Stuffed Mushrooms Recipe – A Simple, Impressive Appetizer

One of my favourite foods is mushrooms, they’re super simple to cook with and lend such a beautiful flavour. As a child my British Mum loved to do a “fry-up” each weekend which simply HAD to include fried onions and mushrooms. It wasn’t until I was older and began eating outside of our home that I discovered mushrooms as an appetizer. My favourite of all time is stuffed mushrooms.

I can remember when I had first met my husband how impressed I was with his Mom & her partner’s cooking. Each meal we would gather in the kitchen for appetizers as the cooked around us all. This practice has extended to our home, with each gathering we have people surround our island munching on the apps while we all chat. Thank goodness for open-concept spaces!

Stuffed Mushrooms are so impressive, with the first bite comes a burst of flavour and yet they’re simple to make. The base ingredients for stuffed mushrooms is simple, you need mushrooms, cheese and whatever flavors you enjoy (onions, garlic). Here is my easy stuffed mushroom recipe, but remember you can substitute or add whatever you’d like to the filling.

Stuffed Mushrooms

Stuffed Mushrooms Collage @SoberJulie.com #Appetizer #Recipe #StuffedMushrooms

Ingredients:

  • Large Mushrooms (whatever kind your prefer)
  • 1 package of cream cheese
  • 1/2 cup of parmesan cheese
  • half of an onion, chopped finely
  • garlic, chopped finely
  • chives, chopped finely
  • 1/4 red pepper, chopped finely
  • 1 tablespoon butter or margarine

Preparation:

Stuffed Mushrooms Ingredients @SoberJulie.com

Begin by chopping your ingredients. Next remove the stems from the mushrooms and chop them up. Hollow out any excess to create space within the mushroom for the filling.

Stuffed Mushroom Caps Ingredients 2 @SoberJulie.com

Sauté the vegetables in the oil until they’re golden. In a bowl combine the sautéed veggies and cheeses (hold back a bit of the parmesan to top each cap before baking), blend well and your filling is ready.Stuffed Mushrooms Mix @SoberJulie.com

The next step is the most important, if you forget it you will end up with wrinkly, shrivelled mushrooms which are certain to leave your guests unimpressed. The key is to baste each mushroom with melted butter, make sure you cover all of the mushroom and it won’t dry out.

Stuffed Mushrooms Basting @SoberJulie.com

With your mushroom caps basted you’re ready to add in the filling. Simply spoon it in and be generous, believe me your guest will thank you because it’s delicious.

Stuffed Mushrooms ready for oven @SoberJulie.com

Sprinkle the remaining parmesan onto each cap and pop them into an oven pre-heated to 400 degrees for approximately 20 minutes or until the tops are golden brown.

Stuffed Mushroom Cap Slider @SoberJulie.com

4.8 from 18 reviews
Stuffed Mushrooms Recipe - A Simple, Impressive Appetizer
Gorgeous Stuffed Mushrooms
Stuffed Mushrooms Collage
Author:
Recipe type: Appetizer
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Large Mushrooms (whatever kind your prefer)
  • 1 package of cream cheese
  • ½ cup parmesan cheese
  • half of an onion, chopped finely
  • garlic, chopped finely
  • chives, chopped finely
  • ¼ red pepper, chopped finely
  • 1 tablespoon butter or margarine
Instructions
  1. Chop your ingredients.
  2. Next remove the stems from the mushrooms and chop them up. Hollow out any excess to create space within the mushroom for the filling.
  3. Sauté the vegetables in the oil until they're golden.
  4. In a bowl combine the sautéed veggies and cheeses (hold back a bit of the parm to top each cap before baking), blend well and your filling is ready.
  5. Baste each mushroom with melted butter, make sure you cover all of the mushroom and it won't dry out.
  6. Spoon the filling into each mushroom and be generous, believe me your guest will thank you because it's delicious.
  7. Sprinkle remaining parm onto each mushroom cap.
  8. Place them in an oven pre-heated to 400 degrees for approximately 20 minutes or until the tops are golden brown.

 

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57 Responses

    1. does anyone have the recipe for the mushrooms stuffed with crabmeat and shrimp without cream cheese…they are cooked with a cup of white wine and butter????

