Here’s a simple, rich, and crowd-pleasing cheese stuffed mushrooms recipe—crispy on top, creamy inside, and perfect as an appetizer or side dish.
Stuffed mushrooms
🍄 Cheese Stuffed Mushrooms
Ingredients
- 12–16 large white or cremini mushrooms
- 2 tbsp olive oil or butter
- 2–3 cloves garlic, minced
- 1/2 small onion, finely chopped (optional)
- 4 oz (115g) cream cheese, softened
- 1/2 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp Italian seasoning (optional)
- 2 tbsp breadcrumbs (for topping, optional)
- Fresh parsley for garnish
🍳 Instructions
1. Prep mushrooms
- Preheat oven to 190°C (375°F)
- Remove mushroom stems and finely chop them
- Wipe caps clean (don’t wash heavily—mushrooms absorb water)
2. Cook filling base
- Heat oil or butter in a pan
- Sauté chopped stems, onion, and garlic until soft and fragrant
- Let cool slightly
3. Make cheese filling
- Mix in a bowl:
- cream cheese
- mozzarella
- Parmesan
- cooked stem mixture
- salt, pepper, Italian seasoning
- Stir until thick and creamy
4. Stuff mushrooms
- Fill each mushroom cap generously
- Sprinkle breadcrumbs on top (optional for crunch)
5. Bake
- Place on a baking tray
- Bake for 18–22 minutes until golden and bubbly
6. Finish
- Garnish with chopped parsley
- Serve warm
🔥 Tips for best results
- Don’t overcrowd the tray—steam ruins texture
- Use room-temp cream cheese for smoother filling
- Add cooked bacon or spinach for extra flavor
- For crispier tops, broil for 1–2 minutes at the end
If you want, I can also give you:
- Air fryer stuffed mushrooms 🍄
- Keto version (no breadcrumbs)
- Crab or chicken stuffed mushrooms
- Or a spicy jalapeño cheese variation 🌶️