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Best Stuffed Mushroom Recipes

Best Stuffed Mushroom Recipes

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Top Rated Stuffed Mushroom Recipes

Stuffed mushrooms are always a big win with guests. They are delicious and are a good source of B vitamins, especially niacin and riboflavin. They also have a very high protein content. But because they are low in fat and calories, Western nutritionists mistakenly considered them of no food value (a fresh pound has only about 125 calories). Yet in dried form, mushrooms have almost as much protein as veal and a significant amount of complex carbohydrates. You can use cremini or button mushrooms for this recipe.23 manly, meaty recipes for your parties

Top 10 Best Recipes For Stuffed Mushrooms

If there is one party nibble I go towards first it has to be stuffed mushrooms. In fact, I like mushrooms with just about every meal I have, but filling them with something not only creates amazing combinations of taste and smell, it can also make for a rather unusual meal idea…

Spinach Stuffed Mushrooms

10 – Spinach –

While not the best visually on this list I still really like the taste of spinach and would imagine these taste amazing and full of flavour.

Cheeseburger Stuffed Mushrooms

9 – Cheeseburger –

Who needs bread when you could have a mushroom stuffed with a cheeseburger instead! In fact. this whole recipe is rather good for you!

Crawfish Stuffed Mushrooms

8 – Crawfish –

I don’t think I have ever tried Crawfish before so what better way to get that first taste of it than inside a moist mushroom!

Teriyaki Chicken Stuffed Mushrooms

7 – Teriyaki Chicken –

If like me you often have Teriyaki Chicken you are going to love these little party bite mushrooms filled with the stuff. This is one of the most sensual recipes on this list but one I would still be willing to try.

Sausage, Garlic, and Quinoa Stuffed Mushrooms

6 – Sausage, Garlic, and Quinoa –

There is a definite wild theme going on with this recipe idea. But with the added hot Italian chicken sausage thrown in, I bet it tastes amazing.

Bacon & Jalapeno Stuffed Mushrooms

5 – Bacon & Jalapeno –

These sound like hot and smoky in taste, but I think it would be nice to try just a few of them. With a nice layer of breadcrumbs on top just to keep all the flavour in, they could be a BBQ party favourite this summer.

Wild Rice Stuffed Mushrooms

4 – Wild Rice –

I’m not sure I have even heard of wild rice before, but I would imagine a very earthy sort of taste to this recipe ideas. But that is not to say I wouldn’t eat them because I definitely would!

Cheesy Mashed Potato Stuffed Mushrooms

3 – Cheesy Mashed Potato –

Even saying what they are called makes my mouth drool with the wonder of what they might taste like. Party nibbles never looked so fine!

Chorizo Stuffed Mushrooms

2 – Chorizo –

For those who don’t know Chorizo is a type of pork sausage that has a smoked taste. So imagine that in a mushroom and cheese recipe and you are half-way there to a taste sensation.

Crab Stuffed Mushrooms

1 – Crab Stuffed –

It might be a seafood recipe, but it is not so much the “Crab Stuffed” part I love the look of the most, it is the Quail eggs sat on top of it! This could well be my new favourite seafood breakfast!

30 Best Ideas For Stuffed Portobello Mushrooms

Stuffed Portobello mushrooms are one of our guilt pleasures! They’re loaded with taste, flavor an nutritional values. The reason is simple. Their filling (topping) is a delicious mix of a number of ingredients (vegetables, cheeses, sausages, herbs, spices. ) The other is that Portobello mushrooms are rich in vitamins and minerals. They will bring a lot of benefits to health when consumed probably. Enough to give these a try, right?

In this post, we’re glad to share 30 best ideas for stuffed Portobello mushrooms. If you are finding something healthy and delicious for meals, these are the way to go. They’re a great appetizer and flavorful side dish for both family meals and parties. All you need to do here is to pick out preferred types and turn them into homemade food. It might be challenging but is definitely worth. Your family would all fall in love with them!

#1 Caprese Stuffed Garlic Butter Portobellos

Full recipe here.

#2 Lasagna Stuffed Portobello Mushrooms

Full recipe here.

#3 Philly Cheesesteak Stuffed Portobello Mushroom

Full recipe here.

