These Easy Stuffed Mushrooms filled with crispy panko breadcrumbs, two kinds of cheese, buttery mushrooms, green onions and garlic are full of flavor and a perfect appetizer or side dish for any occasion!
Michelle's Recipe Rundown
Stuffed mushrooms are one of my all-time favorite appetizers. And with this recipe, they're so easy to make at home!
Just chop up the mushrooms stems, sauté them in butter with green onions and garlic, then stir in some panko breadcrumbs and cheese. Stuff the mushroom caps, bake and enjoy.
The mushrooms are tender yet still firm enough to grab and eat in one or two bites. The filling gets golden and crunchy on top, and the result is a delicious combination of flavors and textures that's quite addicting. In fact, David and I have easily polished off a whole batch on more than one occasion.
Here are more reasons why you'll love this recipe too:
- The hands-on prep is quick and easy (about 15 minutes); the oven does the rest of the work.
- The filling ingredients are simple yet scrumptious.
- You get more mushroom flavor, and there's no waste because we use the stems in the filling.
- It's a crowd-pleaser; these always disappear super fast whenever I serve them. And since there's no meat, they can be enjoyed by vegetarians and meat eaters alike.
- They're also great as a side dish. I especially love them alongside a steak!
Featured Review:
Delicious! It's not hard to eat the whole batch in one setting!
~ Carole ⭐⭐⭐⭐⭐
Want more easy bite-sized appetizers that'll wow your guests?
Try my Easy Homemade Mini Quiches, Baked Brie, Cranberry and Pecan Bites and Sweet and Spicy Bacon Wrapped Water Chestnuts.
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Ingredients & Notes
Here are all of the ingredients you need to make these easy panko and cheese stuffed mushrooms, along with some notes on preparation and making the best selections.
Ingredient amounts are in the recipe card below.
- Fresh Mushrooms - I use cremini (aka Baby Bella) mushrooms; white button mushrooms are also a good choice. All of the mushrooms should be about the same size, ideally 1½ to 2 inches in diameter, so they cook evenly and you get the perfect mushroom-to-stuffing ratio in one or two bites.
- TIP: The sizes of individual mushrooms in a package can vary quite a bit, so I often buy two packages so I can pick out ones that are similar in size (and I use the leftovers for another recipe).
- Panko Breadcrumbs - I use and recommend seasoned panko; they have so much more flavor than plain.
I like to garnish these with some chopped fresh parsley for color, but that is optional.
Substitutions & Variations
- No green onions? Use finely chopped shallots or regular onions.
- You can use regular breadcrumbs instead of panko, but the texture will be different (when I tried it, they were not nearly as crispy and crunchy on top).
- Feel free to change up the cheeses. I've also made these with all cheddar cheese, and they were just as delicious!
How to Clean Mushrooms
When you buy fresh whole mushrooms, they almost always have some dirt on them, so you will need to clean them right before using.
In my experience, the best way to do that is to gently brush off the dirt with a slightly damp paper towel. With this method, you don't risk the mushrooms soaking up any water, which could adversely affect their texture and browning ability.
Alternately, you can quickly rinse the mushrooms with water (never soak them), and then immediately dry them off.
How to Make Stuffed Mushrooms With Panko Breadcrumbs and Cheese
This is a brief overview of the steps. The full printable recipe with ingredient amounts and detailed instructions is in the recipe card below.
Remove the mushroom stems and finely chop. Put the mushroom caps in a sprayed baking dish.
In a medium skillet over medium heat, sauté the chopped mushroom stems, green onions and garlic in butter until softened.
Turn off the heat and add the panko breadcrumbs; stir until well combined.
Add the mozzarella and parmesan cheeses; stir until well combined.
Evenly spoon the filling into the mushroom caps.
Bake in a preheated 350°F oven for 30 minutes or until the mushrooms are tender but still slightly firm and the tops are golden brown.
Recipe Tips
- The number of stuffed mushrooms you get will vary depending on the size and quantity of the mushrooms in the package.
- These are best when served fresh from the oven.
- When you start stuffing the mushrooms, it may seem like there is going to be too much filling, but use it all. They should be heaping full. I first go around and stuff each cap, gently pressing the filling down inside. Then I go back around and top them off.
- Be careful not to overcook, as this can make the mushrooms too soft. If, after 30 minutes, the mushrooms are done but the tops aren't quite golden brown, I put them under the broiler for a minute or two to brown the tops instead of continuing to bake them.
- I don't recommend making/prepping these ahead of time, as the breadcrumbs will get soggy.
