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.

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

Description

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

Ingredients

Units Scale

24 ounces of large cremini mushrooms (2-inch baby bellas), stems removed and chopped finely.
1/2 cup pinenuts (or sub chopped walnuts or pecans or toasted bread crumbs)
1-2 tablespoons olive oil, use some for spraying or brushing
1/2 cup diced onion, finely diced
1/2 cup red bell pepper, finely diced
4 garlic cloves, minced
3/4 teaspoon salt, more for sprinkling
1/2 teaspoon fennel seeds
1/2 teaspoon Italian Seasoning
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper, more for sprinkling
1/2 cup cream cheese, softened (or goat cheese or vegan cream cheese)
1/3 cup pecorino or parmesan, grated ( or vegan parmesan)
1/4 cup flat-leaf parsley, chopped
1-2 teaspoons lemon zest

Instructions

Preheat oven to 400°F
Toast the pinenuts in a dry skillet over medium heat, stirring until golden and toasty, set aside.
Prep Mushrooms. Remove the stems from the mushrooms and chop them very finely; you’ll need 1 ½ cups (set them aside). Place 20 mushroom caps on a parchment-lined sheet pan. Spray with olive oil and season generously with salt and pepper.
Saute the filling. Heat the olive oil in the same skillet, add the onions, bell pepper, garlic, and mushroom stems, and saute over medium-high heat, stirring until tender, reducing the heat if necessary. Add the salt, fennel seeds, Italian seasoning, red pepper flakes, and pepper, and saute for a few more minutes.
Combine. Place this in a medium bowl with the cream cheese, pine nuts, pecorino, parsley, and lemon zest and mix until combined. Season to taste.
Stuff. Using two small spoons, stuff each mushroom with about 1 tablespoon of filling, dividing equally.
Bake on the middle rack until the mushrooms get tender, and the tops are golden, about 18-24 minutes, depending on size. See notes.
Sprinkle with more chopped parsley and serve.

Notes

Mushrooms: Large cremini mushrooms (called baby bella) are ideal for their size ( 2 inches wide), meaty texture, and earthy flavor. White button mushrooms also work well, but cremini have more flavor, and tend to hold their shape and moisture better when baked. TIP: if your mushrooms are much larger than 2 inches wide, I would prebake them for 8-10 minutes (spray with olive oil, season with salt and pepper) until just softened, then stuff.

Make ahead: You can prepare the filling and stuff the mushrooms up to one day in advance. Store them covered in the fridge, then bring to room temp, and bake just before serving. This makes them perfect for parties or holiday prep — they come out just as delicious and golden.

Variations: Substitute vegan cream cheese (or cashew cream) and vegan parmesan in place of pecorino. The flavor stays rich and satisfying — no one will miss the dairy! Or add a cup of browned Italian sausage for a meatier option- piling them up high. If allergic to nuts, use bread crumbs or toasted panko.

To Store: Leftover stuffed mushrooms will keep beautifully for up to 3–4 days in an airtight container in the refrigerator. Let them cool completely before storing to prevent condensation that can make them soggy.

To Reheat: For best texture, reheat in a 375°F oven for 10–12 minutes, or until warmed through and lightly crisp on top. Avoid microwaving if possible — it softens the mushrooms too much — but if you’re in a pinch, use short bursts and a paper towel underneath to absorb moisture.

To Freeze: You can freeze them before baking for make-ahead convenience. Arrange stuffed mushrooms on a parchment-lined tray, freeze until solid, then store in a freezer-safe container or bag. Bake straight from frozen, adding about 5–10 extra minutes of bake time.

Nutrition

Serving Size: 2 mushrooms
Calories: 125
Sugar: 2.5 g
Sodium: 257.5 mg
Fat: 10.2 g
Saturated Fat: 3.4 g
Carbohydrates: 6.4 g
Fiber: 1.4 g
Protein: 4.2 g
Cholesterol: 14.7 mg