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These easy stuffed mushrooms have a delicious herby filling with no sautéing required! They’re simple to make and the perfect snack for parties (they disappear fast).
Looking for a healthy appetizer recipe for parties or snacking? Try my simple stuffed mushrooms: they’re savory, meaty, and herby, with a tender exterior and a crunch in each bite.
I love that this recipe is so easy to make: in contrast to many stuffed mushroom recipes, there’s no need to even sauté filling ingredients. Just hollow out the mushrooms, fill them, and bake! Set out a tray and these disappear quickly.
5 Star Reader Review
⭐⭐⭐⭐⭐ “Made these tonight for first time. Quick, easy, tasty! Even my fussy husband loved them. Adding into rotation. Thank you.” -Penelope
The Best Mushrooms for Stuffing
Cremini mushrooms are a small mushroom with a round brown top, also known as baby bella mushrooms. This type of mushroom is perfect for stuffing and what I like to use here:
- 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. You can also make my Stuffed Portobello Mushrooms recipe for a larger, entree-style dish.
Ingredients For The Filling
You can make stuffed mushrooms a million different ways. For party food, I love this stuffed baby bella mushrooms recipe that is quick and simple to put together. Here’s what you’ll need:
- Italian panko: Panko is a Japanese-style breadcrumb mixture that is airier and lighter than traditional breadcrumbs: I like it here because it’s crunchier! “Italian” means herbs and salt are added; you should be able to find Italian panko or panko at your grocery store. If you can’t, find Italian, mix the ½ cup panko with ⅛ teaspoon kosher salt and ½ tablespoon Italian seasoning.
- Parmesan cheese: Use the finely grated, powdery kind.
- Walnuts: These add a nice texture and crunch in every bite. You can also substitute chopped pecans or cashews.
- Shallot: This tastes milder and sweeter than onion: make sure to find it for this recipe.
- Garlic powder and parsley: These bring in the final seasoning.
How to Make Stuffed Mushrooms
I created this stuffed mushrooms recipe to be simpler than most. That means no sautéing filling ingredients: just chop them up and fill the mushrooms! Here’s the basic outline of the method (or jump to the recipe below):
- Step 1: Use a parchment lined baking sheet, or brush it with oil. Parchment helps for easy clean up.
- Step 2: Chop the filling ingredients, then spoon them in! Drizzle a hint of olive oil over the tops to help with browning.
- Step 3: 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.
- Step 4: Garnish as you like. I like adding a hint of paprika for color (not necessarily flavor). Smoked paprika does add a nice hint of smoke if you have it.
Easy Variations to Try
Here are a few other ideas for stuffing:
- Use the stems: Some people love to do this with their stuffed mushrooms to avoid waste: you can finely chop the mushroom stems and stir them into the filling.
- Spinach artichoke: Make the filling from my Stuffed Portobello Mushrooms and add that here.
- Cream cheese: Stir in half a block of softened cream cheese for a creamier filling.
- Crab or sausage: Add lump crab meat with a squeeze of lemon to the filling. Some people like cooked Italian sausage in their stuffed mushrooms (you could also try plant-based sausage crumbles for a vegetarian spin).
- Fresh herbs: You could also add fresh basil and oregano for more of an herby spin.
Leftover Storage
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!
What to Serve With Stuffed Mushrooms
These small stuffed mushrooms are great for parties and appetizer spreads! Here are a few things I’d serve alongside:
- Build a spread with my Ultimate Cheese Board, Marinated Olives, and Caprese Skewers.
- Add Easy Stuffed Dates as a flavor contrast
- Make them for holidays along with these Thanksgiving appetizers or Christmas appetizers.
- Browse more of my easy appetizer recipes
Dietary Notes
This stuffed mushrooms recipe is vegetarian. For gluten-free, use gluten-free panko.
Easy Stuffed Mushrooms
These easy stuffed mushrooms have a delicious herby filling with no sautéing required! They’re simple to make and the perfect snack for parties (they disappear fast).
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 mushrooms 1x
- Category: Appetizer
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 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
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Clean the mushrooms and gently remove the stems.
- 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.
- 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).
- 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.)
Notes
*I 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).
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:
- Try Stuffed Portobello Mushrooms
- Make them into Portobello Mushroom Pizza or Mushroom Tacos
- Make a batch of Mushroom Pasta with Parmesan or Creamy Mushroom Risotto
- Try Creamy Vegan Mushroom Soup or a savory Mushroom Galette
- Experiment with other varieties: Hen of the Woods, Beech, Maitake, King Oyster, Shiitake , Enoki or Lion’s Mane
your mushrooms look so delicious. will be making the stuffed mushrooms with the baby Bella’s. I usually stuff mine with grated mozzarella,crab or lobster and the stems of the mushrooms chopped and added .to the rest of the stuffing mix . Which is stove top chicken stuffing. Then I grate more mozzarella to put on top. can’t wait to try your recipe and the bread crumbs on top. Thank you for sharing.😋
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.
So glad you enjoyed!
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.