Easy Stuffed Mushrooms – The Perfect Appetizer Recipe For Two

Stuffed mushrooms are the perfect appetizer to make for your Christmas or New Year’s Eve celebration. Mushroom caps filled with a creamy mixture of cheese, bread crumbs, and herbs and then baked until the mushrooms are tender and the cheese is melted and bubbly.

They are the perfect hand held appetizer that are not only delicious but they are also very easy to make. With just a few ingredients this recipe comes together quickly and can actually be prepared ahead of time.

Simply stuff the mushrooms and put them in an air tight container. Then store them in the freezer until you are ready to bake them. Best of all, there is no need to thaw them out, as they can go in the oven from frozen.

Best Mushrooms To Use For Stuffed Mushrooms

Cremini mushrooms (also known as baby bella mushrooms) are a good all-purpose choice for stuffed mushrooms. They have a mild flavor and a firm texture that holds up well to baking.

White button mushrooms are another good option for stuffed mushrooms. They have a slightly sweeter flavor than cremini mushrooms and are a bit more delicate.

You could also use a large Portobello mushroom if you want to make this dish as a meal instead of an appetizer.

How To Clean and Prepare The Mushrooms

Mushrooms typically have dirt stuck to the surface so it is crucial to clean them before making stuffed mushrooms. Here is how to properly clean the mushrooms:

Brush Off Dirt and Debris: Hold each mushroom under running water and use a soft-bristled brush to gently remove any dirt or debris from the cap and stem. Avoid scrubbing aggressively, as this can damage the delicate mushroom flesh.

Wipe with a Damp Paper Towel: Once the brushing is complete, gently wipe each mushroom with a damp paper towel to remove any remaining dirt or moisture.

Pat Dry: Use a clean paper towel to pat the mushrooms dry, ensuring they are not excessively wet before stuffing.

Now that the mushrooms are clean and dry it is time to remove the stems.

How To Remove The Stem Of A Mushroom

There are two options when it comes to removing the stem of each mushroom. You can do it by hand, or use a small paring knife.

Option 1: By Hand

1. Gently grasp the stem of the mushroom between your thumb and forefinger. Then twist the stem back and forth while gently pulling it away from the cap.
2. The stem should come out cleanly, leaving a small hole in the center of the cap.
3. Repeat the process with the remaining mushrooms.

Option 2: Removing Stems with a Knife

1. Hold the mushroom upside down on a cutting board. Use a small, sharp knife to carefully cut around the base of the stem.
2. Gently pry the stem away from the cap with the edge of the knife.
3. Repeat the process with the remaining mushrooms.

Now that you have the mushroom stems removed, it is time to make the filling.

Stuffed Mushroom Filling

Although there are many options when making the filling for stuffed mushrooms, this time I am using a simple, yet delicious cheesy mixture.

And it all starts with sautéing the mushroom stems in butter. Then we add garlic and lightly toast the breadcrumbs.

Mix that with cream cheese and Parmesan cheese a few herbs and you have a quick, easy and flavorful filling prepared in minutes.

However feel free to use whatever cheese that you prefer. Or if you want to make a heartier appetizer use this Sausage & Cheese Stuffed Mushroom recipe instead.

Recipe Tips

Prevent Soggy Stuffed Mushrooms

One of the biggest complaints about making homemade stuffed mushrooms is the fact that they can sometimes turn out soggy. However there are two ways to preventing them from becoming too moist.

First, when you’re cleaning your mushrooms don’t let them under the water for too long. This process should only take a few seconds. Then be sure to dry them completely with a paper towel.

Second, make sure that you use cream cheese from a block, not the whipped cream cheese that you use to spread on a bagel. The thicker cream cheese contains less moisture, therefore the filling will not make your mushrooms turn soggy.

Fresh vs. Dried Herbs

Although it is best to use fresh parsley and thyme in the filling, you may not have fresh herbs in your kitchen at all times. Therefore, you can use dried herbs instead.

However dried herbs are more concentrated than fresh herbs, so you need to use less of them to achieve the same flavor intensity.

Although the general rule when substituting dried herbs for fresh is to use one-third the amount of dried herbs for the fresh herb called for in the recipe. This means if a recipe calls for 1 tablespoon fresh herbs, you should use about 1 teaspoon dried.

However some herbs are more potent than others, so the substitution ratio can vary slightly. Here is how to substitute dried parsley and thyme in this stuffed mushrooms recipe:

• 1 tablespoon fresh parsley: Substitute with 1 teaspoon dried parsley
• 1 tablespoon fresh thyme: Substitute with 1/3 teaspoon dried thyme

Make Ahead Instructions For Stuffed Mushrooms

Prepare the mushrooms as instructed, but do not bake them. Then place them on flat surface, in a single layer and freeze them.

Once frozen place them in a resealable freezer safe plastic bag or in an freezer safe air-tight container. They will stay good for up to 3 months.

When it comes time to make them, bake them frozen. Just be sure to add a few minutes to the baking time so the filling is hot and bubbly.

Storing Leftovers

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

Easy Stuffed Mushrooms Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 3/4 lb. whole baby mushrooms
• 1 tbsp. butter
• 1 clove garlic, minced
• 2 Tablespoons breadcrumbs
• 2 Tablespoons freshly grated Parmesan, plus more for topping
• 2 ounces cream cheese, softened
• 1 Tablespoon freshly chopped parsley, plus more for garnish
• 1 Tablespoon fresh chopped thyme

INSTRUCTIONS

Preheat oven to 400°F. Then spray a small baking dish with non-stick cooking spray. Set aside.

Wash and dry the mushrooms. Then remove the stems from the mushrooms and finely chop the stems and place in a bowl.

Place the mushroom caps in the baking dish. Set aside.

In a medium skillet placed over medium heat add the butter. Once the butter melts add the chopped mushrooms stems and saute for 5 minutes.

Add the garlic and cook until fragrant (approximately 30 seconds – 1 minute). Then add the breadcrumbs and continue to saute for 3 minutes. Season the mixture with salt and pepper.

Remove the pan from the heat and let the mixture cool slightly.  

In a medium bowl add the Parmesan cheese, cream cheese, parsley, and thyme. Then add the mushroom stem mixture and mix until well incorporated. Season with salt and pepper and mix again.

Fill each mushroom cap with filling and place back into the baking dish. Sprinkle the top with more Parmesan cheese.

Place the baking dish in the preheated oven and bake for 20 minutes, or until mushrooms are soft and the tops are golden brown in color. Garnish with fresh chopped parsley or green onions (optional) and serve warm. 

Enjoy! Mary

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