Flavorful Garlic Parmesan Stuffed Mushrooms

Here is my go-to recipe for garlic parmesan stuffed mushrooms, with a simple combination of cream cheese, fresh herbs, crispy breadcrumbs, and plenty of garlic and cheese packed into tender mushroom caps.

These stuffed mushrooms are always the first appetizer to disappear at our family gatherings. I usually make an extra batch to keep in the fridge for snacking. Nothing beats having these ready-made treats on hand when the afternoon munchies hit, right?

What Kind of Mushrooms Should I Use?

While this recipe calls for button mushrooms, you’ve actually got several great options that’ll work perfectly for stuffing. Button mushrooms (white or brown) are ideal because they’re the perfect two-bite size and have a natural cup shape when you remove the stems. Baby bella mushrooms (also called cremini) are basically the same size but have a slightly deeper flavor – they’re actually just young portobello mushrooms! If you want to make this as an appetizer, stick with these smaller varieties, but if you’re serving it as a main dish, you could even use full-sized portobellos. Just make sure whatever mushrooms you pick are fresh and firm, with tightly closed caps and no slimy spots.

Options for Substitutions

This recipe is pretty adaptable and you can make several swaps based on what you have in your kitchen:

• Button mushrooms: While button mushrooms are perfect for this recipe, you can use cremini, baby bella, or even larger portobello mushrooms (just adjust cooking time for larger ones). White or brown mushrooms both work great.
• Butter: Olive oil makes a good dairy-free substitute, or try ghee for a different flavor. You’ll need the same amount of whichever you choose.
• Bread crumbs: Out of bread crumbs? Crushed crackers, crushed pork rinds (for keto), or almond meal (for gluten-free) work well. Just make sure they’re finely crushed.
• Parmesan cheese: Romano or Asiago cheese can step in for parmesan. For dairy-free versions, nutritional yeast gives a similar cheesy flavor – start with 2 tablespoons and adjust to taste.
• Italian herbs: If you don’t have an Italian blend, mix equal parts dried basil, oregano, and thyme. Or use fresh herbs – just double the amount.
• Fresh parsley: Dried parsley works in a pinch (use 1 teaspoon instead), or swap with fresh basil or chives for a different flavor profile.

Watch Out for These Mistakes While Cooking

The biggest challenge when making stuffed mushrooms is dealing with excess moisture – be sure to wipe your mushrooms clean with a paper towel instead of washing them under running water, as they’ll absorb liquid like a sponge and become waterlogged. Another common mistake is overcrowding the mushrooms in the baking dish, which can lead to steaming instead of proper browning – give them enough space to breathe and develop a nice golden crust. The filling texture can make or break your dish, so avoid making it too wet or too dry – aim for a consistency that holds together when pressed but isn’t paste-like, adding breadcrumbs gradually until you reach the right texture. For the best flavor, don’t skip the step of pre-cooking the mushroom stems with the onion and garlic mixture, as this develops a deeper, more savory base for your filling.

What to Serve With Stuffed Mushrooms?

These garlic parmesan stuffed mushrooms work perfectly as an appetizer, but they can easily become part of a larger meal too! For a casual dinner party, I like to serve them alongside a simple pasta dish like fettuccine alfredo or spaghetti with olive oil and garlic. If you’re thinking about protein options, they pair really nicely with grilled chicken breast or a pan-seared steak since mushrooms naturally complement both. When I’m serving these as party appetizers, I usually set them out with other finger foods like bruschetta, antipasto skewers, or a cheese board – and don’t forget some crisp white wine on the side!

Storage Instructions

Keep Fresh: These tasty stuffed mushrooms can hang out in your fridge for up to 3 days when stored in an airtight container. The great thing is, you can prep these little bites ahead of time – just stuff the mushrooms and keep them uncooked in the fridge for up to 24 hours before baking.

Freeze: If you want to freeze these, it’s best to do so before baking. Place the stuffed mushrooms on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep for up to 2 months. No need to thaw before baking – just add a few extra minutes to the cooking time.

Warm Up: Already baked mushrooms can be reheated in the oven at 350°F for about 10-15 minutes, or until heated through. I like to place them under the broiler for the last minute to get that nice golden top again. Just keep an eye on them so they don’t dry out!

Preparation Time	15-20 minutes
Cooking Time	25-30 minutes
Total Time	40-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 15-20 g
• Fat: 45-50 g
• Carbohydrates: 40-50 g

Ingredients

• 1 pound whole button mushrooms (i chose brown)
• 1/4 cup butter (or alternative oil)
• 1 small onion (finely chopped)
• 3 cloves garlic (minced)
• 2/3 cup bread crumbs
• 1 tablespoon italian herbs (unsalted blend)
• 4 tablespoons parmesan cheese, grated (add more if desired)
• 1 tablespoon fresh parsley, chopped
• Salt and pepper (as needed)
• Lemon juice (optional for serving)

Step 1: Prep the Mushrooms

Begin by carefully removing the stems from the mushrooms.

Set the mushroom caps aside for later use.

Chop the stems finely to prepare them for the filling.

Step 2: Sauté the Mushroom Stems

Melt butter in a wide skillet over medium heat.

Add onions and garlic, cooking gently until softened, about 2-3 minutes.

Then, add the finely chopped mushroom stems and continue to sauté until softened, about 5 more minutes.

This will intensify their flavor for the stuffing.

Step 3: Finish the Filling

To the sautéed mixture, add breadcrumbs and Italian seasoning.

Stir everything well to make sure it is coated with the butter.

If the mixture seems dry, add a little more butter.

Cook the mixture for another 3-4 minutes before removing from heat.

Stir in parmesan, parsley, and add salt and pepper if needed.

Let the filling cool slightly before stuffing the mushrooms.

Step 4: Stuff and Bake the Mushroom Caps

Preheat your oven to 350°F.

Evenly distribute the prepared filling among the mushroom caps, gently pressing it down as you fill them.

Arrange the filled caps on a baking sheet lined with nonstick silicone mats.

Bake them in the preheated oven until the tops are browned, approximately 20-25 minutes.

Step 5: Serve

Once baked, serve the stuffed mushrooms hot or warm.

Add a splash of lemon juice if desired for an extra burst of flavor.

Enjoy your delicious appetizer!