These easy Parmesan stuffed mushrooms are filled with a creamy mixture of cream cheese, Parmesan, garlic, sautéed mushroom stems, onion, and fresh parsley. Baked until tender and golden, they’re a delicious appetizer for parties, holiday gatherings, and family get-togethers.
We make these stuffed mushrooms regularly to bring to our monthly gatherings with friends. This recipe makes about 30 mushrooms, so there’s plenty to share. They’re also delicious enough that sometimes we make a meal out of them at home!
I love that the filling can be prepared ahead of time, making it easy to get everything ready before guests arrive. Just fill the mushroom caps, pop them in the oven, and serve them warm.
Why We Love This Recipe
- Perfect for sharing. One batch makes about 30 stuffed mushrooms, making this a great recipe for potlucks, parties, and gatherings with friends.
- Creamy, savory filling. The combination of cream cheese, Parmesan, garlic, and sautéed mushroom stems gives these little bites plenty of flavor.
- Easy to make ahead. Prepare the filling the day before, then stuff and bake the mushrooms when you’re ready.
- Simple ingredients. There’s nothing complicated about this recipe, yet the finished mushrooms feel special enough for a holiday appetizer spread.
- More than an appetizer. While we often bring these to gatherings, they’re also delicious as a light meal at home.
Easy Parmesan Stuffed Mushrooms Recipe
As an Amazon Associate I earn from qualifying purchases.
Kitchen Essentials
Ingredients
- 32 Ounces Mushrooms Medium-sized mushrooms. 2 (16-ounce) containers
- 2 Tablespoons Butter
- 2 Tablespoons Garlic Powder
- ½ Medium Onion finely diced
- ½ Teaspoon Salt
- ¼ Teaspoon Black Pepper
- 4 Ounces Cream Cheese softened
- ⅓ Cup Parmesan Cheese grated plus more for topping
- ¼ Cup Italian-Seasoned Bread Crumbs plus more if needed
- ¼ Cup Fresh Parsley chopped plus more for garnish
- Olive oil for coating the baking sheet
Instructions
- Prepare the mushrooms. Gently clean the mushrooms and twist off the stems. Finely chop the stems and onion. Set the mushroom caps aside.32 Ounces Mushrooms
- Sauté the filling ingredients. Melt the butter in a skillet over medium heat. Add the chopped mushroom stems and cook for 5–6 minutes, stirring occasionally, until softened and most of the moisture has evaporated. Add the onion, garlic powder, salt, and black pepper. Cook for another 1–2 minutes, then remove from the heat.2 Tablespoons Butter, 2 Tablespoons Garlic Powder, ½ Medium Onion, ½ Teaspoon Salt, ¼ Teaspoon Black Pepper
- Mix the filling. In a medium bowl, combine the softened cream cheese and Parmesan cheese until smooth. Stir in the sautéed mushroom mixture, chopped parsley, and bread crumbs until thoroughly combined.4 Ounces Cream Cheese, ⅓ Cup Parmesan Cheese, ¼ Cup Fresh Parsley, ¼ Cup Italian-Seasoned Bread Crumbs
- Chill. Refrigerate the filling for at least 30 minutes to help it firm up.
- Stuff the mushrooms. Preheat the oven to 400°F. Lightly coat a baking sheet with olive oil. Fill each mushroom cap generously with the cream cheese mixture, mounding the filling slightly. Arrange the mushrooms on the baking sheet with the filling facing up. Sprinkle with additional Parmesan cheese and parsley.Olive oil
- Bake. Bake for 20–25 minutes, or until the mushroom caps are tender, the filling is hot throughout, and the tops begin to turn golden.
- Serve. Allow the mushrooms to cool for a few minutes before serving.
Your Own Private Notes
Notes
Tips for Making Stuffed Mushrooms
Choose mushrooms that are similar in size. We look for medium-sized mushrooms, so they cook evenly. If some mushrooms are considerably larger or smaller than the others, their cooking times may vary. Cook the mushroom stems thoroughly. Sautéing the chopped stems until most of their moisture has evaporated helps keep the filling from becoming watery. Soften the cream cheese first. Room-temperature cream cheese is much easier to mix into a smooth filling. Chill the filling before stuffing. Refrigerating it for at least 30 minutes helps it firm up, making it easier to spoon into the mushroom caps. Don’t be shy with the filling. Spoon the mixture generously into each cap, mounding it slightly on top. A little extra Parmesan sprinkled over the filling adds a lovely golden finish. Give the mushrooms room on the baking sheet. Arrange them in a single layer with a little space between them so they bake evenly.Nutrition
Recipe Variations
This recipe is delicious as written, but you can change the filling to suit your taste or use ingredients you already have on hand.
- Extra cheesy: Add a little shredded mozzarella to the cream cheese mixture for a gooier filling.
- Bacon and Parmesan: Stir in finely crumbled, cooked bacon for a smoky, savory addition.
- Spicy stuffed mushrooms: Add a pinch of red pepper flakes to give the filling a little heat.
When trying a variation, keep the filling thick enough to mound into the mushroom caps. Ingredients that add moisture may require a little more bread crumb.
Why is my stuffed mushroom filling watery?
Mushrooms naturally release moisture as they cook. Sauté the chopped stems until most of that moisture has evaporated before adding them to the cheese mixture. Also, avoid soaking the mushroom caps when cleaning them.
Can You Make Stuffed Mushrooms Ahead of Time?
Yes! These are especially convenient when you’re preparing food for a gathering.
You can prepare the filling up to a day ahead and store it in an airtight container in the refrigerator. When you’re ready to bake, give the filling a stir, stuff the mushroom caps, and bake as directed.
You can also assemble the stuffed mushrooms a few hours ahead of time. Arrange them on a baking sheet or in a covered container, then refrigerate until you’re ready to bake.
For the best results, keep the prepared mushrooms refrigerated and avoid assembling them too far in advance, since the caps can release moisture.
How to Store and Reheat Leftovers
Refrigerator: Store leftover stuffed mushrooms in an airtight container in the refrigerator for 3–4 days.
Reheating: Place the mushrooms in a baking dish and warm them in a 350°F oven until heated through. The time will depend on the number and size of the mushrooms. You can also microwave a few for a quick snack, although the texture may be softer.
Freezing: I recommend enjoying these fresh or refrigerated rather than freezing them. Mushrooms tend to release moisture after thawing, and the cream cheese filling may change texture.
A Favorite for Sharing
These Parmesan stuffed mushrooms have become one of our favorite recipes to bring to gatherings with friends. They’re easy to prepare, make a generous batch, and have a creamy, savory filling that makes them hard to resist.
Whether you’re planning a holiday party, taking a dish to share, or making something a little different for dinner, these stuffed mushrooms are worth adding to your recipe collection.
Stay connected with Wholesome Farmhouse Recipes
Add Wholesome Farmhouse Recipes as a preferred source in Google Search to make it easier to find our recipes and cooking ideas when you're searching for something delicious to make.
These always disappear fast at parties.