Cheesy Stuffed Mushrooms That Make the Perfect Party Appetizer
Looking for a crowd-pleasing appetizer that’s easy to make and guaranteed to disappear fast? These Cheesy Stuffed Mushrooms are everything you want in a bite-sized snack—savory, creamy, and bursting with flavor. Whether you’re hosting a holiday party, game night, or just need a quick side dish, this recipe checks all the boxes.
They’re perfectly golden on top, packed with a cheesy garlic filling, and finished with just the right amount of crunch. The best part? They come together in under 30 minutes with simple ingredients you likely already have on hand.
| Servings: 16 | Prep Time: 10 minutes | Cook Time: 18–20 minutes | Total Time: 30 minutes |
Ingredients
- 16 whole white or cremini mushrooms, stems removed and cleaned
- 4 oz cream cheese, softened
- 1/3 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped (or 1 tsp dried)
- Salt and pepper to taste
- 1 tablespoon olive oil
- Optional: 1/4 cup breadcrumbs for topping
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease it.
- Clean the mushrooms with a damp paper towel and remove the stems. Finely chop the stems and set aside.
- In a small skillet, heat olive oil over medium heat. Add chopped stems and garlic, and sauté for 2–3 minutes until softened and fragrant. Let cool slightly.
- In a bowl, mix together cream cheese, mozzarella, Parmesan, sautéed mushroom mixture, parsley, salt, and pepper.
- Spoon the cheese filling into each mushroom cap, mounding it slightly.
- If using breadcrumbs, sprinkle a pinch over the top of each stuffed mushroom.
- Arrange mushrooms on the prepared baking sheet and bake for 18–20 minutes, until the tops are golden and mushrooms are tender.
- Serve warm and enjoy.
Tips for the Best Stuffed Mushrooms
- Choose medium-sized mushrooms: You want them large enough to hold filling, but not so big they take forever to cook.
- Don’t soak mushrooms in water: They’ll absorb moisture and become soggy. Wipe them clean with a damp paper towel instead.
- Use room temperature cream cheese: It mixes more easily and gives you a smoother filling.
- Pre-sauté the stems: This step adds extra flavor and prevents the filling from being too watery.
Easy Variations to Try
- Bacon Lovers: Add 2 tablespoons of crumbled cooked bacon to the filling.
- Spicy Kick: Mix in a pinch of red pepper flakes or a dash of hot sauce.
- Herb Upgrade: Try fresh thyme, chives, or basil for a flavor twist.
- Vegan Version: Use plant-based cream cheese and dairy-free shredded cheese.
- Crunchy Top: Combine breadcrumbs with melted butter and Parmesan before sprinkling for a golden crust.
FAQs About Stuffed Mushrooms
Can I make stuffed mushrooms ahead of time?
Yes. Assemble them up to 1 day in advance and refrigerate. Just bake when ready to serve.
Can I freeze stuffed mushrooms?
They’re best fresh, but you can freeze them unbaked. Freeze on a tray, then transfer to a bag or container. Bake straight from frozen at 375°F for 25–30 minutes.
What kind of mushrooms work best?
White button or cremini mushrooms hold up well and have a mild flavor that pairs perfectly with cheese.
Do I need to remove the gills?
For small mushrooms, it’s not necessary. If using larger portobello caps, you may want to scrape them out for more room and better texture.
Can I serve these at room temperature?
They’re best served warm, but they still taste great at room temperature for parties and gatherings.
Related Post: Deviled Eggs with Bacon
Final Thoughts
These cheesy stuffed mushrooms are the kind of appetizer you can count on for any occasion. They’re fast, simple, and loaded with rich, savory flavor. Plus, they look fancy enough to impress guests but come together with zero fuss.
Whether you’re planning a holiday menu or just craving something comforting and cheesy, this recipe is one you’ll turn to again and again. Give it a try, and don’t be surprised if they vanish in minutes.