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Easy Stuffed Mushrooms

These Easy Stuffed Mushrooms are a delicious appetizer or side dish for any occasion. Filled with buttery mushrooms, green onions, garlic, crispy panko breadcrumbs, and cheese, they’re full of flavor and always a hit!

Guess what? You don’t need any fancy or expensive ingredients to make crowd-pleasing, scrumptious stuffed mushrooms. Try this simple recipe and see for yourself. I’ll bet you can’t eat just one!

In fact, on the day I made these to photograph, David and I polished off the whole batch as soon as I was finished! I kid you not. They’re that good.

The mushrooms are tender yet still firm enough that they’re easy to grab and pop right into your mouth (or take two bites if they’re on the bigger side).

Add the garlicky, oniony, buttery mushroom, cheese and breadcrumb filling that gets crunchy on top, and you’ve got a perfect combination of flavors and textures!

And I love that there’s no waste since we use the mushroom stems for the filling. I mean why throw them out when they’re perfectly good to use?

Chop them up, sauté them in some butter with green onions and garlic, add some breadcrumbs and mozzarella and parmesan cheeses, and you’ve got yourself one delicious filling. Then stuff the mushrooms and bake. It’s super easy!

These babies make a great party appetizer, or you can serve them as a side dish (picture them alongside a thick, juicy steak…YUM!).

an easy stuffed mushroom on a fork above the baking dish filled with mushrooms

Ingredients you need:

  • Fresh mushrooms (Baby Bella (also called cremini) or white, about 1½ to 2 inches in diameter)
  • Cooking spray (I use olive oil spray)
  • Butter
  • Green onions
  • Garlic
  • Seasoned panko breadcrumbs
  • Mozzarella cheese (shredded)
  • Parmesan cheese (shredded or grated)
  • Salt and pepper
  • Fresh parsley (optional, for garnish)

How to clean mushrooms:

When you buy fresh mushrooms, they usually have some dirt on them, so you will need to clean them…but there’s an ongoing debate on how exactly to do that.

Some say that you should never wash mushrooms with water because they soak it up very easily, which could affect their texture, browning ability, etc., and instead, you should wipe off the dirt with a slightly damp paper towel.

On the other hand, some say it’s perfectly fine to give them a quick rinse and then immediately dry them off.

But everyone seems to agree that you should never, ever soak them.

Me? I always use the damp-paper-towel method because it’s easy, and I don’t want to risk my mushrooms soaking up any water (plus, if you’re going to have to dry them off anyway, why not just use the paper towel to begin with?).

Whichever method you choose, don’t clean them before you store them. Wait until right before you are going to use them.

Here’s a look at how to make Easy Stuffed Mushrooms:

Note: This is just a quick overview of the steps. Scroll down to the recipe card for the full recipe with detailed instructions.

2 images; one a graphic of a stove with text that says preheat the oven to 350 degrees Fahrenheit; the other of mushrooms and mushroom stems on a cutting board with text that says remove the stems from the mushrooms
2 images; one of mushroom caps in a baking dish with text that says place caps in a sprayed baking dish; the other of chopped mushroom stems on a cutting board with a knife with text that says finely chop the stems
2 images; one of butter melting in a pan with text that says melt the butter in a skillet over medium heat; the other of the mushrooms stems, green onion and garlic added to the pan with text that says add the chopped stems, green onions, and garlic
2 images; one of the mushrooms, onions and garlic being cooked in the pan with text that says sauté until softened; the other of breadcrumbs added to the pan with text that says turn off the heat, add the breadcrumbs
2 images; one of the breadcrumbs being stirred into the mushroom mixture in the pan with text that says stir until well combined; the other of cheese added to the breadcrumb mixture in the pan with text that says add the mozzarella and parmesan cheeses
2 images; one of the cheese being stirred into the bread crumb mixture in the pan with text that says stir until well combined; the other of the stuffed mushrooms in a baking dish with text that says stuff the mushroom caps
2 images; one a graphic of an oven with text that says 350 degrees Fahrenheit and bake for 30 minutes or until tender and tops are golden; the other of the finished mushrooms in a baking dish with text that says enjoy

