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 Mushroom Caps - On a Plate With Cheese Filling Browned

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.

Stuffed Mushroom Recipe - Plated and Served on Brown Dish

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:

Cream Cheese, Egg, Grated Cheese, Bread Crumb, Spices, and Herbs in Mixing Bowl

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:

Stuffed Mushroom Filling Fully Combined in Glass Bowl

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:

Mushrooms in a Bowl with Oil Pouring On Top

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:

Unbaked Baby Bella Mushroom Caps Stuffed with Cream Cheese Filling on Sheet Pan

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:

Cheese Stuffed Mushrooms Baked on Sheet Pan

How to Serve

Your stuffed mushroom caps will be best when enjoyed promptly after they come out of the oven. I let them cool for just a couple minutes so they don’t burn the mouth, then serve, usually alongside other stuffed bites like Stuffed Mini Peppers and Stuffed Hot Cherry Peppers.

For more mushroom recipes, I love this Beef Tenderloin with Mushroom Pan Sauce and Baked Turkey Meatballs with Mushroom Sauce. For a larger stuffed entree, try my Sausage Stuffed Zucchini. Enjoy!

Recipe Tips and FAQ

How do you store leftover Stuffed Mushroom Caps?

Keep in an airtight container in the fridge for up to 5 days.

How do you freeze Stuffed Mushroom Caps?

Store in an airtight container for up to 3 months. To thaw, leave in the fridge overnight.

How do you reheat Stuffed Mushroom Caps?

Microwave in 30-second intervals until warmed through. Or, reheat in a 300F oven for 8-10 minutes, until warmed through.

Can you add meat to the filling?

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 On a Plate With Cheese Filling Browned

Stuffed Mushroom Caps

Servings: 6
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Baby bella mushrooms are stuffed with a garlic herb cheese mixture and roasted until golden. They’re a wonderful party appetizer and very easy to make!
Print Recipe Pin Recipe
22
reviews
Leave a Review »

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

Storing leftovers: Keep in an airtight container in the fridge for up to 5 days.
Freezing: Store in an airtight container for up to 3 months. To thaw, leave in the fridge overnight.
Reheating: Microwave in 30-second intervals until warmed through. Or, reheat in a 300F oven for 8-10 minutes, until warmed through.
What to do with the mushroom 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.
Adding meat: 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.

Nutrition

Calories: 211kcal, Carbohydrates: 13g, Protein: 13g, Fat: 13g, Saturated Fat: 5g, Cholesterol: 53mg, Sodium: 232mg, Fiber: 3g, Sugar: 5g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Appetizer
Cuisine: American
Author: Joanne Ozug