Name: Appetizer Recipes Stuffed Mushrooms
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 24 medium white mushrooms, stems removed and finely chopped; 2 tablespoons olive oil; 1 small onion, finely diced; 3 cloves garlic, minced; 1/2 cup breadcrumbs; 1/2 cup grated Parmesan cheese; 4 ounces cream cheese, softened; 2 tablespoons fresh parsley, chopped; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Cooking spray or extra oil for the pan

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When I think of appetizer recipes that never fail to impress, stuffed mushrooms come to mind right away. They’re the kind of bite-sized treat that somehow feels both fancy and comforting, whether I’m serving them at a holiday dinner or sneaking a few while cooking. The golden tops, the juicy mushroom caps, and the savory filling come together in a way that makes you wonder why you don’t make them more often. I’ve tried plenty of stuffed mushrooms recipes over the years, including my recipes that leaned more on cheese or breadcrumbs. But this version takes inspiration from the classic red lobster stuffed mushrooms recipe, keeping things simple while packing in plenty of flavor. The filling holds up beautifully, the mushrooms roast until tender, and that savory aroma fills the kitchen with a promise of something special. If you’ve been searching through mushrooms recipes hoping to land on one that actually works every time, you can stop scrolling. These are easy, flexible, and guaranteed crowd-pleasers. It’s one of those savory recipes you’ll keep tucked in your back pocket, ready whenever friends or family show up hungry.

1) Key Takeaways
2) Easy Stuffed Mushrooms Recipe
3) Ingredients for Stuffed Mushrooms
4) How to Make Stuffed Mushrooms
5) Tips for Making Stuffed Mushrooms
6) Making Stuffed Mushrooms Ahead of Time
7) Storing Leftover Stuffed Mushrooms
8) Try these Appetizers next!
9) Stuffed Mushrooms Recipe
10) Nutrition

1) Key Takeaways

Stuffed mushrooms are a warm, comforting appetizer that never disappoints. They’re quick to prepare, customizable with different fillings, and always look more impressive than the effort required. Whether you want something hearty with sausage or something light with herbs and cheese, these mushrooms check every box.

They’re perfect for holidays, game days, or just casual family dinners. You don’t need to fuss over them, and they’re gone faster than you can refill the plate. With just a few pantry staples, you’ll have a crowd-pleasing appetizer in under an hour.

Best of all, they fit into countless appetizer recipes lists and are easy to adjust to your taste. Add more spice, swap cheeses, or keep them classic. It’s that flexibility that makes them one of my most reliable starters.

2) Easy Stuffed Mushrooms Recipe

I’ve made plenty of stuffed mushrooms over the years, and this recipe has become my go-to. It’s easy without cutting corners, which is exactly what I need when prepping for guests. The filling is creamy and savory, and the mushrooms themselves bake to tender perfection. When people ask for my recipes at gatherings, this is usually the one they want first.

These mushrooms strike a balance between looking elegant and tasting homey. They’re not fussy, but they feel special. And the best part is that the ingredient list is short, which means I can pull this off even on a busy weeknight. No stress, no complicated steps, just tasty little bites that everyone will reach for.

If you’ve tried stuffed mushrooms recipes before and felt like they were missing something, this one might surprise you. It takes inspiration from savory recipes like the famous red lobster stuffed mushrooms recipe, but it’s simple enough that anyone can make it at home without needing a culinary degree.

3) Ingredients for Stuffed Mushrooms

Mushrooms: Medium white mushrooms work best. They’re sturdy, easy to clean, and big enough to hold plenty of filling. Remove the stems and save them for the stuffing.

Olive Oil: Just a bit of oil helps the mushroom stems, onion, and garlic soften and release flavor. It also adds richness to the mix.

Onion: A small diced onion adds sweetness and balance. It blends into the filling without overpowering the mushrooms.

Garlic: Three cloves give the filling a punch of flavor. It’s not overwhelming but it ties everything together.

Breadcrumbs: These give the filling body and a bit of texture. They soak up flavor from the mushrooms and spices too.

Parmesan Cheese: Nutty and salty, Parmesan brings everything into balance. It melts just enough to add creaminess.

Cream Cheese: This makes the filling smooth and rich. It helps everything stick together when spooned into the mushroom caps.

Parsley: Fresh herbs brighten the whole dish. A couple tablespoons of chopped parsley adds color and freshness.

Salt and Pepper: Simple seasoning that lifts all the other flavors. You don’t need much, just enough to bring everything together.

4) How to Make Stuffed Mushrooms

Step 1. Preheat your oven to 375°F. Lightly oil a baking sheet so the mushrooms don’t stick. Simple prep makes for easy cleanup later.

Step 2. Clean the mushrooms with a damp towel. Pop out the stems carefully, chop them finely, and set the caps aside.

Step 3. Heat olive oil in a skillet and add the chopped stems, onion, and garlic. Sauté until soft and fragrant, about five minutes.

Step 4. Stir in breadcrumbs, Parmesan, cream cheese, parsley, salt, and pepper. Mix until it all comes together into a thick, savory filling.

Step 5. Spoon the filling into each mushroom cap. Press lightly so it holds shape but doesn’t overflow.

Step 6. Line up the mushrooms on your prepared baking sheet. Give them space so they cook evenly.

Step 7. Bake for 18 to 20 minutes until the mushrooms are tender and the tops are golden. Let them cool for a minute before serving warm.

5) Tips for Making Stuffed Mushrooms

Don’t rush cleaning the mushrooms. A quick wipe with a damp towel is better than rinsing under water, which can make them soggy. You want the caps dry so they roast nicely.

If you’re a fan of stronger flavors, try adding sausage or crab meat to the filling. This makes them richer and heartier, perfect for turning into a main dish when paired with a salad.

Make sure not to overfill the caps. A gentle press is enough. Overstuffed mushrooms can collapse while baking, which makes them harder to serve.

6) Making Stuffed Mushrooms Ahead of Time

These mushrooms are great for planning ahead. You can prepare the filling a day early, store it in the fridge, and fill the mushrooms just before baking. That way, you save time and still serve them fresh and warm.

If you’d like, you can also fill the mushroom caps a few hours before baking. Cover the tray with plastic wrap and keep it in the fridge. Remove it when you’re ready to cook.

They taste best right out of the oven, but this method gives you flexibility when juggling a busy kitchen during gatherings.

7) Storing Leftover Stuffed Mushrooms

If you’ve got leftovers, store them in an airtight container in the fridge. They’ll keep for up to three days. When reheating, use the oven instead of the microwave to keep the texture firm.

To reheat, place them on a baking sheet and warm at 325°F for about 10 minutes. They’ll taste almost as good as the first time, with the filling creamy and the tops golden again.

Freezing isn’t ideal for these since the mushrooms release too much liquid when thawed. Fresh is best, but a short stay in the fridge works just fine.

8) Try these Appetizers next!

9) Stuffed Mushrooms Recipe