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Cheesy Stuffed Mushrooms

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These cheesy stuffed mushrooms are the ultimate easy Italian appetizer—creamy, garlicky, and packed with melty cheese and fresh herbs. Perfect for parties, gatherings, or a cozy night in, they’re always a crowd-pleaser and ready in under 40 minutes.

Ingredients

Scale
  • 18–20 medium white or cremini mushrooms (about 1 lb), stems removed and cleaned
  • 2 tablespoons olive oil, for brushing
  • Salt and pepper, to taste
  • 4 oz cream cheese, softened
  • 1/2 cup shredded mozzarella cheese
  • 1/3 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 teaspoon Italian seasoning (or a mix of dried oregano and basil)
  • Mushroom stems (from above), finely chopped
  • 1/4 cup plain or Italian-style breadcrumbs
  • Salt and pepper, to taste
  • 2 tablespoons panko breadcrumbs (optional, for topping)
  • Chili flakes (optional, for topping)
  • Extra Parmesan cheese (optional, for topping)

Instructions

  1. Preheat your oven to 375°F (190°C) and allow it to heat for at least 10 minutes.
  2. Gently wipe each mushroom with a damp paper towel to remove dirt. Remove the stems and finely chop them for the filling.
  3. Arrange the cleaned mushroom caps, hollow side up, on a baking sheet. Brush or drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper.
  4. In a medium bowl, combine the chopped mushroom stems, cream cheese, mozzarella, Parmesan, minced garlic, parsley, Italian seasoning, breadcrumbs, and a generous pinch of salt and pepper. Mix until creamy and evenly blended. If the mixture is too stiff, add a splash of milk or cream.
  5. Fill each mushroom cap generously with the cheesy mixture using a small spoon or your fingers. Press lightly so the filling stays put, but don’t overpack.
  6. Sprinkle the stuffed mushrooms with extra Parmesan and/or panko breadcrumbs for a crunchy top. Add a pinch of chili flakes if desired.
  7. Bake on the center rack for 20-25 minutes, or until the mushrooms are tender and the cheese is bubbling and golden on top.
  8. Remove from the oven and let cool for 5 minutes before serving. Serve warm.

Notes

For best results, use mushrooms of similar size so they cook evenly. Don’t overstuff the caps to prevent leaking. Pat mushrooms dry before stuffing to avoid sogginess. For a golden top, broil for 1-2 minutes at the end, watching closely. Make the filling ahead for easy entertaining. Gluten-free and vegan adaptations are possible by swapping breadcrumbs and cheeses.

Nutrition

Keywords: stuffed mushrooms, cheesy appetizer, Italian appetizer, party food, vegetarian appetizer, easy stuffed mushrooms, holiday appetizer, finger food, mushroom recipes, cheese stuffed mushrooms

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