Stuffed Mushrooms

These mushrooms have been mentioned once before on this blog in a post about one of my holiday parties, but I made them again recently and decided that they definitely deserved an entry of their own.  You see, these fabulous little bites have long been a favorite amongst my friends.  I first brought them to a get-together during our first year of medical school and they were such a hit, they have been requested many times since.  No matter how many I make, they are always rapidly devoured and I’m pretty sure people have argued over the last one 🙂  The filling is creamy and delicious, and the addition of cayenne pepper gives these a surprising kick at the end of the taste.  I also love these because they can be prepped and stuffed in advance, and then baked when needed, which makes them perfect for entertaining!

Stuffed Mushrooms
Printer-Friendly Version

24 whole fresh button mushrooms
3-4 cloves garlic, coarsely chopped
2 tsp. vegetable oil
8 oz. cream cheese, softened
¼ cup grated Parmesan cheese
¼ tsp. pepper
¼ tsp. onion powder
¼ tsp. cayenne pepper
Bread crumbs and minced fresh herbs, for garnish (optional)

Preheat the oven to 350° F.  Lightly grease a baking sheet with cooking spray.  Clean mushrooms with a damp paper towel. Carefully remove the stems from the mushroom caps, setting the caps aside for later.  Add the stems to the bowl of a food processor.  Add the garlic to the food processor as well, and pulse in brief bursts until them mushroom stems and garlic are finely chopped.

Heat the oil in a large skillet over medium heat.  Add the chopped mushroom stems and garlic and cook until all the moisture has disappeared, about 5-7 minutes.  Lower the heat to medium-low.  Stir in the cream cheese, Parmesan cheese and spices.  Stir together until the mixture is smooth and creamy; remove from the heat.  Using a small spoon, fill each mushroom cap with a generous amount of filling.  Arrange the mushroom caps on the prepared baking sheet.  Top with bread crumbs, if desired.  Bake for 20 minutes or until the mushrooms are hot and liquid starts to form under the caps.  Transfer to a serving platter, garnish with fresh herbs if using and serve immediately.

Source: adapted from Allrecipes

35 Responses

  1. I love the little kick that cayenne can lend. I always add a smidge to my hot spinach artichoke dip.

    Ahhh, these little babies make me think of football season. I can’t wait!

    • I saw your recipe link on The Mushroom Channel, and I just wondered if anyone had tried to use Tofu instead of cream cheese for the stuffing…I agree with other folks here that some minced crab or shrimp would be a great addition. I want to try cooking some of these soon!

  2. Funny – I just posted on mushrooms too! (

    These look awesome – I definitely want to try them out soon! 🙂

  3. I made something very similiar for a bridal shower I threw once. Only difference was mine had crab. I think I’d prefer these though.

  4. I’ve used this recipe for years and it’s loved everytime I have served it! Never any leftovers. I’ve never added the bread crumbs or herbs at the end – might be a yummy new addition to try next time. If it’s not for a party, I usually use 1/3 less fat cream cheese and it works great. Fat-free…not so good.

  5. Those look amazing! I like to add crab to mine, but I’ve never used cream cheese so I’m going to have to try this.

    As always, I LOVE your pictures!

  6. I loooove stuffed mushrooms, have you ever tried grilling them? I have yet to do that!

    • Emily,
      I do have a recipe for grilled stuffed portobellos that I love. I think it would be a bit more difficult with smaller mushrooms like I use for these snacks, but probably doable.
      🙂 Annie

  7. They sound great. One of my favorite things to munch on at parties. I’ve never made them though. I don’t have a food processor (YET) any suggestions how to do the 1st few steps without one? Would the blender work?

    • Oneshotbeyond,
      I don’t think a blender would be a great idea for this. I would probably suggest just chopping them finely. I have actually done that myself with success, it is just WAY faster with the food processor with more even results, which is why I always do it that way now.
      🙂 Annie

  8. These look so delicious. I love, love, love stuffed mushrooms. They are the perfect party food!

  9. I love serving stuffed mushrooms at parties or bring them to potlucks. I usually like to add canned crabmeat to mine and a bit of dijon for flavor. They always disappear faster than any other appetizers! (Well, besides my deviled eggs of course!)

  10. I am super excited to try this recipe! This weekend, I am making the German Chocolate Cake to take to a picinic. I hope it is a hit!

    How do you find the time to prepare recipes with all the “frills” while raising a young one and doing residency? You must cook all night long!

  11. My aunt made this same recipe for Thanksgiving last year, and everyone loved them. The cayenne is a nice addition. Now I’m craving stuffed mushrooms!

  12. You know, I was just thinking about writing you about this recipe – I’ve seen you post about them in the past and I’ve made them before as well. How do you keep these warm when serving or keep them from getting all watery and soggy underneath? I agree that these are The.Best.Stuffed.Mushrooms so I’m glad you like them too!