#4 10-minute Portobello Pizzas

Full recipe here.

#5 Bacon Spinach and Four Cheese Stuffed Mushrooms

Full recipe here.

#6 Garlic Parmesan Easy Stuffed Mushrooms

Full recipe here.

#7 Crab Stuffed Mushrooms

Full recipe here.

#8 Stuffed Portobello Mushrooms with Spinach & Artichoke

Full recipe here.

#9 Tuscan Style Stuffed Mushrooms in Creamy Sun Dried Tomato Sauce

Full recipe here.

#10Vegetable Stuffed Portabella Mushrooms

Full recipe here.

#11 Sausage Stuffed Portobello Mushrooms

Full recipe here.

#12 Spinach Stuffed Portobello Mushrooms

Full recipe here.

#13 Stuffed Portobello Mushrooms With Bacon And Cheddar

Full recipe here.

#14 Stuffed Portobello Mushrooms

Full recipe here.

#15 Enchilada Stuffed Grilled Portobello Mushrooms

Full recipe here.

  • 24 fresh mushrooms, 1-1/2 to 2 inches in diameter
  • Nonstick cooking spray
  • ¾ cup light dairy sour cream
  • ½ cup finely shredded carrot
  • ½ cup finely chopped red or yellow sweet pepper
  • 1 green onion, finely chopped
  • 1 clove garlic, minced
  • Dash salt
  • Dash black pepper
  • 24 very tiny broccoli florets
  • 1 pinch Black pepper

Preheat oven to 425 degrees F. Line a 15x10x1-inch baking pan with foil. Remove stems from mushrooms and discard or save for another use. Place mushroom caps, stem sides down, in prepared pan. Lightly coat the rounded side of each mushroom cap with nonstick cooking spray. Bake about 5 minutes or just until tender. Carefully place mushroom caps, stem sides down, on a double thickness of paper towels to cool.

Meanwhile, in a small bowl, combine sour cream, carrot, sweet pepper, green onion, garlic, salt, and the dash black pepper. Place cooled mushroom caps, stem sides up, on a platter. Spoon a scant tablespoon of the sour cream mixture into each mushroom cap. Top each with a broccoli floret. If desired, sprinkle with additional black pepper. Serve immediately.

How to make Stuffed Mushrooms with Parmesan Cheese?

  1. Preheat oven to 400°F.
  2. Spray with some oil a baking sheet that has been lined with parchment paper.
  3. Clean the mushrooms, remove stems, and roughly chop stems. Place mushroom caps onto the baking sheet.
  4. In a small bowl combine all the ingredients together.
  5. Fill each mushroom cap with the prepared garlic stuffing.
  6. Place them onto the prepared baking sheet.
  7. Bake for about 15-20 minutes, or until the filling is golden brown.

What type of mushrooms should I use?

It is best to use baby Bella mushrooms as they have a perfect &ldquobite-size&rdquo. Also, they taste delicious and are available year-round, so they should be your main go-to type for this recipe.

Portobello is also commonly used for stuffing, but due to their large size, I prefer to stick with baby mushrooms.

Stuffed Mushrooms

Stuffed Mushrooms that are Keto friendly and low-carb. One of my favorite appetizers.


  • 24 ounces white button mushrooms
  • 1/3 pound hot pork sausage
  • ½ whole medium onion, finely diced
  • 4 cloves garlic, finely minced
  • 8 ounces , cream cheese
  • 1 whole egg yolk
  • ¾ cups Parmesan cheese, grated
  • 1/3 cup cooking broth or white cooking wine
  • salt and pepper (to Taste)


Recipe Notes

Related Posts

posted November 23, 2020 by Christy Denney

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61 comments on &ldquoStuffed Mushrooms&rdquo

What is the recommendation for air fryer?

I would bake at the same temp for the same amount of time.

Wow! I love stuffed mushrooms and this might be my favorite recipe yet! These have so much flavor and are delicious. Thank you for an amazing recipe!

These are amazing been making them for years!

Do I freeze these before or after I bake them?

You can do it either way. I personally would freeze before baking.

I’ve been making this recipe for the past two thanksgivings and now for nye and it’s such a hit every. single. time. And I don’t like mushrooms! But I love this recipe!

