Delicious Stuffed Mushroom Recipe for Entertaining (Adaptable!)

Name: Stuffed Mushrooms
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 20
Cuisine: italian
Ingredients: 24 ounces of large cremini mushrooms (2-inch baby bellas), stems removed and chopped finely.; ½ cup pinenuts (or sub chopped walnuts or pecans or toasted bread crumbs); 1-2 tablespoons olive oil, use some for spraying or brushing; ½ cup diced onion, finely diced; ½ cup red bell pepper, finely diced; 4 garlic cloves, minced; ¾ teaspoon salt, more for sprinkling; ½ teaspoon fennel seeds; ½ teaspoon Italian Seasoning; ½ teaspoon red pepper flakes; ½ teaspoon black pepper, more for sprinkling; ½ cup cream cheese, softened (or goat cheese or vegan cream cheese); ⅓ cup pecorino or parmesan, grated ( or vegan parmesan); ¼ cup flat-leaf parsley, chopped; 1-2 teaspoons lemon zest

These meatless stuffed mushrooms are elegant, crowd-pleasing, and easy to make-a catering favorite made with pine nuts, fresh herbs, lemon zest, and cream cheese. Gluten-free and easily vegan-adaptable!

serving plate with stuffed mushrooms, garnished with parsley, with gold serving spoon.

Why You’ll Love This

Here’s an elegant, easy appetizer that's always a hit - stuffed mushrooms! I used to make trays of them for my catering clients, and they never lasted long. Earthy cremini mushrooms are filled with a savory blend of mushrooms, sweet red peppers, onion, garlic, fresh herbs, toasted pine nuts, lemon zest, and cream cheese for the perfect balance of texture and flavor.

Whether you're hosting a dinner party, planning holiday hors d'oeuvres, or just craving something delicious and comforting, this recipe delivers gourmet flavor with simple, fresh ingredients. Plus, it's adaptable - keep it vegetarian, make it vegan, or add Italian sausage with just a few swaps.

Ingredients

Cremini mushrooms: You’ll need twenty 2-inch baby bella mushroom caps. The stems are minced and sautéed for the filling.
Pine nuts: Chopped walnuts or pecans, or toasted breadcrumbs work too, to give the filling a nice crunch.
Onion, red bell pepper, and garlic: These make up the veggie filling along with the minced mushroom stems. They add savory, aromatic depth and subtle sweetness.
Spices: Fennel seeds, Italian seasoning, red pepper flakes, salt, and black pepper.
Cream cheese: Let it soften before mixing. Goat cheese also works, or for a dairy-free version, use vegan cream cheese.
Pecorino: Or Parmesan cheese or vegan Parmesan.
Flat-leaf parsley: Adds a fresh, herbal taste.
Lemon zest: adds a vibrant, elevated finish to the dish.

What type of mushrooms to use for stuffed mushrooms

For best results, use large cremini mushrooms (called baby bella mushrooms). They have the ideal size -around 2 inches wide -meaty texture, and an earthy flavor.

White button mushrooms can also work, but cremini have more flavor and hold their shape and moisture better when baked.

Tip: If your mushrooms are much larger than 2 inches wide, pre-bake them with a little olive oil spray, salt, and pepper for 8-10 minutes until just softened.

Variations

Make vegan stuffed mushrooms: Use vegan cream cheese or cashew cream and vegan parmesan.
Make meaty stuffed mushrooms: Add a cup of browned Italian sausage for a meatier option, piling them a little higher. You could also top the mushrooms with chopped crispy bacon.
Make a nut-free version: breadcrumbs or toasted panko can be used in place of toasted pine nuts.

How to Clean Mushrooms

To clean mushrooms, use a damp paper towel and gently rub them to remove dirt. Avoid rinsing them under water-this can result in a soggy mushroom because they soak up too much water.

How to Make the Best Stuffed Mushrooms

1. Toast the pine nuts. Add the pine nuts to a dry skillet over medium heat. Stir until golden and toasty.

wood spatula stirring toasted pine nuts in cast iron skillet.

hand sprinkling salt over mushroom caps on parchment-lined baking sheet.

2. Prep the mushrooms. Preheat the oven to 400°F. Carefully remove the stems and set aside. Place twenty mushroom caps on a parchment-lined sheet pan, coat with olive oil cooking spray, and season generously with salt and pepper. Mince the mushroom steps, measuring 1 1/2 cups.

