Savory Parmesan Stuffed Mushrooms Recipe

There’s something magical about a bite-sized appetizer that delivers big flavor, and these Parmesan Stuffed Mushrooms do exactly that! They’re cheesy, garlicky, and perfectly golden on top—basically everything you need in a crowd-pleasing bite. Whether you’re serving them as a snack, a holiday appetizer, or just because you need a little deliciousness in your life, these mushrooms are always a hit.

If you’re looking for a foolproof party appetizer that’s easy to make but tastes gourmet, this one’s for you.

Why You’ll Love This Recipe

• Easy yet elegant: These stuffed mushrooms look fancy, but they’re ridiculously simple to prepare.
• Rich, cheesy flavor: Parmesan cheese adds nutty, umami richness to every bite.
• Perfect for entertaining: These make a great appetizer for dinner parties, holidays, or casual get-togethers.
• Make-ahead friendly: You can prep them in advance and pop them in the oven when you’re ready.

Ingredients Breakdown

• Mushrooms: White button or cremini mushrooms work best since they hold their shape well when baked.
• Parmesan Cheese: Freshly grated Parmesan melts beautifully and adds tons of flavor.
• Panko Breadcrumbs: These give the stuffing a nice, crispy texture.
• Garlic: Fresh garlic brings that irresistible depth of flavor.
• Cream Cheese: Adds creaminess to the filling so it’s smooth and rich.
• Fresh Parsley: A little freshness to balance the rich, cheesy goodness.
• Olive Oil: Helps the mushrooms roast up beautifully while keeping them tender.

Pro Tip: If you love a little kick, add a pinch of red pepper flakes to the filling for some heat.

Step-by-Step Instructions

1. Preheat the oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Prep the mushrooms: Remove the stems from the mushrooms, setting them aside for later. Wipe the mushrooms clean with a damp paper towel.
3. Make the filling: Chop the reserved mushroom stems finely. In a skillet, sauté them with a little olive oil and minced garlic until tender.
4. Mix it up: In a bowl, combine the mushroom mixture with cream cheese, Parmesan, breadcrumbs, parsley, and a dash of salt and pepper.
5. Stuff & bake: Fill each mushroom cap generously with the mixture. Arrange them on the baking sheet, drizzle lightly with olive oil, and bake for 20 minutes or until golden on top.

Chef’s Tips and Tricks

• Don’t soak the mushrooms: Mushrooms absorb water like sponges! Just wipe them clean instead of rinsing.
• Use room temperature cream cheese: Softened cream cheese makes for a smoother, easier-to-mix filling.
• Bake on a wire rack: If you have one, setting the mushrooms on a wire rack over the baking sheet helps prevent sogginess.

Recipe Variations and Serving Suggestions

• Want extra cheesiness? Add shredded mozzarella or Gruyère on top before baking.
• Like a little heat? Stir in some crushed red pepper flakes or a dash of hot sauce to the filling.
• Make it vegetarian: Swap the Parmesan for a vegetarian-friendly alternative if needed.
• Pairing idea: These go perfectly with a crisp white wine or alongside a charcuterie board for a fancy touch.

FAQs

Can I make these ahead of time?
Absolutely! You can assemble them a day in advance and store them in the fridge. Just bake them fresh before serving.

How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (175°C) for best results.

Can I freeze these stuffed mushrooms?
Yes! Freeze the unbaked stuffed mushrooms on a tray, then transfer them to a freezer bag. Bake straight from frozen, adding a few extra minutes to the cooking time.

Parmesan Stuffed Mushrooms Recipe

I’d love to see your take on these Parmesan Stuffed Mushrooms! If you try this recipe, drop a comment below or share your creation on Instagram with #TheKitchensAid. Enjoy!