This looks delicious! I would like to make them for a baby shower I’m hosting soon because the couple loves stuffed mushrooms. Do you think I could make the mixture and prep the mushrooms the day before and then put them together and bake the day of ? Thanks for your help!

Yes, these are perfect for making ahead of time. I always prep the day before.

If I were going to serve these buffet style, do you think a chafing dish would dry them out? Or would you just serve them cold?! Trying to figure out the best way to serve these for a large crowd!

Definitely better hot. I think a chafing dish would work and would not dry them out.

How many links is a third of a pound of sausage, recipie looks great

It’s actually bulk sausage like Jimmy Dean (in the tube).

Is it possible to make the filling ahead of time and keeping it for a day or two before stuffing the mushrooms

YES!! Absolutely okay. I do it all the time.

Hey! Everyone loved the mushrooms . They taste heavenly but apparently cheese was all over the palce when i pulled them out of the oven . i wonder why

You want to kind of stand them so they hold each other up. That helps.

Do you see the print button? What does it do?


I'm Christy Denney, and I eat everything. I'm a mom of five, wife, and cookbook author living in sunny Florida. I can't be left alone with a warm cinnamon roll or chocolate chip cookie.

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HUGE hit! I made this again, with two changes that are worthwhile. Add one can of lump crab meat, drained. Use larger portobello scooped out (and I didn't pre-cook them). At last minute in the oven, add one slice of Swiss cheese. It makes a very elegant and rich side dish. Any leftover stuffing can be frozen for another day.

This is now my go-to stuffed mushroom recipe. I found a sourdough or Italian bread best, lighter, didn't prebake the mushrooms, no need and chopped up extra mushrooms only using some stems. You could eat the stuffing with a spoon it's so num.

The stuffing is the best part! It's a lot of prep work.

3.5 for me and here is why. 1. I tend to like a little more cheese. 2. I'm not sure I would n't prebake the mushroom caps that much unless you needed to draw out liquid. Prebaking them that long made them smaller and I couldn't fill them with the filling as much and had leftover. I think if I had just made sure some of the moisture was out and filled them they would condense during the finished baking time and the stuffing would hold in there. But the stuffing tasted wonderful, and these were a success. I also thought I could easily change things to suit it for my liking, more cheese for instance. Or sub out the celery for some pesto or spinach. Wonderful recipe, wonderful base if you want to change it up a little. Worth making.

I skipped the oven-drying and sauteed the minced onions, celery, and mushrooms. Also skipped the bread crumbs as I had none. Still turned out fantastic. A few bacon bits gave a nice, subtle flavor.

yum! I didn't pre-cook the mushrooms they still tasted great. My sister pointed out that the stuffing is the best part, and recommended scooping out extra mushroom from the 'stem hole' with a grapefruit spoon to make more room for stuffing. had already cooked the stuffing by this point but next time will add the extra mushroom to the stuffing mix. also i used italian seasoned bread crumbs.

I was in a hurry and so just sauteed the breadcrumbs in oil on the stovetop. I used a seed and nut, whole wheat bread which I think added flavor and character. Then I trusted the one review that said It worked not to pre-cook the mushroom caps. It was fine. My oven may have been a tad hotter, and I didn't have time for ingredients to cool before assembling but it was fine. Used extra garlic too. First appetizers to go at a pot luck with many to choose from. And yes lots of extra filling to look forward to creatively eating.

Subɽ Whole Foods breadcrumbs and added some cream cheese to make the mixture more moldable. Also used a bit of fresh rosemary and thyme along with the parsely. Very tasty in little crimini caps.

Yum, yum, yum. I used Italian bread crumbs instead of white bread. They were very good - better than most stuffed mushrooms I have encountered. I will indeed make these again!

easier to sweat the mushrooms in a saute pan w/little oil first. used my own fresh crumbs w/out oil. simple recipe, tweak for flavor, etc. excellent little bites before dinner, I have some mushrooms that won't last 2 more days so cooking them now. keeping the in the fridge until then works perfectly

Made this for my mother in law and some friends. Made three recipes that night all of them got rave reviews. This recipe was the favorite of the night. It was very simple to make, wasn't very expensive and is fairly easy to make. Only suggestion is to make sure you keep track of everything. Since you will likely be using this as an appetizer, you might be cooking something else. If you leave mushrooms or bread in too long it will throw you off. Cooking them again tonight. Highly recommend.

