Tender mushroom caps stuffed with herbed cream cheese are a mouth-watering appetizer sure to be the hit of any get-together.
Do you love to entertain? I do! It makes me happy to host parties and get-togethers for my family and friends.
I will admit, however, that sometimes I take on more than I can handle and I begin to feel overwhelmed. To try to avoid that from happening, I like to pick delicious and tasty appetizers that are easy to make and put out for my guests.
This recipe for stuffed mushrooms is simple to make but still a savory delicacy.
If you also love to throw parties, check out some other no-fuss appetizers:
Stuffed Prosciutto Cups
Spicy Tuna Cucumber Bites
Greek Salad Skewers
Type of Mushrooms to Use
Stuffed mushrooms make an extremely versatile hors d’oevre. Even so, you’ll want to choose the best mushrooms for stuffing, and since these will be bite-sized snacks, you’ll need a small ‘shroom.
Button mushrooms, also known as white mushrooms, are your best option for this stuffed mushroom recipe. They are readily available at grocery stores and can be sliced up and used in many dishes.
The cremini mushrooms, also known as baby bellas, are not white, they are brown. They are actually a less mature version of portabello mushrooms. You may see them called for in many soup and stew recipes because they hold up well in liquids. These mushrooms will have a slightly more earthy flavor.
Be sure not to miss this amazing sheet pan roasted vegetables side dish that features portabello mushrooms.
Easy Stuffed Mushrooms Appetizer
This scrumptious appetizer comes together easily and is always a big hit for any gathering.
12 white mushroom caps
4 oz cream cheese, softened
¼ cup grated parmesan cheese
5 tbsp breadcrumbs, divided
1 tbsp olive oil
2 scallions, finely chopped
3 tbsp fresh parsley, finely chopped
salt & pepper, to taste
Mushrooms: As noted above, you can swap white (button) mushrooms for cremini (baby bellas) mushrooms.
Cream cheese: Switch it up a bit by using flavored cream cheese like vegetable or jalapeno.
Seasonings: Add in Italian or Mexican seasonings to give the mushrooms a little flair.
Additions: Adding cooked and chopped crab meat or bacon makes this delicacy even more decadent.
How to Make Stuffed Mushrooms
Make sure you have your mushrooms washed, dried, and have removed the stems.
Allow your cream cheese to come up to room temperature and preheat your oven to 400°F.
Line a baking sheet with parchment paper. Place the mushroom caps on the baking sheet and brush with your olive oil.
In a medium-sized bowl, you’ll want to combine the softened cream cheese, parmesan cheese, chopped scallions, and chopped parsley with 3 tablespoons of breadcrumbs. Season with salt & pepper, to taste, and mix well.
Spoon the cream cheese mixture into each mushroom cap. Sprinkle the remaining breadcrumbs over the top of the stuffed mushrooms.
Bake on the center rack of the oven for 20 minutes, or until the breadcrumbs are golden brown and the mushrooms become tender.
Carefully remove the baking sheet from the oven. Allow the stuffed mushrooms to cool for 10 minutes before serving.
Looking for some other great “stuffed” appetizers?
Stuffed Mini Sweet Peppers
Stuffed Banana Peppers
Stuffed mushrooms are a wonderful appetizer that is sure to disappear quickly from your next gathering.
Did you give this appetizer a try? Let me know in the comments below or snap a photo and tag @coolbeanliving on Instagram. I’d love to see it!
Easy Stuffed Mushrooms
- 12 white mushrooms stems removed
- 4 oz cream cheese softened
- ¼ cup grated parmesan cheese
- 5 tbsp breadcrumbs divided
- 1 tbsp olive oil
- 2 scallions finely chopped
- 3 tbsp fresh parsley finely chopped
- salt & pepper to taste
- Preheat oven to 400°F. Line a baking sheet with parchment.
- Place mushrooms on baking sheet and brush with olive oil.
- In medium bowl, combine cream cheese, parmesan, scallions, and parsley with 3 tbsp of breadcrumbs. Season with salt & pepper, to taste.
- Spoon cream cheese mixture into each mushroom cap. Sprinkle remaining breadcrumbs over top.
- Bake for 20 minutes or until breadcrumbs are golden brown and mushrooms are tender.
- Remove from oven; cool 10 minutes before serving.