Here’s a classic baked stuffed mushrooms recipe—juicy, garlicky, cheesy, and perfect as an appetizer or side dish!
🍄 Baked Stuffed Mushrooms
Ingredients
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16 large white mushrooms or baby bella mushrooms
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2–3 tbsp butter
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2 tbsp olive oil
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3 cloves garlic, minced
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½ cup breadcrumbs (panko or regular)
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½ cup grated Parmesan
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4 oz (113 g) cream cheese, softened (optional but delicious)
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2 tbsp fresh parsley, finely chopped
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Salt & pepper, to taste
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Optional add-ins:
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¼ cup finely chopped onion or shallot
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¼ cup cooked crumbled bacon
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¼ cup shredded mozzarella
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Instructions
1. Prep
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Preheat oven to 375°F (190°C).
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Clean mushrooms with a damp cloth.
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Remove stems and finely chop them (you’ll use them in the filling).
2. Make the filling
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Heat butter and olive oil in a skillet over medium heat.
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Add chopped mushroom stems (and onions/shallots if using).
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Cook 3–5 minutes until moisture evaporates.
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Add garlic and cook 1 more minute.
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Remove from heat and stir in:
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Breadcrumbs
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Parmesan
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Cream cheese (optional)
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Parsley
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Salt & pepper
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The mixture should be moist and clump easily. Add a drizzle of olive oil if too dry.
3. Stuff the mushrooms
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Spoon filling generously into each mushroom cap, pressing it in slightly.
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Optional: top with a sprinkle of mozzarella or extra Parmesan.
4. Bake
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Arrange mushrooms on a baking sheet (lined or lightly greased).
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Bake 18–22 minutes, until tops are golden and mushrooms are tender.
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Broil 1–2 minutes for extra color.
5. Serve
Garnish with extra parsley and enjoy warm!
⭐ Tips & Variations
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Make them extra crispy: Mix a little melted butter into the breadcrumbs.
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Add protein: Bacon bits, sausage crumbles, or crab meat elevate the filling.
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Make them vegetarian: Stick with cheese, herbs, and breadcrumbs.
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Gluten-free: Use GF breadcrumbs or crushed GF crackers.
If you want, I can give you a crab-stuffed, sausage-stuffed, cheesy spinach, or keto version!
