroom caps and sprinkle the remaining Parmesan cheese on top of the mushrooms.
- Bake for 12 to 15 minutes or until fork tender.
- Enjoy! Transfer to a serving tray and enjoy hot from the oven.
To make sausage stuffed mushrooms, simple brown about a half a pound of sausage meat (spicy Italian is delicious) and mix in with the rest of the ingredients. You’ll need a few more mushrooms since you’ll have more filling.
Stuffed Mushroom Recipe FAQs
How long will these stuffed mushrooms stay fresh? While these are best enjoyed day of, you can store them in an airtight container in the fridge for up to three days. They tend to get soggy if kept longer.
How long to cook stuffed mushrooms? That’s the beauty of this recipe! Just 15 minutes or so in the oven and these baked stuffed mushrooms are ready to enjoy!
Can the mushrooms be reheated? They sure can! You can pop these in the microwave or back in the oven to reheat. You can even reheat them in your air fryer!
These are so addicting, can I make a larger batch so I don’t run out at the potluck? Of course. This recipe yields 16 mushrooms, but you can easily double up on the ingredients (or triple, quadruple, etc.) to make as many as you want. One of my favorite things about this recipe is that you can make all the filling and stuff the mushrooms the day before and then bake as needed the day of your get-together. You can even bake them in batches so there’s alway a hot tray waiting for your guests.
Variations To Try
Try this recipe as written once and then go wild! Here are a few fun and delicious variations to consider:
- Sprinkle in some breadcrumbs or panko to the filling for an added bit of crunch!
- Try adding in some crispy bacon pieces, ground sausage, or even crab meat.
- Zest with a touch of lemon to brighten up the flavor.
- If you’re looking for some spice, include chili powder to the mixture or drizzle sriracha over top before serving.
How To Make Stuffed Mushrooms
- 15 to 20 white mushrooms medium size, about 1 pound
- 1 tablespoon extra virgin olive oil
- 2 to 3 cloves garlic minced
- 3 cups fresh spinach
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 4 ounces cream cheese room temperature
- ⅓ cup grated Parmesan cheese divided
- 2 tablespoons fresh parsley finely chopped
- ¼ cup Panko breadcrumbs optional
- Preheat oven to 375°F. Line a rimmed baking sheet with parchment or foil and set aside.
- Clean mushrooms and remove stems so that only the caps remain. Dice mushroom stems into small pieces.15 to 20 white mushrooms
- Add olive oil to a large skillet and over medium heat. Add minced garlic and chopped mushroom stems. Cook, stirring frequently, until golden brown, about 5 to 7 minutes.1 tablespoon extra virgin olive oil
- Add fresh spinach and stir until cooked down and soft, about 4 to 5 minutes. Season with salt and pepper.2 to 3 cloves garlic, 3 cups fresh spinach
- Add cream cheese and stir until thoroughly combined with spinach and mushroom mixture. Remove from heat.
- Gently stir in chopped parsley and all but two tablespoons of grated parmesan cheese. (Stir in Panko now if using.)
- Spoon filling into mushroom caps using a little less than a tablespoon of the filling mixture for each mushroom. Sprinkle the remaining Parmesan cheese on top of the mushrooms.
- Bake for 12 to 15 minutes or until fork tender. Transfer to a serving tray and enjoy hot from the oven.