I just made these for the second time for a New Year's Eve party. I heard a lot of "Who made the mushroom caps?" People loved them. Some things I learned the second time around: 1. It is usually easy to pop the stems out of the mushrooms, if one first takes a knife and cuts around the stem (without cutting all the way through the cap). 2. I used multi-grain bread this time and liked it more than the white bread I used the first time. 3. This time I used a food processor to grind the stems fairly finely. I think this aided my ability to mound the filling fairly high on each cap. 4. The filling can be used up following this method: a. On the baking pan on which the mushrooms were baked, turned them over, take gobs of filling and press into the caps, not caring if filling falls into the liquid in the pan. (At this point, I did not worry about mounding the filling, but I wanted to make sure that the caps were firmly filled.) b. When done with the quick first pass, scrape the moistened filling from the pan and add back to the bowl containing the remaining filling. This helped tremendously, as the filling had been a bit on the dry side, probably because my bread slices were on the large side. c. Take each filled cap and proceed to mound more filling onto it by hand, so that it effectively looks like a meatball, as viewed from the top. Run your finger along the outside of the mushroom to remove stray bits of filling and provide a clean edge to the now very mounded filling. d. Since the baking pan on which the mushrooms were initially baked is now littered with bits of filling, place the stuffed mushrooms onto the cleaner pan which had been used to bake the bread crumbs. (If a single pan is used, make sure to clean the excess filling bits from the pan before baking the mushrooms again.)

Great recipe. Was pretty simple to make, and everyone raved about them. Good flavor, fairly light app if you are serving a heavier meal. I served with heavy steak and mac and cheese and it was a perfect complement. Next time I am going to add some sherry. I think that will put it over the top.

Delicious! Great suggestion to use a melon-baller to excavate the mushroom caps. When sweating the caps, I had them on a cooking grate so they don't cook in the liquid. I didn't use cheese, since we're lactose-intolerant but added extra garlic and fresh rosemary to the mix. Extra? Um. I ate it. Enjoy!

This recipe was delicious! I changed it up a little because we didn't have some of the stuff on hand. Instead of using celery, I used zucchini, and I used storebought breadcrumbs to save time. Also, I added a little salami and some sage. Right now I am eating the stuffing with my fingers! I was surprised how much liquid came out of the mushrooms definitely don't skip that step or youɽ have soggy mushrooms.

These were good, but I found them plain. Everyone loved them, even a committed mushroom-hater. Made the teen request list so I'll be making them again.

As mentioned by some other reviewers this recipe resulted in too much stuffing for the mushrooms, however, I saved the leftovers and intend to make this again. I used 1.5 bunches of scallions instead of a white onion and ommited the celery also, I used gruyere and emmental instead of the parmesan - it came out quite delicious.

I modified the recipe quite a bit - used only 1/4 cup prepared bread crumbs instead of fresh bread, and added minced chorizo. The problem was really with the mushrooms - sweating is a good idea in theory, but mine ended up so shriveled they were a bit unappetizing. Maybe I baked them too high? The recipe didn't specify, so I used the common default of 350 degrees. Or perhaps bigger mushrooms may have helped? In any case, the stuffing was very good, so I added it to some sauteed fresh tomatoes for a spaghetti sauce. Couldn't stop eating that!

I left out the oregano since I wasn't in the mood for it and the resulting caps had a really nice flavor. I didn't bother to bake the caps before filling them as it's really not necessary. I also used olive oil for all the fat--I didn't feel like mixing flavors. I sauteed the veggies in the following order based on size and typical cooking times: first onions, then mushrooms, then added garlic and celery. Everything cooked up perfectly. I had about 1/4 cup of leftover stuffing which I scrambled up with some eggs where it was delicious.

This was a great recipe. Yes, there was a lot of leftover filling, so I froze it and used some in breakfast burritos w/ scrambled eggs. I also would use the leftover filling and put it in phyllo or puff pastry cups as it'll require more filling than the mushrooms. I've added italian sausage to this recipe to make it richer although non-vegetarian and it was delicious too! Also, pre- cooking the mushrooms to exude the liquid was a GREAT idea!! I will be doing that again!

