Stuffed Mushrooms

Stuffed mushrooms are a staple Thanksgiving appetizer on our holiday menu: they not only up the fancy factor, but they’re oh so easy to make. Ready in under an hour, these cheesy stuffed mushrooms are the perfect last-minute app we can always rely on. To create them, we stuffed baby bella mushrooms with herby breadcrumbs and two types of cheese. These shrooms are the definition of tiny but mighty: cheesy, garlicky flavor is packed into every bite of this poppable, bite-sized app. If you’re serving a large crowd, we suggest doubling the recipe—these mushrooms are usually the first thing to go.

First time making stuffed mushrooms? Don’t sweat it—while they may look especially fancy, they’re really quite easy to make. Keep on reading for all of our tips on making this classic appetizer: 

How do I clean and prep my mushrooms?
Mushrooms usually have a ton of dirt stuck to them from growing so close to the ground, so cleaning them before cooking is crucial. Give them a quick rinse in a colander under cold running water and wipe the mushrooms with a damp paper towel to remove any remaining dirt stuck around the caps and stems. 

Preventing soggy stuffed mushrooms:
There are two keys to preventing soggy stuffed mushrooms. First, when you’re cleaning your mushrooms, simply rinse them under cold water for only a few seconds before cleaning with a dry paper towel. If you put them under water for too long, you risk your mushrooms growing soggy when baking. Second, while our mixture is plenty creamy and cheesy, it isn’t overly wet, which helps prevent a soggy mushroom. 

The best mushrooms to use for stuffed mushrooms:
We used baby bella (cremini) mushrooms here, but this recipe also works well with white button mushrooms, or you can go larger with portobello mushroom caps instead (checkout our stuffed portobello mushrooms if that’s more your thing). 

How to make the filling:
We create our stuffed mushroom filling from a buttery, garlic mushroom stem mixture mixed with toasted breadcrumbs, Parmesan, cream cheese, parsley, and thyme. Just like the mushrooms, the cheese you use is up to you as well. Parmesan is a classic choice for stuffed mushrooms, but this recipe is easily adaptable to your favorite cheese. Try Gruyère, fontina, or even feta to make these suit your taste.

We love this classic filling, but feel free to get creative! Our Boursin-stuffed mushrooms and crab-stuffed mushrooms are other party staples.   

Can I make these ahead?
Definitely, unbaked stuffed mushrooms keep well in the freezer for up to three months. Freeze them in a flat layer, then transfer them to a resealable freezer-safe bag for easy storage. When you’re ready for them, bake them frozen, but make sure to add on a bit longer of a cooking time! 

Storage.
If you have any leftover stuffed mushrooms, store them in an airtight container in the fridge for 3-4 days. 

Have you made these yet? Let us know how it went in the comments below!

Directions

Yields: 8 serving(s). Prep time: 15 mins. Total time: 45 mins. Cal/Serv: 139.

Step 1

Preheat oven to 400°. Grease a baking sheet with cooking spray. Remove stems from mushrooms and finely chop stems. Place mushroom caps on baking sheet.

Step 2

In a medium skillet over medium heat, melt butter. Add chopped mushrooms stems and cook until most of the moisture is out, 5 minutes. Add garlic and cook until fragrant, 1 minute then add breadcrumbs and let toast slightly, 3 minutes. Season with salt and pepper. Remove from heat and let cool slightly.

Step 3

In a large bowl mix together mushroom stem mixture, Parmesan, cream cheese, parsley, and thyme. Season with salt and pepper. Fill mushroom caps with filling and sprinkle with more Parmesan.

Step 4

Bake until mushrooms are soft and the tops are golden, 20 minutes.

Step 5

Garnish with parsley to serve.

Photo: Rachel Vanni; Food Styling: Barrett Washburne

Photo: Rachel Vanni; Food Styling: Barrett Washburne