Stuffed Mushrooms Are a Perennial Party Classic (2024)

Recipes
Snacks and Appetizers

Sprinkle with Parmesan, pop them in the oven, and you've got a great appetizer for the holidays.

Elise Bauer

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

Learn about Simply Recipes'Editorial Process

Updated November 15, 2023

6 Ratings

A good stuffed mushroom recipe should be in every home cook's collection. They're easy to make, they're great for parties, and the variations are endless!

The Best Mushrooms for Stuffing

Simple regular button mushrooms or the brown creminis are perfect for stuffing. Look for mushrooms with dry caps and gills (the feathery part underneath). Avoid mushrooms that seem slimy or have sunken brown spots.

To prep for stuffing, scrub the mushrooms well, then just snap out the stems. They'll come out easily; no need to use a knife.

Ingredients for Stuffed Mushrooms

This stuffed mushroom recipe is a classic. It is what you usually think of when you think of stuffed mushrooms—walnuts, herbs, garlic, chopped mushroom stems, breadcrumbs, and grated Parmesan.

There is a reason everyone loves this combination. These stuffed mushrooms are hard to stop eating!

Stuffed Mushrooms Are a Perennial Party Classic (4)

Stuffed Mushrooms Are a Perennial Party Classic (5)

The Best Way to Make Stuffed Mushrooms

To make these stuffed mushrooms, first separate the stems from the mushroom caps, and chop them. Cook the chopped mushroom stems in butter with some shallots, garlic, and walnuts. Process with herbs and breadcrumbs and stuff the mushroom caps with that mixture.

Sprinkle with Parmesan and bake until the cheese starts to brown and the mushroom caps release some of their water.

Make Ahead Tips for Stuffed Mushrooms

You can prepare the filling and stuff the mushrooms (without baking them) for up to 24 hours ahead. Just cover and refrigerate them, and then cook them right before serving. Once cooked, stuffed mushrooms do not hold up well for long periods.

Stuffed Mushrooms Are a Perennial Party Classic (6)

Suggestions and Substitutions for Stuffed Mushrooms

Looking for more stuffed mushroom ideas? We've received many suggestions for variations on this recipe from readers over the years. Here are a few favorites:

Sausage, cream cheese, chopped stems, Parmesan and garlic powder
Duck or goose pâté (fois gras) topped with a small piece of bacon
Cream cheese, spinach, and bacon
Creamy chicken and white wine with a touch of garlic and tarragon
Crab meat, cream cheese, and shredded Parmesan
Onion, green pepper, pepperoni, garlic, the mushroom stems, parsley, oregano, a few Ritz Crackers

Do you have a favorite stuffed mushroom recipe? If so, please tell us about it in the comments.

More Ways to Love Mushrooms

Gouda and Bacon Stuffed Mushrooms
Mushroom Risotto
Boursin Stuffed Mushrooms
Portobello Mushroom Burger
Mushroom Toast with Fried Egg

Classic Stuffed Mushrooms

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Servings4to 6 servings

The recipe can easily be scaled up—doubled or tripled.

You can use either cremini or regular button mushrooms. Scrub the mushrooms well first, then just snap out the stems. They'll come out easily, no need to use a knife.

For parties, make the stuffing and have the mushrooms cleaned and stems removed ahead of time. But don't cook them until you want to serve: Once cooked, stuffed mushrooms do not hold up well for long periods. Bake some, serve and repeat.

Ingredients

18 to 24 button or cremini mushrooms, scrubbed clean, stems separated from the caps, stems finely chopped
1 tablespoon butter
2 small shallots, minced (about 2 tablespoons)
1 large garlic clove, minced
2 tablespoons chopped walnuts
Salt
2 tablespoons chopped parsley
1 teaspoon herbes de Provence or dried thyme
2 tablespoons breadcrumbs
2 tablespoons sherry
2 tablespoons extra virgin olive oil
2 tablespoons grated Parmesan cheese

Special Equipment

Food processor

Method

Preheat oven to 375°F (190°C).
Make filling:
Heat 1 tablespoon butter in a small frying pan over medium-high heat. Sauté the chopped mushroom stems and the shallots for 4 to 5 minutes, stirring often. Add the garlic and walnuts and sprinkle with salt. Stir well and sauté 2 more minutes.
Turn off the heat and add the parsley, herbes de Provence and breadcrumbs. Pour the sherry into a food processor, then the rest of the stuffing. Pulse several times to get a fine mixture, almost a paste.
Stuff mushroom caps:
Toss the mushroom caps with olive oil. Fill each mushroom with the stuffing, and place on a baking sheet. Sprinkle grated parmesan cheese over each mushroom.
Bake:
Bake for 10 to 20 minutes at 375°F (190°C), or until the cheese browns a little and a little water starts to pool at the base of each mushroom. Allow to cool for 5 minutes or so before serving.
Did you love the recipe? Leave a comment and give us some stars below!

Snacks and Appetizers
Vegetarian
Mushrooms
Thanksgiving Appetizers
Christmas Appetizers

Nutrition Facts (per serving)
102	Calories
8g	Fat
6g	Carbs
2g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 4to 6
Amount per serving
Calories	102
% Daily Value*
Total Fat 8g	10%
Saturated Fat 2g	11%
Cholesterol 7mg	2%
Sodium 195mg	8%
Total Carbohydrate 6g	2%
Dietary Fiber 2g	5%
Total Sugars 2g
Protein 2g
Vitamin C 4mg	21%
Calcium 33mg	3%
Iron 1mg	8%
Potassium 218mg	5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.