Tips & Tidbits:

  • You can use either Baby Bella (also called cremini) or regular white mushrooms. They should be the standard size, about 1½ to 2 inches in diameter maximum, rather than the larger “stuffing” mushrooms. This size gives you the perfect mushroom-to-stuffing ratio in one to two bites.
  • The number of stuffed mushrooms you get will vary depending on how many mushrooms are in the package.
  • No green onions? Use finely chopped regular onions or shallots.
  • Using seasoned panko breadcrumbs not only gives you extra flavor, but they get nice and crunchy. You can use regular breadcrumbs if that’s all you have (I would reduce the amount to ½ cup), but they will be less crunchy.
  • Feel free to change up the cheeses (I’ve also made them with all cheddar, and they were very yummy!).
  • I don’t recommend making these ahead of time because the panko will get soggy.
  • These are best when served fresh from the oven and warm!
  • If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days (sadly, they will get more soggy the longer they sit). Reheat in the oven at 325°F until heated through.
stuffed mushrooms on a white serving plate with a fork with one of the mushrooms cut in half so you can see the inside and the serving dish of mushrooms in the background

Although they’re great any time of the year, I always make these during the holidays. One of the things I love most about this time of the year is all of the appetizers and nibbles, and these are one of my all-time favorites!

I hope you try this Easy Stuffed Mushrooms recipe and love it as much as I do. Thanks for visiting today!

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easy stuffed mushrooms garnished with parsley on a white plate

Easy Stuffed Mushrooms

These Easy Stuffed Mushrooms are a delicious appetizer or side dish for any occasion. Filled with buttery mushrooms, green onions, garlic, crispy panko breadcrumbs, and cheese, they're full of flavor and always a hit!
5 from 3 votes
Print Recipe Rate/Comment Pin Recipe
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 21 (approximately)
Calories: 44
Author: Michelle / Now Cook This!

Ingredients

  • 16 ounces Baby Bella (cremini) or white mushrooms, cleaned, about 1½ to 2 inches in diameter
  • cooking spray, I use olive oil spray
  • 4 tablespoons butter
  • ¼ cup thinly sliced green onions, white and light green parts only
  • 2 cloves garlic, minced (about 1 heaping teaspoon)
  • 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 11×7-inch dish).
  • 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.
  • 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.
  • Spoon the filling into the mushroom caps.
    Note: 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.
    Note: Be careful not to overcook these, as the mushrooms can become soggy. 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.
  • Sprinkle with chopped fresh parsley (if desired); serve immediately.

Notes

  • The number of stuffed mushrooms you get will vary depending on how many mushrooms are in the package.
  • No green onions? Use finely chopped regular onions or shallots.
  • Feel free to change up the cheeses.
  • I don’t recommend making these ahead of time because the panko will get soggy.
  • If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days (sadly, they will get more soggy the longer they sit). Reheat in the oven at 325°F until heated through.
  • The estimated calories shown are based on a yield of 21 stuffed mushrooms that are all the same size. Since each package of mushrooms can have various sizes and quantities, actual calories may be different. 
Did you try this recipe? I’d love to see it!Mention @nowcookthis or tag #nowcookthisrecipes!
Recipe Rating




Persiasblossom

Wednesday 23rd of November 2022

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

Wednesday 23rd of November 2022

So glad you enjoyed the mushrooms, and thanks for sharing how you made them!

Chris G

Thursday 16th of June 2022

Best mushroom recipe

Michelle

Friday 17th of June 2022

Thank you very much, Chris!

Carole M Giles

Wednesday 22nd of December 2021

Delicious! It's not hard to eat the whole batch in one setting!

Michelle

Wednesday 22nd of December 2021

Thank you so much, Carole! I'm really happy you enjoyed them!