Storing Leftovers & Reheating
Storage: Once cooled, store in an airtight container in the refrigerator for up to 3 days. Sadly, they will get more soggy the longer they sit, so enjoy them sooner rather than later.
Reheating: Place the desired amount of mushrooms in a baking dish and bake in a preheated 325°F oven until heated through. The topping may not be as crispy as when they were fresh, but they're still yummy. You can also reheat them in the microwave.
I hope you try this Easy Stuffed Mushrooms With Panko Breadcrumbs and Cheese recipe and love it as much as I do. Thanks for visiting today!
If you made this recipe, I'd love to know how it went. Please leave a comment and star rating below. Thanks!
📋Recipe
Easy Stuffed Mushrooms (With Panko and Cheese)
Ingredients
- cooking spray, for greasing the baking dish
- 16 ounces Baby Bella (cremini) or white mushrooms, cleaned, each about 1½ to 2 inches in diameter
- 4 tablespoons butter
- ¼ cup thinly sliced green onions, white and light green parts only
- 2 cloves garlic, minced (about 1 heaping to 2 teaspoons)
- ¾ cup seasoned panko breadcrumbs
- ½ cup shredded mozzarella cheese
- 2 tablespoons shredded or grated parmesan cheese
- salt and pepper, to taste
- chopped fresh parsley, for garnish (optional)
Instructions
- Preheat the oven to 350°F.
- Spray a baking dish with cooking spray (use whatever size dish you need to fit all the mushrooms; I used an 11x7-inch dish).
Prepare the Mushrooms
- Gently remove the stems from the mushrooms (either give the stem a gentle push to one side or twist it gently until it pops off).
- Place the mushroom caps, cavity-side up, in the baking dish.
- Finely chop the mushroom stems; set aside.
Make the Filling
- In a medium skillet (I use a 10-inch skillet), melt the butter over medium heat.
- Add the chopped mushroom stems, green onions and garlic; sauté, stirring frequently, until softened and the watery liquid released from the mushroom stems has evaporated, about 5 minutes.
- Turn off the heat and add the panko breadcrumbs; stir until well-combined.
- Add the mozzarella and parmesan cheeses; stir until well-combined.
- Taste the filling and season with salt and/or pepper as needed.
Stuff the Mushrooms & Bake
- Spoon the filling into the mushroom caps. When you start stuffing these, it's going to seem like there is too much filling, but make sure you use it all. I first go around and stuff each cavity, gently pressing the filling down inside. Then I go back around again and top the mushrooms with the rest of the filling. The mushrooms should be heaping full when you are done.
- Bake for 30 minutes or until the mushrooms are tender but still slightly firm and the tops are golden brown.Be careful not to overcook these, as the mushrooms can becometoo soft. If, after 30 minutes, the mushrooms are done but the tops are not quite golden brown, I would put them under the broiler for a minute or two to brown rather than continue baking them.
- Serve immediately. If desired, sprinkle with chopped fresh parsley.
Notes
- The number of stuffed mushrooms you get will vary depending on how many mushrooms are in the package.
- Try to select mushrooms that are all about the same size so they cook evenly and so you get the perfect stuffing-to-mushroom ratio.
- No green onions? Use finely chopped regular onions or shallots.
- Feel free to change up the cheeses (I've made these with all cheddar, and they were just as good).
- I don't recommend making these ahead of time because the panko will get soggy.
- The estimated calories shown are based on a yield of 21 stuffed mushrooms that are all about the same size. Since each package of mushrooms can have various sizes and quantities, actual calories may be different.
Persiasblossom says
I decided to use a whole 24 oz pack of Baby Bellas so I had to tweak the recipe a little without overthinking it, lol. The pack had varying sizes so on a large baking sheet, I placed the bigger ones toward the back and smaller towards the front. I used 3 Tbsps of vegan (Country Crock) butter to keep my mushrooms from becoming too oily. Didn't have onions so I added 1 Tbsp of powdered onion and 1 tsp of McCormick Montreal Chicken seasoning while sauteing the chopped mushroom stems and garlic in the pan. Added the 3/4 Cup of breadcrumbs + 1/4 Cup of crushed Ritz crackers, about 3/4 cup of Mexican blend Shredded Cheese, 3 Tbsps of Parmesan, and sprinkled Italian seasoning on top before baking. SO GOOD! Not too mushy or oily. Perfection 💜
Michelle says
So glad you enjoyed the mushrooms, and thanks for sharing how you made them!
Chris G says
Best mushroom recipe
Michelle says
Thank you very much, Chris!
Carole M Giles says
Delicious! It's not hard to eat the whole batch in one setting!
Michelle says
Thank you so much, Carole! I'm really happy you enjoyed them!