Introduction

Stuffed mushrooms make a perfect appetizer or snack that’s both savory and satisfying. These baby Bella mushrooms are filled with a creamy, cheesy mixture and baked until golden, delivering a flavorful bite every time.

Ingredients

Cooking spray (for pan)
1 1/2 lbs. baby Bella mushrooms
2 tablespoons unsalted butter
2 tablespoons green onions, diced
4 cloves garlic, minced
1/4 cup plain breadcrumbs
1/4 teaspoon Kosher salt and freshly ground black pepper, to taste
1/3 cup freshly grated Parmesan cheese, plus more for topping
4 oz. cream cheese, softened to room temperature
2 tablespoons mayonnaise
1 teaspoon dried Italian seasoning
2 tablespoons freshly chopped parsley

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: Line a baking sheet with parchment paper and lightly spray it with cooking spray; set aside.
Step 3: Clean the mushrooms and remove the stems. Roughly chop the stems and place them in a mixing bowl. Arrange the mushroom caps on the prepared baking sheet.
Step 4: Add the butter, green onions, garlic, breadcrumbs, salt, pepper, Parmesan, cream cheese, mayonnaise, Italian seasoning, and parsley to the bowl with the chopped stems. Mix everything well until fully combined.
Step 5: Spoon the stuffing mixture into each mushroom cap, pressing gently to fill them evenly.
Step 6: Bake for 15–20 minutes, or until the stuffing is bubbly and golden brown on top. If desired, sprinkle extra Parmesan cheese during the last 5 minutes of baking.

Tips & Variations

Use fresh herbs like thyme or basil instead of dried Italian seasoning for a brighter flavor.
Swap mayonnaise for Greek yogurt for a tangier, lighter filling.
For a crunchier topping, mix a bit of shredded mozzarella with the breadcrumbs.
Add cooked sausage or bacon bits for a heartier stuffed mushroom.

Storage

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated 350°F oven for 8-10 minutes until warmed through and crispy. Avoid microwaving to keep the texture intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed mushrooms ahead of time?

Yes, you can prepare the stuffing and fill the mushroom caps a few hours ahead. Keep them covered and refrigerated until ready to bake.

What other types of mushrooms can I use?

Button mushrooms or cremini mushrooms are great alternatives if baby Bella mushrooms aren’t available. Just be sure to choose mushrooms that are firm and similar in size for even cooking.

Stuffed Mushrooms Recipe

Print Recipe

★★★★★

4.9 from 87 reviews

Delicious and savory stuffed baby Bella mushrooms filled with a creamy blend of cheese, garlic, and herbs, perfect as an appetizer or party snack. These baked stuffed mushrooms feature a golden-brown, cheesy topping and a flavorful, tender filling.

Author: Maya
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 8 servings 1x
Category: Appetizer
Method: Baking
Cuisine: American

Ingredients

Scale

For the Mushrooms

cooking spray (for pan)
1 1/2 lbs. baby Bella mushrooms

For the Stuffing

2 tablespoons butter (unsalted)
2 tablespoons green onions (diced)
4 cloves garlic (minced)
1/4 cup breadcrumbs (plain)
1/4 teaspoon Kosher salt and freshly ground black pepper (or to taste)
1/3 cup freshly grated Parmesan (plus more for topping)
4 oz. cream cheese (softened to room temperature)
2 tablespoons mayo
1 teaspoon Italian seasoning dried herbs
2 tablespoons freshly chopped parsley

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for baking the mushrooms.
Prepare Baking Sheet: Line a baking sheet with parchment paper and lightly spray it with cooking spray or oil to prevent sticking. Set aside.
Prepare Mushrooms: Clean the baby Bella mushrooms gently with a damp cloth or paper towel. Remove the stems from each mushroom cap and roughly chop the stems, placing them into a mixing bowl. Arrange the mushroom caps on the prepared baking sheet, open side up.
Make Stuffing: Add the unsalted butter, diced green onions, minced garlic, plain breadcrumbs, kosher salt, freshly ground black pepper, freshly grated Parmesan cheese, softened cream cheese, mayo, dried Italian seasoning, and freshly chopped parsley to the bowl with the chopped mushroom stems. Stir well until all ingredients are fully combined into a creamy stuffing mixture.
Stuff the Mushrooms: Using a spoon, fill each mushroom cap evenly with the prepared stuffing mixture, ensuring they are nicely packed.
Bake: Place the baking sheet into the preheated oven and bake the stuffed mushrooms for 15 to 20 minutes. Bake until the stuffing is golden-brown on top and mushrooms are tender.

Notes

For best results, clean mushrooms gently without soaking them to avoid excess moisture.
You can substitute the baby Bella mushrooms with cremini or white button mushrooms if preferred.
For a crispier topping, sprinkle extra Parmesan cheese on top before baking.
Leftover stuffed mushrooms can be refrigerated for up to 2 days and reheated in the oven.
To make this dish gluten-free, use gluten-free breadcrumbs.

Keywords: stuffed mushrooms, baked mushrooms, baby Bella mushrooms, appetizer, party snacks, creamy stuffed mushrooms, garlic mushrooms