This stuffed mushrooms recipe features baby bella mushrooms filled with a seasoned garlic stuffing, topped with cheddar cheese, and baked until golden brown. An excellent appetizer for parties, cocktail hour, or game day!
In this recipe, baby bella mushrooms are stuffed with a simple garlic-infused breadcrumb filling and topped with cheddar cheese. An easy, bite-sized appetizer for your next gathering, or serve as a simple side dish to any meal.
Tips for Making Stuffed Mushrooms
When shopping for mushrooms, look for firm ones with smooth, unblemished caps. The stems may be a little dry on the ends but should not be wholly withered and cracked. Try to select mushrooms around the same size, so they cook evenly. Here are other tips for making stuffed baby bella mushrooms.
Selecting Mushrooms for Stuffing
If you have a choice, skip the common white button mushrooms in favor of the baby bella 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.
- Baby Bella mushrooms are the teenage version of Portobello. Baby bellas, also called baby portabella, crimini, or cremini mushrooms, are more developed than button mushrooms, with an earthy flavor and firm texture. Their small size makes them perfect for an appetizer that can easily pop into your mouth with one bite.
- Portobello mushrooms are the adult version. This mushroom is much larger, heartier, and often used as a meat substitute for many recipes. The mature Portobello has a dry flesh, resulting in a more flavorful version of its younger relatives. You can also stuff Portobello mushrooms but serve them as a side dish instead of an appetizer because you’ll need a knife and fork to cut them into pieces to eat..
Poke holes in the plastic to allow the mushrooms to breathe. Then store them in the refrigerator until you are ready to use them. Fresh mushrooms should last 3 to 4 days in the fridge.
Adapt to Your Tastes
Stuffed baby bella mushrooms are so flexible. The stuffing options are endless. Feel free to add your favorite herbs, such as parsley, oregano, rosemary, or even try chopped spinach. Swap out the breadcrumbs for gluten-free crumbs. Add cooked sausage, bacon, shredded chicken, or ground turkey. Finally, use whatever cheese you have on hand, including mozzarella cheese, parmesan cheese, and even cream cheese.
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 the mushrooms a day ahead of time and refrigerate them until you are ready to bake.
You can find a detailed printable recipe at the bottom of this article, but here are the basic steps to making stuffed mushrooms:
Step 1: Prepare the Mushrooms
Wipe the mushrooms with a damp paper towel, or 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 to fill with stuffing. To remove the stems: First, place the mushroom upside down in the palm of your hand. Next, twist the stalk with your opposite hand until you hear a snap. Finally, save the stems to add to your stuffing, place the caps on a baking sheet, and set them aside.
Step 2: Make the Stuffing
Heat a large skillet over medium heat. Finely chop the mushroom stems, onions, 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
Spoon the stuffing into the mushroom caps when it is cool enough to handle. Pack in the filling lightly, and sprinkle with the remaining cheese.
Step 4: Bake the Stuffed Mushrooms
Bake in a preheated oven until the mushrooms are soft and the cheese melts. Serve warm.
Garlic and Cheddar Stuffed Mushrooms
- 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 teaspoon ground pepper
- pinch kosher salt
- Preheat oven to 425˚F.
- Wipe the mushrooms with a damp paper towel, or rinse and drain the mushrooms. Twist and remove the stems from the caps. Place the caps on a baking sheet and set them aside. Finely chop the stems.
- 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.
- Add the bread crumbs, 1/2 cup of cheese, pepper, and salt. Stir to combine and cook until the cheese softens. Turn off the heat and let the stuffing mixture cool.
- Spoon the stuffing into the mushroom caps when it is cool enough to handle. Pack in the filling lightly, and top with the remaining cheddar cheese.
- Bake in a preheated oven for 15 minutes until the mushrooms have softened, and the cheese melts. Serve warm.
- Yield: 15 to 20 stuffed mushrooms
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Made these for my husband (I don’t eat mushrooms). Only had Mexican blend cheese on hand so that’s what I used. He loved them and said he’d like for me to make them again.
©Rachel Arsenault says
Samantha, I am so happy your husband enjoyed the mushrooms.
Jackie Potter says
Delicious. Added sausage and they were a hit. Thanks.
©Rachel Arsenault says
Jackie, I am so happy you enjoyed the recipe. Sausage sounds like a delicious addition.
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