Introduction

Stuffed mushrooms make a delightful appetizer that’s both savory and satisfying. With a creamy, cheesy filling nestled inside tender baby Bella mushrooms, this recipe is perfect for gatherings or a tasty snack.

Baked Stuffed Mushrooms with Parmesan and Garlic Recipe - Recipe Image

Ingredients

Cooking spray (for pan)
1 1/2 lbs. baby Bella mushrooms
2 tablespoons unsalted butter
2 tablespoons diced green onions
4 cloves garlic, minced
1/4 cup plain breadcrumbs
1/4 teaspoon Kosher salt and freshly ground black pepper, or to taste
1/3 cup freshly grated Parmesan cheese, plus more for topping
4 oz. cream cheese, softened to room temperature
2 tablespoons mayonnaise
1 teaspoon dried Italian seasoning
2 tablespoons freshly chopped parsley

Instructions

Step 1: Preheat your oven to 400°F. Line a baking sheet with parchment paper and lightly spray it with cooking spray; set aside.
Step 2: Clean the mushrooms and remove the stems. Roughly chop the stems and place them in a mixing bowl. Arrange the mushroom caps evenly on the prepared baking sheet.
Step 3: To the bowl with chopped stems, add the butter, diced green onions, minced garlic, breadcrumbs, salt, pepper, Parmesan, cream cheese, mayonnaise, Italian seasoning, and parsley. Stir well until all ingredients are fully combined.
Step 4: Spoon the prepared stuffing mixture into each mushroom cap, filling them generously.
Step 5: Bake the stuffed mushrooms for 15 to 20 minutes, or until the filling is golden brown and bubbly.

Tips & Variations

For extra flavor, add cooked crumbled sausage or chopped cooked bacon to the stuffing.
Use panko breadcrumbs for a crunchier texture on top.
Sprinkle a little extra Parmesan on top before baking for a cheesy crust.
Try different herbs like thyme or basil to vary the taste.

Storage

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a preheated oven at 350°F for about 10 minutes until heated through, which helps retain their texture better than microwaving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these stuffed mushrooms ahead of time?

Yes, you can prepare and fill the mushrooms up to a day in advance. Keep them covered in the refrigerator and bake right before serving.

Can I use a different type of mushroom?

Absolutely! Button mushrooms or cremini mushrooms work well as substitutes if baby Bellas are not available.

Baked Stuffed Mushrooms with Parmesan and Garlic Recipe

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★★★★★

4.4 from 82 reviews

Delicious and easy-to-make stuffed baby Bella mushrooms filled with a creamy, savory mixture of cream cheese, Parmesan, garlic, and herbs, baked to golden perfection. Perfect as an appetizer or a flavorful side dish for any occasion.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 8 servings 1x
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Mushrooms

1 1/2 lbs. baby Bella mushrooms
Cooking spray (for pan)

For the Stuffing

2 tablespoons unsalted butter
2 tablespoons green onions, diced
4 cloves garlic, minced
1/4 cup plain breadcrumbs
1/4 teaspoon kosher salt
Freshly ground black pepper, to taste
1/3 cup freshly grated Parmesan cheese (plus more for topping)
4 oz. cream cheese, softened to room temperature
2 tablespoons mayonnaise
1 teaspoon Italian seasoning dried herbs
2 tablespoons freshly chopped parsley

Instructions

Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the stuffed mushrooms to a perfect golden-brown finish.
Prepare the baking sheet: Line a baking sheet with parchment paper and lightly spray it with cooking oil to prevent sticking. Set aside.
Clean and prep mushrooms: Gently clean the baby Bella mushrooms with a damp cloth. Remove the stems carefully, then roughly chop the stems and place them in a mixing bowl. Arrange the mushroom caps, hollow side up, on the prepared baking sheet.
Make the stuffing: To the bowl with chopped mushroom stems, add unsalted butter, diced green onions, minced garlic, plain breadcrumbs, kosher salt, freshly ground black pepper, grated Parmesan, softened cream cheese, mayonnaise, Italian seasoning, and freshly chopped parsley. Stir thoroughly to combine all ingredients into a creamy, cohesive filling.
Stuff the mushrooms: Using a spoon, fill each mushroom cap generously with the prepared stuffing mixture, mounding it slightly. Optionally, sprinkle extra Parmesan on top for added flavor and browning.
Bake: Place the baking sheet in the preheated oven and bake for 15 to 20 minutes or until the stuffing is golden brown and bubbly, and the mushrooms are tender.

Notes

For best results, clean mushrooms gently using a damp cloth or soft brush instead of rinsing directly under water to avoid sogginess.
You can substitute plain breadcrumbs with panko breadcrumbs for a crunchier texture.
Feel free to add cooked crumbled bacon or sausage into the stuffing for a non-vegetarian version.
Serve warm as an appetizer or a side dish.
Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 2 days and reheated in the oven.

Keywords: stuffed mushrooms, baby Bella mushrooms, baked appetizer, vegetarian, cream cheese stuffing, easy party food