  1. Delish!! So funny! I was about to post a stuffed Portobello mushroom recipe! I’ll wait until next week! Great minds think alike! Going to try your recipe this week! xo

  2. Whenever I’m at a gathering and someone has made stuffed mushrooms I make a bee line to them. I kind of make a pig of myself to be honest..lol. I love your recipe, totally looks delicious and I will make it next time I make stuffed mushrooms.

  3. These mushrooms looked awesome and now have made me hungry. I love stuffed mushrooms but never thought about making them at home. I would love to try this recipe but I think I might add shredded cheese to the tops, to give them an extra cheesy taste. Yummy! Thanks for sharing this simple recipe!

  4. I might use cheddar cheese in the mushrooms. This is great stuffed mushroom recipe. How much grated Parmesan cheese do you use?

  5. Oh my this looks so good. I’m not one for mushrooms but this looks and sounds too goo to not try!

  6. So decadent, and yet so easy-peasy, really! I will serve these as appies for our next Sunday family dinner.

  7. I love stuffed mushrooms, and these look amazing! I’m going to have to make them this weekend! Thanks for the recipe!

  8. These sound YUMMY! I love Mushrooms, and stuffed is even better.

    Thanks for the recipe, I will give these a try.

    1. HI there Terry, I wrote garlic to taste simply because I REALLY adore garlic and my amount may be too heavy. I use 4-5 cloves. Thank you for pointing out my wording may be confusing, I’ve clarified to say that I do chop up the stems.

  9. I LOVE this recipe , I was wondering if you could make these a day or two in advance and then refrigerate until I bake them?

    1. Well you could prep the mushrooms and filings and put them in the fridge separately. I’d be hesitant to actually build the mushrooms with the filling and store incase they soak up the moisture. Just put the filling into a baggie (once cooled) and then pull them out and it will take 2 mins to fill and brush with butter.

  10. Try delegating the sautéed veg and add a drained can of crab meat…. Ooh so yummie … Oh and add a little grated cheddar to hold everything together

  11. Love the idea, love mushrooms anyway but especially stuffed mushrooms. My Italian mother would stuff the caps with chop meat, cheese, garlic, herbs, could use rice or bread etc. etc.

  12. I made thsi recipe earlier this year and they were amazing! Our guests loved them and so did we. They actually thought I had crab in there and were shocked when I told them know, they were soo good will definitely make these again :)

  13. We made these last night, they were fab, and super easy. I didn’t have an onion so I fried up some salsa…worked great ;) Will def make again.

  14. I’ve found if you take a zip lock baggie, cut a corner of and use it to pipe the filling in it really helps cut down the mess when trying to put this awesome dish together! Thank you for sharing this recipe! My mom loves them and they are fought over by my friends at every gathering! (try adding bacon! Sorry if anyone already said this!)

  15. how many mushrooms did you use? The pictures show 9 but I feel like you could get a lot more than 9 mushrooms from that amount of cream cheese.

    I’ve actually made this once before and I don’t remember how many I made or if I had leftover ingredients. I do know that they were AMAZING and I’ve been asked to make them again

  16. I made these mushrooms last night and they were eaten up first on the table! I loved them and they are soooo easy to make (foolproof!) . Thanks for posting!

  17. I made these for Christmas dinner last night using smaller cremini mushrooms. Yum! I should have doubled the recipe. The plate was cleaned in the first 10 minutes.
    Thanks for the recipe Julie! I’m excited to explore the rest of your blog :D

  18. How much cream cheese? The recipe only says one package. I think I’m going to add spinach to these also. Not sure how much I should use.

  19. Looks like a very nice recipe. I am a stuffed mushroom fan. I’m going to a family BBQ so I would like to use smaller mushrooms so that more of the guests can try them ;-) … I have one concern about taking these to the party … the 400 degrees and 20 minutes needed in the oven. I dare not ask for oven time at the host’s home and I am wondering if I pre-baked them at our place just before we leave … and it was an hour or so before the guests demolished them … they would be cold. Hmmm? Your thoughts on whether I should chance it – or would the recipe cold be unappetizing?

  20. Thank you for posting this recipe. Made them last night and they were delicious! Everyone loved them. Your tip re coating all mushrooms with the melted butter was spot on…not one wrinkle!

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