This stuffed mushrooms recipe features baby bella mushrooms filled with a seasoned garlic stuffing, topped with cheddar cheese, and baked until golden brown. A great appetizer for parties, cocktail hour, or game day!
In this recipe, cremini mushrooms are stuffed with a simple garlic infused breadcrumb filling and topped with cheddar cheese. An easy, bite sized appetizer for your next get together, or serve as a simple side dish to any meal.
Tips for Making Stuffed Mushrooms
Selecting Mushrooms for Stuffing
If you have a choice, skip the common white button mushrooms in favor of the cremini mushrooms for this recipe. They have a rich flavor and small size that is perfect for popping in your mouth in one bite.
- White button mushrooms are the infant version of the Portobello mushrooms. They are rather bland in flavor, but are great to use in sauces because they absorb flavors from the other ingredients.
- Cremini mushrooms are the teenage version of Portobello. Cremini mushrooms, also called baby bella or baby portobello mushrooms are more developed with an earthy flavor and firm texture. Their small size makes them perfect for an appetizer that is easy to pop in your mouth.
- Portobello mushrooms are the adult version. This mushroom is much larger, heartier, and is often used as a meaty substitute for many recipes. The mature Portobello has a dry flesh, resulting in a more flavorful version of its younger relatives.
When shopping for mushrooms, look for ones that are firm and have smooth unblemished caps. The stems may be a little dry on the ends, but should not be completely withered and cracked. Try to select mushrooms around the same size so they cook evenly.
Storing Mushrooms
Store your mushrooms in the refrigerator until you are ready to use them. Poke holes in the plastic to allow the mushrooms to breath. Fresh mushrooms should last 3-4 days in the refrigerator.
Adapt to Your Tastes
Stuffed mushrooms are so flexible. The stuffing options are endless. Feel free to add your favorite herbs, swap out the breadcrumbs for gluten free crumbs, add cooked sausage, bacon, or ground turkey, and top with whatever cheese you have on hand.
Steps to Making Stuffed Mushrooms
This stuffed mushroom recipe comes together quickly. Simply cook the stuffing ingredients, stuff your mushroom caps, top with cheese, and bake in a preheated oven.
You can even stuff a day ahead of time and bake in the oven when you’re ready. Refrigerate until you are ready to bake.
A detailed printable recipe can be found at the bottom of this article, but here are the basic steps to making stuffed mushrooms:
Step 1: Prepare the Mushrooms
Just before cooking, rinse your mushrooms briefly in cool water to remove dust and dirt. Mushrooms absorb liquids like a sponge, so try to clean using very little water. Pat the mushrooms dry with a clean kitchen towel.
Remove the stems so you have a cavity fill with stuffing. To remove the stems, first place the mushroom upside down in the palm of your hand. Twist the stem with your opposite hand until you hear a snap. Save the stems to add to your stuffing, place the caps on a baking tray, and set aside.
Step 2: Make the Stuffing
Heat a large skillet over medium heat. Finely chop the mushroom stems, onion, and garlic.
Melt the butter in a skillet, and add the onions, garlic, and chopped mushroom stems. Stir and cook until tender, about 5 minutes.
Add the bread crumbs, some of the cheese (leave some for topping, and seasonings. Stir to combine and cook until the cheese softens. Turn off the heat and let the stuffing mixture cool slightly.
Step 3: Stuff the Mushroom Caps
When the stuffing mixture is cool enough to handle, spoon it into the mushroom caps. Pack in the filling lightly, and top with the remaining cheddar cheese.
Step 4: Bake the Stuffed Mushrooms
Bake in a preheated oven until the mushrooms are soft and the cheese melts. Serve warm.
This stuffed mushrooms recipe features baby bella mushrooms filled with a seasoned garlic stuffing, topped with cheddar cheese, and baked until golden brown. A great appetizer for parties, cocktail hour, or game day!
- 1 pound baby bella mushrooms
- 3 tablespoons unsalted butter
- 3 green onions chopped fine
- 2 cloves garlic chopped fine
- 1/2 cup dried bread crumbs
- 3/4 cup grated cheddar cheese
- 1/8 teapoon ground pepper
- pinch kosher salt
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Rinse and drain the mushrooms. Twist and remove the stems from the caps. Place the caps on a baking tray and set aside. Finely chop the stems.
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Melt the butter in a skillet over medium heat. Add the onions, garlic, and chopped mushroom stems. Stir and cook until tender, about 5 minutes.
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Add the bread crumbs, 1/2 cup of the cheese, pepper, and salt. Stir to combine and cook until the cheese softens. Turn off the heat and let the stuffing mixture cool.
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Preheat oven to 425˚F.
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When the stuffing mixture is cool enough to handle, spoon it into the mushroom caps. Pack in the filling lightly, and top with the remaining cheddar cheese.
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Bake in a preheated oven for 15 minutes until the mushrooms have softened and the cheese melts. Serve warm.
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Yield: 15 to 20 stuffed mushrooms
This recipe was originally published on February 11, 2018. It has been re-tested and updated with more instructions.
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ChihYu says
I love stuffed mushrooms. These look so delicious!
Megan Stevens says
Everything YES! SOOO yummy! Pinning! Such comfort food!! 🙂
Shelby @Fitasamamabear says
I think I would eat them all.. ALL lol