Growing up, stuffed mushrooms always seemed like a fancy appetizer you’d only find at restaurants or catered events. My mom would stick to basic sautéed mushrooms at home, claiming anything fancier was too complicated. Boy, was she wrong!
As it turns out, making stuffed mushrooms at home is actually pretty simple, especially when you use Greek yogurt as the base. It’s one of those recipes that looks like you spent hours in the kitchen, but really only takes about 20 minutes to put together. And unlike the heavy, cream cheese versions you might be used to, these are lighter and have just the right amount of tang.
Why You’ll Love These Stuffed Mushrooms
- Healthier appetizer option – Using Greek yogurt instead of cream cheese or heavy cream makes these stuffed mushrooms lighter while keeping them creamy and satisfying.
- Quick preparation – You can have these ready in just 35-45 minutes, perfect for when you need a last-minute party appetizer or side dish.
- Simple ingredients – Most of these ingredients are probably already in your kitchen, and they’re easy to find at any grocery store.
- Make-ahead friendly – You can prep these mushrooms ahead of time and pop them in the oven just before serving, making them perfect for entertaining.
- Low-carb option – These stuffed mushrooms are naturally low in carbs while being packed with protein from the Greek yogurt and cheese, making them a great choice for health-conscious guests.
What Kind of Mushrooms Should I Use?
For stuffed mushrooms, white button or brown cremini mushrooms are your best bet – they’re basically cousins, with cremini being slightly more mature and having a deeper flavor. Look for mushrooms that are about 2 inches in diameter, which gives you the perfect size for a two-bite appetizer. When shopping, pick mushrooms that feel firm and have a smooth, unblemished cap, avoiding any that feel slimy or have dark spots. If you’re feeling fancy, you could also use baby portobello mushrooms, which are just creminis that have grown a bit larger. Just give them a quick wipe with a damp paper towel to clean them (don’t soak them in water, as mushrooms act like little sponges).
Options for Substitutions
This recipe is pretty adaptable and you can make several swaps based on what you have in your kitchen:
- Mushrooms: While white or brown mushrooms are ideal, you can use portobello mushrooms (cut into quarters for larger ones) or cremini mushrooms. Just adjust the cooking time slightly for different sizes.
- Greek yogurt: Out of Greek yogurt? Try using cream cheese, ricotta, or even sour cream. Each will give a slightly different texture but will work just fine in the filling.
- Parmesan cheese: You can swap Parmesan with Pecorino Romano or Asiago cheese. If you’re out of hard cheeses, just increase the amount of mozzarella.
- Mozzarella: Feel free to use any melting cheese like provolone, Monterey Jack, or Gruyere instead of mozzarella.
- Fresh parsley: If you don’t have fresh parsley, use 1 tablespoon dried parsley, or try fresh basil or chives for a different flavor profile.
- Olive oil: Any neutral cooking oil will work here, like avocado oil or vegetable oil.
Watch Out for These Mistakes While Cooking
The biggest challenge when making stuffed mushrooms is dealing with excess moisture – make sure to thoroughly clean your mushrooms with a damp paper towel instead of washing them under running water, which can make them waterlogged. Another common mistake is not removing the mushroom stems properly – gently twist and pull them out, then chop them finely to add to your filling mixture for extra flavor and less waste. To prevent your stuffed mushrooms from becoming soggy, pre-bake the empty caps upside down for about 10 minutes to release their natural moisture before adding the filling. For the best texture, avoid overmixing the Greek yogurt filling, as this can make it too dense – instead, fold the ingredients together gently until just combined, and remember to let the mushrooms cool for 5 minutes after baking so the filling can set properly.
What to Serve With Stuffed Mushrooms?
These Greek yogurt stuffed mushrooms work great as an appetizer, but you can totally turn them into a main dish with the right sides! Try serving them alongside a simple mixed green salad dressed with lemon vinaigrette to keep things light and fresh. For a more filling meal, these mushrooms pair really well with herb-roasted chicken or grilled steak, since the creamy, cheesy filling complements meat dishes nicely. If you’re keeping things vegetarian, serve them over a bed of quinoa or rice pilaf to soak up all those tasty mushroom juices.
Storage Instructions
Keep Fresh: These tasty stuffed mushrooms will stay good in an airtight container in the fridge for up to 3 days. I recommend placing them in a single layer to keep their shape and prevent the filling from spilling out. The yogurt filling might get a bit watery over time, but don’t worry – they’ll still taste great!
Make Ahead: Want to prep these in advance? You can stuff the mushrooms and keep them unbaked in the fridge for up to 24 hours. Just cover them well with plastic wrap and bake them when you’re ready. This is super handy when you’re planning a party or dinner gathering.
Warm Up: To enjoy leftover stuffed mushrooms, pop them in the oven at 350°F for about 10-12 minutes until they’re heated through. You can also use the microwave for 30-45 seconds, though the texture won’t be quite as nice as oven-warming.
| Preparation Time | 10-15 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 30-35 g
- Fat: 40-45 g
- Carbohydrates: 30-35 g
Ingredients
- 20 medium to large mushrooms (white or brown varieties)
- 1 medium onion (chopped finely)
- 2 cloves of garlic (minced)
- 3 tablespoons chopped parsley
- 3/4 cup grated parmesan cheese (split into portions)
- 1/4 cup grated mozzarella cheese
- 2 tablespoons plain yogurt
- 1/2 teaspoon salt (used in parts)
- 1/4 teaspoon black pepper, ground
- 1 tablespoon extra virgin olive oil
Step 1: Prepare Ingredients and Mushrooms
Preheat your oven to 400 degrees F.
Take a damp paper towel and gently wipe down the mushrooms to clean them.
Carefully pull out the stems from each mushroom cap.
Finely chop the stems and set them aside for later use.
Arrange the mushroom caps on a prepared baking sheet, ready for filling.
Step 2: Sauté the Filling Ingredients
Preheat a medium skillet over medium-high heat and add a swirl of olive oil to coat the pan.
Add the chopped onion, garlic, mushroom stems, and a pinch of salt.
Sauté these ingredients for about 5 minutes, stirring occasionally, until the vegetables are soft and fragrant.
Step 3: Mix the Stuffing
Transfer the sautéed mixture to a medium bowl.
Add the chopped parsley, 1/2 cup Parmesan cheese, mozzarella cheese, yogurt, 1/4 teaspoon of salt, and a dash of pepper.
Stir everything together using a spatula until well combined, creating a creamy and flavorful stuffing.
Step 4: Fill and Bake the Mushrooms
Using a teaspoon, carefully fill each mushroom cap with the stuffing mixture.
Once filled, place a bit of the remaining 1/4 cup Parmesan cheese on top of each stuffed mushroom.
Sprinkle all the mushrooms with a little more salt for added flavor.
Bake them in the preheated oven for 20 minutes, until the mushrooms are tender and the cheese is melted.
Step 5: Serve and Enjoy
Once baked, the stuffed mushrooms can be served either hot or cold, depending on your preference.
They make a delicious appetizer or snack and are enjoyable no matter the temperature.
Savor these tasty bites on your own or share them with friends and family!