3. Sauté the vegetables. In the same large skillet, warm olive oil over medium-high heat. Add the onions, bell pepper, garlic, and mushroom stems, stirring until tender, reducing heat as needed. Add salt, fennel seeds, Italian seasoning, chili flakes, and black pepper. Sauté a few minutes more.

wood spatula stirring sautéed, minced red bell pepper and red onion and garlic in cast iron skillet.

ceramic bowl with sautéed veggies, pecorino, toasted pine nuts, lemon zest, cream cheese, and parsley.

4. Mix the filling. Transfer the sautéed veggies to a medium bowl. Add the cream cheese, pine nuts, pecorino, parsley, and lemon zest. Combine, then season to taste with additional salt and pepper.

5. Stuff the mushrooms. Use two small spoons to scoop out a tablespoon of filling and stuff each mushroom, dividing the mixture evenly.

two silver spoons scooping stuffing into a mushroom cap.

stuffed mushrooms assembled on a parchment lined baking sheet.

6. Bake the stuffed mushrooms. Place the baking sheet on the middle rack. Bake 18-24 minutes, until the mushrooms are tender and the tops are golden. Baking time varies depending on the size of the mushrooms.

7. Garnish and serve. Sprinkle chopped parsley over top and serve.

stuffed mushrooms on plate garnished with parsley.

Stuffed Mushrooms Recipe Tips

Let the cream cheese soften before mixing the filling. This will make it easier to mix and disperse the veggies, herbs, and pine nuts more evenly.
Use large cremini mushrooms for the best texture, flavor, and size. If the mushrooms are too large, you can pre-bake them for 8-10 minutes with a little olive oil, salt, and pepper.
Adjust to dietary preferences. Make the stuffed mushrooms vegan with vegan cream cheese and vegan parmesan, use breadcrumbs or toasted panko for nut-free, or add browned Italian sausage for a high-protein variation.
Use olive oil spray. This is the easiest way to give each mushroom a thin coating of olive oil. Drizzling oil over top risks some of the mushrooms becoming too mushy, while others turn out dry.
Use two spoons to stuff the mushrooms. This easy, mess-free method keeps the stuffed mushrooms uniform and helps distribute the filling evenly.
Baking time varies depending on the size of your mushrooms. Check the mushrooms at 18 minutes. They’re done when they’re tender and the tops are golden.

Serving Suggestions

Party appetizer: Stuffed mushrooms are the perfect bite-sized app for holiday hors d'oeuvres or dinner parties. See our 50+ Easy Appetizer Recipes for more ideas!
Side dish: Serve stuffed mushrooms as a vegetable side to a protein like Baked Dijon Salmon, Pomegranate Salmon, Mushroom Dusted Halibut, Oven Roasted Turkey Breast, or Baked Tofu.
Serve with a salad: This is my favorite way to enjoy leftovers (if you have any!). Serve with a salad, like White Cheddar Apple Salad, Waldorf Salad, Beet and Goat Cheese Salad, or Pear Salad for lunch the next day!

Make-Ahead, Storage & Reheating

Make-ahead: Make the filling and stuff the mushrooms the day before. Store them covered in the fridge, then bring to room temperature, and bake just before serving. Perfect for parties or holiday prep!
Refrigerator: Leftovers keep up to 3-4 days in an airtight container in the fridge. Let them cool completely before storing to prevent a soggy texture.
Freezer: Freeze the stuffed mushrooms before baking. Arrange the stuffed mushrooms on a parchment-lined tray, freeze until solid, then store in a freezer-safe container or bag. Bake straight from frozen, adding 5-10 extra minutes of baking time.
To reheat: Reheat in a 375°F oven for 10-12 minutes, or until warmed through and lightly crisp on top. Avoid microwaving, as it softens them too much. However, if you're in a pinch, use short bursts and a paper towel underneath to absorb moisture.

FAQs

What goes in a stuffed mushroom?

The filling is made of sautéed veggies, cream cheese, toasted pine nuts, pecorino, parsley, lemon zest, and seasonings.

Should you pre-cook mushrooms before stuffing?

It is not necessary to pre-cook the mushrooms unless they are overly large. If they are larger than 2 inches wide, then you can pre-bake them for 8-10 minutes with olive oil, salt, and pepper. This helps them soften and shrink a bit. Let cool before stuffing.

How long do stuffed mushrooms take in the oven?

Stuffed mushrooms bake for 18-24 minutes at 400°F, depending on size. They’re done when the mushrooms are tender and the tops are golden brown.

What spices enhance mushroom flavor?

Dried herbs pair particularly well with mushrooms. Here I use dried Italian seasoning to enhance the flavor. A simple seasoning of salt and pepper goes a long way in bringing out the earthy, deep flavors of the mushrooms.