    • Hi Sarah,
      Hmm, I’ve never had a problem with them getting soggy. And to be perfectly honest, I never have to keep them warm because they are gone seriously within 10 minutes of serving. I guess you might line the platter with paper towels to soak up the liquid, and warm the platter itself to add some heat? I don’t know!
      🙂 Annie

  13. I love mushrooms but can’t say that I have ever made or ate stuffed mushrooms. Thanks for sharing the recipe. I hope to give it a try someday.

  14. […] I have a few in my personal repertoire but I’m constantly on the lookout for others.  Annie’s Eats put her favorite stuffed mushroom recipe out into the blogosphere this week and, in honor of the […]

  15. […] I have a few in my personal repertoire but I’m constantly on the lookout for others.  Annie’s Eats put her favorite stuffed mushroom recipe out into the blogosphere this week and, in honor of the […]

  16. […] recipe that has been in high demand amongst my friends is my version of stuffed mushrooms. Though I am constantly switching up menus and trying new things, these little babies are a must at […]

  17. I made these for my sons who are HUGE mushroom fans (they’re 9 and 7, if you can believe it!). I made these to go along with a regular Saturday night meal, and I’m here to tell you that none of us wanted the main course – we only wanted the mushrooms! My husband is requesting different variations using shrimp, crab, etc. and I will happily oblige him. Thank you for this recipe – it’s definitely on my list of “Must Cooks” for any occasion!

  18. […] We didn’t make much contact with the outside world and that was okay. I got to try some new recipes, including finally mastering my great-grandmother’s chocolate pie and brought a little […]

  19. Hi Annie!
    I am going to attempt to make these for Thanksgiving and had a couple of questions… I hope you don’t mind 🙂 Would you recommend these, or the chicken stuffed mushrooms? Also, you noted they can be made in advance, how many days and did you mean just the stuffing, or the mushrooms w/ the stuffing?

    You noted that you did not think a blender would work and i’m not too good w/ a knife (at chopping anyway) so I assume the chickens ones prob would not be a good choice?


    • Hi Lorie,
      I really like both types of stuffed mushrooms, but if you don’t have a food processor I would definitely go with the regular stuffed mushrooms (not the chicken). If you want to do some prep in advance, what I typically do is trim off the stems, save the mushroom caps in a large plastic bag, make the stuffing and keep it refrigerated. Then you can just stuff and bake when you are ready. I wouldn’t do it too far in advance though (not more than probably two days) since mushrooms don’t keep all that well.
      🙂 Annie

  20. I’m so excited b/c Macy’s had the 11 cup food processor on sale for $99 yesterday so I bought it and now I can’t wait to make these, and maybe I can even make the chicken ones now! I only plan to prepare the filling on Wednesday and then stuff and bake the next day.

    Thanks for your help!

  21. My husband and I threw a Christmas party at our house just the other night, and included these mushrooms in the spread. I can’t count how many people raved about them and asked for the recipe! The little kick of cayenne pepper was an added surprise! I also made some cookies with royal icing (inspired by you!). Thanks for the great recipes – keep them coming!!!

  22. Love this appetizer! I usually throw in the meat, but next time I have a get together will be making this cheesy version. Great recipe!

  23. I’ve made these several times. I brought them to a backyard picnic last year, and they were a big hit. I use crimini mushrooms (yummy from the farmer’s market) and the appetizers are packed with flavor. And, hooray for vegetarian appetizers. Thanks!

  24. I made these for a New Year’s Eve party. I actually substitued goat cheese for the cream cheese and that was fantastic! I didn’t have a food processor and used my blender (high powered) instead. I thought it worked out just fine. Everyone loved them! I will definitely make these again.

  25. These were amazing! Brought them to a family dinner and everyone raved about them… even though I accidentally doubled the spice amounts, and they were a little too spicy!

  26. I made them over the weekend and everyone LOVED them. My mom is a very picky eater and even she couldn’t stop eating them! I am going to make them for my sister’s bridal shower this summer. I’m already thinking of quadrupling the recipe!

    I also plan on making your lemon cheesecake ball and your strawberry lemonade for this shower.

    Thank you so much!!

  27. Had to let you know that I made these for a 4th of July BBQ this weekend and they went incredibly fast! Huge hit. Made me look like good for very little actual work. Have passed along the link to the recipe and am definitely planning on making again! Thanks!

  28. Just made these and they are phenomenal! Just the right amount of kick from the cayenne and so juicy and creamy. Next time I’ll have to find some big caps though because the little ones kept tipping over in the oven.

  29. Annie, I practiced making these yesterday for a Halloween party my sister is hosting later this month, and they were phenomenal! Between my husband and I, we ate all of them over the course of the afternoon. Oink, oink, but they were delicious. Thanks for another great recipe.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: