Stuffed Mushrooms Recipe
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Stuffed Mushrooms recipe. Stuffed mushrooms are an easy make-ahead appetizer and are jam-packed with flavor from three kinds of cheese, herbs, and spices. Making these cheesy stuffed mushrooms takes just a few ingredients and can be made ahead of time and stored until you’re ready. It’s very easy to make and super delicious!
Are mushrooms healthy?
Mushrooms are naturally low in fat, calories. and are cholesterol-free. Mushrooms are rich in B vitamins such as riboflavin (B2), folate (B9), thiamine (B1), pantothenic acid (B5), and niacin B3) as well as copper, potassium, magnesium, and zinc.
This makes mushrooms a good appetizer for the holiday.
Tips for Cooking Stuffed Mushrooms
- I recommend a stuffing that is completely cooked and just needs to be warmed.
- When cooking these mushrooms I wait until almost all of the liquid that the mushrooms have released in the bottom of the pan has evaporated before adding the cheese on top for the last step.
- You can make and refrigerate these mushrooms up to 24 hours.
You’ll more than likely have more filling than necessary. I over-stuff the mushrooms. The filling is thick and ideal for mounding up.
Stuffed Mushrooms Ingredients you’ll need
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and save the recipe to your personal and private recipe box right here on Call Me PMc. This way you’ll never misplace it.
- 1 Tablespoon vegetable oil
- 1 Tablespoon minced garlic
- 2 Tablespoon finely chopped green onions
- 8 ounces cream cheese softened
- 1/4 cup grated Parmesan cheese
- 2 teaspoon Worcestershire sauce
- 1/2 cup bread crumbs
- 1/4 cup shredded cheddar cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground red pepper
- 1/8 teaspoon salt
- 1 pint button mushrooms
As well, you may like Fried Mushrooms or check out these delicious recipes
I updated this post from an earlier version dated 5/15/12. I made new photos and simplified the recipe instructions on 10/30/19.
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Stuffed Mushrooms
Ingredients
- 1 Tablespoon vegetable oil
- 1 Tablespoon garlic clove
- 2 Tablespoon sliced green onions
- 8 ounces cream cheese softened
- 1/4 cup parmesan cheese
- 2 teaspoon Worcestershire sauce
- 1/2 cup bread crumbs
- 1/4 cup Cheddar cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon salt
- 1 pint button mushrooms
Instructions
- Preheat oven to 350 degrees. Clean mushrooms and remove stems.
- Chop stems finely. Saute' mushrooms stems and garlic in 1 tablespoon oil until soft. Mix together the mushrooms stems, garlic, cream cheese, Parmesan cheese, Worcestershire sauce, bread crumbs, black pepper, red pepper, and salt. Stir until completely combined.
- Stuff in the mushroom cap and bake for 15 minutes on 350°F. Remove and sprinkle the shredded cheddar cheese over the mushrooms and return to the oven for 5 more minutes or until mushrooms are piping hot and liquid evaporates from the pan.
- Serve warm or room temperature.
- *After mushrooms are stuffed they can be refrigerated for a couple of hours before baking if necessary.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
These stuffed mushrooms were a delightful fusion of creamy, savory, and cheesy flavors, I loved how I was able to also refrigerate them before my guests arrived and just pop them in the oven. I think I will be making them again for Thanksgiving!
I did a test run of these mushrooms because I wanted to make them for Thanksgiving. They turned out amazing and they are definitely going on the menu.
I cooked this for the fam on the weekend and they can’t even tell there’s mushroom in there. A really good and healthy recipe added to my list. thank you!
These were very easy to make and a big hit at our family gathering this weekend!
These are so good. They’re such savory and hearty little bites. I know they’re supposed to be an appetizer but I could easily make a meal out of these. Saving the recipe for my next potluck.