Stuffed Mushroom Caps
Baby bella mushrooms are filled with a garlic herb cheese mixture for this Stuffed Mushroom Caps appetizer. They’re great for parties, and easy to make!
Stuffed mushrooms are kind of funny, because does anyone go wild over a baby bella mushroom alone? Usually not.
But stuff it with cheese, bread crumbs, and herbs, and it’s one of the most popular appetizers of all.
The most fun part about stuffed mushroom caps is you can vary up the stuffing every time you make them.
I love adding browned Italian Sausage or crumbled bacon to take these up another notch, but they’re also wonderful kept vegetarian (which is how it’s published in the recipe below).
More than anything, I find the stuffed mushrooms to be most about the cheese, bread crumbs, and herbs, and the list of cheeses you can try is endless.
How to Make Stuffed Mushroom Caps:
In a large bowl, combined softened cream cheese, freshly grated parmigiano reggiano cheese, an egg, garlic, parsley, Italian bread crumbs, and smoked paprika:
Chipotle pepper is another great option for a smoky flavor.
Mix this all together until the ingredients are combined:
For stuffed mushrooms, I like to use baby bellas.
If you’re able to pick your own at the grocery store (sometimes they have them loose in bins), it’s advantageous to pick the larger ones.
It makes for a heartier bite, and you have less of them to stuff!
Remove the mushroom stems, then toss the mushroom caps in a bowl with olive oil, salt, and pepper:
Then stuff the filling evenly into all the mushrooms, keeping in mind that the stuffing will puff up a bit taller as it bakes, and the mushrooms will shrink:
I tend to roast my stuffed mushrooms on the longer side, until the mushroom caps have rid themselves of most of the water, and the filling on top is golden:
Stuffed Mini Peppers, Sausage Stuffed Zucchini, and Stuffed Hot Cherry Peppers are some of my other favorite stuffed recipes.
For more mushroom recipes, I love this Beef Tenderloin with Mushroom Pan Sauce and Baked Turkey Meatballs with Mushroom Sauce. Enjoy!
Stuffed Mushroom Caps
Ingredients
- 12 oz baby bella mushrooms
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 4 oz cream cheese softened
- 1/2 cup grated parmigiano reggiano
- 1/4 cup chopped parsley
- 1/4 cup italian bread crumbs
- 1 egg
- 3 garlic cloves minced
- 1/4 tsp smoked paprika
Instructions
- Preheat the oven to 425 degrees F.
- If the mushrooms need cleaning, wipe any outside dirt off using a damp paper towel.
- Remove the stems from the mushrooms, then toss the mushroom caps with olive oil, salt and pepper.
- In a large bowl, stir to combine the cream cheese, parmesan cheese, parsley, bread crumbs, egg, garlic, and smoked paprika.
- Stuff the filling evenly into all of the mushrooms.
- Bake the stuffed mushrooms on a sheet pan for about 20-25 minutes, until the mushrooms have shrunk down a bit and the stuffing is golden on top.
- Enjoy promptly, as the mushrooms will shrivel as they sit.
Notes
You can also use the mushroom stems for a vegetable stock.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Post updated in September 2018 with new photos, writing, and a tweaked recipe. Originally published January 2012.
33 Comments on “Stuffed Mushroom Caps”
We love mushrooms around here and I 100% approve of the use of asiago cheese in this recipe. 😉
These look incredible. I love, love stuffed mushroom caps but the bf hates mushroom so I never make them. I may just have to make these and eat THEM ALL!!
HAHA now that’s the spirit!!! It’s very easy to eat them all!
You forgot the bacon. =)
hehe, there is actually bacon in the batch pictured but I decided to leave it out of the ingredients because I didn’t think it added that much. But I do love bacon! I want to try making some praline bacon sometime soon.
I loved them too.
I added some pre-cooked bacon bits (the real ones) and a drop of liquid smoke (to enhance the bacon flavor) … delightful 🙂
Can these be frozen?
I’m not sure how these would be after being frozen. I will test.
These all are looking so cute and delicious. Thanks for sharing
I love that these are vegetarian, too.
Perfect appetizer for a dinner I am hosting tomorrow! Looks delicious!
These are perfect for entertaining!
I love these for the holidays!
your recipe is awesome I follow you all recipe good work. keep it up.
Amazing Tips, Thank you for sharing this …….. post really this is awesome tips thanks for guiding me
They look pretty, but they weren’t that flavorful in my opinion. I probably won’t make them again.
Made this the other night. We are doing low carb. I did double the garlic and grated it instead of chopping it and just omitted the bread crumbs. Was absolutely delicious. So delicious my husband thought it had the bread crumbs in it. Just made a batch of these and served with a salad. Will definitely be making this again. Thanks for sharing your recipe.
Can these be made ahead of time? Like prep them today to cook tomorrow?