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This stuffed mushrooms recipe will make you say wow! It’s easy to put together and perfect for entertaining…or snacking.

Stuffed Mushrooms
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Looking for a great healthy appetizer recipe for entertaining…or just snacking? Try this simple stuffed mushrooms recipe! These little bites have everything going on: they’re savory, meaty, and herby, with a tender exterior and a crunch in each bite. Even better, this recipe is incredibly easy: no need to sauté filling ingredients. Chop them up, fill, and bake!

Ingredients in this stuffed mushrooms recipe

You can make stuffed mushrooms a million different ways. Our favorite is our spinach artichoke stuffed portabello mushrooms, which are stunning and work as a side or vegetarian dinner. But what about when you want to stuff the little guys, like for party food? Enter this stuffed baby bella mushrooms recipe! We customized it to be quick and simple to put together. Here’s what you’ll need:

  • Cremini mushrooms, also called baby bella
  • Olive oil
  • Shallot
  • Walnuts (or omit and use more breadcrumbs, but we like the crunch!)
  • Parsley
  • Italian panko (see notes below)
  • Grated Parmesan cheese (the powdery kind)
  • Salt and pepper

Let’s talk through a few of the special ingredients, then we’ll get to the method!

Stuffed Mushrooms recipe

Find cremini mushrooms, aka baby bellas

Cremini mushrooms are a small mushroom with a round brown top. Also known as baby bella mushrooms, it’s one of the most widely consumed mushroom varieties in the world. Here are a few fun facts about the cremini:

  • Cremini mushrooms are the same variety as button mushrooms and portobellos. White mushrooms, aka button mushrooms, are an earlier growth stage, so they have a milder flavor. Portobello mushrooms are the oldest stage, so they have the most meaty and savory flavor.
  • What do they taste like? Cremini mushrooms have an earthy, savory flavor that tastes like a milder version of a portobello and a more developed version of a white mushroom.
  • Can you substitute white mushrooms here? Yes! If you can’t find cremini or baby bella, go with white or button mushrooms.

Look for Italian style Panko or breadcrumbs

Another important part of this stuffed mushrooms recipe? Finding Italian-style panko. If you can’t find that, go to Italian breadcrumbs! Here’s what to know:

  • Panko is a Japanese-style breadcrumb mixture that is airier and lighter than traditional breadcrumbs: we like it here because it’s crunchier! But breadcrumbs work just as well.
  • “Italian” means herbs and salt are added. You should be able to find Italian panko or panko easily at your local grocery store.
  • What to do if you can’t find them? Use plain panko or breadcrumbs and add salt and Italian seasonings. Mix the ½ cup panko with ⅛ teaspoon kosher salt and ½ tablespoon Italian seasoning (or 1 teaspoon dried oregano and ¼ teaspoon each dried basil and thyme).
How to make stuffed mushrooms

How to make stuffed mushrooms: a few tips!

We engineered this stuffed mushrooms recipe to be simpler than most. That means no sautéing filling ingredients: just chop them up and fill the mushrooms! Here are a few things to note about the method (or jump to the recipe below):

  • Use a parchment lined baking sheet, or brush it with oil. Parchment helps for easy clean up!
  • Chop the filling ingredients, then spoon them in! Drizzle a hint of olive oil over the tops to help with browning.
  • Roast until just tender. It should be 15 to 20 minutes depending on your oven. Roasting too long makes them soggy, so take care not to over bake.
  • Garnish if you like! We like adding a hint of paprika to the tops for color (not necessarily flavor). Smoked paprika does add a nice hint of smoke if you have it.

Leftover storage info

Once you pull these stuffed mushrooms out of the oven, they’re best right away! Because mushrooms contain a lot of moisture, they can become soggy over time. If you’re leaving out a tray at a party, try to minimize the time that they’re out if possible.

These mushrooms are best right away, but you can save leftovers! Store refrigerated for up to 2 days. They still taste amazing, though the texture is not crunchy. If you’d like, you can reheat them in a 350 degree oven to revive the crunchy texture!

Stuffed Mushrooms

More mushroom recipes

There are so many great mushroom recipes to try! Here are some of our top things to make with mushrooms, and a few unique varieties to try out:

This stuffed mushrooms recipe is…

Vegetarian. For gluten-free, use gluten-free panko.

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Stuffed Mushrooms

Easy Stuffed Mushrooms

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4.5 from 2 reviews

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 24 mushrooms 1x


This stuffed mushrooms recipe will make you say wow! It’s easy to put together and perfect for entertaining….or snacking.


  • 1 1/2 pounds cremini mushrooms, aka baby bella (3 8-ounce packages or 20 to 24 mushrooms)
  • 1 tablespoon olive oil
  • ¾ teaspoon kosher salt, divided
  • Fresh ground black pepper
  • 3 tablespoons shallot, finely minced
  • ¼ cup finely chopped walnuts (or omit and substitute more breadcrumbs)
  • 2 tablespoons finely minced parsley
  • ½ cup Italian panko or breadcrumbs (gluten-free as necessary)*
  • ½ cup grated Parmesan cheese
  • ½ teaspoon garlic powder
  • Paprika or smoked paprika, for the garnish


  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Clean the mushrooms and gently remove the stems.
  3. Pat the mushrooms dry with a towel and place them in a large bowl. Mix them with 1 tablespoon olive oil, ½ teaspoon kosher salt and fresh ground black pepper. Line a baking sheet with parchment paper or brush it with olive oil. Add the mushrooms in a single layer on top.
  4. In a medium bowl, mix the minced shallot, chopped walnuts, minced parsley, Italian panko*, grated Parmesan cheese, and garlic powder. Spoon the filling into the mushrooms. Lightly drizzle the tops with olive oil (just a small drizzle).
  5. Bake for 15 to 20 minutes, until the mushrooms are cooked and golden brown on top. Serve immediately, garnished with a sprinkle of paprika and additional chopped parsley if you like. (Leftovers last 2 days refrigerated, but the filling is less crunchy. You can reheat them in a 350 degree oven until warmed through.)


*We recommend Italian panko or Italian breadcrumbs because they’re already seasoned. Panko is best since it’s the lightest and crunchiest. If all you can find is regular panko or breadcrumbs, mix ½ cup panko with ⅛ teaspoon kosher salt and ½ tablespoon Italian seasoning (or 1 teaspoon dried oregano and ¼ teaspoon each dried basil and thyme).

  • Category: Appetizer
  • Method: Baked
  • Cuisine: Mushrooms
  • Diet: Vegetarian

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. Penelope Fletcher says:

    Made these tonight for first time. Quick, easy, tasty! Coarse chopped parsley, shallot, with fresh basil and oregano. 30 seconds in cuisinart, add panko and parm, pulse again. Swapped walnuts for pine nuts and used sun dried tomato infused olive oil on sunrooms. Delightful. Even my fussy husband loved them. Adding into rotation. Thank you.

    1. Alex Overhiser says:

      So glad you enjoyed!

  2. Kris Mar says:

    Made these tonight and was very happy with the result. My boyfriend, who was not excited to hear “stuffed mushrooms” on the menu, was very pleasantly surprised. Loved how quickly they came together. A tasty, low-fuss recipe that I will be making again.