Garlic and Cheddar Stuffed Mushrooms

Baby bella mushrooms stuffed with garlic, buttery breadcrumbs, and cheddar cheese. An easy make-ahead appetizer for holidays, parties, and family gatherings.

These Garlic and Cheddar Stuffed Mushrooms are one of the appetizers I make every year for Thanksgiving, Christmas Eve, and New Year’s Eve. Tender baby bella mushrooms are filled with a savory mixture of garlic, buttery breadcrumbs, and cheddar cheese, then baked until the mushrooms are tender and the cheese is melted.

One of the things I love about this recipe is that the stuffed mushrooms can be assembled ahead of time and refrigerated until you’re ready to bake. It’s one less thing to prepare when you’re busy getting a holiday meal ready, and you can serve them warm, straight from the oven.

Tips for Making Stuffed Mushrooms

These garlic and cheddar stuffed mushrooms are easy to prepare, but a few simple tips will help you get the best results.

Choose the Right Mushrooms

I prefer baby bella mushrooms for this recipe because they have a rich, earthy flavor and firm texture that holds up well to stuffing and baking. Also called cremini or baby portobello mushrooms, they’re just the right size for a bite-sized appetizer.

When shopping, look for mushrooms with firm, smooth caps and no slimy spots. Try to choose mushrooms that are similar in size so they bake evenly. White button mushrooms will also work, although their flavor is milder. Larger portobello mushrooms can be stuffed, too, but are better served as a side dish with a knife and fork.

Store Fresh Mushrooms Properly

Keep fresh mushrooms refrigerated in their original packaging or a paper bag until you’re ready to use them. Avoid washing them before storing, since excess moisture can cause them to spoil more quickly. For the best quality, plan to use them within a few days of purchasing.

Customize the Stuffing

The combination of garlic, green onions, breadcrumbs, and cheddar cheese gives these stuffed mushrooms their savory flavor. If you’d like to change things up, try adding a little chopped parsley, oregano, or thyme to the filling. You can also substitute gluten-free breadcrumbs if needed.

I usually stick with the original cheddar version, especially when making these for holiday gatherings.

Can You Make Stuffed Mushrooms Ahead of Time?

Yes! One of my favorite things about this recipe is that you can prepare the stuffed mushrooms ahead of time, making holiday entertaining a little easier.

Prepare the filling, let it cool, and stuff the mushroom caps as directed. Arrange the mushrooms on a baking sheet, top with the remaining cheddar cheese, cover, and refrigerate for up to 24 hours.

When you’re ready to serve, remove the covering and bake in a preheated 425°F oven until the mushrooms are tender and the cheese is melted. Since the mushrooms are going into the oven cold, they may need a few extra minutes of baking time.

I often prepare these ahead for Thanksgiving, Christmas Eve, and New Year’s Eve so I can simply pop them into the oven shortly before serving.

Steps to Making Stuffed Mushrooms

These garlic and cheddar stuffed mushrooms come together in just a few simple steps. You’ll prepare the mushrooms, cook the savory breadcrumb filling, stuff the caps, and bake until tender.

You’ll find the complete printable recipe with ingredient amounts at the bottom of this article, but here’s an overview of the process.

Step 1: Gather Your Ingredients

Before you begin, gather your ingredients. You’ll need baby bella mushrooms, butter, green onions, garlic, dried breadcrumbs, cheddar cheese, ground pepper, and a pinch of salt.

Here are a few notes about the key ingredients:

• Baby bella mushrooms: One pound should give you about 15 to 20 stuffed mushrooms, depending on their size. Choose mushrooms that are similar in size so they bake evenly.
• Dried breadcrumbs: These help bind the stuffing together. You can use store-bought or make your own breadcrumbs from leftover bread.
• Cheddar cheese: Grated cheddar adds flavor to the filling and creates a delicious melted topping. Both mild and sharp cheddar work well.
• Green onions and garlic: These add savory flavor to the stuffing. Chop them finely so they blend evenly with the breadcrumbs and cheese.

Step 2: Prepare the Mushrooms

Gently wipe the mushrooms with a damp paper towel to remove any dirt. You can also rinse them briefly under cool running water. Pat dry with a clean kitchen towel.

To remove the stems, hold each mushroom cap in one hand and gently twist the stem with the other until it snaps free. Finely chop the stems and set them aside to use in the stuffing. Arrange the mushroom caps on a baking sheet, cavity side up.

Step 3: Make the Stuffing

Melt the butter in a large skillet over medium heat. Add the chopped green onions, garlic, and reserved mushroom stems. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.

Stir in the breadcrumbs, 1/2 cup of the cheddar cheese, pepper, and salt. Continue stirring until everything is combined and the cheese begins to soften. Remove the skillet from the heat and let the filling cool slightly.

Step 4: Stuff the Mushroom Caps

Once the filling is cool enough to handle, spoon it into the mushroom caps, pressing lightly to hold the stuffing in place. Sprinkle the remaining 1/4 cup of cheddar cheese evenly over the tops.

Step 5: Bake the Stuffed Mushrooms

Preheat the oven to 425°F. Bake the stuffed mushrooms for about 15 minutes, or until the mushrooms are tender and the cheddar cheese is melted. Serve warm.

These garlic and cheddar stuffed mushrooms have become a holiday favorite in our home, and for good reason. They’re full of savory flavor, easy to prepare ahead of time, and always a welcome addition to the appetizer table. I hope you enjoy making them for your family and friends as much as we do!

Looking for more easy appetizers to serve at your next gathering? Try these Zucchini Garlic Bites with marinara dipping sauce or Cheddar Bacon Potato Skins for another savory, cheesy favorite.