This is a great recipie. I added crispy bacon broken into bits to the ingredients, and instead of sauteeing everything in butter left in some of the bacon grease. Is wonderful finger food at parties, and lets face it, everything is better with bacon!

My only complaint was that there was waaaaaay too much filling leftover for my shrunken little mushrooms - even after piling it in! Any suggestions what I can use it for? Will it keep until I buy more mushrooms?

This recipe was a lifesaver this holiday season. It's easy and impressive and you can make plenty of substitutions based on personal choice or dietary restrictions. I make a vegan version with a little vegetable broth, olive oil and chopped nuts, no cheese, butter, or egg. I've also substituted store-bought for homemade breadcrumbs without sacrificing much flavor. Don't skip the step of pre-baking the mushroom caps.

Fabulous! I, too, had enough stuffing to generously fill 2 1/2 pounds of fairly large mushrooms.

Fabulous and I love stuffed schrooms! Not sure how everyone had extra stuffing - I only had 12 mushrooms to start and had no leftovers. Followed the recipe exactly except I added a boxed of chopped frozen spinach and it was phenomenal. Definitely my new recipe!


  • ⅔ cup chopped plum tomato
  • ¼ cup (1 ounce) shredded part-skim mozzarella cheese
  • 1 teaspoon olive oil, divided
  • ½ teaspoon finely chopped fresh or 1/8 dried rosemary
  • ⅛ teaspoon coarsely ground black pepper
  • 1 garlic clove, crushed
  • 4 (5-inch) portobello mushroom caps
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons low-sodium soy sauce
  • Cooking spray
  • 2 teaspoons minced fresh parsley

Combine the tomato, cheese, 1/2 teaspoon oil, rosemary, pepper, and garlic in a small bowl.

Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills. Remove stems discard. Combine 1/2 teaspoon oil, juice, and soy sauce in a small bowl brush over both sides of mushroom caps. Place the mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft.

Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley.

Notes: Since the garlic isn't really cooked, the mushrooms have a strong garlic flavor. Grill the mushrooms stem sides down first, so that when they're turned they'll be in the right position to be filled. If you want to plan ahead, remove the gills and stems from the mushrooms and combine the filling, then cover and chill until ready to grill.

Garlic and cheese stuffed mushrooms recipe

Jessica Dady March 9, 2021 8:00 am

Credit: Alamy Stock Photo

Nutrition per portion

These garlic and cheese stuffed mushrooms make for a great starter, or an indulgent side dish.

Our garlic and cheese stuffed mushrooms take just five minutes to prepare and can be baked in I5 minutes, so they’re a great fuss-free option for a dinner party – or a quick and tasty snack. Coated in cheesy breadcrumbs with parsley, we suggest adding a dash of mustard to give your stuffed mushrooms some extra heat. If you’re not a fan of the meatier Portobello mushrooms in this dish, opt for chestnut mushrooms instead. The same recipe will make twice as many and each mushroom will only be a mouthful, making them great to serve as party canapés as well.

Pin this recipe on Pinterest to save for later

I’m all pictures rather than words today.

Do not rinse them but rather wipe with damp paper towel. This way, mushrooms won’t soak up extra water and become soggy.

Just pull out the stems and finely chop them. Including onions and parsley.

I could use many extra ingredients but I decided to keep this stuffed Parmesan mushrooms recipe simple. Really low key and use what you have on hand. No breadcrumbs either, I often don’t have them on hand.

You can use a tablespoon or two of mayo, cream cheese or sour cream instead of Greek yogurt. Anything that helps to bind the ingredients.

Mushrooms take only 20 minutes in the oven.

You will see the juices on a baking sheet and mushrooms will shrink in size and turn brown. That’s OK.

They come out moist, meaty and full of flavour. Fresh Parmesan cheese adds that nice sharp flavour. The key is to use fresh cheese and not the finely grated one.

We like them warm or cold, as appetizer or side dish. These stuffed mushrooms make the tastiest leftovers.

Looking for more recipes with mushrooms? Try my acorn squash casserole with mushrooms, chickpea lettuce wraps, or Parmesan mushrooms.


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