Our Best Stuffed Mushrooms

November  2, 2022
3 Ratings
Photo by MJ Kroeger
  • Prep time 25 minutes
  • Cook time 25 minutes
  • makes 24
Author Notes

No shade to charcuterie boards, but I’m a sucker for a warm, fresh-from-the-oven appetizer — especially when it’s bite-sized. Enter: the best-ever stuffed mushrooms, which boast a deeply savory flavor, have a party-ready appearance, and satisfy in a way that no ordinary cheese and cracker ever could. 

You’ll want to use creminis (also called baby bellas) for this recipe, which have a deeper, more complex flavor than white buttons. They also have a firmer, meatier texture, which means they won’t break apart as you stuff them. If your grocery store has a bulk bin, select them from there, so you can ensure that they’re roughly the same size. This recipe will yield 24 medium-sized stuffed creminis; if you can only find larger ones, you’ll end up with about 16. 

The filling, of course, is the real star. To minimize waste (and maximize mushroom flavor), the mushroom stems are sautéed and stuffed right back into the caps. Fresh parsley and lemon juice add brightness, while freshly-grated Parmesan lends its signature umami flavor. The breadcrumbs, which are essential for crunch, are sautéed with garlic for extra-toasty goodness throughout. 

Unlike heavier cream cheese-filled versions, these mushrooms won’t leave you feeling too full. Plus, the recipe can be easily adapted to accommodate a variety of diets: simply swap in gluten-free panko, or vegan Parmesan cheese. Hoping to prep ahead? Stuff the mushrooms up to one day in advance, pop ‘em in the refrigerator, then slide them into the oven when guests begin to arrive.
Grace Elkus

What You'll Need
  • 1 pound cremini mushrooms (about 24), stems removed and finely chopped
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon kosher salt, divided, plus more to taste
  • 1 teaspoon freshly ground black pepper, divided, plus more to taste
  • 1/4 cup panko breadcrumbs
  • 2 garlic cloves, minced
  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons fresh parsley, roughly chopped, divided
  • 2 teaspoons finely grated lemon zest
  • 3 tablespoons freshly squeezed lemon juice (from about 1 lemon)
  • 1/8 teaspoon red pepper flakes (optional)
  1. Heat the oven to 400°F. In a large bowl, use your hands to toss the mushroom caps with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Arrange cavity side up on a sheet pan.
  2. Heat 1 tablespoon of the olive oil in a large skillet over medium heat until shimmering. Add the mushroom stems and cook, stirring often, until golden brown, about 5 minutes. Add the breadcrumbs, garlic, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Cook, stirring frequently until the breadcrumbs start to brown, 2 to 3 minutes. Transfer to the now-empty bowl.
  3. Add the Parmesan, 2 tablespoons parsley, lemon zest, lemon juice, and red pepper flakes (if using) to the bowl and stir to combine. Season with salt and pepper to taste.
  4. Divide the mixture between the mushroom caps (about 1 tablespoon each), gently pressing down with the back of a spoon, and drizzle the tops with the remaining 1 tablespoon olive oil.
  5. Bake until the caps are tender, golden brown, and the filling is warmed through, 15 to 20 minutes. Use a thin spatula to release them from the sheet pan, and serve warm garnished with the remaining parsley.

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1 Review

AllieR November 3, 2022
Tried these last night and they were delicious! The lemon zest added a nice brightness and zing that put these over the top. I cut down on the salt for dietary reasons and they were still flavorful. Making them again this evening and plan to bring some to Thanksgiving celebrations. Thanks for the great recipe!