Stuffed Mushroom Caps
Baby bella mushrooms are stuffed with a delicious garlic herb cheese filling for this Stuffed Mushroom Caps appetizer. They’re great for parties, and easy to make, in only 30 minutes!
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. Serve it alongside a classic Italian Antipasto Platter and you have a great spread of food to enjoy.
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 delicious 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.
Tips for Best Results
Wipe, don’t wash, the mushrooms – If the mushrooms look dirty, wipe the dirt away with a slightly damp paper towel. I don’t recommend washing, as mushrooms easily get waterlogged.
Oil the mushroom caps before filling – Just as you would toss any roasted vegetable like Roasted Carrots or Roasted Fennel in oil before roasting, you should do the same here with the mushroom caps before filling. This will give you superior texture and browning.
Use real parmigiano reggiano – This is the time to use really good cheese, as there’s a HUGE difference between the authentic 24-month aged parmigiano reggiano from Italy and the cheaper domestic parmesans. If you need something less expensive, try Grana Padano or Pecorino Romano, which are similarly salty and sharp.
Step by Step Overview
In a large bowl, combined softened cream cheese, freshly grated parmigiano reggiano cheese, an egg, fresh garlic, parsley, Italian bread crumbs, and smoked paprika:
Chipotle pepper is another great option for a smoky flavor. Make sure you use one or the other, because that bit of smokiness adds so much to the dish.
Mix this all together until the ingredients are combined:
What kind of mushroom to use
For stuffed mushroom caps, I personally like to use baby bellas, which are flavorful and have a great texture. 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!
You may also use white button mushrooms, if you prefer.
Remove the mushroom stems, then toss the mushroom caps in a bowl with olive oil, salt, and pepper:
What to do with the stems?
I save the mushroom stems in the freezer for homemade stock, or I discard them. I personally don’t like to re-incorporate the stems into the filling, as there’s already enough mushroom there at the base. But if you’d like to, chop the stems up finely either by hand or in a food processor, then cook them in the microwave or in a saute pan until the excess moisture is cooked out. Then mix them in with the filling.
Stuff the filling evenly into all the mushroom caps, 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:
Recipe Tips and FAQ
Keep in an airtight container in the fridge for up to 5 days.
Store in an airtight container for up to 3 months. To thaw, leave in the fridge overnight.
Microwave in 30-second intervals until warmed through. Or, reheat in a 300F oven for 8-10 minutes, until warmed through.
If you wish to add meat to the mix, decrease the cream cheese to 2 ounces and add 1/2 cup of cooked and crumbled Italian sausage or 1/2 cup of cooked and crumbled bacon.
Did you enjoy the recipe? Please leave a 5-star rating in the recipe card below and/or a review in the comments section further down the page.
Stuffed Mushroom Caps
- 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
- 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.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.